Tag Archives: beef

Steakhouse Burger

Everything that is good and right in the world in the soft embrace of two buns.

This shining example of burger perfection has all the best qualities of an old school steak house meal. Bacon and blue cheese a la wedge salad? Check. Marbled beef seasoned and cooked to perfection? Check. Just enough vegetables to make you feel slightly healthy? Check. Shake up a dirty martini, grab a napkin and go to town.

Equipment Needed: Frying Pan, Large Mixing Bowl, Small Mixing Bowl, Chef’s Knife, Cutting Board, Wooden Spoon

Serving Suggestion: Individual Plating

Servings: 4

Suggested Wine Pairing: Cabernet Sauvignon, Malbec, Montepuciano D’Abruzzo

Suggested Beer Pairing: Brown Ales and Porters are our preference for this one, but you have to really try to make a bad beer pairing with a burger.


  • 1 lb. ground beef (we recommend an 80/20 mix) ($3.99/lb)
  • 1 medium onion ($0.99/lb)
  • 1 medium shallot ($2.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 1 lb. crimini or bably bella mushrooms ($2.99/lb)
  • 8 strips thick cut applewood smoked bacon ($7.99/lb)
  • 8 oz blue cheese (we used an Italian blue, verde capra)($8.99/lb)
  • 2 TBSP Montreal steak seasoning ($about $3.99/3 oz jar)
  • 3 TBSP extra virgin olive oil ($8.99/32 oz)
  • 3 TBSP balsamic vinegar ($8.99/32 oz)
  • 2 TBSP honey ($4.39/12 oz)
  • 4 hamburger buns ($3.19/8 pack)
  • Salt
  • Pepper


  • Peel and mince the garlic; peel and quarter your onion, then cut into thin slices. Brush off the crimini mushrooms with a wet paper towel to remove any excess dirt. Slice those puppies into thin strips too and mix in with the onions and garlic.

Slice the mushrooms thinly so they cook down easier and caramelize nicely.

  • Place your frying pan over medium heat and add the olive oil. Throw in your veggies, sprinkle liberally with salt and pepper and stir thoroughly to coat with the oil. Cook everything down for about 5 minutes then drizzle the balsamic vinegar and  honey over the whole lot and cook until caramelized, stirring occasionally (about 10 more minutes). Place in a bowl and set aside.

Add some bee juice to even things out and complement the sharpness of the blue cheese.

  • In a large mixing bowl add the beef, grate in the shallot, add the steak seasoning, a healthy pinch of salt and pepper and mix it together with your hands. Do it until the spices and shallot are well incorporated but don’t overwork the meat, it’ll get gummy and will give your burger a weird texture.

Either grate or mince the shallot so it incorporates easily with the beef.

  • Take the beef and divide into quarters. Form the patties in the palms of your hands; use your thumb to put a divot in the center so your burger doesn’t bulge when it’s cooked. Set the patties aside on a plate.
  • Place your veggie frying pan back over medium heat and add your bacon. Don’t overcrowd it, cook the bacon in batches until crisp and set it aside on paper towels to drain. Leave the bacon fat in the pan.
  • Keep your frying pan over medium heat. If the bottom isn’t evenly coated in bacon fat add a little olive oil and plunk down your hamburger patties. Cook for about 4 minutes on each side for medium; whatever your doneness preference, only flip the burgers once. When cooked to your liking remove from heat and let the patties sit for a couple minutes. Take this chance to toast the buns a bit in the frying pan to soak up all the remaining burgerness.

Like steak, you only want to flip your burgers once to avoid uneven, overcooking.

  • Pop the beef on top of the bun and add a thick layer of blue cheese. We like using an Italian blue, verde capra, for this one because it gets creamy and almost sauce-like when it melts. You can find it in most specialty grocery stores or cheese shops but regular blue cheese will work just as well.
  • Pile on a good amount of mushrooms and onions and top it with a couple of strips of bacon, broken in half to fit easier. If you’ve made it this long without stuffing your face, put the top bun on so the burger’s easier to hold and dig in.

Frito Pie

So wrong, yet so right.

