Steakager Pro 40 — Recipes Blog — Eating With Chef Eric

Dry Aged Beef Wellington

Beef Wellington is just sexy… take your time and you’ll be rewarded with magnificence!

Beef Main Dish, Dry Aged Beef, Holiday Cooking, Meat Main DishEric EisenbudDecember 23, 2020Beef Wellington, Steakager Pro 40, steakager Comments

HOW TO: Burger blend w/ dry aged pellicle

Juicy with layers of flavor, created from a perfect blend of beef cuts

Beef Main Dish, Dry Aged Beef, Eating with Chef Eric, BBQ FavoritesEric EisenbudDecember 13, 2020Steakager, Steakager Pro 40, Beef, Hamburgers, Burgers, eating with chef eric, The Grateful Chef, The Grateful Chef with Eric Eisenbud, Best Burger Blend, How to grind burgers Comment

HOW TO: Reverse Sear - Double Barrel Shotgun 45 day Dry Aged Prime Rib Roast

Marrow bones, wrapped around the ribeye, baste while cooking low and slow

Dry Aged Beef, Eating with Chef Eric, Meat Main Dish, Beef Main DishEric EisenbudDecember 12, 2020Dry Aged Beef, Dry Aged Steak, Dry Aged, Steakager, Steakager Pro 40, Double Barrel Shotgun Prime Rib, reverse sear, marow boneComment

DRY AGED BEEF ~ What is it? History? What to expect…

This is a quick overview of dry aged beef… a bit of history, what to expect and how to’s

Dry Aged BeefEric EisenbudNovember 8, 2020Dry Aged Beef, Dry Aged Steak, Dry Aged, eating with chef eric, The Grateful Chef, The Grateful Chef with Eric Eisenbud, Steakager Pro 40, SteakagerComment

HOW TO: Dry Aged Beef Consommé

Consomme' is a classic French clarified stock that was served to Kings and Queens during the Victorian Era. It is delicate and flavorful. Added noodles as a little extra garnish

Dry Aged BeefEric EisenbudNovember 8, 2020Dry Aged Beef Consomme, Dry Aged Beef, Dry, Dry Aged, Steakager, Steakager Pro 40, The Grateful Chef, The Grateful Chef with Eric Eisenbud, eating with chef ericComment

HOW TO: Dry Aged Beef Demi Glacé

This recipe is somewhat of a go by feel recipes as far as quantities are concerned. I used the trimmings of a 48 day Dry aged Ribeye and NY Strip so adjust your liquids according to how much trimmings you have.

Dry Aged Beef, Sauces & SeasoningEric EisenbudNovember 8, 2020Dry Aged Beef, Dry Aged Beef Stock, Dry Aged Beef Demi Gace, The Grateful Chef, The Grateful Chef with Eric Eisenbud, Steakager, Steakager Pro 40, Steak, Beef, Dry Aged Beef TrimmingsComment

HOW TO: Reverse Sear Smoked Dry Aged Ribeye

Dry Aged Beef, BBQ FavoritesEric EisenbudNovember 8, 2020Dry Aged Beef, Dry Aged Steak, Dry Aged, Steakager, Steakager Pro 40, steakager, Beef, ribeye, The Grateful Chef, The Grateful Chef with Eric Eisenbud, Eric Eisenbud, eating with chef ericComment

HOW TO: Reverse Sear Steak

Dry Aged BeefEric EisenbudNovember 8, 2020Dry Aged Beef, Dry Aged Steak, Dry Aged, Beef, Steak, Steakager, Steakager Pro 40, The Grateful Chef, eating with chef eric, Eating With Chef Eric, The Grateful Chef with Eric EisenbudComment

HOW TO: Sous Vide Dry Aged Steak

Sous Vide and Seared Dry Aged 48 days

Dry Aged BeefEric EisenbudNovember 8, 2020Dry Aged Beef, Dry Aged Steak, Dry Aged, Steak, Beef, The Grateful Chef, Steakager, Steakager Pro 40, Ribeye, eating with chef eric, The Grateful Chef with Eric Eisenbud, Other White MeatComment

HOW TO: Grilled Dry Aged Steak

Dry Aged Beef, BBQ FavoritesEric EisenbudNovember 8, 2020Dry Aged Beef, Dry Aged Beef Stock, Dry Aged, Steak, Steakager, Steakager Pro 40, Beef, Ribeye, The Grateful Chef, The Grateful Chef with Eric Eisenbud, eating with chef ericComment

HOW TO: Pan Seared/Oven Roasted Dry Aged Steak

Dry Aged Beef, BBQ FavoritesEric EisenbudNovember 8, 2020Dry Aged Beef, Dry Aged, Steak, Ribeye, Steakager, Steakager Pro 40, Beef, The Grateful Chef, The Grateful Chef with Eric Eisenbud, eating with chef ericComment

HOW TO: Cast Iron Pan Cook Dry Aged Steak

Dry Aged Beef, BBQ FavoritesEric EisenbudNovember 8, 2020Dry Aged Beef, Ribeye, Steak, Steakager, Steakager Pro 40, Dry Aged Steak, The Grateful Chef, The Grateful Chef with Eric Eisenbud, eating with chef ericComment

Charcuterie - Bresaola (Cured Beef Eyeround)

Playing in the kitchen with Chef Eric: We chose Bresaola as our entry into beef curing meats. It’s been a great way to start our journey into making and eating our own home made charcuterie using the Steakager Pro 40 Dual Mode which keeps the meat at the right temp, humidity and air flow

Beef, Charcuterie, Eating with Chef Eric, Cured MeatEric EisenbudDecember 28, 2019Steakager Pro 40 Dual Mode, Steakager, Steakager Pro 40, Beef, CharcuterieComment

Charcuterie - Lomo (Cured Pork Loin)

We chose Lomo as our entry into curing pork. It’s been a great way to start our journey into making and eating our own home made charcuterie using the Steakager Pro 40 Dual Mode which keeps the meat at the right temp, humidity and air flow

Charcuterie, Steakager, Steakager Pro 40 Dual Mod, Cured MeatEric EisenbudDecember 28, 2019sausage, charcuterie, steakager, Steakager Pro 40 Dual Mode, Steakager Pro 40Comment

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