Thank you so much for joining us for the Steak class. There are a lot of tips and techniques to help make any steak better, but here are the basics again:
- Start with quality meat.
- Salt at least an hour or hours ahead or even a day or two ahead for thick cuts.
- Allow surface to dry before cooking.
- Remember you are cooking 2 different steaks: the inside and the outside.
- Use a thermometer.
- Rest for a few minutes before slicing.
- Pork can be safely cooked rare and medium rare just like beef.
- Keep sauces simple. If you start with good meat, don't cover it up.
If you have any questions about the recipes or about anything really, please email me and I will get back to you: firstname.lastname@example.org.
Recipes & Techniques:
I will be honest. I intending to search around and compile a nice list of links, but there is no reason to reinvent the wheel when a darn good wheel already exists. I am not a fan of most food blogs and websites, but www.seriouseats.com is a great exception. Their recipes and techniques are all tested and proved. And they have jammed all their steak articles into one very convenient and cool site. Browse around and enjoy:
We regularly stock fresh and aged local Wagyu beef ribeyes. We sell regular cut, cowboy cut, multi-rib sections for prime rib and even whole 7-rib racks. Generally speaking, prices are $13.95 per lb. for fresh. $16-$19 for aged and just $11.95 per lb. for whole racks.
We can also special order other Wagyu cut(s). If you buy an entire case, we mark up just 15% over our wholesale price.
Heritage Breed Pork:
We cut whole Berkshire, red wattle, duroc and other heritage breed pigs and are one of the only places around that sell by the piece and not just whole pigs. We have various steaks, roasts, ribs etc. These cuts move fast, so please reserve if you know you really need something.
We also can connect you with local farmers to purchase whole heritage breed pigs and can then custom process it for you.