We’ve been intrigued with this Southern delicacy ever since we first saw it on the menu at one of our favorite dive bars in Williamsburg. This meaty pile of semi-shameful indiscretion is as delicious as it is sounds, whether you’re under the influence or not. Resist the urge to overthink the chili and let a few simple ingredients do work. Just be forewarned, this may replace nachos as your favorite meat/cheese/corn chip combination.

Equipment Needed: 5 Qt Pot with Lid, Chef’s Knife, Cutting Board, Cheese Grater, Can Opener, Wooden Spoon

Serving Suggestion: Individual Plating

Servings: 6

Suggested Wine Pairing: You’re eating Frito pie; you should just drink what you want

Suggested Beer Pairing: Whatever’s clever. (see: Eating Frito Pie)


  • 1 lb. ground beef (we recommend an 80/20 mix) ($3.99/lb)
  • 1 large onion ($0.99/lb)
  • 1 jalapeno pepper ($2.99/lb)
  • 4 cloves garlic ($2.99/lb)
  • 1 15 oz can of black beans ($1.19/15 oz can)
  • 1 28 oz can crushed tomatoes ($2.49/28 oz can)
  • 1 6 oz can can tomato paste ($0.99/6 oz can)
  • 1 TBSP cumin ($3.50/2 oz jar)
  • 1 TBSP chili powder ($1.50/4 oz jar)
  • 2 TSP liquid smoke ($2.89/3 oz)
  • 1 TBSP paprika ($3/2 oz jar)
  • 1 TSP cayenne pepper ($2/3.5 oz jar)
  • 1 TBSP balsamic vinegar ($8.99/32 oz))
  • 1 TSP sugar ($2.39/2 lb box)
  • 1 10.5 oz bag Frito corn chips ($3.29/10.5 oz bag)
  • 8 oz cheddar cheese ($8.99/lb)
  • 3 TBSP extra virgin olive oil ($8.99/32 oz)
  • Salt
  • Pepper


  • Finely dice your onion and mince your garlic. Wash your jalapeno thoroughly, halve it and remove the seeds and ribs (leave the seeds in if you want a spicier chili).

Finely dice the jalapeno so it melds easier in the chili.

  • Put the pot over medium heat and add your olive oil. Throw in the onions first and sprinkle with salt and pepper. Stirring every minute or so, cook the onions for 5 minutes then add the garlic and jalapeno. Cook everything down for another 5 minutes and add in your beef.
  • Salt and pepper the beef, making sure to break it up with your spoon. Stir everything together so the veggies are mixed throughout the meat. Add in the cumin, chili powder, paprika, and cayenne pepper and give it another good stir. Cook the meat mixture until it’s lightly browned, stirring occasionally (about 10 minutes or so).
  • Spoon in the tomato paste and pour in the crushed tomatoes. Add the liquid smoke, vinegar, sugar, a few healthy pinches of salt and a good dose of black pepper. Turn the heat to low and let everything simmer for about 20 minutes, stirring occasionally so the bottom doesn’t burn.

Use diced or break up whole canned tomatoes if you want chunkier chili.

  • While your chili is bubbling away shred up the cheddar and set it aside in a bowl for later.
  • Drain the beans and stir them in to the mix. Taste everything and re-season as you see fit. Once the flavors are to your liking cook it down for another 10 minutes to finish it off.

We prefer black beans for this one but go nuts with your legume of preference.

  • Take a handful of Fritos and put them in a soup bowl or plate. Spoon a couple healthy heaps of chili over the top of them and sprinkle cheese over the whole lot.

Short Rib Chili

A bowl full of beefy awesomeness.

Short ribs are a favorite of ours because the only way to screw them up is to undercook them. Oh no, you let it go for 3 hours instead of 2? That just means you’ll be able to cut it with a spoon, lucky. Also, with the Super Bowl around the corner you’ve got the perfect excuse for some serious chili making, which also requires patience and the ability to drink beer while you’re waiting. Our work here is done.

