Bibimbap is a Korean rice bowl served with a dizzying array of condiments and toppings that you stir together at the table.  They are a study in a torrent of very strong flavors being mixed together and somehow achieving perfect harmony. They’re very spicy, very sweet, very high in umami and very, very, very good. …

Classic steak & eggs re-imagined to blow your mind with sous vide ribeyes, caramelized onion butter, duck fat fried potatoes, and a rich red wine demi-glace sauce. If you don’t have a sous vide setup, you could also season the steaks with salt & pepper and cook them using conventional methods (How Chefs Cook Steaks).  …

Add a lot of flavor to your roasts without a lot of extra work using this recipe.    The tomato crust is earthy, rich, and herby with a bit of bite from the garlic and chili powder.  It’s a great counterpart to the leaner, beefier flavor of grass-fed beef. Drink Pairing: Merlot Ingredients:                         Makes Six to …

Dry aging beef  allows naturally occurring enzymes to break down molecules within the muscle into more flavorful & tender forms.  While you probably want to leave extended dry aging to experts with specially built facilities, it’s easy to dry age beef for short periods in your refrigerator.  Here’s how: What Cuts to Dry Age: When …

Grass-fed beef short ribs cooked sous vide are a delicious contradiction: they are fork tender, yet still have a satisfying chew.  The bread pudding we’ve paired them with here is VERY blue cheesy, with a pronounced sharpness that cuts through the richness of the ribs and poached eggs. Want to learn more about the sous …

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 …

Bourbon, honey & Worcestershire marinated grass-fed steaks cooked on the stove-top and finished with a pan sauce that reinforces the marinade’s flavors.  They have a delicious whiskey savory-sweet flavor. Drink Pairing: Bourbon (Maker’s Mark) Ingredients:                Makes Four Servings 2 Grass-fed NY Strip Steaks – bone out or in (could substitute other steaks) 2 + 2 …

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 …