It’s no secret that perfect rubs, butters, sauces and seasonings can give your beef dishes standout flavor. But they also provide versatility, allowing you to take one cut of meat and give it a whole new flavor profile. This fall, we highlight some current trends in these taste makers, as well as spotlighting some places […]
Read More… from Inspiring Rubs, Butters, Sauces & Seasonings
Cargill’s Industry-Shaping Sustainability & Processing Initiatives For many, there is magic in a bite of high-quality, expertly prepared beef. The tenderness. The juiciness. The flavor. In other words, it’s mouth-watering. That’s why it’s such a special item. To keep enjoying the magic, however, we understand it’s critical to work toward implementing processes that ensure beef […]
Read More… from A Leader’s Commitment to a Better Beef Future
Chefs are giving diners the experience they are asking for The average diner is no longer willing to shell out top dollar for a huge slab of steak with cream of spinach on the side. Modern chefs are innovating to meet customer demand for something fresh and memorable, says Sterling Silver® Premium Meats Chef Pete […]
Read More… from Working Modern Steakhouse Ideas Into Your Menu
Menuing new and unique cuts has become synonymous with the concept of the Modern Steakhouse. According to research by Food & Wine, in 2018, 69% of chefs call menuing new cuts of meat a “hot trend.” Sustainability-focused consumers are also more likely to choose a restaurant that features these cuts. “Pushing more nose-to-tail makes sense […]
Creating a compound butter provides a simple and tasty way to complement and customize any steak on your menu. Guests will love the rich addition of butter and the punch of flavor from the spices, chilis or herbs you choose. Get inspired by these flavors and combinations, including: Black garlic Lime and ancho chili Piquillo […]
Read More… from Customize Compound Butter Flavors to Enhance a Steak
Sharing has recently emerged as a major trend when eating out, especially among Millennials. According to Technmonic’s research,1 42% of consumers agreed that small plates are a great way to share with a larger group, and you don’t need to run a tapas restaurant to capitalize on this trend. Smaller plates are also a great […]
Read More… from Sharing Plates Let Guests Choose Their Favorites
The Modern Steakhouse is all about bold flavors. Use herbs to add an extra punch of flavor to your dish – as toppings, they add texture and variety. Try using these herb-forward toppings to accompany your beef dishes: Fried Italian parsley Brown butter-fried sage Fried basil leaves Gremolata Wild garlic-mustard chimichurri […]
The hummus craze and desire for dynamic textures has led many chefs to incorporate plant-based purées into their menus. These creamy concoctions can be used as soft bases for many different plates, while delivering flavor and color that thinner sauces had in the past. Herbs, nuts, and vegetables can combine to create nutritious, flavorful sauces […]
Read More… from Plant-Based Sauces for the Modern Steakhouse
Avant-garde chefs are experimenting with less traditional and globally inspired flavors on their ribeye cuts. Have you tried tandoori-style ingredients on your boneless prime rib? Or tried cooking your bone-in ribeye Argentinian/gaucho-style (roasting using distinctive wood)? Some chefs are preparing their ribeye Souvlaki-style (skewered and with Greek seasonings). How would ribeye with global flavors fit […]
Follow us for more great inspiration
Get the Goods
Our Podcast
SUBSCRIBE & LISTEN NOWHosted by Chef Pete Geoghegan