Spring Grilling Event | Crowd Cow
A short look at what's hitting the grill this spring — cuts pulled straight from the farms we work with.
A short look at what's hitting the grill this spring — cuts pulled straight from the farms we work with.
A quick spring teaser: grilling cuts pulled straight from the independent farms and ranches we work with, lined up for the season ahead.
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Medium heat, quarter-turns for grill marks, 135°F off the fire. A ribeye worthy of its reputation.
Six minutes total, three quarter-turns, one hot grill. The strip steak deserves nothing more.
Direct heat to sear, indirect heat to finish. A West Coast classic, cooked the way it's meant to be.