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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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certified steakholder -

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

Strip steaks deliciously topped with shrimp and scampi butter. Learn how to cook a surf and turf dinner on the grill with this easy recipe.

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certified steakholder, date night, Valentine's Day -

Compound butter with gochujang, garlic, lemon, and honey melted over freshly grilled steak is heavenly! A must-make recipe for a special dinner to impress your guests

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certified steakholder -

Impress your guests with this elegant steak recipe. Tender and juicy grilled filet mignon steaks are topped with lump crab and an easy blender hollandaise sauce.   INGREDIENTS:4 x 6 oz Certified Angus Beef ® tenderloin steaks1 (4.25-ounce) can lump crab meat, strained of excess water1 teaspoon lemon zest1 tablespoon finely chopped shallots3/4 teaspoon coarse kosher salt, divided1/4 teaspoon ground white pepper3 egg yolks2 tablespoons fresh lemon juice1/4 teaspoon cayenne pepper2 sticks (8-ounces) unsalted butterOptional garnish: minced fresh chives INSTRUCTIONS: In a small mixing bowl, combine crab meat, lemon zest, shallot, 1/4 teaspoon salt and white pepper. Refrigerate. Make hollandaise sauce....

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