Steak: not just for lunch (or dinner) anymore

Steak for breakfast: Is it a decadent treat, or a protein-and-energy packed way to kick off the day? It’s both! I’ve always been partial to eating steak-and-eggs for breakfast—a nice juicy steak, a fried egg or two, and maybe some sautéed mushrooms or tomatoes on the side. Lately I’ve also been experimenting with other ways to get my A.M. steak fix. Mind you, I don’t eat a big 16-ounce steak in the morning; I go for one of the smaller cuts (between 4 and 8 ounces each). Luckily, Allen Brothers makes it easy, with the Petite Breakfast Steak Sampler—which includes two 4-ounce filets mignon, two 6-ounce sirloin strips, and two 8-ounce ribeyes. Here are my top three ways of enjoying the different steaks that come with the sampler.

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Ask Dr. Marsden: A brilliant scientist explains why dry-aged steaks are so delicious

If Julia Child couldn’t get enough of the dry-aged steaks from Allen Brothers, they must be pretty special (but we already knew that!). How exactly does Allen Brothers create that distinctive, dry-aged flavor? I asked Dr. James Marsden, who helps Allen Brothers implement and innovate state-of-the-art aging and processing facilities at the Chicago headquarters. Marsden knows what he’s talking about when it comes to beef: He’s the Regents Distinguished Professor in Food Safety and Security at Kansas State University, and he’s also a science advisor for North American Meat Processors. (Incidentally, he’s also the father of heartthrob actor James Marsden, who played Cyclops in all three “X-Men” movies—and whose voice you can hear as the German shepherd in the just-released animated film “Cats and Dogs.”) So, what’s all the fuss about dry-aging?

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Sensational summer recipe: sirloin steak sandwich

If you live in the Midwest, or in the South, or on the East Coast, or on the West Coast—or, well, just about anywhere—you know how hot it’s been this summer. And you’ve probably been craving ice-cold drinks, extra-cold air-conditioning, and cool summer foods. Check our blog all summer to find our favorite recipes for cold dishes that will cool you down on the most blistering-hot days—starting with the Allen Brothers signature Sirloin Strip Slices Steak Sandwich.

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A spontaneous, stylish summer party

Time for a pop quiz! What’s ultra-elegant, ultra-easy, and so delicious your guests will swoon? Three guesses:

1) A lobster boil. Nope! Lobster boils are lots of fun, but they’re not exactly easy…

2) A clam bake. Not quite! Clam bakes are wonderful, but they’re not what I’d call elegant…

3) A summer soirée featuring a gorgeous spread of luxurious Truffle Mousse, Paté de Campagne with Cognac, and Duck Mousse with Port, served with chilled champagne. Score!

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Your steak dilemmas solved … introducing the Baseball-Cut Strip Steak

Like your eggs over-easy or sunny-side up? Prefer chocolate ice cream or vanilla? Love living in the city or in the country? Crave a filet mignon or a strip steak for dinner? Life is full of dilemmas—but if you’re stumped over that last one, Allen Brothers has an ingenious solution: the new Baseball-Cut Strip Steak, a beautifully marbled, intensely flavorful Allen Brothers strip steak cut into a compact 6-ounce size. Extra-thick and with nicely rounded edges, it looks almost like a baseball, hence the name.

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Super-special (and super-easy!) summer dinner menu

It’s summertime and the livin’ is easy, so what do you if you want to have friends over for a knockout dinner party—but you don’t want to slave away for hours in a steamy kitchen? If you spend just a few minutes right now planning an unforgettable dinner, your work is nearly done. Picture this: Ultra-tender and decadent ribeye steaks, a side of chipotle–spiked sweet potatoes, and a luscious peach cobbler for dessert. Before you say, “Whoa there! I wish I had the time to pull that off,” I have five words for you: Order everything from Allen Brothers.

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Cookout tips: Grill the best burgers and hot dogs ever!

Hitting the grill at the beach house or in the backyard this summer? Whether you’re cooking out at home or joining friends and neighbors for an outdoor extravaganza, make sure you’re armed with the most incredible, grill-tastic burgers and hot dogs.

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Chef’s fabulous lamb-burger toppings

As Mark Bittman, author of How to Cook Everything , put it so well in a recent New York Times column about burgers:

“Because lamb is the most full flavored of the everyday meats, it makes a more delicious plain burger than beef. Cooked with nothing but salt, it’s fantastic. Cooked with a variety of spices, it’s a game-changer.”

Chef Suvir Saran’s lamb burger, available right here from Allen Brothers, is most definitely a game-changer. If you’re planning to grill some up this summer, take note of Suvir’s tips on how to make sure the burgers come out extra-juicy and delicious:

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