Equipment Needed: 5 QT Pot w/ lid, Frying Pan, Tongs, Wooden Spoon, Chef’s Knife, Cutting Board, Paper Towels

Serving Suggestion: Family Style

Servings: 10-12

Suggested Wine Pairing: Cabernet Sauvignon, Old Vine Zinfandel, Malbec, Shiraz, Barolo

Suggested Beer Pairing: Stout, Porter, Dopplebock, Winter Ales, Brown Ale


  • 3 lbs bone-in beef short ribs ($5.99/lb)
  • 22 oz dark beer (we used a Lagunitas Imperial Stout; price varies)
  • 3-4 C beef broth ($2.99/32 oz)
  • 2 15.5 oz cans black beans ($1.39/can)
  • 6 slices of thick cut bacon ($6.99/lb)
  • 1 large red onion ($1.29/lb)
  • 1 large green pepper ($1.99/lb)
  • 6 cloves garlic ($2.99/lb)
  • 1 28 oz can of diced tomatoes ($3.49/can)
  • 6 chipotle peppers in adobo sauce ($2.99/can)
  • 1 TBSP liquid smoke ($2.89/3 oz)
  • 1 TBSP apple cider vinegar ($2.89/32/oz)
  • 1/2 C Grade A maple syrup (about $7/8 oz)
  • 1 TSP cayenne pepper ($2/3.5 oz jar)
  • 2 TSP chili powder ($1.50/4 oz jar)
  • Salt
  • Pepper


  • At the butcher (or meat counter) ask them to cut your ribs into 2 inch chunks. When you get them home, season each piece liberally with salt and pepper on all sides.
  • Dice your onion and pepper, and mince the garlic. While you’re at it, cut your bacon strips in to 1 inch chunks for later.
  • Put your pot over high heat and coat the bottom in olive oil. Taking a few pieces at a time so you don’t crowd the pot, sear the ribs on every side (you’ll need a plate or bowl to hold those that are finished). Once you’ve browned everything throw in the garlic and onion and scrape up the brown bits off the bottom. Let them sweat for a minute then put the ribs back in the pot.

Once the meat is down, don't move it. And don't you dare flip it more than once.

  • Pour in the beer and enough beef stock to cover everything. Stir in maple syrup, cayenne pepper, chili powder and liquid smoke. Reduce the heat to low, pop the lid on and let it simmer for 2 hours, stirring occasionally.
  • While your beef is braising (aka, cooking in liquid after being seared) put a frying pan over medium head and throw in your bacon pieces. Cook them until they’re crispy and then drain them on a paper towel and set aside for later.
  • When you can pull the beef apart with a fork, pull the pieces out of the juice and put it on a cutting board. Remove the bones and chop up the meat into bite-sized pieces. Toss them back in the liquid.

Chop that meat up into tiny little melt-in-your-mouth morsels.

  • Drain one of the cans of beans and add them to the pot. Pour in the second can, bean juice and all. Add the green peppers.
  • Chop up the chipotle peppers and toss them in the pot. We also like to spoon in a little of the adobo sauce that comes in the can.

Mince the peppers into a fine paste and stir them in.

  • Let things simmer for another 20 minutes and adjust your flavors to taste. Add the bacon bits just before serving to add some texture to the bowl. Spoon into big bowls and serve with cornbread, or just ladle from the pot into your mouth.

Salt-baked Rib Roast

Juicier prime rib, we have never had.

Prime rib. Rib roast. Ribeye. A steak by any other name would taste just as good. How you prepare that steak may vary, however, and we’re pretty sure we’ve found our new go-to method for cooking roasts. By coating this beefy cut in a salt crust you create a self-marinating, sealing-the-juices-inside, hard to screw up, delicious hunk of bovine that will have you fighting for seconds.

Equipment Needed: Roasting Pan, Aluminum Foil, Mixing Bowl, Chef’s Knife, Cutting Board, Fork

Serving Suggestion: Family Style

Servings: 6-8

Suggested Wine Pairing: Cabernet Sauvignon, Old Vine Zinfandel, Malbec, Shiraz

Suggested Beer Pairing: Pale Ale, Brown Ale, Porter, Bock


  • 3 lb standing rib roast, bone-in (about $13.99/lb)
  • 4 cloves garlic ($2.99/lb)
  • 3 TBSP fresh rosemary ($1.50/sprig or bunch)
  • 1 1/2 C all-purpose flour ($1.89/2 lb)
  • 1 C water (free)
  • 1 egg ($2.79/dozen)
  • 4 C kosher salt ($2.29/48 oz box)
  • 4 TBSP Black Pepper


