Noodles and grass-fed beef in a gingery, umami-rich warming broth cut with cilantro and a little bit of heat from the chile flakes.  Comforting, relaxing & delicious.  It may seem like the soup base has a lot of ingredients, but they blend together into an intensely satisfying result that’s well worth raiding your pantry for. …

We used this marinade on broiled grass-fed beef flank steaks, and the results were incredible – tart, sweet, salty, with some bite from the ginger and garlic.  The aftertaste was particularly nice and really satisfying. You could also use it other grassfed beef cuts, Kobe beef, kurobuta pork, and a host of game meats.  It …

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 …

What is a Mixed Grill? The mixed grill is a fine dining restaurant entree favorite that offers diners a selection of different meats and cuts on a single plate, often each with their own sauce or side. Though they may look fancy in a restaurant, they’re surprisingly easy to make at home if you’ve got a …

  Don’t have a probe thermometer handy to judge your meat’s level of doneness?  Experienced chefs often test steak doneness by feel.  As meat cooks it firms up (cooking protein causes it to tighten and expel moisture), so if you’ve felt enough steaks, you can tell how cooked they are by how they spring back when …

Rich kobe beef blossoms under the influence of herby salsa verde and the smoky pequillo pepper.  The finish is brightened slightly with a slight tang from the pickled onions. Drink Pairings: Smoked Porter or Sirah from Cornas Ingredients: (Serves 4) 1lb Kobe Beef Teras Major, hanger steak, or flank steak 1 tsp Pimenton (could substitute …

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 …

We’ve used minced beef rather than ground beef in these tacos for a different texture, and Kobe beef for a more intense beefy flavor.  Add to that pronounced heat from the pimenton and jalapeno, crisp sour bite from the pickles, and fresh guacamole to cool things down, and you’ve got a real treat. Drink Pairings: …

Crispy, beefy, tangy = heavenly. Drink Pairings: Japanese Lager Ingredients: (Makes 4 servings) 8oz Kobe Beef (sirloin, tenderloin, skirt or hanger) 2 tsp Brown Sugar 1 tbsp Red Wine Vinegar 1 tsp Thyme 8 Wonton Wrappers 1 Egg, whisked with a little water 2-3 tbsp All Purpose Flour Canola oil for pan frying Directions: 1. …

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 …