When a trip to the restaurant isn't possible, do some fine dining at home with butcher quality beef and restaurant style decadence.
Our twist on a prime rib special is a juicy, beefy Prime Rib Burger made with our quality Steakhouse Elite Prime Rib Burgers and topped with sautéed onions, mushrooms, melted Swiss cheese and a toasted brioche bun with a side of au jus gravy and horseradish sauce for dipping. It's pure tasty indulgence you can make at home.
Prime Rib Burgers
Products: Steakhouse Elite Prime Rib Burgers
Recipe: Kristen Hess, The Artful Gourmet
4 Steakhouse Elite Prime Rib burgers
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced sweet onions
1 cup sliced mushrooms
4 slices of Swiss or Gruyere cheese
1/4 cup creamy horseradish sauce, plus extra for serving
4 brioche burger buns
Freshly ground black pepper
Au jus gravy, for serving (optional)
Remove Steakhouse Elite Prime Rib burgers from the fridge, season with salt and pepper.
Sauté onions and mushrooms in olive oil and butter in a frying pan over medium-high heat until soft and cooked through about 5-7 minutes.
Lightly oil grill with cooking spray, close the lid and heat grill to high heat. (Can also heat a grill pan to high heat and cook on stove). Grill burgers for 4 minutes on one side, flip and cook another 3-4 minutes for medium rare.
In the final minute of grilling, top each burger with cheese. Meanwhile, spread butter on both sides of burger buns evenly. Place on grill for one minute.
Remove burgers and buns from grill. Spread horseradish sauce on the bottom and top buns.
Place grilled burgers on bun, cheese side up, then top with sautéed onions and mushrooms.
Serve hot with au jus gravy and extra horseradish sauce on the side, and truffle fries or chips.
First we made the burger, then we worked on making the best Kobe-crafted™️ burger on the market available to you.
Fans of our burgers have long bought their Kobe-crafted™️, Grassfed, and Angus beef burgers at retailers like Publix, Foodtown, McCaffrey's, Shop Rite and ACME, and more recently, at Weis Markets. But we are happy to announce that Steakhouse Elite is available at several East Coast Kroger stores.
Savor the bold and delicious flavor of beef crafted to perfection, available in three varieties (Angus, Grass-Fed and our signature Kobe-Crafted™️) and your choice of fresh burgers, ground beef or frozen burgers. Whether you are hosting a Super Bowl party, grilling a pack of burgers for family dinner night, or just wanting to elevate your ground beef dishes, Steakhouse Elite combines the rich flavor and succulent texture of Waygu, Angus and grass fed beef in USA-raised, 100 percent all-beef burgers and ground (with zero additives or fillers).
We are happy to bring better beef to your table by making it available to more fine retailers like Kroger. Find them at your favorite neighborhood grocer by using our Steakhouse Elite store finder.
The world is filled with all kinds of delicious food, but there's nothing out there that's quite like the experience of biting into a fresh, juicy burger. The perfect marriage between a bread bun and a patty, the burger has long been a symbol of the American foodscape. Burgers are the perfect all-American food, as they are filling, yet easy to put together, and versatile enough that you can experiment with toppings to your heart's content. Previously on the blog, we talked about 'Next Level Grilled Burgers' that will help you expand your burger portfolio. Today, we're going to bring that a step further by helping you figure out what wine to pair with your favorite Steakhouse Elite burger.
Wine has always been seen as a sophisticated beverage, one that requires a bit more thought than a fresh, cold can of beer. Its origins can be traced to millennia ago, with the earliest evidence of wine coming from Georgia dating to about 6000 BC. While a glass of wine may be shorthand for 'fancy', the reality is that anyone can build an appreciation for it. And what better excuse to build that appreciation than by pairing it with a juicy burger? Here's a simple guide to pairing your Steakhouse Elite burger with wine for that little bit of 'oomph' to elevate your dining experience -- even if you're just grilling burgers at home.
