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certified steakholder, date night, ocean wise, Surf And Turf -

SERVES 4   INGREDIENTS:   Surf + Turf 2 (6-8 ounce) Certified Angus Beef ® Filet Mignon steaks 1 1/4 teaspoons salt, divided 1/2 teaspoon plus 1/8 teaspoon black pepper 2 (4-6 ounce) Pacific Halibut portions 2 teaspoons canola oil, divided Lemon Dill Sauce 1 cup dry white wine, chardonnay recommended ⅓ cup shallots, minced ½ cup unsalted butter, cut into ½-inch cubes, chilled 3 tablespoons dill, chopped fresh 2 teaspoons lemon zest 3 teaspoons lemon juice kosher salt, to taste   PREPARATION Lemon Dill Sauce - make ahead of time. In a small saucepan, heat wine and shallots over...

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certified steakholder, date night, ocean wise, Surf And Turf, Valentine's Day -

By searing both the beef and scallops in the same pan, you create a great base for a simple pan sauce built upon these flavors. It’s important to pat the scallops dry to get a good sear.

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certified steakholder, date night, Surf And Turf -

In a small saucepan, melt butter over low heat. Preheat oven broiler. Chop fresh thyme leaves, chives and parsley; place in a small mixing bowl with zest of lemon.

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certified steakholder, grill master -

Here are necessary tools and tips for grilling in cold weather. Our best advice? Avoid the wind. Your goal is to maintain a constant temperature. Consistency can be a challenge on windy days, so relocate the grill if necessary and remember to keep the lid shut whenever possible.

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Inspired by thin-sliced ribeye sandwiches traditionally served on the ranch, at the sale barn, or throughout the county fair. We dressed up this big, beefy sandwich by throwing fresh tomatoes on the same griddle where we seared the beef, and added a punch of vinegar to balance the fatty ribeye. Crispy bitter greens and seasoned mayo make for a Beef-L-T to remember.

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