Beef & Steak

Hard sears, honest rests and the right cut every time.

Ribeye, New York strip, skirt, flank and tenderloin, plus the big roasts: prime rib, eye of round and a proper beef Wellington. This counter covers dry-brining a day ahead, ripping-hot cast iron, reverse searing thick steaks in a home oven, and slicing against the grain. You will also find carpaccio, steak salads and steak frites for nights when one good steak has to feed the whole table.

36 recipes at this counter