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beef, butcher shop, certified steakholder, date night, Flank Steak, grill master, premium steak, raw, steak, summer, the chef at home - March 1, 2022

RECIPE: Flank Steak Street Tacos

Dry rubbed and seared flank steak, served with grilled pineapple, avocado, cilantro & chile de arbol salsa.

RECIPE: CERTIFIED ANGUS BEEF® FILET MIGNON + HALIBUT

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...

RECIPE: CERTIFIED ANGUS BEEF® FILET MIGNON AND SCALLOPS

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.

RECIPE: CERTIFIED ANGUS BEEF® STRIP STEAK + LOBSTER TAILS

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 - March 12, 2021

5 Tips For Chilly Grilling

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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