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 …

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 …

Braising is a surprisingly easy cooking technique that can be used to turn affordable cuts of meat into meltingly tender, succulent treats.  The basic idea is to slow roast a tougher cut of meat in a pot with a small amount of flavorful liquid until the connective tissue breaks down and melts into the sauce.  …

  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 …

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 …