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January 9th, 2022 by Joe Heitzeberg • Read 25,384 times • 1 min read
Dry brining is a process by which meat is seasoned with salt well before cooking to greatly boost the quality of your steak with hardly any extra work. Why dry brine? Salt is a flavor amplifier. When itâs used to dry brine meat, it not only seasons the surface, but it also starts the process pulling some water from the meat, tightening the surface up, and helping to boost the Maillard reaction when you sear it. The Maillard reaction is...
November 30th, 2018 by Joe Heitzeberg • Read 77,421 times • 1 min read
Here's a simple way to acheive a perfect medium-rare with a nice carmelized crust for your steak every time. Don't sweat the fancy name -- the Reverse Sear -- because this is easy. Great for indoor steak cooking. Allow your thick-cut steaks to defrost overnight. Remove from fridge and bring to room temperature an hour before youâre going to cook. Season steaks with salt on all sides. Preheat your oven or grill to 200 to 275...
May 24th, 2018 by Joe Heitzeberg • Read 14,526 times • 2 min read
Crowd Cow, the Craft Meat Marketplace, Launches âBeef Tasting Flightsâ âFlightsâ allow customers to try a collection of delicious, small-batch cuts from multiple farms around the country SEATTLE, WA â May 24, 2018 â Think you know beef? Think again. Crowd Cow, the company transforming the meat industry and delivering small-batch craft meats to your door, today launched âbeef tasting flights.â These âflightsâ allow conscious foodies and...
October 6th, 2017 by Joe Heitzeberg • Read 30,028 times • 2 min read
With the suburban ubiquity of steakhouse chains like Longhorn Steakhouse, Texas Roadhouse, and Outback, youâd think the steakhouse restaurant had been a fixture of the American food scene since the Mayflower bumped up against the rocky New England coastline four centuries ago. But it wasn't until 1837 that America's first steakhouse, Delmonicoâs, opened its doors. And not only was Delmonico's the first American steakhouse, the classic...
September 19th, 2017 by Joe Heitzeberg • Read 18,668 times • 1 min read
Part 1 of the brisket adventure upon which this writer is embarking. Fall has arrived with a wet vengeance in Seattle, and with the cooler temperatures comes a hankering for brisket. (Don't you feel it in your bones?) I've had brisket on the mind for months, because while this writer has prepared many cuts in her day, brisket isn't one of them. So I've set aside an upcoming Saturday that will be fully dedicated to preparing brisket (and...
July 1st, 2015 by Ethan Lowry • Read 14,778 times • less than one min read
Here is a quick run-down of recipes and tips so you can fully enjoy your beef. Pro Tips Pro tip 1: Whatever the cut, always let meat rest 10 minutes after cooking before cutting it. The juices settle, the meat tenderizes and finishes cooking. Pro tip 2: Donât thaw your steak before cooking: http://www.foodrepublic.com/2014/08/04/never-thaw-frozen-steaks-test-shows-that-meat-cooks-better-straight-from-freezer/ Pro tip 3: Try sous-vide!...
