Blog posts tagged 'Steak'

Stir Fry, Four Ways

September 7th by Caitlin P. • Read 341 times • less than one min read

When you need a nourishing meal that comes together quickly, look no further than stir fry! Fresh (or frozen) veggies, thinly sliced meat, and a light but flavorful sauce result in a great meal that doesn't take long to come together. With the right wok, a stir fry dinner is the perfect midweek pick-me-up. Here are some of our favorite stir-fry recipes. Mix and match the veggies to tailor the cuisine to your preferred taste. Just remember to turn the heat up! Stir fry works best when the wok is hot. Stir Fry Flank Steak with Mixed... Read post

Beef and Beer Pairing Tips for International Beer Day

August 3rd by Caitlin P. • Read 325 times • 1 min read

Today is International Beer Day so Hoppy International Beer Day! Get it? Hoppy, like hops. Anyway, nothing pairs better with a crisp cool glass of your favorite beer than great-tasting beef of all shapes and sizes. It's best when the beer matches the profile of the meal, so balance heavier meals with darker beers and lighter meals with pale ales. We want to share some of our favorite pairings and tip you off to some new recipes so you can spend tonight toasting the best of beef and beers! And no, the puns won't stop till the stein's been... Read post

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

May 24th by Joe H. • Read 837 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 grillmasters alike to sample a wide variety of pasture-raised beef. From amazing steaks to the perfect... Read post

How to Cook Grass-Fed Steak

April 26th by Joe H. • Read 2,071 times • 1 min read

Grass-fed, grass-finished beef is absolutely delicious--make no mistake. We’ve known more than a few people who swore they’d never eat anything but grain-finished convert to grass evangelists after trying a well-raised grass-finished steak. At risk of going full beef-nerd on you, I’ll quickly explain: Grain-finished beef is known for marbling and tenderness because grain helps cows gain weight more quickly and reliably, and because grains just tend to produce a milder steak flavor. Grass-finished beef tends to have a beefier--sometimes... Read post

Olive Wagyu: Bold Umami Flavor and Healthy Fats

March 28th by Joe H. • Read 1,449 times • 1 min read

If you’re a true steakophile, you might have heard of Kobe beef. But even if you’re extremely in the know when it comes to exquisite steak, you’ve probably never heard of Olive Wagyu. It’s a small-batch variety of steak produced only in the far reaches of Japan’s Kagawa Prefecture, and raised on a diet of caramelized pressed olives. It takes the insane marbling of Japanese beef, delivers even higher-than-normal levels of healthy monounsaturated fats, and packs a powerful umami flavor punch. What Olive Wagyu has in common with Kobe and A5... Read post

The Story Behind Olive Wagyu

March 5th by Joe H. • Read 3,752 times • 2 min read

What is this “Wagyu” we’re talking about? Let me break it down for you. There are four breeds of “Wagyu” -- Japanese cattle, that is -- that are indigenous to Japan. One of them, Kuroge Washu, is genetically predisposed to high levels of marbling. It’s really hard to get authentic Wagyu 100% from the Kuroge Washu breed directly from Japan. But we didn’t just source authentic Wagyu from this Pacific Rim nation. We sniffed out the rarest of the rare when it comes to Wagyu, and found a micro-batch of Wagyu beef nestled away in a coastal corner... Read post

Can I cook frozen steaks without thawing? You can (and you should)!

November 20th, 2017 by Joe H. • Read 7,769 times • less than one min read

Wondering whether to let those frozen steaks thaw or cook them straight from frozen? You're not the only one! We get this question a lot. You should cook your steak directly from frozen, every time. It's just better. That's our personal take after preparing countless steaks ourselves -- but don't take our word for it. Cook's Illustrated senior editor Dan Souza did an experiment with 8 frozen New York Strip steaks, cooking half straight from frozen, and the other half after thawing. What he discovered was that the frozen steak 1) cooked more... Read post

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

October 6th, 2017 by Joe H. • Read 6,110 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 Manhattan establishment was also the first self-styled restaurant in the then-young nation, borrowing the... Read post

Brisket saga Part 1: Meathead Goldwyn on ensuring brisket success

September 19th, 2017 by Joe H. • Read 3,011 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 I'm chronicling as part of a bigger project -- more on that soon.) But first, and very importantly,... Read post

Dahlia Lounge's head chef dishes up 2 favorite summer steak recipes

September 6th, 2017 by Joe H. • Read 4,790 times • 1 min read

Seattle's star chef Brock Johnson is the executive chef at Dahlia Lounge, the seasons-centric Pacific Northwest restaurant icon. He recently revealed to us his two favorite summer steak dinners, which both take full advantage of what summer in the PNW has to offer. Image credit to Dahlia Lounge 1. He calls the first one “The birthday steak” because every year when he celebrates his birthday in mid-August, Chef Brock Johnson marks the occasion with the same exact meal, right down to the napkins. “It's a ribeye cooked in a pan — always in a... Read post