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).  …

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 …

  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 …

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 …

Kobe beef tomahawk ribeyes are about as impressive as steaks can get – massive and intensely flavorful. We made them even more outrageously delicious by adding this White Truffle Gremolata Recipe, but they’re also great simply seasoned with salt & pepper. Drink Pairing: Pinot Noir Wine Ingredients Kobe Tomahawk Steaks Kosher Salt or Sea Salt …

Steak tartare is an elegant appetizer and hors d’oeuvre made even more luxurious here with the addition of fresh white truffles. White truffles give this tartare an earthiness that compliments Kobe beef’s rich flavor.  The chives and shallot provide a bit of bite, the anchovies some tartness, and the egg smooths everything together. Finely mincing …