This Mother’s Day, why fight the crowds at some overpriced chain restaurant when you treat mom to what will arguably be the most flavorful steak she has ever encountered – the “Ultimate oo-MOM-ee Ribeye.” As an added bonus, the steak is prepared outside so there are no dirty dishes or kitchen mess for her to deal with later!Read More
Looking to really take your next grilled steak over the top? If so, you'll love this recipe for a reverse seared strip steak with bacon and blue cheese butter, originally created for the fine folks at Omaha Steaks!
It all begins with 16-ounce bone-in strip steaks from Omaha Steaks’ Private Reserve collection. The steaks are then given a nice drizzle of olive oil before seasoning them all over with a very simple dry rub mixture. While normally I would cook the steaks hot-and-fast over a roaring fire, I wanted to really bring out the smoke flavor so I employed a method known as the reverse sear. Instead of starting the steak out over high heat, it is slowly brought to temperature over indirect heat, thus allowing the smoke to really permeate the meat. Once it nears the finish point (which for me is always medium-rare), it is then moved over the fire to give it a nice crust.
Now comes the real secret to an amazing steak -- compound butter filled with Maytag blue cheese and Omaha Steaks bacon. Serve that along with a couple non-salad sides like a baked potato and a fire roasted tomato and suddenly you have a truly unforgettable dish.Read More
Who doesn't enjoy a nice refreshing beverage while grilling up ones favorite food? Today we're taking the marriage of beer and barbecue one step further with an epic steak recipe created as part of the 2016 #GuinnessBBQChallenge and featuring Guinness Blonde American Lager battered fried onion strings and a Meyer lemon "beer blanc" sauce!Read More
Now when it comes to preparing a 6 week dry aged premium Angus ribeye, it all starts with the seasoning. While a bit of Kosher salt and cracked black pepper would do just fine, I decided to really accentuate that big beefy taste with a toasted fennel and chile rub.Read More