We have a lot of great options in our Market Meat & Seafood Department, but right now I’m most excited about bone-in New York club steaks seasoned with our new Block & Blade spice rub. These steaks are bold, savory and meaty. They’re perfect for cooking on the grill, in the oven, or on the stove top. For me, the best way to cook them is on the grill. Sear each side on high heat for 3-4 minutes, then finish them over indirect heat until the internal temperature reaches 135°. Then, let them rest for 4-5 minutes to retain all the juiciness.
As Meat & Seafood Sales Manager, I work to develop close relationships with ranchers and fisherfolk whose livelihoods depend on the quality of the products they produce. They, like us, take great care to ensure that you're taking home the best-tasting, sustainably sourced, premium provisions.