Working Modern Steakhouse Ideas Into Your Menu
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.
Crowd-Favorite Modern Steakhouse Cuts
Menuing new and unique cuts has become synonymous with the concept of the Modern Steakhouse.
Customize Compound Butter Flavors to Enhance a Steak
Creating a compound butter provides a simple and tasty way to complement and customize any steak on your menu.
Sharing Plates Let Guests Choose Their Favorites
Sharing has recently emerged as a major trend when eating out, especially among Millennials.
Herb-Forward Toppings Add Interest to Beef
The Modern Steakhouse is all about bold flavors. Use herbs to add an extra punch of flavor to your dish – as toppings, they add texture and variety.
Plant-Based Sauces for the Modern Steakhouse
The hummus craze and desire for dynamic textures has led many chefs to incorporate plant-based purées into their menus.
Global Flavors for Ribeye
Avant-garde chefs are experimenting with less traditional and globally inspired flavors on their ribeye cuts.
A Culinary Trip to South America
Sterling Silver blade and lifter meat (the rib cap) is the “crown jewel” of the rib section.
Global Flavor Thought Starters
Our 21-day aged beef provides the tenderness and flavor to make your global creations shine.