Kobe-Crafted Beef Burger
Kobe-Crafted beef burgers go well with a bottle of Spain's finest Cabernet Sauvignon, which has a structure and tannins that complement the melt-in-your-mouth richness of the beef. While Spain is more well-known for its Rioja, the country also produces some complex varieties of Cabernet in La Mancha, Catalonia, and Navarra. This wine culture has also influenced Asian countries like the Philippines. In a post on 'Wineries and Wine Culture in the Philippines', the article highlights how restaurants should be serving high-quality Spanish wines to go with any Kobe-style beef burgers, or they are doing it wrong!
Grass-fed Beef Burger
Grass-fed beef is well-known for its meatier taste, which is packed with minerals from grass and other forage. This variety of beef also tends to have less marbling when compared to grain-fed, and has a more distinct flavor profile as well. Pair your grass-fed beef burger with a Pinot Noir, as the earthy tannins will help cut through the charred meat taste and complement the overall experience.
Angus Beef Burger
Angus beef is a variety of beef that has a tendency to develop better marbling, which improves flavor, tenderness, and keeps meat moist and juicy while cooking. As such, it's a favorite for burger patties. For your classic Angus beef burger, go for wines that pair well with red meat, such as a Cabernet Sauvignon or Syrah. You can also choose a nice Malbec with a higher than normal acidity to complement the beefy taste.
Finding the perfect wine to go with your favorite burger is one sure way to transform grill day. Got any other ideas? Shoot us a message! After all, Elite Steakhouse is all about savoring the moment and creating better beef moments for everyone!
exclusively written for steakhouseelite.com
by Raven Janell
Products: Steakhouse Elite Kobe-Crafted™️ Ground Beef
Recipe: Kristen Hess, The Artful Gourmet
Everyone loves a good Philly Cheesesteak - especially when they’re bite size and served on game day!
Made with juicy Steakhouse Elite Kobe-Crafted Ground Beef sautéed with fresh bell peppers and onions, then baked on mini buttered slider rolls topped with melted provolone cheese, these mini sandos make any party about the eats. Totally addicting, delicious and easy to make for a crowd…Game on!
Mini Philly Cheesesteak Subs
12 mini slider rolls or ciabatta buns
2 tablespoons olive oil
1 pound Steakhouse Elite Kobe-Crafted Ground Beef
1 green pepper, diced
1 onion, diced
6 slices provolone cheese
2 tablespoons mayonnaise
3 tablespoons butter, melted
1 tablespoon onion, finely minced
Kosher salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 350 degrees F.
Separate the tops and bottoms of the rolls and place the bottoms in an 11x7 inch baking dish or on a baking sheet covered with foil.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and saute the ground beef until cooked through and no longer pink, seasoning with salt and pepper to taste. Drain grease, remove the beef and set aside.
In the same skillet, add additional tablespoon of olive oil and saute the peppers and onions until soft and tender.
Spread a thin layer of mayonnaise on the tops and bottoms of the slider rolls. Top each slider roll bottom half with cooked ground beef, peppers and onions. Add slices of provolone cheese on top of the sliders to cover the meat and vegetables.
In a small bowl, combine melted butter and 1 tablespoon of finely minced onions. Place the top buns over each slider and brush them with the melted butter and onion mixture.
Cover with foil and bake for 10 minutes, remove foil and continue baking for another 10 minutes or so until the cheese is melted and the buns are toasty and browned.
Cut into individual sliders and serve hot on a platter or the baking tray.
Products: Steakhouse Elite Kobe-Crafted™️ Ground Beef
Recipe: Kristen Hess, The Artful Gourmet
When it's Super Bowl time, game day, March Madness or race weekend, when you need to feed a lot of people with no-hassle finger foods, sliders are the perfect combination of form and function. When paired with rich and tasty Steakhouse Elite ground beef products, those meatballs make instant fans out of everyone!
