We are thrilled to announce an extraordinary partnership that meat aficionados will love! Steak Locker, the leader in at-home dry aging technology, has joined forces with Meat N’ Bone, the purveyor of gourmet quality meats, to bring an unparalleled culinary experience to your home. Why This Collaboration Rocks Steak Locker customers already know the thrill of transforming good cuts into great ones with the magic of dry aging. Now, with Meat N’ Bone’s premium quality meats, that experience just got a whole lot juicier! Whether you're a seasoned chef or a home cook, our collaboration ensures you ..read more

Chuck eye steak is a flavorful and affordable cut of beef that comes from the chuck primal, located near the rib and shoulder areas of the cow. It's a marbled and tender steak that's perfect for grilling or pan-searing. Here's a simple and delicious chuck eye steak recipe: Ingredients: - Chuck eye steaks (one per person) - Olive oil - Salt and freshly ground black pepper - Garlic powder (optional) - Onion powder (optional) Instructions: Take the chuck primal out of the Steak Locker refrigerator and butcher into chuck eye steaks. Before cooking the steaks, bring them to room temperature as thi ..read more

Aging steak in butter, also known as "butter aging," is a technique that combines traditional dry aging with the added benefits of the butter's fat and flavor. The process involves wrapping the steak in butter and letting it rest in a controlled environment for an extended period. Here are some tips for butter aging steak: Choose the right cut: Not all cuts of beef are suitable for dry aging. Choose well-marbled, high-quality cuts like ribeye, New York strip, or sirloin for the best results. The fat content and marbling will contribute to the steak's tenderness and flavor. Use unsalted butt ..read more

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