Grass-fed beef rubbed with earthy, savory spices blends into sweet slow-roasted tomatoes, creamy avocado and the toasted flour of the tortillas.  The result is a harmonious, intensely satisfying taco. Drink Pairing: Negra Modelo Ingredients:                Makes Eight Tacos 1 Grass-Fed Beef Steak (your choice of cuts) (could also substitute a Kobe Beef Steak) 1 tsp Salt …

Smoky Striploin Steak and Rhubarb Salad The smoky and naturally juicy flavors of this special grass-fed striploin from New Zealand pair wonderfully with the sweet and tangy flavors of the rhubarb and orange-ginger dressing in this delicious steak salad with Asian flare. Baby arugula adds a touch of nuttiness and fried wonton strips add a …

Cooking premium steaks using a sous vide machine allows you to hit exactly the level of doneness you prefer (rare, medium rare, medium) every time, while giving you more tender & moist results.  It’s also a great way to try out sous vide cooking for the first time, once you have the right equipment. Read …

Chez What do you have for us next, Christo? Fennel Pollen butter with aged steak, you say?  Fennel pollen is so rich and aromatic that it can hardly be compared to fennel the fresh vegetable. Immediately upon smelling it I knew I was going to have to make a compound butter and have it on a …

NY Strip w/ Sour-Sweet Roasted Hedgehog Mushrooms (serves 2) Wine Pairing: Right Bank Bordeaux or Priorat – Spain This recipe tempers the strip steak’s richness with heat and fruitiness from the chile powder (how much depends on which powder you use). The mushrooms are buttery with a sweet & sour background flavor. Strip Steak: 1 Grassfed New York …

Steak au Poivre (aka Pepper Steak) is a classic French dish that offsets the richness of beef steaks with a cream sauce packed with potent whole or cracked peppercorns. This variation omits the cream, and instead blanches the peppercorns three times, tempering their spicy heat while leaving the rest of their flavor intact.  The finished …

 (Yes, you read it correctly: Llama Ribeye Steak) Llama Ribeye with Roasted Yam and Bacon Sauteed Brussel Sprouts Llama meat is a leaner, healthier alternative to beef. Its complex flavor is difficult to describe, but lies somewhere between beef and lamb. Llama ribeye steaks are similar enough to beef steaks that we recommend cooking them …

Pan Roasted Filet Mignon with Cornichon Tarragon Cream Sauce Sauteed Romanesco and Roasted Heirloom Potatoes (Serves 4) Wine Pairing: Barolo from Piemonte, Italy or Left Bank Bordeaux Ingredients 4 grassfed filet mignons (you could also cut your own from a grass-fed beef tenderloin or substitute Kobe beef filet mignons or bison filet mignons) 1 cup …

Deana of Lost Past Remembered brings us this facinating pair of recipes drawn forward into the modern era from a sixteenth century Italian cookbook classic. These recipes mingle beef with flavors like dried cherries, saffron, and fennel pollen…just reading them makes our mouths water (even before looking at her photos).  Not only that, but in her usual style, you even get a …

Pomegranate Molasses and Grains of Paradise Grilled New Zealand Striploin Steaks, Saffron Pearl Couscous with Olives and Pimentos, Black Olive Foam In this preparation, the New Zealand Striploin steaks are marinated in a mixture of Pomegranate molasses and Grains of Paradise, an aromatic spice native to West Africa similar to black pepper. The resulting grilled …