  • You’re gonna have to actually talk to a butcher for this one. Don’t be scared, just be honest about what you’re looking for and how you’re going to prepare it and any butcher worth his or her meat will steer you in the right direction (pun somewhat intended). Figure about 1/2 a pound to 1 pound per person depending on how hungry your crowd is. Ask for a standing rib roast with the bone, but ask them to separate the meat from the bone and truss it back on for you. This way you get the extra flavor the ribs will provide without the added pain of having to carve the meat off when you’re finished.
  • Preheat the oven to 325° F.
  • Mince your garlic and rosemary as finely as you can. On your cutting board, mix the two together and sprinkle some salt over it. With the edge of the blade of your knife, press down and scrape the mix against the board bit by bit to start to create a flavorful paste.

Meld those flavors together.

  • In a large mixing bowl add the salt, flour, the white of your egg and water and stir everything together until it has the consistency of wet sand.

Mix the crust ingredients thoroughly for a nice, even seasoning.

  • Ready your roasting pan by lining it with aluminum foil. Set your meat in there and try to coat it as evenly as possible with your garlic and rosemary paste. Crack on some fresh black pepper  but DO NOT add salt (you’re roasting it in a salt crust, remember?).
  • Now comes the really messy part. Scoop out the salt slurry a handful at a time and pack it firmly on the roast, taking care to cover the entire thing with the paste. Be thorough, adjust your paste according to how it’s sticking. Sliding off? Add more salt and flour in equal parts. Too cakey? Add a little water.

Cover that meat in its delicious self-marinating shell.

  • Once your meat is fully caked, pop it in the oven. For a delicious medium rare, roast it for 1 hour and 20 minutes; cook for about 10 minutes less for any hardcore, rare-loving carnivores and about 5-10 minutes more for straight up medium.
  • When the meat is done let it rest for 15 minutes before you do anything else in order to let the juices redistribute and to enable a little carryover cooking. This is no time to cut corners with a juicy, delicious piece of beef like this, so resist the urge to crack the salt crust and set a timer if you have to prevent temptation.
  • Reward your patience by using a large spoon or the back of a chef’s knife to crack the thing open. Brush off any large chunks of salt and remove the beef from the bone. Slice the roast on the bias and get in there.

Like opening the lid of a meat treasure chest.

Beef Bacon & Stilton Pizza

A mutt of culinary origins, but tastier than any purebred we've eaten. Wait, what?

We just recently started shopping at Trader Joe’s and yes, we know we’re about 10 years behind the times. Better late than never we say. We also say that their beef bacon may be one of the best things to happen to our ingredient arsenal. Paired with some good stilton and a little HP sauce and you’ve got the makings of a British-style steakhouse pizza. Yes, we totally made that up.

Equipment Needed: Baking Sheet or Pizza Pan or Pizza Stone, Frying Pan, Wooden Spoon, Chef’s Knife, Cutting Board, Serving Spoon

Serving Suggestion: Family Style

Servings: We can take down half a pizza each, but this could serve up to 4 people that aren’t pigs.

Suggested Wine Pairing: Chianti, Montepuciano D’Abruzzo, Cabernet Sauvignon, Malbec

Suggested Beer Pairing: Stouts, Porters, Brown Ales


  • 1 pre-made ball of pizza dough (about $1.99/package)
  • 1 package of beef bacon (if you’re not near a Trader Joe’s, use regular bacon or roast beef (about $3/8 oz package)
  • 4-6 oz stilton cheese (you can use blue or gorgonzola if you can’t find stilton) ($12.99/lb)
  • 1 large onion ($0.99/lb)
  • 1/4 C flour ($1.89/2 lb)
  • 1/3 – 1/2 C HP Sauce (you can use A1 or your favorite steak sauce if you can’t find HP) (about $4/9 oz bottle)
  • 1 TBSP unsalted butter ($4.99/lb)
  • 2 TBSP balsamic vinegar (about $6/17 oz bottle)
  • 2 TBSP grade A honey ($4.19/12 oz)
  • Salt
  • Pepper
  • Preheat your oven to 425°F.
  • Peel and halve the onion then cut it into thin slices. Put your frying pan over medium heat and add the butter. Once it’s melted throw the onion in and give it a healthy dash of salt and pepper. Stir once every few minutes until they’re cooked down a decent amount (about 8 minutes)
  • Pour in the honey and balsamic vinegar. Continue cooking everything down, stirring occasionally until you’re ready to top your pizza.
  • On your baking sheet toss some flour down and spread out the pizza dough out until it’s about 1/4 inch thick (roughly as thick as a book of matches) (yes, that’s a random comparison).

