Lobel's Culinary Club - Recipes, menu ideas, cooking techniques, meat selection tips, and more from America's #1 family of butchers.

Dry aging makes the difference between a good steak and an unforgettable steak.

Once an old-world process for preserving meat, dry aging in today’s world of convenience and shortcuts is a vanishing art—a labor-intensive process practiced by very few to achieve the epitome of flavor, tenderness, and juiciness.

The Lobels are among the few practitioners anywhere of old fashioned, dry-aging methods, in their own patented dry-aging lockers, for up to six weeks—longer than most beef purveyors.

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Steak au Poivre is a classic sauté dish in which primary flavor component comes from crushed peppercorns that are pressed into the surface of a cut of steak. After the steak is seared and sautéed, it is topped with a flamed cognac-cream pan sauce.

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The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

The beef tri-tip comes from the bottom sirloin in the hindquarter, between the top sirloin and flank, and weighs 1 ½ to 2 ½ pounds. The “tri” portion of its name is derived from the muscle’s triangular shape.

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Do you find yourself using the same spices and herbs over and over again? Want to get exotic? You don’t have to fly around the planet to get that experience. You can do it right in your own kitchen. With Spice Explorer, we’re taking you on a trip, a journey of palate-pleasing discoveries. Every culture has certain flavor characteristics that make its cuisine unique, distinctive, identifiable. Inject your cooking with new life and new flavors from around the world with Lobel’s Spice Explorer. Buckle up! Here we go!

Blackening is an incendiary cooking technique that fuses spicy dry seasonings into a crispy, intensely flavored, buttery crust. It was originally used on fish, but the technique has been applied to all manner of meat, poultry, seafood, and vegetables.

The late and legendary Louisiana chef, Paul Prudhomme, invented the technique in the mid-80s, and rocked the food world for a loop that has rippled through popular food culture for more than 30 years.

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The origins of Beer-Can Chicken are not clearly defined. But, at some point in the 1970s, drinking beer and eating barbecued chicken at college tailgate parties just wasn’t enough.

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Don’t get us wrong, we love chicken cooked indoors, but it takes on a whole new dimension when it’s barbecued, grilled, or grill-roasted.

It’s one of the highlights we love most about summertime outdoor cooking because it delivers a wholly different range of flavors and aromas.

But there are myriad ways to prepare chicken on the grill—from unique and tasty marinades or spice rubs, to various cuts and cooking methods.

So we asked the Lobel family of butchers: what’s your favorite way to make chicken on the grill?

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No matter what you grill, barbecue, or smoke, pure, clean flavors should be your ultimate goal. And when you are using a charcoal-style grill, your choice of fuel has a dramatic impact on your flavor outcome.

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Do you know how to grill the perfect steak? Let America’s #1 family of butchers show you how using the indirect-heat method.

It’s a two-stage method of searing briefly over high direct heat to develop a crunchy, caramelized crust and then finishing over moderate heat to bring it up to the desired degree of doneness.

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July 4th is just around the corner! Will you be hosting a celebration for Independence Day?

We know how much planning and preparation goes into hosting a gathering of any size. To help ease the burden, we’ve compiled our best resources to help you plan and execute an amazing summer celebration.

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Most people probably don’t know the name Teressa Bellissimo, but no doubt, they are familiar with the culinary phenomenon she created nearly 50 years ago: Buffalo chicken wings.

And after these many years and myriad variations, chicken wings of all types and flavors are a staple of pub fare and parties alike. Grilled chicken wings make a fabulous appetizer for a July 4 cookout.

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