ribeye steak with The Steakhouse by UMAMI Bermuda

8 Unexpected Ways to use The Steakhouse

Do you have a favorite steak?  (Vegans stayed tuned.)

Ribeye has been my favorite steak ever since the first time I tasted it.  I dare you to try it and not fall in love!  And spoiler alert, I only use The Steakhouse.  But if you are also like me and only eat steak a couple times a month, you’ll need to find other uses for this blend, and I have just the things!

 

A Fat Juicy Ribeye

I prefer having my ribeye at home for two reasons.  One, I can cook and season it exactly how I want it and two, restaurant options are usually way too much meat for one sitting (for me).  I usually try to season it at least an hour in advance.  Brush with a little olive oil first and season liberally.  When you are ready to cook, heat a pan (cast iron if you have one) over medium high heat.  Add steaks leaving space between them.  If pan doesn’t sizzle remove the meat and wait a little longer.  Cook 2-3 minutes on each side without moving for medium to medium well for a steak that is ¾” to 1” thick.  If you cook it in butter, baste it while it is cooking.  Rest for 5 minutes.

 

8 Unexpected Ways to Use The Steakhouse

  1. Because The Steakhouse is chock full of four peppercorn, Hungarian paprika, Spanish paprika and garlic, it can be substituted in recipes where these ingredients are essential and it doesn’t even need to be the exact ingredients or amounts. How cool is that?!
  1. Sprinkle lightly on whole roasted fish or pan fried fillets and then make tacos!
  1. Substitute for salt & pepper in hummus recipes to add a little complexity.

 

 

  1. Sauté baby potatoes in olive oil for approximately 20 minutes and season with The Steakhouse after 15 minutes Add salt to taste.
  1. Use in creamy dishes! The Hungarian and Spanish paprika with the cream will blow your mind.
  1. Tomatoes love paprika and pepper and garlic. Use The Steakhouse in a yummy smoky tomato sauce or a tomato & onion salad.

 

 

 

  1. Chickpeas also love sweet and smoky paprika AND pepper. Make them from scratch so that you can simmer them in the spices with a little olive oil.  Skim the foam while they simmer.  Serve with more spices, olive oil and salt.
  1. Slice and sauté mushrooms in grass fed butter over medium heat. Add a little salt to help them release their water.  Once water starts to evaporate, sprinkle 1 or 2 tsp of The Steakhouse and reduce heat.  You can also add a teaspoon of chopped garlic just before mushrooms are done.

 

 

So there you have it!  I bet you didn’t know that The Steakhouse was so multifaceted.  And guess what?

 

PAPRIKA (Spanish & Hungarian) helps heal wounds, treats skin problems, supports digestion and has anti-inflammatory properties (amongst other things).

 

GARLIC fights (and prevents) heart disease, colon cancer and colds.

 

BLACK PEPPER (four peppercorn) stimulates digestion, may prevent and treat cancer, eases arthritis, prevents Alzheimer’s and improves brain function.

 

Mix up your Steakhouse routine with some of these awesome ideas.  Take a pretty pic and tag us on Instagram when you post it!  And if you like these tips join our email list for more.

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