Short Ribs Across The Menu

Short rib

Sterling Silver Signature Chef Alan Ferrer’s favourite cut is the bone-in short rib. “Bone-in short rib gives me a blank canvas to work with, allowing me to apply many different flavours from around the world. When it’s done right, the end result is a fork-tender piece of meat full of umami-rich flavours.” This portion-friendly cut […]

Read More… from Short Ribs Across The Menu

Working Modern Steakhouse Ideas Into Your Menu

Tenderloin dish

Chefs are giving diners the experience they are asking for The average diner is no longer willing to shell out top dollar for a huge slab of steak with cream of spinach on the side. Modern chefs are innovating to meet customer demand for something fresh and memorable, says Sterling Silver® Premium Meats Chef Pete […]

Read More… from Working Modern Steakhouse Ideas Into Your Menu

Quality Counts: Sourcing the Best Beef Supply

Chef cutting beef

When it comes to beef, gone are the days when diners will settle for any plate of food—even quick-service brands have had to upscale their offerings to meet the demands of diners seeking higher-quality food. What constitutes quality, and how to deliver it to diners, have become important questions for restaurant leaders across the industry, […]

Read More… from Quality Counts: Sourcing the Best Beef Supply

Give Guests What They Want: New Flavours From Across the Globe

Global Flavors

Global flavours can help define your establishment as a modern steakhouse, especially when coupled with unique cuts and serving more small, shareable plates. New tastes and dishes from around the world can help your guests explore flavours outside their comfort zone and experience something new and exciting. Finding inspiration from a specific country or region […]

Read More… from Give Guests What They Want: New Flavours From Across the Globe

Posted in Uncategorized

Travel-Friendly Cuts & Preparations

Close up of travel friends

“Delivering hot, beef braised will be the best experience because it can take the abuse of long hot-holding, and still deliver on tenderness and juiciness.” Sterling Silver Chef Pete Geoghegan recommends travel-friendly braised meats, particularly ones that use short ribs, blade roast, and chuck roll for take-out and pick-up menus. Additionally, stir-fry or bowls with […]

Read More… from Travel-Friendly Cuts & Preparations

Customize Compound Butter Flavours to Enhance a Steak

Beef and veggies in a pan

Creating a compound butter provides a simple and tasty way to complement and customize any steak on your menu. Guests will love the rich addition of butter and the punch of flavour from the spices, chilis or herbs you choose. Get inspired by these flavours and combinations, including: Black garlic Lime and ancho chili Piquillo […]

Read More… from Customize Compound Butter Flavours to Enhance a Steak

Sharing Plates Lets Guests Choose Their Favourites

Guests toasting with wine glasses

Sharing has recently emerged as a major trend when eating out, especially among Millennials. According to Technmonic’s research,1 42% of consumers agreed that small plates are a great way to share with a larger group, and you don’t need to run a tapas restaurant to capitalize on this trend. Smaller plates are also a great […]

Read More… from Sharing Plates Lets Guests Choose Their Favourites

Herb-Forward Toppings Add Interest to Beef

Herb-crusted meat

The Modern Steakhouse is all about bold flavours. Use herbs to add an extra punch of flavour to your dish – as toppings, they add texture and variety. Try using these herb-forward toppings to accompany your beef dishes: Fried Italian parsley Brown butter-fried sage Fried basil leaves Gremolata Wild garlic-mustard chimichurri […]

Read More… from Herb-Forward Toppings Add Interest to Beef

Plant-Based Sauces for the Modern Steakhouse

Hummus on a plate

The hummus craze and desire for dynamic textures has led many chefs to incorporate plant-based purées into their menus. These creamy concoctions can be used as soft bases for many different plates, while delivering flavour and colour that thinner sauces had in the past. Herbs, nuts, and vegetables can combine to create nutritious, flavourful sauces […]

Read More… from Plant-Based Sauces for the Modern Steakhouse