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March 5th, 2018 by Joe Heitzeberg • Read 94,494 times • 2 min read
What is this âWagyuâ weâre talking about? Let me break it down for you. There are four breeds of âWagyuâ -- Japanese cattle, that is -- that are indigenous to Japan. One of them, Kuroge Washu, is genetically predisposed to high levels of marbling. Itâs really hard to get authentic Wagyu 100% from the Kuroge Washu breed directly from Japan. But we didnât just source authentic Wagyu from this Pacific Rim nation. We sniffed out the rarest of...
November 20th, 2017 by Joe Heitzeberg • Read 135,506 times • 1 min read
Wondering whether to let those frozen steaks thaw or cook them straight from frozen? You're not the only one! We get this question a lot. You should cook your steak directly from frozen, every time. It's just better. That's our personal take after preparing countless steaks ourselves -- but don't take our word for it. Cook's Illustrated senior editor Dan Souza did an experiment with 8 frozen New York Strip steaks, cooking half straight...
October 6th, 2017 by Joe Heitzeberg • Read 29,981 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 18,618 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...
September 6th, 2017 by Joe Heitzeberg • Read 13,820 times • 1 min read
Seattle's star chef Brock Johnson is the executive chef at Dahlia Lounge, the seasons-centric Pacific Northwest restaurant icon. He recently revealed to us his two favorite summer steak dinners, which both take full advantage of what summer in the PNW has to offer. Image credit to Dahlia Lounge 1. He calls the first one âThe birthday steakâ because every year when he celebrates his birthday in mid-August, Chef Brock Johnson marks the...
March 29th, 2017 by Laura T. • Read 27,948 times • 2 min read
A perfect steak can sometimes feel elusive. If itâs not cooked just right, it can be tough, dry and even a bit bland. Donât despair. Follow these five simple, time-tested steps below and youâll enjoy a mouthwatering steak in no time. 1. Use The Right Tools To fry a really good steak, youâll need a really hot surface. We recommend using a heavy-bottomed pan that allows for maximum heat retention and an evenly-heated surface. Cast iron pans...
July 16th, 2015 by Joe Heitzeberg • Read 7,299 times • 2 min read
I recently had the great pleasure of cooking up some Gleason steaks from Crowd Cow's first event sous vide style by none other than Scott Heimendinger, an innovator working to bring sous vide to the masses, and co-founder of Sansaire, a leading sous vide device maker. Scott previously worked at Modernist Cuisine's culinary lab (the group led by Microsoft's former CTO that created an epic, 6-volume cook booked named "the most important...
