Author Archive

Raise the Steaks: Catering to taste

You’ve probably been to a party with a fancy spread of appetizers, hors d’oeuvres, and various spreads. You scan the wide selection, you pick and peck while standing next to the host, then when you are alone with the food, you check your peripherals to make sure no one is looking and you gorge yourself on the crab puffs, dips, and cheeses. Now it’s your turn to host, ...

 
 

Raising the Steaks: Reasoning for uncommon seasoning

Cooking with seasonings is not only commonplace but in some cases necessary for a truly flavorful, delicious meal. Black pepper, kosher salt, oregano, basil, garlic and onion powders, you’ve undoubtedly heard of and/or cooked with these. They are safe, flavorful, and versatile in almost all dishes. There are hundreds upon hundreds of uncommon or lesser-known ...

 

Raise the Steaks: Dreaming of the of dry age

You bring home a steak, cook it perfectly, enjoy every bite, and go to bed hours later, only to wake up not thinking of anything but the day ahead of you. That is fine for a day-to-day lifestyle, but occasionally, you need to escape. You need to wake up in the morning after dreaming about the meal from the night before. One way to ensure that happens…. Dry. Aged. ...

 

Raise The Steaks: Dad’s favorite child

A too heavy pen from the gadget store, a tie that doesn’t match anything in his closet, or anything at all for that matter. This Father’s Day, break the mold. “Steak” your claim as the favorite child, and get him something that will warm his heart and his belly. Unlike brunch for mom, (which is possibly my favorite meal of all time), Father’s Day and steaks go ...

 

Raise The Steaks: A magical meal for mom

In less than two weeks, we celebrate a very special day. The day to show appreciation for mom and everything she has done for you. It is a day that she should not only be exonerated from her duties but be pampered and doted on. Mom runs around farther and quicker than most anyone else in your life, whether she’s working a 9-5 day job, getting the kids to and from ...

 

Raise the Steaks: Easter eats

April Showers bring May flowers, but April also brings the long tradition of enjoying Lamb. For centuries, lamb has been an Easter staple, a symbolic food for many. Yet lamb is often overshadowed by its cousin, the ham. There are some who simply enjoy the taste or ease of preparing a ham, whether it be glazed, cured, or even spiced and roasted, while there are those ...

 

Raise the Steaks: Major in meat, Part II

In Part I, we covered aspects of picking the best steaks; the cuts that are the most tender, the most flavorful, even the cuts best for sharing. I also covered the differences in USDA grading (which grades to stay away from, and which grades are top of the class), as well as the different aging methods and the results of those methods. Now that the foundation for ...

 

Raise the Steaks: Major in meat, Part I

Most people have undoubtedly cooked a steak at one point or another. Some are grilling gurus and some can cook a run-of-the-mill ribeye. Other people people don't know the difference between raw and well done. No one should be too intimidated to try new things. A steak, properly cooked, can take dinner from edible to extraordinary. There are only a select few tips ...