The Perfect Steak: USDA Prime DLM Ribeye Steak Grilling Tips

When you ask someone what they would like to have grilled, I bet the No. 1 answer will be a steak, so let’s talk about it! We’re not lusting for just any kind of steak; we want one coming off the grill that’s dripping and oozing with flavor and deliciousness. That vision is a USDA Prime DLM Ribeye Steak, a true DLM Difference.

Hold off on the fancy sauces and compound butter. If you buy a high-quality steak, you want to taste the amazing flavor of the beef. By combining well-marbled Prime Beef, salt, fire, and a few simple rules, you will be the perfect grill sergeant.

Watch the below DLM Difference spotlight or keep reading for tips from the experts on how to grill like the best!

 

1. Source quality beef and the right cut, like our USDA Prime DLM Ribeye Steak. Talk to us for more options.

2. Brush with olive oil and season liberally with Kosher salt or a coarse sea salt. Let the beef warm up and absorb the salt before grilling. You’ll love the soft, crunchy Maldon Sea Salt Flakes that literally melt into the steak!

3. Steaks are made for fire! We’re talking serious hot heat to get that caramelization of the meat and that rich, complex flavor. We eat with our eyes, so sear for two minutes and then rotate the steak 45 degrees and sear for another two minutes to get the perfect grill marks. Flip the steak with tongs and repeat the process on the other side. Then move the steak to the indirect or low heat side of the grill to finish cooking.

4. Use a meat thermometer to get the right internal temperature (to start, 120-125°F  for a rare steak). Pull the steak and let it rest for 10 minutes to re-absorb the juices. Pay attention to your cooking … timing is everything.

Looking to make the full meal on the grill? Check out this recipe for Grilled Vegetables!

Know Thy Lobsterman—Why We Choose Ready

Our lobster friends at Ready Seafood Co. in Maine are always on the cutting edge. Ready Seafood’s Captain Curt Brown, who many of you Lobstermania fans have possibly met in past years when he visits our stores, was recently spotlighted by Maine Lobster, an industry publication, for bridging divide between science and fishermen, thanks to his dual background as lobster fisherman and marine biologist.

The article reads: “Curt Brown, the marine biologist for Ready Seafood, spends his days in this rich and productive space between science and industry.

“Ready Seafood is one of the largest seafood wholesalers in Maine, shipping hundreds of thousands of pounds of lobster around the world every week.  Five years ago, the company made a commitment to science, and Brown, who has a Masters in Marine Biology and Marine Policy from the School of Marine Sciences at the University of Maine, stepped in to fill that role.” —Maine Lobster, “Curt Brown: Bridging the Divide”

Both Curt and Ready Seafood are so ahead of the game on sustainability when it comes to their lobstering practices as they aim to ensure that the species is around for the next generation. This is a big reason why we’ve done business with this reputable company for so many years. It’s nice to see them recognized for those efforts.

We are proud to say that all of our lobster products in our Seafood department, both fresh and frozen, come from Ready Seafood.

Here Are a Few Lobster Items  to Take Note of That we Carry from Ready Seafood

Cold Water Lobster Tail. Try it poached in butter or split and grilled. Added bonus: It’s on sale this week through December 10, 2019!

Lobster Mac & Cheese & Lobster Risotto. Served on the half shell, the Lobster Mac & Cheese is a velvety mixture of cheeses and pasta combine with succulent chunks of lobster, taking this comfort food to a new level. The Lobster Risotto, also served on the half shell, is a luscious, creamy risotto tossed with tender pieces of lobster. Look for both it in our Seafood department.

Coming Soon! Cold Cracked Lobster. We’re talking freshly shucked raw lobster meat that has the flavor and texture intact. In just a few weeks, DLM will be the first grocery store in the country to carry this. It comes ready to poach, sauté, grill, and integrate in a myriad of recipes where lobster meat and claws are the heroes.

Lobster Cakes. Ready to cook, we’ve made the most delicious Lobster Cakes using Ready’s knuckle & claw meat.

