Steaks - Classic
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Ribeye Filets with Bone Marrow Bordelaise
Bordelaise is already an unctuous sauce, rich with beef and red wine flavors. Adding bone marrow takes it to a whole new level. This recipe takes you through the process of making a bordelaise from start to finish, starting with making the beef stock from scratch with roasted marrow bones, as well as other beef bones for maximum beefy flavor. It’s a long process, but well worth the time you invest.
If you don’t have the time or patience to tackle the whole process, skip ahead in the recipe and purchase a demi-glace from a local butcher. But beware of using store-bought beef stock to make your own, as the salt content will not reduce well.
Chef Katy Osuna trained at the International Culinary Center in California and did her externship at the Michelin starred Plumed Horse in Saratoga and worked for a year and a half as a chef de partie at Three-Michelin-Star Manresa. “Be a Girl” season one of her podcast “Copper & Heat” focuses on the experience of being a woman working in fine dining kitchens and won the 2019 James Beard Foundation Broadcast Media Award for Best Podcast.
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Sous Vide Porterhouse with Spanish Piquillo Pepper Salad
A Wagyu Porterhouse steak is a thing of beauty, and you don’t want to take any chances when it comes to getting it cooked just right. Cooking sous vide allows you to control the exact temperature and doneness of a steak, ensuring your steak is perfect every time. Applying the smoky, Spanish-inspired spice rub after the steak has been sous vide, but before it’s been browned, allows for maximum flavor.
A simple, piquillo pepper salad with a sherry vinegar dressing, is the wonderful foil to the tender steak, cutting through the richness with its garlicky sherry vinaigrette. Jarred or canned piquillo peppers can be found in many grocery stores, or easily ordered online. They have a distinctive flavor, with a hint of sweetness, but no heat. If they are unavailable, roasted red peppers can be substituted.
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New York Strip vs Ribeye Steak
You’ve seen the headline and you have come for answers – New York strip or ribeye? What are the differences, and which one is better? While better is relative, they each offer something unique, with every bite just as decadent as the last. So, how do you decide? Read on as we walk you through the differences and help you choose the perfect steak for your next meal.
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WAGYU STEAK AU POIVRE
Au Poivre is a classic French preparation for steak using peppercorns. This recipe calls for a quick pan sauce that elevates your steak game to restaurant-quality fare.
Use this au poivre sauce on your favorite steak. It is rich and is best served with something simple like some jammy caramelized shallots or a nice bitter radicchio salad.
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STEAK AU POIVRE
If there are 2 things the French get, food and romance would be at the top of the list. That’s why the Steak Au Poivre is date night approved. No need to go out for a stale baguette when you can quickly sear up this juicy, mouth-watering filet and impress the most discerning of eaters. Personally, if I’m going to cook a sauce with a filet – this is my absolute favorite. A creamy, slightly briny, pepper-forward marvel. Who needs take-out when you can travel around the world with SRFs?
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BONE-IN NY STRIP WITH WILD MUSHROOM CREAM STEAK SAUCE
When it comes to hosting for the Holidays, my wife Julia and I love comfort foods with a touch of decadence. That’s why Snake River Farms always fits the bill. The season already has enough decisions waiting to be made, so when it comes to hosting dinner, we stick to what we know will be great: American Wagyu.
Hosting doesn’t have to be a chore, so we put together some of our favorite tips / recipes for entertaining during the holidays…
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PRIME SIRLOIN BEEF CHILI
Chili, the humble cool weather dish, receives an upgrade from Chef John Cuevas and USDA Prime Top Sirloin. This recipe for a classic Texas-style chili con carne (that is, just beef, no beans) is simple and relies on good quality ingredients to produce a hearty, satisfying meal.
John was classically trained from Le Cordon Blue, Scottsdale, AZ. From there, his culinary roots were established working with industry leading chefs and iconic fine dining restaurants in Arizona and California such as Mary Elains at the Phoenician and Studio at Montage Laguna Beach. He has been recognized with a nomination from the James Beard House for Best Chef, Pacific.
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Grilled Rib Eye Cap with Yuzu-Kosho Monte & Shaved Bonito
American Wagyu Cap of Ribeye meets Asian-influenced inspiration with this unique and flavorful recipe from Chef John Cuevas.
Beurre Monte, the classic butter-based sauce, gets a spicy and tart umami blast from the Japanese condiment, yuzu kosho. (It’s easy to find in Asian stores or online.) Like many Japanese dishes, the succulent beef is topped with shaved bonito flakes for visual and flavor appeal
John was classically trained from Le Cordon Blue, Scottsdale, AZ. From there, his culinary roots were established working with industry leading chefs and iconic fine dining restaurants in Arizona and California such as Mary Elains at the Phoenician and Studio at Montage Laguna Beach. He has been recognized with a nomination from the James Beard House for Best Chef, Pacific.
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Grilled Cowboy Steak with Blistered Corn and Cherry Tomato Salad
Few cuts of meat are as impressive as a cowboy steak, so it should always be the star of the show. To serve on the side, we have a unique and memorable salad made with cherry tomatoes and corn. Both pick up a delicious smokiness and char from the grill and are brightened combined with brightly flavored lemon vinaigrette, chunks of feta cheese and a generous sprinkling of fresh basil and mint.
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Sirloin Steaks with Charred Leek “Gremolata”
One pan dinners are not only easy to clean up, they're practical for other reasons. Having a hot pan ready while you’re cooking means incorporating the flavors from the previous steps.
This recipe is a play on the classic combination of leeks in vinaigrette. It’s a very loose interpretation of the elements that go into our beef tartare at the restaurant. Tonight, we’re charring the leeks in our steak pan, crisping up the onions and then finishing it all with sherry vinegar. If you are looking to serve an additional item to this dish to round out a meal, I would suggest making a Caesar salad, Oui?!
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Filet Mignon with Tallow Seared Mushrooms and Onions
Mushrooms are best in late spring and early summer, but they seem like a wintry accompaniment. Regardless, I love to serve them with steak whenever they are available. This recipe lightens up savory mushrooms a bit making the dish approachable for the spring and summer. Although I used a filet mignon, this recipe is delicious with Snake River Farms ribeye filets.
I’ve included a quick vinaigrette recipe to finish the mushrooms and onions. It’s a great item to have on hand and adds flavor to any veggies you’re serving.
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SEARED RIB CAP STEAK WITH ROASTED POTATOES, SNAP PEAS, ASPARAGUS AND WINE REDUCTION
The components in this dish are designed to complement a juicy seared steak in all the right ways. The rich red wine reduction made with demi-glace doubles down on complex, meaty flavors. And the roasted veggies add the right note of freshness and color to round things out on your plate.
