Cooking a fillet steak, also known as a filet mignon, is all about preserving its tenderness and flavor. The tenderloin is already the most tender and least fatty steak available. We do not recommend dry aging the tenderloin alone, however, if you can purchase the entire bone in T-Bone Sub-primal, then age it and butcher into steaks.  Here's a step-by-step guide to achieving the best results: Ingredients: - Fillet steak (1 to 1.5 inches thick) - Salt and freshly ground black pepper - Olive oil or high smoke point oil (e.g., canola, grapeseed, or avocado oil) - Butter (optional) - Garlic c ..read more

Wagyu steak is a highly prized and flavorful cut of beef known for its marbling and tenderness. Cooking Wagyu steak is all about enhancing its natural flavors while preserving its tenderness. Here's a simple and delicious recipe for cooking a mouthwatering Wagyu steak: Ingredients: - 2 Wagyu steaks (approximately 1 to 1.5 inches thick) - Salt and freshly ground black pepper (to taste) - Olive oil or vegetable oil - Butter (optional) Instructions: Take the steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This will help ensure even cookin ..read more

Here's a simple and delicious steak sauce recipe that you can make at home: Ingredients:  - 1/2 cup ketchup - 2 tablespoons Worcestershire sauce - 2 tablespoons soy sauce - 2 tablespoons Dijon mustard - 2 tablespoons brown sugar (adjust to taste) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon black pepper - Pinch of salt (if needed) Instructions:  In a small saucepan, combine all the ingredients: ketchup, Worcestershire sauce, soy sauce, Dijon mustard, brown sugar, garlic powder, onion powder, and black pepper. Cook the sauce over low to medium heat, stirring ..read more

Here's a simple and flavorful flank steak marinade recipe that you can try at home: What you will need: Ingredients: - 1 ½ pounds (680g) flank steak - ¼ cup soy sauce - 2 tablespoons olive oil - 2 tablespoons Worcestershire sauce - 2 tablespoons balsamic vinegar - 3 cloves garlic, minced - 1 tablespoon Dijon mustard - 1 tablespoon honey or brown sugar - 1 teaspoon freshly ground black pepper - ½ teaspoon red pepper flakes (adjust to your spice preference) - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika Instructions For Our Flank Steak Marinade Recipe: In a medium-siz ..read more

Beef Tallow is a rendered form of beef or mutton fat. Making your own beef tallow is a great way to use fat trimmings from a brisket or other parts of the cow. Beef tallow is a great substitute for oil or butter and is extremely versatile.  What you will need for the beef tallow cowboy buttercream: 1 Sticks (1/2 Cup) Soften European Style Butter ½ Cup Soften Beef Tallow 2 Tbsp Dijon Mustard 1 Tbsp Honey 1 Tbsp Garlic Powder ½ tsp Ground Cumin ½ tsp Paprika ¼ of Cayenne Pepper Salt to taste How to render beef tallow The European Style Butter and the Beef Tallow should be set out at room ..read more

We wanted to share our current Summer Grilling Project. We purchased an 18LBS T-Bone Sub-Primal cut that consists of the Strip Steak on one side and the Tenderloin on the other side of the large chain of bones from the spine. Because the Tenderloin is already the most tender and least amount of marbled meat, we placed the entire sup-primal within the Steak Locker and dry aged for 14 days, then cut the tenderloin out and placed the remaining back into the locker. Even though the 14 days seems like a very short amount of time, the flavors were definitely far more concentrated and brought the won ..read more

Tomahawk Steak Recipe - How To Cook The Perfect Tomahawk Steak  Cooking high quality meat can be intimidating. Steak Locker has got you covered. All you need is some salt and a meat thermometer to get the perfect tomahawk steak. This cooking method will make you feel like your steak has come straight out of a 5 star restaurant. The Best Tomahawk Steak Recipe There are a few ways of cooking tomahawk steaks, so it is up to your personal preference. One way of cooking the steak is by cooking it entirely on the grill outside and then moving the steaks off the direct heat after searing to fini ..read more

Dry aging meat at home is a great way to always have restaurant quality with at home costs. One of the best ways to make the most out of your steak is by using dry age fridges. Here are some best practices and tips on how to always get quality results from your product. It’s best to use the full 16 – 30 pounds, 6 to 12 bone-in sub-primal cut with the fat cap in tacked to dry age for a longer duration of time. Dry aged steaks will always cook faster, it’s best to use a thermometer to take the steaks to 120 degrees. Once it rests for five to ten minutes and is tented with aluminum foil, it wi ..read more

There are five components required to dry age meat properly; humidity, temperature, germicidal light, fan forced air and time. Creating humidity within a meat ager fridge, such as the Steak Locker is a variable in that fresh meat will create more humidity at the beginning of the dry age process and increasing it towards the end of the process will keep the muscle from drying out too much. Another variable of humidity is the amount of meat inside the locker, the Home Edition has a 60-pound capacity, and three 20-pound sub-primal cuts would fit comfortably without touching each other. Just remem ..read more

Dry-aged steak is a popular delicacy that has been around for centuries. The process of dry aging steak involves storing the meat in a controlled environment for several weeks. During this time, the meat undergoes a series of changes that result in a more tender and flavorful product. To achieve the best results, it is essential to use a specialized refrigerator designed specifically for dry aging steak. Wet-Aged vs Dry-Aged: Wet-aged steak is stored in vacuum-sealed packaging, which preserves the meat and prevents it from drying out. This method is less expensive and less time-consuming than ..read more