Quite possibly the king of Texas, chef Tim Love is known for his hearty cowboy cuisine. When I saw that he was scheduled to preform a seminar for the first time ever at the Food & Wine Classic, I knew I couldn't miss it. The crowded cooking tent was packed with enthusiastic carnivores eager to learn Love's secret to steaks. To find out what he had to say keep reading.
With more consumers turning to less expensive cuts of meat, like ground beef, the price of premium cuts has dropped to a very low level. This is good news for restaurants who can sell the top notch beef at a lower cost.
To compensate for the reduced demands of meat, the industry is producing less and letting the cattle pasture longer. Since the cattle are going to market at an older age, there are more premium cuts of beef: mature cows have better marbling.
However, consumers and chefs shouldn't wait to take advantage of the cheaper beef, the low prices might be short lived:
Beef prices will likely rise more in the late spring and summer, when demand goes up starting with Mother's Day and continuing through summer because of grill-heavy holidays such as Memorial Day, Father’s Day, Independence Day and Labor Day.
While I've been more inclined to buy cheaper meat these days, it's good to know that the price of something is dropping, and perhaps, the next time I'm out, I will opt for steak. How about you? Have you changed your meat habits?
If you haven't tried the classically delicious combination of steak and blue cheese, I highly recommend experimenting with this recipe. Don't be afraid, the natural pungency of the blue cheese is neutralized when mixed with cream cheese, jalapeño, shallots, and white wine vinegar.
Start making this dish in the morning to allow the steaks plenty of time to soak up the garlic parsley marinade. To grill this up tonight, get the recipe, and read more
If you happen to live near a Sizzler, don't be surprised if you see a big crowd hanging out there today and tomorrow (Jan. 21 and 22). Over the next two days, in celebration of their 50th anniversary, Sizzler is offering a buy one regularly priced eight-ounce steak dinner and get the second for a mere penny more.
In addition to receiving a great deal, customers can also receive the satisfaction of helping out a good cause. For every anniversary steak dinner sold, Sizzler will make a contribution to the Children's Miracle Network. They have committed to raising at least $50,000.
So if you like a great deal, and wouldn't mind a warm fuzzy feeling as a great side dish, then head to a Sizzler today or tomorrow. Oh and did I mention that they're also doing a scratcher game where you could win up to $50,000 for yourself? If you're interested, find a location near you.
Mondays always seem to be my craziest days, work pulls me in multiple directions and the day goes by faster than I realize. This is why I try to make extra food on Sundays. This time it was an extra bit of Grilled Beef Sirloin and I'm pretty excited to turn it into a cold steak salad with green beans and blue cheese. To join me in a simple Monday meal, read more