Global Passport - A Guide to the Steaks of the World
The cowboy steak is an All-American bone-in ribeye steak that’s cut thick and weighs an average of 2.5 lbs. This recipe lightens the steak with the season’s best tomatoes and creamy burrata cheese.
Carne asada, or “grilled meat” in Mexico, is a simple but amazingly delicious dish that features outside skirt steak. For a legitimate preparation, cook your carne asada over a wood fire or coals for the perfect char.
Created to celebrate Arthur Wellesley, the first Duke of Wellington after a victory at the Battle of Waterloo, this dish is synonymous with “special occasion” in many countries.
SUYA DUSTED RIBEYE
Suya is a seasoning used for flavorful street food in Ghana and is the secret ingredient that enhances the natural richness of our American Wagyu ribeye steak.
KIMCHI LETTUCE WRAPS
Bulgogi literally means “fire meat” and is the star of Korean barbecue. For this Korean-inspired recipe, a lively marinade with kimchi and Asian pear adds flavor, while the gochujang, or red chili paste, adds heat.
The zabuton is a highly marbled cut that is luscious when served by itself but is enhanced by the mildly spicy and bright shishito pepper salsa. The shishitos are a clever nod to Japanese cuisine.
This classic bistro dish is more than just “steak and fries”. It takes a great cut like the American Wagyu bavette for true French flavor and perfect timing to make sure everything is hot when served.
The picanha is the star of traditional Brazilian churrasco barbecues. A surprisingly flavorful cut, the picanha can be roasted whole or cut into steaks, skewered and grilled for a more authentic presentation.