Start at the center and push the dough out towards the edges for the best results.

  • Pour the HP sauce on the dough and spread it out evenly with a spoon.

Spread 'em...er...it. Spread it.

  • Layer the beef bacon  across the top, take your onions off the stove and spread them evenly too. (if you’re using beef bacon or roast beef there’s no need to cook it first. If you’re using regular bacon, you’ll need to fry it up before topping your pizza.)
  • Crumble the stilton over the whole lot and pop it in the oven for about 15 minutes or until the crust is crispy. Cut into quarters and serve.

Stilton: the British blue cheese.

Swedish Meatballs with Garlic Rosemary Mashed Potatoes

Our ultimate comfort food.

This recipe is what we think of when someone says “meat and potatoes.” A childhood favorite of ours, these Swedish meatballs come by way of Minnesota where our 93 year-old grandmother has been churning out tasty two-biters for three generations. We took a couple of liberties in sprucing up of the mashed potatoes but there’s no need to mess with perfection otherwise.

Equipment Needed: 13 x 9 Baking Pan, 2 Mixing Bowls, Chef’s Knife, Cutting Board, Cheese Grater

Serving Suggestion: Family Style

Servings: 6-8

Suggested Wine Pairing: Old Vine Zinfandel, Shiraz, Rioja, Sauvignon Blanc, Glögg

Suggested Beer Pairing: Brown Ale, Porter, Stout


  • 2 lbs ground beef ($3.99/lb)
  • 12 oz tube of breakfast pork sausage (about $3.99)
  • 4 pieces of sliced bread (about $2.99/loaf)
  • 2 eggs ($2.79/dozen)
  • 1 1/2 C milk divided ($1.19/QT)
  • 6 potatoes ($1.49/lb)
  • 3/4 C sour cream, divided ($1.49/16 oz)
  • 1 can cream of mushroom soup ($1.69/10.5 oz can)
  • 1/3 C grated onion (about 1 small onion)($0.99/lb)
  • 4 sprigs fresh rosemary ($1.50/bunch)
  • 3 cloves garlic ($2.99/lb)
  • 2-3 TSP allspice ($2/2.5 oz jar)
  • 2-3 TSP sage ($2/2.5 oz jar)
  • Salt
  • Pepper

Mashed Potato Preparation:

  • Wash the potatoes and remove any eyes or bad spots. Cut then into halves (or quarters if they’re big) and put them in the pot.
  • Peel the garlic and cut it in half as well. Cover the pot and put it over high heat. Once it comes to a boil add the garlic and rosemary sprigs and cook until you can easily slide a fork into the potatoes (about 20-30 minutes).
  • When they’re cooked, drain the potatoes and remove the rosemary sprigs (you can take the garlic out if you please, but we leave it in). Add 1/4 C of sour cream, about 3 TBSP of milk and 2 TBSP of butter. Mash and mix thoroughly.

Meatball Preparation:

  • Preheat the oven to 350°F. Tear your pieces of bread in half and put them in a mixing bowl. Pour in about a cup of milk so the pieces are covered evenly and let them soak for about 10 minutes.

Soak in the wholesome goodness.

  • As the bread is soaking add the beef and pork sausage to another mixing bowl. Grate in the onion, crack the eggs in and add the sage, allspice and a pinch of salt and pepper. Squeeze some of the excess milk out of the bread you’ve been soaking (you want the pieces to still be pretty soggy) and tear the pieces into the meat and spice mix.

A cheese grater provides the right consistency so your onion mixes better.

One handed!

