By Eric Brandt, Managing Partner of Brandt Beef
Brandt Beef, a single-family owned producer of premium beef based in Southern California, prides itself on the time, effort and passion it puts into breeding, raising and processing its beef.
Today (Tuesday, February 16), I’ll be making a rare East Coast appearance at Dean & DeLuca’s Madison Avenue (at 85th) market for “Celebrating Sustainability” – a product tasting and meet-and-greet. The event will begin at 10:30am and will be a great opportunity for you to learn more about the hand-picked, all-natural Brandt Beef products available at Dean & DeLuca’s robust meat counter and prepared foods section.
Brandt Beef Chef Tom McAliney
By offering gourmet selections from the entire animal, Dean & DeLuca brings Brandt Beef’s commitment to sustainability directly to the customer. My family, with a ranch and harvesting facility located in Southern California, has been dedicated to sustainable practices for three generations and is passionate about producing some of the most consistent, highest quality, all-natural beef on the market. Through cattle selection, natural feeding practices, humane treatment of our animals and complete source verification, Brandt Beef produces a product that is unparalleled in taste, tenderness and consistency.
A popular, sustainable cut of meat featured at Dean & DeLuca is the bavette steak, one of my personal favorites. When chefs or consumers hear the term bavette steak, they should automatically be thinking value, flavor and high-yield. The bavette cut comes from the sirloin flap of the animal, which means it’s well-marbled and bursting with rich, beefy flavor – similar to that of skirt or flank steak.
Here is a simple bavette steak recipe:
Soy Glazed Bavette Steaks
Ingredients
2 cups soy sauce
3 cloves fresh garlic, chopped
1 tablespoon fresh chopped ginger
1 tablespoon sesame oil
2 teaspoons ground white pepper
4 – 6 ounce Brandt all-natural bavette steaks
Directions
Combine first five ingredients for marinade.
Place steaks in a ziplock bag and add marinade.
Allow to marinate one to two hours.
Remove steaks from bag.
Prepare grill to medium-high temperature.
Bring marinade ingredients to a boil in saucepan and reserve.
Grill steaks on medium-high heat three minutes per side turning twice for a total of approximately 12 minutes (depending on thickness of steaks).
Baste each steak after turning both times.
Brush steaks again, slice against grain or serve whole.
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Comments ( 1 Comment )
Well bred, well fed and well aged beef makes all the difference. It's the difference between a bland dinner and the sublime! Dean & Deluca never misses. ~LeslieMichele
The Chef In My Head added these pithy words on Feb 17 10 at 5:34 pm 
