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Blog posts tagged 'Bone In Ribeye':


How to reverse-sear a steak

November 30th by Joe Heitzeberg • 1 min read

Here's a simple way to acheive a perfect medium-rare with a nice carmelized crust for your steak every time. Don't sweat the fancy name -- the Reverse Sear -- because this is easy. Great for indoor steak cooking. Allow your thick-cut steaks to defrost overnight. Remove from fridge and bring to room temperature an hour before you’re going to cook. Season steaks with salt on all sides. Preheat your oven or grill to 200 to 275 degrees. ...

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Press Release: Crowd Cow, the Craft Meat Marketplace, Launches “Beef Tasting Flights”

May 24th by Joe Heitzeberg • Read 2,389 times • 2 min read

Crowd Cow, the Craft Meat Marketplace, Launches “Beef Tasting Flights” “Flights” allow customers to try a collection of delicious, small-batch cuts from multiple farms around the country SEATTLE, WA – May 24, 2018 – Think you know beef? Think again. Crowd Cow, the company transforming the meat industry and delivering small-batch craft meats to your door, today launched “beef tasting flights.” These “flights” allow conscious foodies and...

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Delmonico's, the oldest steakhouse in America, on the future of beef

October 6th, 2017 by Joe Heitzeberg • Read 7,474 times • 2 min read

With the suburban ubiquity of steakhouse chains like Longhorn Steakhouse, Texas Roadhouse, and Outback, you’d think the steakhouse restaurant had been a fixture of the American food scene since the Mayflower bumped up against the rocky New England coastline four centuries ago. But it wasn't until 1837 that America's first steakhouse, Delmonico’s, opened its doors. And not only was Delmonico's the first American steakhouse, the classic...

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Brisket saga Part 1: Meathead Goldwyn on ensuring brisket success

September 19th, 2017 by Joe Heitzeberg • Read 4,273 times • 1 min read

Part 1 of the brisket adventure upon which this writer is embarking. Fall has arrived with a wet vengeance in Seattle, and with the cooler temperatures comes a hankering for brisket. (Don't you feel it in your bones?) I've had brisket on the mind for months, because while this writer has prepared many cuts in her day, brisket isn't one of them. So I've set aside an upcoming Saturday that will be fully dedicated to preparing brisket (and which...

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How to Cook Beef

July 1st, 2015 by Ethan Lowry • Read 2,550 times • less than one min read

Here is a quick run-down of recipes and tips so you can fully enjoy your beef. Pro Tips Pro tip 1: Whatever the cut, always let meat rest 10 minutes after cooking before cutting it. The juices settle, the meat tenderizes and finishes cooking. Pro tip 2: Don’t thaw your steak before cooking: http://www.foodrepublic.com/2014/08/04/never-thaw-frozen-steaks-test-shows-that-meat-cooks-better-straight-from-freezer/ Pro tip 3: Try sous-vide! All...

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