  • Using your hands squish and mix everything together so it’s evenly distributed; there’s no other way to do this so get in there and play with your food a bit.
  • Now the best part. You want to make sure the seasoning is right since it’s hard to readjust once the meatballs have been cooked. To do so, pull out a small lump of the meat mix (about the size of a quarter and 1/2 inch thick) and put it on a plate in the microwave. Cook it on high for about 45 seconds, let it cool and taste it. It shouldn’t be too salty, sage and allspice should be evenly balanced and there should be just enough pepper for a little bite. Adjust your seasoning to taste and retest if necessary.
  • When you’re ready to bake them take a little less than a palmful of meat and roll it into a ball. The ideal size for Swedish meatballs is one to two bites, so make these smaller than you would if you were making their Italian cousins. Pop them in your baking pan and throw those bad boys in the oven for 30 minutes.

Roll 'em up, but be careful not to pack them too densely.

  • When 30 minutes is up, mix the cream of mushroom soup, 1/2 C of sour cream and 1/4 C of milk together thoroughly. Pour the sauce over the top of the meatballs and make sure you’ve coated each one evenly. Pop them back in the oven for another 10 minutes to finish cooking. Serve with lingonberry jam, cranberry sauce (the closest American equivalent) and/or spicy mustard.

Pan-Seared Cowboy Steak with Parsley Butter and Parsnip Hash

Steak so good you'll wanna start herding cattle.

It’s no secret that we enjoy a nice steak from time to time. But then there are steaks that make us question everything that we know and hold dear. Enter the dry-aged black angus cowboy steak we recently purchased at Ottomanelli & Sons. A manly bone-in ribeye, this flavorful cut gets its name from when cowboys would cook them and flip them by using the bone as a handle. Not sure if Google was lying to us, but it makes us want to eat meat and punch something. Keep it civil with some sweet roasted parsnips.

Equipment Needed: 1 Cast Iron Skillet (or Oven-safe Frying Pan), Spatula, 1 Baking Pan, Chef’s Knife, Cutting Board, Vegetable Peeler

Serving Suggestion: Individual Plating

Servings: 1 if you’re hungry, 2 if you like the person you’re eating with

Suggested Wine Pairing: Something red; we prefer heavier reds like  Zinfandels, Cabernet Sauvignon and Malbec

Suggested Beer Pairing: IPA, Brown Ale, Stout, Porter


  • 1 lb cowboy steak (or any steak you prefer, really) (about $15/lb)
  • Fresh flat leaf parsley (about $3/bunch)
  • 1/4 stick of butter ($4/lb)
  • 1 lb parsnips ($2/lb)
  • 1 shallot (about $4.99/lb)
  • About 4 TBSP honey ($4.25/12 oz)
  • 1 TBSP dried thyme ($3.50/1.25 oz jar)
  • About 4 TBSP extra virgin olive oil ($9.99/34 oz bottle)
  • About 4 TBSP canola oil (around $3/48 oz)
  • Salt
  • Pepper


  • Preheat oven to 425°F. Take the butter and steak out and let them come to room temperature.
  • Peel and wash your parsnips, then cut them into 1/2 inch chunks and put them in the baking pan.
Take the ends off the parsnips, peel and cut into equal-sized chunks for even cooking.

Take the ends off the parsnips, peel and cut into equally sized chunks for even roasting.

  • Toss the pieces with olive oil, thyme, honey, salt and pepper. Pop those puppies in the oven for about 45-60 minutes. They’ll be fork-tender when they’re done.

Give those puppies a solid dose of salt, pepper, thyme and honey.

  • About 15 minutes before the parsnips are done put the skillet over high heat, like super high screaming heat. Salt and pepper both sides of your steak and pour some canola oil in the pan.
  • When the oil starts shimmering, toss the steak in and sear it for two minutes on each side. Once you’ve hit it on both sides, throw it in the oven for another minute then remove and let rest for about 5 minutes for medium rare results. Keep it in the oven a minute longer for medium. Don’t go past that or we’re not friends.
  • Remove about a handful of parsley leaves from the stems and give them a fine chop. Mix them in with the butter and spread over the top of the steak as it rests.
  • Meanwhile, cut the parsnips into smaller chunks, dice a shallot and mix the two together with about another tablespoon of honey. Using the steak pan, put a quick sear on the parsnip mix over medium-high heat. Spread it out as a bed for the steak and begin consumption.