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Skirt Steak Calabrese
Download Full Recipe & Cooking Instructions
- Remove the skirt steaks from the calabrese marinade while removing any excess marinade on the steaks.
- Evenly season the coldskirt steaks with the kosher salt and fresh cracked black pepper.
- Place on the grilland grill for approximately 2-3 minutes on each side or to desired temperature.
- Remove from the grill, place on a plate or cutting board and allow to rest for 2-3 minutes.
- 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
Download Full Recipe & Cooking Instructions
- Pre Heat your charcoal or gas grill to high heat.
- Meanwhile, remove the steaks from the refrigerator andallow themto sit until they’re at room temperature.
- Rub the steaks with canolaoil and then coat each steak with 2 tablespoons of the espresso rub.
- Place the steaksonthe grillfor approximately 3-4minutes or until a nice char crustor diamond hash marksareachieved and then quickly flip over and repeat.
- 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.
- 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
- When ready, smear a generous amount of the espelette chilibutter evenly over the steaksand serve.
Dry Aged Porterhouse
Download Full Recipe & Cooking Instructions
- Pre Heat your charcoal or gas grill to high heat.
- 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.
- 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.
- 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.
- 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.
- 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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- Pre-heat convection oven to 500F.
- Meanwhile, evenly rub the canola oil over the prime rib roast.
- Season evenly with the prime rib seasonings.
- Place the prime rib roast on a sheet pan with wire rack.
- Place in a 500F convection oven, roast for approximately 10 minutes until a nice crust has been achieved.
- Turn the convection oven down to 250F and roast for approximately 45 minutes or until 120F is achieved.
- 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.
- When ready, slice the prime rib roast to your desired portions and place on a serving tray.
- Place the horseradish cream in a bowl and serve immediately with prime rib roast.
Herb + Dijon Crusted Rack of Lamb
Download Full Recipe & Cooking Instructions
- Pre-heat the grill on med-high heat.
- Meanwhile, evenly rub the extra virgin olive oil over the rack of lamb.
- Rub the dijon mustard over the entire surface of the rack of lamb.
- Season with the kosher salt and fresh cracked black pepper.
- Coat the rack of lamb with the herb mixture while packing firmly so the herb mixture adheres to the meat.
- Place the rack of lamb loin side down on the grill for approximately 2 minutes turn and repeat while achieving nice char marks.
- 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.
- 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.
- When ready, cut into 2 bone chops, place on a serving plate and serve immediately.
Skirt Steak + Italian Salsa Verde
Download Full Recipe & Cooking Instructions
- Using a cast iron skillet, heat until smoking hot over high flame (approximately 5 minutes)
- Meanwhile, evenly season the cold skirt steaks with the kosher salt and fresh cracked black pepper.
- Add the canola oil to the hot iron skillet.
- 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.
- After flipping the skirts steaks over, add the shaved garlic, shallots and thyme to the skillet and allow to cook until golden in color
- Add the unsalted butter, allow to foam, and quickly baste the skirt steak for 10 seconds.
- Remove from the heat, place the skirt steaks on a plate or cutting board and allow to rest for 2-3 minutes.
- 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
- Using a cast iron skillet, heat until smoking hot over high flame (approximately 5 minutes).
- Meanwhile, evenly season each of the filets with the kosher salt and fresh cracked black pepper.
- Add the canola oil to the hot iron skillet.
- 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.
- Add the crushed garlic cloves and thyme to the skillet and allow to cook until golden in color.
- Turn the filets on the sides and sear while rolling to sear the sides entirely for approximately 1-2 minutes.
- Add the unsalted butter, allow to foam, and quickly baste the filets for 10 seconds.
- Remove the filets from the from the iron skillet and place on a sheet pan with wire rack and top with the horseradish crust.
- Place the filets in the broiler and broil 1-2 minutes or until the horseradish crust is golden brown.
- Remove from the broiler and allow to rest for 3 minutes.
- When ready, neatly arrange the filets on a serving plate and serve immediately.
Herb Roasted Heart of Ribeye
Download Full Recipe & Cooking Instructions
- Pre-heat oven to 250F.
- Using a cast iron skillet, heat until smoking hot over high flame (approximately 5 minutes)
- Meanwhile, evenly rub the extra virgin olive oil over the heart of ribeye.
- Season evenly with the kosher salt and fresh cracked black pepper.
- Coat the heart of ribeye with the herb mixture
- Add the canola oil to the hot iron skillet.
- 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.
- Turn the on the sides and sear while rolling to sear the sides entirely for approximately 1 minute.
- Remove from the from the iron skillet and place on a sheet pan with wire rack.
- Place a 250F oven and roast for approximately 45 minutes or until 115F degree is achieved.
- 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.
- When ready, pace on serving plate and place the horseradish cream in a bowl and serve immediately.
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6 pc | 8 oz. each#LHA-22006
$242.24
$284.99save 15%
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