From steak knives to cookbooks and rare cuts of beef
High-quality blades at a great value
These five-inch serrated steak knives make easy work of any meat you’re eating. Crafted by the direct-to-consumer brand Kilne, this set give you high-quality blades at a great value.
The stainless-steel, hand-forged knife has a full tang, meaning that in your hand it’s sturdy and balanced, with the ergonomic handle making it especially comfortable to wield.
What’s even handier is that the knives come with their own blocks, which are magnetic and easy to tuck out of the way while still protecting the blades.
Sure, your grill can cook. But can it put on a light show?
Sure, your grill can cook.
But can it put on a light show? While not the most impressive feature of Napoleon’s Prestige Pro 825, its light-up control knobs are certainly the most fun: Outfitted with LED Spectrum lights, they can glow in practically any color and cycle through the rainbow on their own.
As a bonus safety feature, they will switch to red if you accidentally leave the gas on.
Comes addictive ssamjang sauce and...
One of America’s best steakhouses didn’t just do takeout during the pandemic, they also linked up with Goldbelly to ship their signature Butcher’s Feast around the country. While you can dine in again at Cote NYC or the new Cote Miami, there’s still a great reason to ship the Butcher’s Feast around the country as a gift.
The kit comes with a selection of David Shim’s pickles and addictive ssamjang sauce along with an assortment of cuts of beef that include a 45-day-aged prime ribeye from the restaurant’s own aging room.
With dry aging steak, the home fridge doesn’t really work
You want your dry-aging fridge to have a more consistent temperature and air flow than your home fridge offers. Also, you don’t want anything else in the fridge, because over time the steak will start absorbing the flavors of the other food inside the old icebox with it.
So when the steak actually has time to undergo the enzymatic reaction that makes dry-aged steak so delicious, it will start to have a muddled, stale flavor because of what it has absorbed in the ol’ icebox.
However, this Steak Locker solves those problems with a dedicated dry-aging chamber that keeps the temperature and humidity at a constant level, for safe and effective aging.
Providing a clean, crunchy touch that will heighten the flavors of meat
You’ve tempered your steak, seared it perfectly to medium-rare, let it rest just the right amount of time, sliced it on the bias and now you’re ready to serve, right?
No. You’ve taken so much care to this point, you might as well end strong with the right finishing salt.
Jacobsen’s hand-harvest flakes from Netarts Bay, Oregon will provide a clean, crunchy touch that will heighten the flavors of meat without overwhelming it with salt.
No longer need to belong to the company’s exclusive steak club.
For Americans to get their hands on the outstanding beef from New Zealand’s First Light, they had to belong to the company’s exclusive steak club.
Thankfully, the company has recently rolled out a retail operation, selling its grass-fed Wagyu in multiple states and online at Thrive Market.
What makes First Light special is how the ranch has crossbred Japanese Wagyu to create the deep beefy flavor of grass-fed steak, with the beautiful marbling of grain-finished beef.
Thrive sells three collections of First Light, with the most premium of the sets featuring filets, ribeyes, New York strips and top sirloin.
Flipping the traditional grill on its head
Hestan has flipped the traditional grill on its head: Its Outdoor grills have a ceramic, infrared top burner under the hood.
With heat sources below and above, you can sear, broil and finish your meats like a professional kitchen does under a salamander.
The hood has spring-assisted hinges that keep it in place, whatever angle you open it at, and motion-activated “stadium lights” illuminate the cooking area for late-night or early-morning grilling sessions.
And all of the grills—built in, freestanding or carts—are available in 12 colors, bringing a splash of brightness to the typical stainless-steel finish.
From the chef behind New York’s Beatrice Inn
When it comes to steak, we generally have a policy that Angie Mar is right.
The chef behind New York’s Beatrice Inn and author of the book Butcher+Beast uses Pat LaFrieda steak in her restaurant and will accept no substitutions.
Right now the beloved butcher is offering a pair featuring a 2-inch-thick, dry-aged USDA Prime black angus tomahawks.
The balance, feel, aesthetics and sharpness
The balance, feel, aesthetics and sharpness would make you think this blade cost twice as much as it actually does.
Steelport Knife Co. was founded by Portland, Ore.-based Eytan Zias, a chef turned knife sharpener and purveyor who started forging blades last decade.
In 2020, he decided to create his own line of knives, and this past March the company released its first batch of blades, with the eight-inch as the star of the show.
Mor top beef purveyors in the country & the right tools to bring out its best qualities.
Author: JEREMY REPANICH, ALYSON SHEPPARD
Steak is such a great gift, especially for the person who has everything. If you bought someone a watch or a tie last year, they still have those things. If you gave them beef? They’ve eaten it and they’re ready for more.
So we’ve gathered some of the top beef purveyors in the country—and New Zealand too—to explore the world of dry-aging, grass-fed beef, wagyu and more.
We didn’t stop there though.
We also believe the ultimate meat deserves the right tools to bring out its best qualities.
We’ve been tasting and testing the very best to discover the best gifts for steak lovers, including cuts from producers, pans, blades, cookbooks and even finishing salts that any self-respecting meat-eater needs.