So get game day ready! Made with juicy Steakhouse Elite Kobe-Crafted ground beef and mixed with parmesan cheese, parsley, garlic and eggs and breadcrumbs, when seared into a perfect meatball and topped with parmesan cheese, mozzarella and marinara sauce on a toasty Hawaiian slider bun, these meatball sliders become a plate full of tiny but mighty, finger-licking beef treats!
Mini Meatball Sliders
2 lb. Steakhouse Elite Kobe-crafted ground beef
2/3 c. bread crumbs
1/2 c. chopped parsley
1/2 c. grated Parmesan, plus more for garnish
4 garlic cloves, minced
2 tsp. kosher salt
1 tsp. red pepper flakes
4 tbsp. olive oil, divided
2 (15-oz) jars marinara sauce
16 mini Hawaiian Rolls
16 slices mozzarella cheese
Preheat oven to 350°. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, egg, garlic, salt, and red pepper flakes. Mix until just combined and form into 16 meatballs.
In a skillet over medium-high heat, add 2 tablespoons of olive oil. Add meatballs and cook, turning occasionally, until seared on all sides, about 10 minutes. Add marinara sauce to skillet and toss to combine. Cover skillet with lid and simmer until meatballs have cooked through completely, about 10 minutes more.
Place mini Hawaiian rolls cut side up on a large rimmed baking sheet and drizzle with remaining 2 tablespoons of olive oil. Top 8 slider bun halves with mozzarella slices. Bake for a few minutes until the cheese has melted and rolls are just warmed through.
Add the meatballs on top of each mini slider roll and sprinkle with additional Parmesan cheese and chopped parsley. Place top buns on top of each slider and insert a toothpick to secure. Serve hot on a platter with extra marinara sauce on the side for dipping.
Though we consider our beef anything but ordinary and often focus on how we squeeze every luscious, rich, bold bite out of our ground beef products, what we often forget to acknowledge is the fact that our beef has such a distinct and superb flavor, even the simplest and healthiest recipes get a flavor boost by switching out standard ground with our product.
So, in light of this fact, and combined with the notion of making healthy resolutions for the new year, we decided to feature a low carb, vegetable heavy Bahn Mi Lettuce Wrap recipe. Both low in carbohydrates and big on taste, this recipe is a creative twist on the Vietnamese Banh Mi sandwich and is low-carb, keto-friendly, low in sugars and packed with veggies.
Banh Mi Lettuce Wraps
Products: Steakhouse Elite Grass-Fed Ground Beef
Recipe: Kristen Hess, The Artful Gourmet
½ cup shredded daikon radish
¾ cup shredded carrots
¾ cup thinly sliced Persian, Kirby or English cucumbers
2 tablespoons unseasoned rice wine vinegar (or white vinegar)
2 tablespoons sugar or 1 tablespoon Stevia (low-carb)
¼ teaspoon kosher salt
Bahn Mi Beef:
½ cup mayonnaise
4 tablespoons scallions, finely chopped
2-3 tablespoons Sriracha or chili sauce, to taste
1 tablespoon peanut or vegetable oil
4 garlic cloves, finely chopped
1 pound Steakhouse Elite Grass-Fed Ground Beef
2 tablespoons Asian fish sauce
½ teaspoon black or white pepper
½ teaspoon kosher salt
1 teaspoon sugar or 1/2 teaspoon Stevia (low-carb)
½ cup fresh basil, chopped
Finely grated zest of 1 lime
Juice of ½ lime
12 Boston Bibb or butter lettuce leaves, for serving
Jalapeno, thin slices (optional), for garnish
Mint sprigs, for garnish
Cilantro sprigs, for garnish
To make the pickled vegetables: toss together carrots, cucumbers, daikon, vinegar, sugar/Stevia and salt in a mixing bowl. Let stand at room temperature for at least 30 minutes up to an hour.
Rinse whole lettuce leaves and pat dry, being careful not to tear, set aside on a plate covered with damp cold paper towels.
