Executive Chef Richard Panteluk prepares
The Best Steaks in the World

Ingredients: Cuts of Beef Chateaubriand The choicest cut on the market. It is always the most tender and is perfect for two people. Broil/BBQ to your own specification. Should only be eaten blue/rare to medium. Well done is NOT an option. Needs a medium heat fire. T Bone The choice if in doubt! It combines the two best cuts right on the bone: Tenderloin and New York Strip. The meat is always the sweetest, the closer to the bone you get. New York Strip At 12-ounce raw weight, this cut can be cooked TO PERFECTION as it will be the right thickness and will always be tender and well marbled. Needs a medium to hot fire. Rib Eye Our most popular cut. It is the most marbled and always is tender. Needs a medium to hot fire.   Serving Suggestion Best served with a Stuffed Baked Potato and a bouquet of fresh vegetables. I recommend Broccoli, Asparagus, Mushrooms, Baby Carrots and Cherry Tomatoes. All steaks should be lightly brushed with clarified butter prior to serving, as this will improve both the appearance and the flavor.   Methods: Take a russet potato, bake it skin on. Scoop out center and add to some previously boiled potatoes. Mash with butter, chives and sour cream with seasoning of your choice. Pipe mash back into potato skin, top with paprika and bake at 500 degrees for 25-30 minutes. Vegetables should be lightly sautéed in butter. Comments: Talk with your butcher to make sure you are getting beef that has been properly aged to be the right tenderness.