But First, Let's Talk About The Steaks Our friends at True Aussie® Beef & Lamb are looking to break a Guinness World Record on the 26th of January for the Most Users in a Dinner Party Hangout. Count us in. But first, we asked Catherine Golding of True Aussie® Beef & Lamb for a little more insight into why our GGA steaks taste so amazing. Deep rich flavor is not always synonymous with grassfed beef, so how is it that the land down-under has managed to get that great flavor without corn? Turns out, Australian grassfed beef is more than...
A Melt-in-Your-Mouth Ribeye Steak Wrap Chef Noel Jaramillo-Osorio, Executive Chef of LUXBAR, sent us his ribeye steak wrap recipe and it's a real crowd-pleaser. Crisp, delicious and a little bit decadent, this wrap is sure to be well received. It's big on flavor and easy to pull together. In fact, you might have everything you need in your fridge already. This recipe takes about 25 minutes from fridge to plate. Don't be afraid to eat it with your hands. Ingredients One 14-oz. GGA Ribeye steakOne avocadoOne tomatoOne onion1/3 head of lettuceRanch Dressing (appox. 2-3 tbsp.)Gibsons Seasoning Salt Prep & Cooking...
Chelsea Wine Vault
Gibsons Steak asked Giselle Sigala, Fine Wine Specialist at Chelsea Wine Vault in Manhattan, to pair up some of her favorite wines with our GGA NY strip and GGA Ribeye. In turn, she's brought a cabernet and Barolo that will please any steak and wine enthusiast. Get ready for big flavor.
Simple, savory goodness. Nothing is guaranteed to please like a big juicy burger. But, not all burgers are on the same level. Chef George Pagonis of Kyma Flatiron in New York City sent us his next-level Steakhouse Burger with Feta Yogurt. The Feta Yogurt is bright and tangy, which works beautifully with the savory goodness of our GGA Steakhouse Burger.