In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1-2 tablespoons Sriracha/chili sauce, to taste. Cover and set aside.
Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons of scallions and garlic. Cook, stirring for 1 minute until garlic and scallions are soft. Add the beef and cook, breaking up the meat with a fork, until browned and no longer pink, 7-10 minutes.
Stir in 1 tablespoon Sriracha/chili sauce, the Asian fish sauce, pepper, salt and sugar/Stevia. Remove from the heat and stir in the basil, lime zest and lime juice. Let cool for 5 minutes; add mayonnaise mixture.
Arrange lettuce leaves on a large serving platter or plate and pile meat mixture in the center of each leaf. Press the cilantro sprigs, mint and jalapeno slices into the beef. Spoon some pickled vegetables on top of each wrap and serve any extra on the side.
Serves 6 (2 lettuce wraps each).
Made with Steakhouse Elite Grass-Fed ground beef and marinated in traditional vibrant Vietnamese flavors on a bed of fresh lettuce leaves garnished with fresh cilantro, mint and jalapenos and pickled vegetables, every bite delivers a satisfying crunch, nice tang and fulfilling beef bulk. They taste just like the sandwich without all the carbs!
Everything behind the Steakhouse Elite brand revolves around what happens around the table. Formal table, picnic table, or restaurant table alike, no matter where the meal, we believe it's a moment with friends and family that should be savored.
The holidays, in particular, usually call for a more formal type of family dining--one much farther removed from the grab-and-go, get-it-while-its-hot daily dinner routine. The way we serve our nightly meals is far more causal than the holiday dinner scene. Even in casual restaurants it is not uncommon to grab a fork an spoon rolled in a napkin and grab your plate hot from the kitchen delivery window. All this casual dining can make us forget the basics of a formal dinner party, from the position of the wine glass, to the proper placement of the dinner napkins.
So, when a more formal event comes along such as Thanksgiving, Christmas, Hanukkah, or a holiday party, we could often use a refresher course on how to set a table. Formal or casual dinner, there are a few key placements to consider for your holiday table setting, and we are here to give you the cliff notes so you can spend less time setting the table, and more time savoring every moment with family and friends this holiday season.
How to Set a Formal Dinner Table
When a formal setting is appropriate:
Holidays and formal dinners are the perfect time to dress the table with a formal table setting. Since this table setting was designed for many courses such as soup, salad, and dessert course, it requires the use of additional forks, spoons, glasses, and plates.
How to set a formal setting:
How to Set a Casual (Basic) Dinner Table
When a casual setting is appropriate:
A casual, or basic, table setting is acceptable for most all occasions and requires the use of only the necessary utensils. This table setting is most popular for dinner parties and larger groups because it takes less room on the table and requires fewer dishes and utensils (making clean up easier too).
How to set a casual setting:
Whether adding a small amount of elegance to a casual dinner or pulling out all the stops for formal sit-down, a proper table setting will add an element of sophistication to any meal. But don’t forget the small details that will not only impress your guests, but help entice conversation so you can really enjoy every moment together. For example, remember to choose a centerpiece that allows guests to see each other across the table, always clear away salad dishes before serving the main course, and don’t wash your dishes until after your guests have left.
May your holiday season be filled with delicious food, a beautifully-set table, and amazing company that help make your holiday memories special.
While no one knows for sure the history of tailgating, we like to think it started with a guy named good time Charlie, a Model T Ford and some butcher-fresh beef made into patties and charbroiled to perfection.
Other theorists, however, have suggested the culture of what we call "tailgating" and the camaraderie, food and tradition that surrounds these events actually dates back as far as ancient Greece and Rome.
Modern day tailgates are believed to be rooted from Greek and Roman fall harvest celebrations, or “vestavals;” the first official “tailgates.” During these vestals, the community would gather with food and drink during the last warm days before winter to celebrate the abundance at harvest. Since football season begins at the end of the summer and ends at the tail-end of fall, many believe the traditions of these fall celebrations ignited the tailgating culture.