Lobster Roll. Using our housemade Lobster Salad, you’ll truly savor Maine with this catch. Although this is one of our most popular summer cookout item, the secret is that we offer these all year long at Jack’s Grill, made to order.

Lobster Knuckle Claw Meat. Always on hand in our Seafood department so that you can make your own lobster rolls, lobster bisque, and other creations.

Mark Your Calendars Now for Lobstermania 2020, coming May 23, 2020! Every year the Saturday before Memorial Day, our friends from Ready Seafood in Maine come to DLM bringing with them a huge haul of live lobster! Our Lobstermania sale starts at 9 a.m., so come early because once it’s gone, it’s gone!  So save the date, invite your friends over, and get ready!

5 Things to Know About Our Non-GMO DLM Free-Range Turkey

1. LOCALLY RAISED

When you visit Bowman & Landes Turkeys in New Carlisle, Ohio, you’ll be greeted by the fall brilliance of splashy colors. DLM has partnered closely with Bowman & Landes to raise our turkeys for the past 14 years.

2. NON-GMO PROJECT VERIFIED

Two years ago, we proudly announced a huge DLM Difference when it comes to our turkey. We debuted our Non-GMO Project Verified DLM Free-Range Turkey. This was the result of a lengthy, ongoing process we embarked on with Bowman & Landes involving farm audits and documentation of procedures to make sure our flocks were raised Non-GMO Project Verified.

3. FREE-ROAMING

Our turkeys can roam in outdoor greenspace if they wish where they can bob and weave with curiosity. Carl Bowman says that this isn’t just to make a more flavorful turkey, but it provides the conditions for a healthier one.

4. NO ANTIBIOTICS/HORMONES

DLM Turkeys have always been antibiotic and hormone free. They are fed a diet that in addition to being non-GMO, also is 100% vegetarian.

5. IT TASTES GOOD

As Carl Bowman told us on a past visit, “A happy turkey is a healthy turkey. … We translate a healthier turkey to a more flavorful one.” We couldn’t agree more.

>>>Reserve your Fresh DLM Free-Range Turkey here!<<<

Here are some turkey tips for your holiday meal!

 

 

Tuscan Food Favorites

For me, Tuscany is where Italian cooking begins. Low-lying hills with clean, graceful curves and a forest of vineyards make the countryside a temple of beauty. When I traveled there in 2001, my assignment was to study in an Italian butcher shop and bring knowledge of Tuscan food home of these oven-ready specialty meats that have made the area famous.

Even now, the memories of sharing a bottle of Chianti Classico with Stefano Falorni in the Piazza Matteotti seems like just yesterday. Stephano and his brother Lorenzo are the fifth-generation owners of the Antica Macelleria Falorni located in Greve, the heart of the Chianti district. I spoke six words of Italian and they bested me by speaking seven words of English. Yet, the language of great food made with superb ingredients is universal. So when you see these gorgeous oven-ready meats in our Meat case, we can all thank our friends in that family-owned butcher shop.

See more specialty meat items you can find in our Meat department.

Tuscan Food Favorites

MONTASTICI

Boneless eye-of-round beef thinly sliced and rolled with mozzarella cheese and prosciutto.

tuscan food

ARISTA PRONTA DA CUOCERE

Pork roast seasoned with fresh rosemary and garlic. The savory, aromatic herbs and seasonings complement the tender roast pork.

tuscan food

PORCHETTA

Boneless pork rolled with fresh pork belly. It’s extremely juicy and full of wonderful pork flavor.

tuscan food

PORK CUTLETS SIENNA

Thick-cut pork chops pounded into cutlets and breaded.

POLLO RIPIENO

Boneless chicken stuffed with ground pork, veal, and bread crumbs and seasoned with rosemary, salt, pepper, and garlic.

FAGOTTINI DI POLLO

Boneless chicken thighs seasoned with fresh rosemary and garlic.

PETTO DI TACCHINO

Boneless turkey breast stuffed with fresh basil, garlic, and fennel. Tender turkey gains so much flavor from the classic Tuscan herbs and seasonings.