Steak Class

Question 1

Why do we specify Mid Western, grain-fed Beef?

Answer 1

All our beef is sourced from the upper the Mid-West as the colder climate and growing conditions are better suited to a naturally higher quality product. We avoid specific regions because certain climates produces a leaner and less flavorful product.

Question 2

Why don’t we source beef locally?

Answer 2

We source most of our produce from local growers, so why not beef? The climate and condition in the Mid-West (The corn belt) are more suitable for producing the highest quality product. There are cattle growers in all 50 states, but local growers primarily focus on grass-fed and non-angus breeds.

Question 3

Why don’t we use a grass fed beef?

Answer 3

We prefer cattle finished on grain / corn for at least 120 days to insure a high natural fat content, which makes for a naturally tender and juicy steak.

Question 4

Who supplies us / Why?

Answer 4

All our steaks are sourced from “Allen Brothers” in Chicago, which is one of the oldest (1893) and most reputable packers in the county. Allen Brothers supplies some of the best steakhouses in the country. They are a boutique, family run business that has allot of experience. They are committed to our quality standards and can source accordingly.

Question 5

Steak temps

Answer 5

Rare = cool red center
•Medium rare = warm red center
•Medium = hot red center, pink towards edges
•Medium well = hot pink center
•Well done = cooked throughout
•Pittsburgh style (aka black & blue)= charred on exterior, cold “blue” center

Question 6

Cooking Steaks

Answer 6

When making a steak selection, choosing the right steak to cook for specific temps is critical to insuring the best end product
•Seasoning: We season our steaks simply with Kosher salt and freshly ground Black pepper.
•All our steaks are cooked on a 1700-degree, infrared broiler which ensures a nice char that seals in the juices.
•The char on our steaks is the caramelized exterior proteins, the natural sugars and seasonings dehydrate and turn into a crust. It’s a concentration of flavors and texture!
•We finish all our cooked steaks by lightly brushing them with whole butter. The butter compliments the natural flavors and helps them to blossom.