In France, however, the history of tailgates is a bit darker. Historians believe the beginnings of these celebrations are linked to the Reign of Terror in the late 18th Century, when families would show up to public executions and enjoy meats and foods among the community in a carnival-like atmosphere (yikes!).
A look at early American tailgates as we know them today begins at the Battle of Bull Run in Manassas, Virginia during the Civil War conflict when Union sympathizers gathered at the battlefield with food and drink to observe the rebellion--that is, until confederate troops stormed the picnic, causing chaos and panic. Perhaps, this sparked the first food and drink celebrations in America involving a rivalry between two sides.
Fast forward to 1906, when the first true concept of tailgating emerged, with origins beginning at an Ivy League school in a game between favored-winners Yale, and their rival Harvard. It is said that while the modern automotive was still particularly new, due to the wealth of Ivy League-ers, it was no surprise to see a large number of fans gathering in cars, carrying picnics full of food and drink to celebrate the game. The wealthy gathered in their cars, feeding off picnic treasures while the less fortunate, arriving late by train, had missed their lunch. Tale has that those in automotives invited the train riders to join in on their picnics, and thus, the first demonstration of camaraderie over a passion for sports was born.
Today, the tradition of hope, food and camaraderie brings sports fans together during various types of competition in a tailgate tradition. A couple hours over the grill, a couple beers, and a little sports talk among fellow fans, and tailgating has become a phenomenon in contemporary American culture. Sports fans become a miniature, temporary communities of people, daunting the same clothes, talking the same talking, and eating the same foods.
Everytime the smell of grilled burgers hit the air, the sounds of chanting fans rings through the stands, and team colors paint the stadium, a rush of excitement hits fans as if it was the first time two competitors have ever went head-to-head. But, despite the feeling of fresh excitement, in reality, this tradition has been around since the time of the Romans.
Provided by Nationwide
FACT: One-third of all food produced globally goes to waste. (ref)
FACT: The world's almost one billion hungry could be fed on less than a quarter of the food wasted in the US, UK and Europe. (ref)
FACT: Twenty-five percent of the world's fresh water supply is used to grow food that is never eaten. (ref)
FACT: Meal prep is one way to reduce household food waste and has other benefits as well.
When you work in the industry of food, you want it to be successful. You want people to buy and appreciate your product, and eat every savory bite with so much enthusiasm, nothing is left on the plate.
Turns out, enjoying every morsel is not just good for business, it's good for the environment. That's because only one-third of the world's produced food is never actually consumed. And, while we believe our savory beef burgers rarely go to waste, we do believe cutting back on food waste as a society as a whole is more than simply buying delicious food you want to eat; it's about making decisions in-store that will cut back on the number of products and groceries that will never be eaten.
We can't change the impact of food waste overnight, but what we can do is offer perspective on how and why meal prep has become more popular among homes in US. As avid food prep and meal planning veterans ourselves, we believe this small step in combating food waste, if done by more people every year, could potentially make a big difference in how we buy, eat, consume and toss food. It doesn't take hours of preparation or miles of recipes to be successful. Even a list of five meals for the week written on the back of an envelop on your lunch break can ignite a change in buying habits that produces all of these food waste prevention benefits.
Environmental Benefits of Meal Planning on Preventing Food Waste
Meal prep utilizes in-season vegetables which is easier on the environment.
Seasoned meal prep-ers often utilize what's on sale and what's in-season to build their menus. Not only is this good for the environment, but also encourages consumers to purchase food that is currently in excess and available locally, reducing the amount of out-of-season, hard to get, and hard to grow fresh foods purchased.
Foods purchased out-of-season often come from farther away and utilize more environmental resources (water and natural resources used to produce the food out of season) to grow those items when they aren't suppose to grow. Not only is this concept of buying in-season a bonus for the environment, ultimately it saves the consumer money too.
