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Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

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How To Pan Roast the Perfect Steak

On February 4,2016 In pan-cooking , recipes & techniques , roasting , beef , winter

How To Pan-roast the Perfect Steak

Do you know how to pan-cook a perfect steak? Let America’s #1 family of butchers show you how!

There are 8 steps to a perfect steak and the ingredient list is simpler than you think.

Infographic

Comments

Guest Created on: 1/14/2020 8:47 AM

That's how I do it:)

Guest Created on: 1/14/2020 1:17 PM

There's no oven temp listed. We usually use 375F. What do you recommend?

Roseanna [Lobel's] Created on: 1/14/2020 1:39 PM

Yes, 375 is our recommendation for oven temp--see step 2 :-)

Roseannna, Lobel's Customer Care

Guest Created on: 2/18/2020 9:24 AM

Most modern gas ovens have a convection option. I move the steaks to a one inch high round rack in the cast iron pan and select the convection option; the steaks cook faster, more evenly, and the drier environment yields crispy skin and caramelizes the steak's exteriors on both sides much better.
Roger W Dawson, Metairie, LA

Guest Created on: 2/18/2020 9:39 AM

Is this recipe for a convection or non convection oven. Would that change the recipe

Katie Created on: 2/18/2020 1:06 PM

For convection, we recommend changing the cooking time to 25% less.

Katie, Customer Care

Guest Created on: 10/7/2020 12:31 PM

Is there ANY way to avoid the (usual) crazy amount of smoke this method results in? It takes DAYS to get the smell out of clothes and the house in general. (this is even with placing a window fan to exhaust before, during, and after cooking)

Thanks!!

Katie Created on: 10/13/2020 9:25 AM

Cooking with this method can be problematic without proper ventilation.

Katie, Customer Care

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