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Skirt Steak Calabrese

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  1. Remove the skirt steaks from the calabrese marinade while removing any excess marinade on the steaks.
  2. Evenly season the coldskirt steaks with the kosher salt and fresh cracked black pepper.
  3. Place on the grilland grill for approximately 2-3 minutes on each side or to desired temperature.
  4. Remove from the grill, place on a plate or cutting board and allow to rest for 2-3 minutes.
  5. When ready, serve with your favorite side dishes or thinly slice and top over a nice garden salad.


Espresso Rubbed Bone In Dry Aged Prime Ribeye with Espelette Chili Butter

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  1. Pre Heat your charcoal or gas grill to high heat.
  2. Meanwhile, remove the steaks from the refrigerator andallow themto sit until they’re at room temperature.
  3. Rub the steaks with canolaoil and then coat each steak with 2 tablespoons of the espresso rub.
  4. Place the steaksonthe grillfor approximately 3-4minutes or until a nice char crustor diamond hash marksareachieved and then quickly flip over and repeat.
  5. Turn the grill down to medium heat or move the steaks to a side of the grill that is not as hotand continue to grill for approximately 4-6 minutes while turning to assure even cooking on both side until 125degrees is achieved.
  6. Remove the steaks from the grill, place on acutting boardand allow themto rest for 5 minuteswith a final internal temperature of 130-135 degrees, mediumrare
  7. When ready, smear a generous amount of the espelette chilibutter evenly over the steaksand serve.


Dry Aged Porterhouse

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  1. Pre Heat your charcoal or gas grill to high heat.
  2. Meanwhile, rub the steaks with canola oil and then evenly season each steak with the kosher salt and fresh cracked black pepper, place on a cutting board and allow to sit until they’re at room temperature.
  3. When ready, place the seasoned steaks on the grill for approximately 3-4 minutes or until a nice char crust or diamond hash marks are achieved and then quickly flip over and repeat.
  4. Turn the grill down to medium heat or move the steaks to a side of the grill that is not as hot and continue to grill for approximately 4-6 minutes while turning to assure even cooking on both side until 125 degrees is achieved.
  5. Remove the steaks from the grill, place on a clean cutting board and allow them to rest for 5 minutes with a final internal temperature of 130-135 degrees, medium rare.
  6. When ready, smear a generous amount of the gorgonzola butter evenly over the steaks. Place on desired plate and serve immediately.


Roasted Prime Rib

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  1. Pre-heat convection oven to 500F.
  2. Meanwhile, evenly rub the canola oil over the prime rib roast.
  3. Season evenly with the prime rib seasonings.
  4. Place the prime rib roast on a sheet pan with wire rack.
  5. Place in a 500F convection oven, roast for approximately 10 minutes until a nice crust has been achieved.
  6. Turn the convection oven down to 250F and roast for approximately 45 minutes or until 120F is achieved.
  7. Once achieved, turn the oven down to holding temp (140F-150F degrees) and allow to hold for approximately 1 hour or until 130-140 degrees is achieved to finish the cooking process.
  8. When ready, slice the prime rib roast to your desired portions and place on a serving tray.
  9. Place the horseradish cream in a bowl and serve immediately with prime rib roast.


Herb + Dijon Crusted Rack of Lamb

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  1. Pre-heat the grill on med-high heat.
  2. Meanwhile, evenly rub the extra virgin olive oil over the rack of lamb.
  3. Rub the dijon mustard over the entire surface of the rack of lamb.
  4. Season with the kosher salt and fresh cracked black pepper.
  5. Coat the rack of lamb with the herb mixture while packing firmly so the herb mixture adheres to the meat.
  6. Place the rack of lamb loin side down on the grill for approximately 2 minutes turn and repeat while achieving nice char marks.
  7. Flip over and continue grilling on the bone side for approximately 4-5 minutes while turning periodically to avoid burning and until an internal temperature of 120f is achieved.
  8. Place on a sheet pan with wire rack and allow to rest for 5 minutes or until 130F is achieved to finish the cooking process and allow the lamb to rest.
  9. When ready, cut into 2 bone chops, place on a serving plate and serve immediately.


Skirt Steak + Italian Salsa Verde

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  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

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  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

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  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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