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Pat LaFrieda Prime Porterhouse Steak

Prime Porterhouse Steak

Not every steak needs to be a rib-eye to be delicious: case in point, The Porterhouse Steak from the legendary Pat LaFrieda Meat Purveyors, who provides their beef to everybody from Minetta Tavern to Shake Shack. This cut features both the tedner cut of filet mignon on one side and a New York strip on the other with a choose-your-adventure level of funk: 30, 45, or 60 day dry age.

Flannery Beef California Reserve Dry Aged Bone-in Ribeye Steak

California Reserve Dry Aged Bone-in Ribeye Steak

This ribsteak is a full-bone rib cut from the chuck end of the Prime Rib, which means there’s a large amount of spinalis dorsi aka Ribeye cap (the best part) as well as extra marbling. Each rib weighs between 2-2.5 pounds, serves 2-4 people, and is dry aged for 30-35 days, resulting in a pleasantly nutty funky aroma unlike any other. This is a special one.

Snake River Farms Dry-Aged Bone-In Ribeye

Dry-Aged Bone-In Ribeye

This is the same beef that’s used in the tasting menu at three-Michelin-starred French Laundry—if it’s good enough for Thomas Keller, it’s good enough for us. This 2in, 2lb piece of beef is dry-aged, well-marbled, and USDA Prime Grade.

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Stemple Creek Ranch Bone-In Ribeye Steak

Stemple Creek Ranch Bone-In Ribeye Steak

Cattle that roam freely on the big green coastal hills in Northern California? Check. 4th generation family run ranch? Check. Regenerative and organic farming practices? Check and check. Stemple Creek Ranch’s grass-fed beef is a product you can feel good about eating, and you’ll find their stuff in all the great farm-to-table restaurants in the Bay Area, including the pioneer itself Chez Panisse.

AirHood Wired

Wired

Want to get a great sear on a steak but live in an apartment with sensitive smoke alarms. The Airhood will let you get the job done.

The Chef’s Press 18 oz. Chef’s Press

18 oz. Chef’s Press

This press gives steaks and burgers, a good, even sear that is much harder to get with a spatula.

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Snake River Farms Chef’s Gold

Chef's Gold

What’s better than oil when it comes to searing steaks? Good ol’ fat. Chef’s Gold is pure tenderloin fat that is finely ground, compressed into shape, then dry-aged.

Thermapen ONE

ONE

Take the guess work out of guessing whether a steak is medium-rare, and have one of these quick, easy to read thermometers on hand.

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