Corned Beef Brisket

Only 13 Days Left to buy the Best Corned Beef you can buy online at Reliable Brothers Steaks. Buy now at the Sale Price of $59.99 for 12lbs Corned Beef Brisket before its too late.

The Best Corned Beef you will ever taste!

Valentine’s Day

Valentine’s Day is around the corner and RB Steaks is offering a special on Lamb Racks for two. Check it out http://www.reliablebrotherssteaks.com

Caul Fat

RB Steaks is looking for some recipes for #Caul Fat. Submit to Blog and best recipe will be showcased on website.

Beef & Pork Cheeks

We just purchased Kobe Beef Cheeks and Kurobuta Pork Cheeks and wanted to see if anyone has tried them before. Would love to get a good recipe to post on the blog and website.

Recipe of the Month

New York Strip Steak with Brandied Mushrooms and Fresh Thyme

New York Strip Steak with Brandied Mushrooms and Fresh Thyme

Ingredients:

• 4 (12oz)Reliable Brothers Steaks New York strip steaks
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 pounds wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole
• Leaves from 2 sprigs fresh thyme
• 2 cloves garlic, chopped
• 1/4 cup brandy
• 1/2 cup heavy cream

Directions

Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.

Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.

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