Bring TheSteakhousetoYour House

INTRO

Any chef – home and professional alike – can cook up a mouthwatering steak with nothing more than a sprinkling of salt and a nice sear. And it all starts with top-tier Choice beef that’s full of rich, flavorful marbling and tenderness in every bite.

Now, you can make the same steakhouse-worthy steaks and roasts with Salt & Sear Restaurant-Quality beef: premium, high-quality cuts available in your local grocer.

Looking for inspiration? Check out our recipes page.

Find Our Product

Find stores carrying Salt & Sear restaurant-quality beef near you.

SALT: A CHEF'S FAVORITE SEASONING

Salt has a higher impact on flavor than any other ingredient. That’s because salt makes food taste more like itself, bringing out the natural flavors. When you’re working with a top tier Choice cut of beef, you want it to taste like just that: flavorful, richly marbled, tender perfection.

Prep

Generously season your beef with salt and let it sit at room temperature (30 minutes for steaks, 1 - 2 hours for roasts) before cooking. This will ensure the beef cooks evenly and remains juicy, tender and flavorful.
Pan-Searing

Heat your skillet in a 400ºF preheated oven for 20 minutes. Add some vegetable oil, then place your skillet back in the oven for 10 more minutes. Transfer your skillet to the stove and sear both sides of the meat. This cooking method naturally produces some smoke, so make sure to turn your exhaust fan on high.
Grilling

Preheat your grill on high (approximately 450ºF). Cook your steak to your desired level of doneness as determined by an internal meat thermometer (135°F for medium rare). To perfect your grill marks, give your steak a quarter- or half-turn for the crosshatched grill lines.
Roasting

Prior to roasting, sear the meat on all sides over direct heat or in a very hot oven to achieve a rich, golden brown color. Then place the beef on a metal rack and roast uncovered at 275ºF – 350ºF, until it reaches an internal temperature of 135ºF for medium rare. Depending on your desired doneness, you should remove your roast from the oven when it’s a few degrees below the final eating temperature to account for resting time. As the meat rests, it will continue to rise approximately 15ºF. Let your roast rest for 10-15 minutes covered with foil to ensure the juices redistribute throughout the meat for superior flavor and juiciness.

If desired, you can use halved onions in place of a metal rack. At the end of the process, you’ll have soft, caramelized onions to serve with your roast.
Braising

When braising beef, such as pot roast or short ribs, it’s important to remove the meat as soon as it’s fork tender and has reached internal temperature of approximately 180ºF to prevent overcooking.

Once you remove your beef from the oven, let it rest in its juices to rehydrate the meat. You’ll see a noticeable difference in the flavor, texture and juiciness. Once this step is complete, reduce the braising liquid over medium high heat, add butter to round out the flavor and pour it over the meat.