Meal prep takes freshness, freezing, and product expiration into account so less food is thrown out due to expired or rotten, uneaten food.
The biggest negative to buying fresh foods is that they expire if not consumed quickly. This is a big obstacle for meal preparation. But seasoned meal planners think about when and how foods will be recooked when creating their menu, opting for heartier vegetables, meat-case fresh meats that can be frozen, and meals that taste great re-heated. Because every grocery item has a purpose and the freezing and/or reheating of the dish is thought out ahead of time so it doesn't spoil, there are very little extras that are thrown out due to spoiling.
In addition, meals that are planned out or prepared ahead of time are more likely to get eaten because the hassle of deciding what to eat every night is diminished. People are more likely to eat at home instead of going out, and more likely to eat what was planned if the decision was previously made.
Meal prep cuts down on buying excess food by buying only what you need.
If an ounce of prevention is worth a pound of cure, then a minute of meal planning is worth at pound of food waste. Taking just a few moments to consider what meals your family would like to eat for the week and sticking to that list will dramatically reduce the items in your cart. That's because that single onion you bought can be used both on your burgers and in your meatloaf, or those buns can be used for sloppy Joe's one night and bread with your spaghetti the next.
By pre-planning your meals, you can limit the number and amount of ingredients you buy by utilizing like ingredients in multiple dishes and picking dishes that have similar ingredients. Buying only what you need because you've thought ahead saves money and waste, not to mention time, because there are no extra runs to the store after work and no headache trying to figure out what to cook for dinner.
Ordering online in combination with meal prep further cuts down on buying unwanted or unnecessary food.
One way to double-up on preventing food waste is to utilize a meal planning or meal prep method, and order your food for the week online. This forces you to stick to a list and ONLY buy what you need. You will be surprised to find how often you buy extras you don't need, just because you see it in-store.
Meal prep saves money and prevents waste by buying in bulk.
When you pre-plan your weekly menu, you can often utilize buying in bulk. For example, the meat you buy can be used for multiple recipes, or you can buy an entire bag of lemons at a reduced cost, or perhaps buy a whole chicken and use the breasts in one dish and the legs in another.
Meal planning is a holistic approach to cooking and eating, taking into account how you might be able to use every ingredient in more than one way. When we think about only one meal at a time, we don't think about the waste involved in what we don't use. Meal prep offers a bigger picture that allows us to say, "Oh yeah! Instead of bacon in that soup, I can use the leftover pork from the pork chops!"
Why, you may ask, would a business in the food industry encourage people to buy less food?
Well, what we are actually encouraging is people to think more wisely about their purchases and purchase only what they really want--and will--consume.
Making a meal list for the week to include a four-pack of our fresh, ready-made Kobe-Crafted burgers and committing to eating and enjoying all four of them is so much better for the environment and for your pocket book than buying two pounds of beef on sale that you never use, and expires before you found a purpose for it. When you buy less and plan ahead, you can wisely pick fresh, delicious and quality food products you will actually eat. Buy less, eat what like, and enjoy more.
We love sports: racing, football, soccer--you name it! And it's our love of sports that has welcomed us to be a part of one of the most iconic teams ever in sports: The New York Yankees.
As a proud partner of Yankee Stadium and the New York Yankees, we want to introduce you to one of the burger combinations now available at the newly-remodeled 105 City Winery stand at Yankee Stadium: The Steakhouse Elite Burrata Burger.
Sr. Executive Chef Matt Gibson shows fans the process involved in making this decadent burger, with a seasoned Steakhouse Elite beef burger patty, toasted brioche bun, house-made tomato and red pepper relish with panchetta and an ENTIRE ball of burrata cheese imported from Italy.
Can't make it to Yankee Stadium? That's ok! Our Kobe-Crafted®, Grass Fed and Angus burger varieties are available in store or online, and with the help of Chef Matt Gibson, you now have the recipe to re-create the same stadium taste at home.
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