Culinary DIY: Bacon-Wrapped Steaks

When it comes to DIY in the kitchen, some things are harder than others. For instance, getting a hollandaise sauce just right might take some patience and practice. But today we’re bringing you something so simple, you’ll wonder why you haven’t been doing it with every steak you’ve ever eaten.

Wrap it in bacon.



Bacon-Wrapped EVERYTHING!

Have you found that adding bacon to most dishes and appetizers makes it better? We have! So for a great summery idea, instead of just adding bacon let’s wrap some bacon around it.


Weird Bacon Creations

Bacon is no longer just a delicious side to pair with eggs for breakfast. Bacon enthusiasts are pushing their love of bacon to the limits. You may start to question the saying “everything tastes better with bacon” when you read about some of these bacon creations.

Bacon Ice Cream. Photo courtesy of National Pork Board. For more information about pork, visit

Bacon Ice Cream. Photo courtesy of National Pork Board. For more information about pork, visit


How to Make Your Own Bacon

A very good friend of ours once quipped, “Hey honey, let’s have the Chateaubriand and lobster for dinner tonight, and save the bacon for a special occasion.”

Sound absurd? Not so much for die-hard bacon lovers.

The very mention of the word bacon in public is bound to attract attention and start necks craning among those within earshot. To say that we are crazy for all things bacon is a crazy understatement. From delectable to disgusting, the uses of bacon among zealots and zanies alike know no bounds.

But for the serious food adventurer, homemade bacon is the end of the journey that begins with fresh pork belly.

Photo courtesy of National Pork Board. For more information about pork, visit

Photo courtesy of National Pork Board. For more information about pork, visit




Have you heard? Lobel’s is on Instagram!

Follow us to see what we’re doing, cooking, and eating! Tag us if you’re cooking one of our recipes or if you just got your delivery! Share your pictures with us and use hashtag #mylobels.

We love to see what our fans and customers are up to!


Culinary DIY: Marinades


When you get the technique of creating a marinade under your belt, you will have actually mastered two techniques: marinades and vinaigrettes, which are virtually identical from a recipe standpoint.

That’s why bottled Italian salad dressing is “old reliable” when it comes to a go-to marinade in a pinch. But, in a world of seemingly infinite flavoring agents, why limit yourself? Just roll up your sleeves, check your pantry or make a quick trip to the grocery, and live big with a marinade of your own making.


Cut of the Month: Strip Steak

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.

Bone-in and boneless strip steaks are among our most popular steaks during grilling season. Fine marbling, hearty flavor, and toothsome texture make this steak a customer favorite.

Since Grilling Season is in full swing, we’ve selected strip steak for this month’s Cut of the Month.



Culinary Classic: Gratin

Gratin Dishes: C’est Cheese

In common use, the phrase au gratin has become synonymous with a meat, vegetable, or other dish that has cheese in it (macaroni and cheese being the most ubiquitous gratin dish of all).

But that’s not always the case.



Culinary DIY: Bouquet Garni

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Bouquet garni is a bundle of herbs and seasonings added to a dish to add herbal notes to the flavor. The herbs used in a bouquet garni can be fresh or dried.

The herbs are either tied into a bundle with kitchen twine or gathered up into a cheesecloth bundle to make removal from the pot easy once the cooking is finished.


From One Extreme to the Other: Chile Peppers

The most common way to organize peppers is by the degree of their heat, or pungency. The chemical that carries the heat in pepper is called capsaicin, and its concentration determines just how hot a given pepper is.

The common measuring unit is a Scoville heat unit (SHU) developed by Wilbur Scoville, a pharmacist, in 1912. The heat ratings are assigned by the results of a panel of taste testers, not objective data.



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