Cooking a delicious steak can be difficult, depending on the circumstances. Either you're a beginner, or using new techniques, or you’re not used to the cut of steak you’re working with. However, no matter how you cook your steak, there are ways to enhance the flavor and make the experience even more enjoyable. One sure-fire way to do this is with steak sauce.
Keto Steak Marinade -Thursday, January 26, 2023 Diets are difficult to stick to for a variety of reasons. Even if someone dedicates themselves to their new lifestyle, finding foods that stick to a specific kind of diet is often a hard task. One diet that requires a strict adherence to its rules is the keto diet.
Best Sides For Steaks -Monday, October 24, 2022 Steak is one of the most iconic and delicious dishes to serve for dinner. Be it New York strip, sirloin, or ribeye, you can’t go wrong with a well-cooked steak. But as any good cook knows, an excellent dinner is more than just serving the main meat. The right side dish can turn a good meal into a great one. Luckily, there’s no shortage of fantastic side dishes that pair well with a steak.
Looking for the perfect date night meal? Look no further. One bite of this grilled filet with lobster cream sauce will bring the taste and feel of a five star restaurant to your kitchen. Creamy lobster sauce elevates the taste of a traditional filet and creates the most delicious meal. You will not regret giving this recipe a try.
Beef Ribeye Cap Po’ Boy -Thursday, March 10, 2022 
Enjoy this simple yet delicious Po' Boy using Braveheart's Black Angus Beef Steaks. This recipe is sure to keep you and your guests mouth watering.
Ingredients
- 1 Braveheart® Black Angus Beef Steak(s), Ribeye Cap, about 2 lbs
- 1 lemon(s), zested and juiced
- 1 cup mayonnaise
- 9 tbsp McCormick Culinary® Cajun Seasoning
- 1 tbsp oil, olive
- 4 roll(s), French, split
Directions
- Preheat oven to 350°F.
- Rub 1/2 cup Cajun Seasoning and oil evenly onto all surfaces of beef Ribeye Cap Steak. Place steak, fat side up on roasting rack in shallow roasting pan.
- Insert ovenproof meat thermometer so tip is centered in thickest part of steak, not resting in fat. Do not add water or cover. Roast in 350°F oven.
- Remove steak when meat thermometer registers 135°F for medium rare. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
- Carve steak against the grain into thin slices; keep warm.
- Combine remaining 1 tablespoon Cajun Seasoning, mayonnaise, lemon zest and juice in medium bowl; mixing thoroughly. Cover and refrigerate at least 10 minutes.
- Spread cut sides of each baguette with Cajun mayonnaise. Top bottom of baguette with lettuce. Evenly layer steak slices, tomato and pickle, as desired. Close sandwiches
Lobster Stuffed Filet Recipe
Served over a parmesan reggiano latke, this lobster filet is stuffed inside a Braveheart Black Angus Beef and topped with brandy beurre blanc. This mouthwatering recipe will satisfy and impress you and your dinner guests.
Ingredients
- 1 tbsp Roma® Black Pepper, Ground
- 1 pt Brandy Beurre Blanc
- 2 lb Empire's Treasure® Lobster Tail(s), fully cooked
- 1 tbsp salt, kosher
Directions
- Cut a slit through the center of each filet.
- Take ½ of the lobster tail and stuff into middle of each filet. Oil the filets and season with salt and pepper.
- Cook each filet to your desired degree of doneness.
Brandy Beurre Blanc
Ingredients
- 2 cup brandy
- 1/2 lb Nature's Best Dairy® Butter, unsalted, cubed, room temperature
- 1/2 cup Nature's Best Dairy® Cream, Heavy Whipping
- 1 tsp Piancone® Oil, Olive, Extra Virgin
- 1 tbsp Peak Fresh Produce® Garlic, Clove(s), minced
- 1 cup Peak Fresh Produce® Onion(s), Green, chopped
- 1/2 tsp Roma® Black Pepper, Ground
- 1/2 tsp salt, kosher
- 1 cup wine, dry white
Directions
- In a sauté pan over high heat add oil, garlic, and onions.
- Add white wine and brandy, then reduce by half.
- Add heavy cream and reduce by one fourth.
- Slowly whisk in butter then serve.
Parmesan Reggiano Latke
Ingredients
- 3 Nature's Best Dairy® Egg(s), beaten
- 3 tbsp flour, all-purpose
- 1 cup Piancone® Oil, Olive, Extra Virgin
- 1/4 cup Peak Fresh Produce® Onion(s), grated
- 1 cup Roma® Cheese, Parmesan
- 2 cup Peak Fresh Produce® Potato(es), shredded
- 1 tsp salt, kosher
Directions
- Strain the potatoes in cheesecloth to remove as much moisture as possible.
- In a mixing bowl combine the above ingredients and refrigerate for 1 hour.
- Form into cakes. Heat oil in sauté pan and cook each pancake for 1-2 minutes per side then serve.
