Category: videos
On March 12,2012
Customers are always asking us what the secret ingredient of a perfectly cooked steak is. The answer is simple: An incredible steak.
On February 7,2012
When you start with a great raw steak, any way you choose to do it, you’ll wind up with a great-tasting cooked steak. In this video, Mark Lobel walks you through how to pan roast a steak. Pan roasting is a two-stage method incorporating high-heat searing on the stove top and lower-temperature finishing in the oven. A steak seared in a hot pan develops an intensely flavorful caramelized crust that seals in juices that simply burst in your mouth with every bite.
On January 15,2012
Ok, let’s say that watching Evan Lobel's video on breaking down a whole tenderloin inspired you get a whole tenderloin for yourself to sharpen your home-butchering skills. And let’s further assume that you’ve already taken the initial steps to separate the whole tenderloin into its three principal parts: head, middle, and tail.
On January 15,2012
Whether you’re looking to be more economical by buying larger cuts and breaking them down at home, or if you want to be more hands-on with your food, or if you’re just a DIY-er at heart, this new video is for you. Evan Lobel walks you through how to butcher a whole tenderloin at home.
On December 6,2011
At this time of year, it seems that everyone is planning for that big holiday dinner. Some of the most frequent questions we get are about rib roasts: How big? How many servings? How long to roast? What temperature? So we’ve assembled just about everything we could think of to tell you about planning and preparing one of our rib roasts for your holiday extravaganza. 
On November 8,2011
Thanksgiving is coming… are you confident in your turkey-roasting abilities? In this how-to video tutorial, David Lobel breaks it down for you, step by step.
On October 10,2011
Chilly fall weather calls for tummy-warming comfort foods. In this how-to video tutorial, Mark Lobel shows you the step-by-step process of creating a delicious homemade stew.
On September 14,2011
What is more perfect to enjoy during a football game than a plump and juicy burger hot off the grill? Burgers up to 3/4 inch in size are best grilled using direct heat. In this how-to video tutorial, Evan Lobel shows you the step-by-step process of grilling a burger with the direct heat method.
On August 14,2011
While everyone with a grill is comfortable grilling steaks, chops, burgers, and hot dogs, cooking a roast on the grill might seem like a daunting task best left to the intrepid. But grill-roasting a beef roast is easier than you think. In principal, the biggest difference between grilling a steak or a roast is the amount of time required to bring it to golden-brown, aromatic perfection—the juiciest and most tender roast you can imagine with unique flavors only cooking with smoke and flame can impart. |
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