Besides dry rubs, there’s another method for sticking flavor to the outside of your steaks (and other cuts): wet rubs (aka pastes).  This wet rub gets most of its flavor from the ancho chilies, but the other ingredients work together to add depth, complexity, and a bit of citrus tartness to it.  We used it …

Here are the three ways to prepare steak that are most commonly used in the restaurant industry.  They work just as well in the home, and are great ways to cook most steaks. Technique 1: How to Perfectly Pan Roast a Steak We prefer strip steaks and ribeye steaks for this technique, but any steak …

More of a technique than a recipe, here’s the method we use for marinating red meat in oil. This recipe works particularly well for Kobe beef, grassfed beef, and beef-like game meats like bison, ostrich meat and kangaroo meat.  Pretty much any meat cut can be marinated, though skirt steaks & flank steaks absorb marinades …

Porterhouse with Roasted Heirloom Potatoes and Béarnaise Sauce ( serves 8 ) Wine Pairing: Napa Valley Cabernet or Monastrell from Jumilla, Spain Porterhouses are rich, flavorful steaks and bearnaise is a rich, flavorful sauce.  The combination of the two is a luxurious classic steakhouse dish. Steak & Potatoes Ingredients: 4 grass-fed porterhouse steaks (could substitute other premium …

(makes 4 sausage sandwiches) Ingredients 1 yellow onion 1 red or green pepper 1 head Treviso (or endive if no Treviso is available) 12 oz. buffalo sausage (or other game sausage) Mayonnaise or aioli (we recommend homemade mayonnaise) Cooking Instructions  1. Saute the sliced onion and sliced pepper in butter or olive oil until translucent. 2. Wash …

  Braised Short Ribs with Sautéed Rapini and Beans au Jus (Serves 6) This is a perfect example of how slow braising can take an affordable cut of meat like the humble short rib and raise it to meteoric heights.  This braising liquid recipe uses both ultra-rich wine soaked vegetables and fresh un-soaked vegetables for a …

(serves 4-5) These kabobs have a nice beefy flavor that fades in and out with the heat of the marinade.  Have your guests drizzle on more aioli if they wish to tone down the spice. Ingredients: 2.3lbs (1 pack) thawed bison kabobs  ½ cup fresh cilantro ½ cup fresh parsley Chilies (we used 1 dried …

If you’ve ever looked down on the humble skirt steak as inferior to more expensive cuts like the filet mignon…this recipe just might change your mind.  This dish is simple, but delicious and lets the steak and mushrooms stand on their own with just a slight thyme/butter flavor. Drink Pairings: Oregon Pinot Noir or Sangiovese from …

The Southwest meets the Southeast when you plate these slightly spicy ribs with creamy grits that are spiked with cotija cheese.  The tomatillo jam/sauce adds a spicy and tangy bite. Drink Pairings: Monastrell from Jumilla, Spain or Frappato from Sicily Ingredients: (Makes 3-4 servings)  1lb Boneless Kobe Beef Short Ribs (could substitute bison short ribs, or short-cut bone-in Kobe …

While grilling burgers may seem like outdoor cooking’s greatest no-brainer, there are actually nuances to the grilling technique that will give you a better burger every time.  Though we’re demonstrating it here with Kobe beef burgers, this same technique can be used with all of our  specialty burgers. The Best Way to Grill Burgers Season …