The number one rule of great steak is “Start with great meat.” What defines great meat? Is it grass‑fed, is it local, is it natural, is it grain finished? Yes. But, let your pocket‑book and monthly food budget answer that question. And even disregarding the 3 USDA meat grades: prime (prime‑aged), choice, and select, I maintain great meat (aka great steak) is available across all grades and in all budgets.
Maître d’ Hotel Butter, otherwise known as Compound Butter or Chef Butter, are all names for a blend of butter and herbs served with meats and seafood. Make ½‑1 pound at a time, then wrap in parchment paper logs and freeze in zip lock bags until you need it next! This low carb topping will go perfect with your low carb great steaks this summer.
With the summer season upon us, now is a great time to brush up on some grilling basics. Grilling is so much more than throwing the meat on the grill and letting it cook! For many it is the center of the family get together on Sunday afternoon. For others, it is a place to prepare the “catch of the day” and swap stories about the one that got away.