A Recap of Our Live Kitchen Demonstration for Plate Magazine

In May, Plate Magazine hosted three of our chefs as they gave a live demonstration of fabrication and plating techniques. Culinary Director Chef Pete Geoghegan and Senior Corporate Chef Bradley Borchardt, along with Sterling Silver® Signature Chef Sera Cuni, showed how to make value cuts enticing on any menu. Here’s a look at what they did.

Getting Creative with the Strip Loin

As they began, the three chefs spoke about how the strip loin is traditionally cut into thick slices and grilled, but that there are more ways to fabricate it in order to differentiate your menu.

One option is with the Manhattan Steak, a variation of the strip loin with the fat cap left intact—making it a smaller alternative to a New York Strip. This cut is well marbled with rich flavor and great texture, not unlike a filet mignon. “When you menu something that not a lot of restaurants carry,” said Chef Pete, “it gives you an opportunity to upcharge, for just that little bit of work you put into it.”

Chef Sera and Chef Bradley also commented on the versatility of the strip loin. By slicing it in different ways, restaurants can put multiple steaks on the menu, helping stand out from the competition. Chef Pete suggested exploring a petite strip for lighter lunch meals. Slicing it thinly makes perfect portions for roast beef sandwiches or steak and eggs.

The chefs then cut into a 7 oz steak that Chef Pete had prepared with salt, pepper and a pepperoncini-chimichurri butter topping for added heat and acidity. “There are so many things you can do with butter. Bring in a case of it and make a million different profiles out of it. It doesn’t break the bank and it holds well in the refrigerator or freezer,” said Chef Pete.

Showing the Versatility of the Ball Tip

The chefs then shifted focus to the ball tip. “It’s not as well-known at the strip loin, but no less magnificent and incredibly versatile,” said Chef Bradley. Its beefy taste makes it a standout choice for various dishes including tacos and stir fry.

Chef Sera and Chef Bradley showed how you can break down the cut into smaller portions, which can be prepared in different ways, including searing, smoking or roasting for a Chicago Italian beef sandwich.

Chef Bradley spoke about the versatility. “You can fabricate these down into small medallions, sous vide and quickly seared to serve as a petite sirloin au poivre. Or thinly sliced, incredible for velveting in an Asian restaurant.” Chef Sera added that thinly sliced is perfect for bulgogi, and shredded is “great for stir fry or tacos.”

Chef Pete urged to not let the back-of-house name deter you. “It’s considered ‘sirloin’ because it comes from that bottom sirloin area, so menuing it as ‘sirloin’ is something that consumers are going to pay more for rather than ‘ball tip.’”

In all, the ball tip is a cost-effective alternative to pricier cuts like ribeye or tenderloin. Its affordability makes it accessible to both chefs and their customers without a large price tag for either.

Watch the entire demonstration to see these highlights and more.