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Skirt Steak + Italian Salsa Verde

Download Full Recipe & Cooking Instructions

  1. Using a cast iron skillet, heat until smoking hot over high flame (approximately 5 minutes)
  2. Meanwhile, evenly season the cold skirt steaks with the kosher salt and fresh cracked black pepper.
  3. Add the canola oil to the hot iron skillet.
  4. Place the seasoned skirt steaks in the iron skillet and sear for approximately 2 minutes or until a nice char crust is achieved and then quickly flip over and repeat.
  5. After flipping the skirts steaks over, add the shaved garlic, shallots and thyme to the skillet and allow to cook until golden in color
  6. Add the unsalted butter, allow to foam, and quickly baste the skirt steak for 10 seconds.
  7. Remove from the heat, place the skirt steaks on a plate or cutting board and allow to rest for 2-3 minutes.
  8. When ready, neatly arrange on a serving plate and top with the Italian salsa verde and serve.

Horseradish Crusted Filet Mignon

Download Full Recipe & Cooking Instructions

  1. Using a cast iron skillet, heat until smoking hot over high flame (approximately 5 minutes).
  2. Meanwhile, evenly season each of the filets with the kosher salt and fresh cracked black pepper.
  3. Add the canola oil to the hot iron skillet.
  4. Place the seasoned filets on the iron skillet and sear for approximately 3-4 minutes or until a nice char crust is achieved and then quickly flip over and repeat.
  5. Add the crushed garlic cloves and thyme to the skillet and allow to cook until golden in color.
  6. Turn the filets on the sides and sear while rolling to sear the sides entirely for approximately 1-2 minutes.
  7. Add the unsalted butter, allow to foam, and quickly baste the filets for 10 seconds.
  8. Remove the filets from the from the iron skillet and place on a sheet pan with wire rack and top with the horseradish crust.
  9. Place the filets in the broiler and broil 1-2 minutes or until the horseradish crust is golden brown.
  10. Remove from the broiler and allow to rest for 3 minutes.
  11. When ready, neatly arrange the filets on a serving plate and serve immediately.

Herb Roasted Heart of Ribeye

Download Full Recipe & Cooking Instructions

  1. Pre-heat oven to 250F.
  2. Using a cast iron skillet, heat until smoking hot over high flame (approximately 5 minutes)
  3. Meanwhile, evenly rub the extra virgin olive oil over the heart of ribeye.
  4. Season evenly with the kosher salt and fresh cracked black pepper.
  5. Coat the heart of ribeye with the herb mixture
  6. Add the canola oil to the hot iron skillet.
  7. Place the heart of ribeye in the iron skillet and sear for approximately 1 minute or until a nice crust is achieved and then quickly flip over and repeat.
  8. Turn the on the sides and sear while rolling to sear the sides entirely for approximately 1 minute.
  9. Remove from the from the iron skillet and place on a sheet pan with wire rack.
  10. Place a 250F oven and roast for approximately 45 minutes or until 115F degree is achieved.
  11. Turn the oven down to holding temp (140F-160F degrees) and allow to hold for approximately 30 minutes or until 130 degrees is achieved to finish the cooking process.
  12. When ready, pace on serving plate and place the horseradish cream in a bowl and serve immediately.

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