Dried porcini mushrooms aren’t just for soups, stews and sauces. They’re great in dry rubs too, adding earthiness and mouth-watering umami to grass-fed beef. Here’s… Read more »
This hybrid stove & oven roasting method is one used in a lot of restaurants to ensure steaks develop a beautiful, tasty crust on the… Read more »
Pan roasting while basting with herb-infused butter helps ensure a moist, decadent steak. This technique can be used with any single-serving steak – strip steaks,… Read more »
While anyone can throw steaks on the grill, chefs have a few small tricks to help ensure better tasting and better looking steaks. You can… Read more »
Dry aging beef gives enzymes within the muscle time to tenderize it and develop additional flavor. Extended dry aging is best done with special training… Read more »
Sous vide is a precision cooking technique that involves vacuum packing food in plastic bags, then slow-cooking it in a temperature-controlled water bath. When used… Read more »
Sweet, savory & rich, this paired sauce & marinade recipe is the perfect complement to the beefy flavor of New Zealand grass-fed beef. Drink Pairing:… Read more »
Rich red wine braised short ribs juxtaposed with a fresh, herby olive gremolata for a balanced dish that feels lighter on the palate. Drink Pairings:… Read more »
Simple and incredibly satisfying, there’s nothing like pot roast to warm up your home (and your stomach) on a chilly day. Wine Pairings:Sardinian Cannonau or… Read more »