Where's the Steak | Great Steak houses

PHILADELPHIA, May 17 (UPI) — Men connect eating meat — especially muscle meat like steak — with masculinity, but vegetables were not considered masculine, U.S. scientists found.

Study authors Paul Rozin of the University of Pennsylvania, Julia M. Hormes of Louisiana State University, Myles S. Faith of University of North Carolina at Chapel Hill, and Brian Wansink at Cornell University said several studies showed meat generated more masculine words when discussed.

In addition, the researchers found people viewed male meat eaters as being more masculine than non-meat eaters.

Most of the research analyzed took place in the United States and Britain, but the study authors also analyzed 23 languages that use gendered pronouns and across most languages, meat was related to the male gender.

“To the strong, traditional, macho, bicep-flexing, All-American male, red meat is a strong, traditional, macho, bicep-flexing, all-American food,” the study authors wrote in the study. “Soy is not. To eat it, they would have to give up a food they saw as strong and powerful like themselves for a food they saw as weak and wimpy.”

The findings are scheduled to be published in the Journal of Consumer Research in October.

Article source: http://www.upi.com/Health_News/2012/05/17/Men-equate-steak-with-masculinity/UPI-27191337305214/

                                                                       (Image credit: Matt Bowman/Getty Images)

With the death of pink slime, meat producers are finding alternative ways to cut costs.

A meat specialist at Oklahoma State University has found an undervalued cut of meat that tastes just like a New York strip steak.

Called the Vegas strip steak, this new cut of meat was unveiled at the Protein Innovation Summit in Chicago last month.

Dr. Tony Mata of Mata Associates approached Jacob Nelson, a meat specialist at Oklahoma State University’s Robert M. Kerr Food Agricultural Products Center about the new cut.

“Initially, the cut was labeled as undervalued,” Mata told the Drovers Cattle Network. “Whenever we can take a muscle and turn it into a steak rather than grinding it or selling it as a roast, we are adding value to the carcass.”

Mata is a self-proclaimed meat geek who consults for companies in the US and South America.

“This muscle produces a steak that is on par with or better than today’s most popular steaks,” he said.

Chef Rick Gresh of David Burke’s Primehouse at the James Hotel prepared the new cut for a private dinner at the Trump International Hotel in Chicago.

Mata said, “The Vegas Strip Steak was well received by the audience.” “They tasted it, loved it and applauded.”

The new cut of meat is 14 ounces and can be dived into an additional 3.5 servings at 4 oz each.

Article source: http://abcnews.go.com/blogs/lifestyle/2012/05/vegas-strip-new-cut-of-steak-discovered/

Disco legend Donna Summer dead at 63

DISCO singer Donna Summer has died at the age of 63 after a long battle with cancer, TMZ reported today.

Article source: http://www.adelaidenow.com.au/news/world/meat-geek-claims-to-have-found-the-legendary-lost-steak-in-vegas-next-to-the-chips/story-e6frea8l-1226358960516?from=public_rss

SHARON, Pa., May 15, 2012 /PRNewswire/ – The national casual-dining franchise Quaker Steak Lube®, known for its Best Wings USA, has added MenuMasters award-winner to its impressive list of accomplishments.  At the recent 15th annual ceremony hosted by Nation’s Restaurant News, the magazine’s editorial staff honored Quaker Steak Lube with the “Best Limited-Time Offering” award for its “Shake Wrap Roll” promotion of its new drinks, wraps and sandwiches. 

(Logo: http://photos.prnewswire.com/prnh/20111101/NY96983LOGO )

“Our Shake Wrap Roll promotion is such an exciting example of what Quaker Steak Lube can do with a creative, talented team and great-tasting, quality food,” said John Longstreet, president and chief executive officer, Quaker Steak Lube.  “The operational success of the promotion was very impressive, and now to be recognized for a coveted industry award alongside so many iconic brands has us revved up even more.”

Launched in April 2011, the four-month menu was created by The Lube® to showcase new and healthful options and menu choices beyond its popular chicken wings.  Four sandwiches were introduced, infused with some of the chain’s 20 signature wing sauces to create sweet, spicy, tangy and crunchy tastes.  BBQ O-Ring Cheesesteak and Jalapeno Chicken BLT Wrap are two from the promotion that earned a permanent place on the menu. 

The “shake” portion of the offer featured five mixed drinks served in embossed “Bar Jars” with lids, which were hand-shaken as they were delivered to the table adding enthusiasm and increasing guests’ awareness of the cocktail menu. Guests were also encouraged to keep their Bar Jars as a souvenir of their memorable dining experience.   

Shake Wrap Roll brought additional excitement to The Lube’s menu, broadening its appeal with new, healthful favorites and tasty, eye-catching drinks.  Both new and existing markets for the chain benefited from the buzz and a marketing campaign that included TV, email, point-of-purchase displays, online and social media activities.  

“As we continue our rapid, strategic growth, we are committed to our brand promise of quality food and memorable dining experiences,” said Longstreet. “Innovation got us where we are today, and we will keep building on our successes and introducing new favorites to inspire our franchise partners and welcome our guests.”

Quaker Steak Lube has become one of the fastest-growing restaurant chains in the country and has won hundreds of national and international awards for its wings and 20 different wing sauces.  The company experienced significant growth in 2011, opening six new restaurants and signing franchise agreements to develop more than 35 locations in the U.S. over the next several years. Currently, Quaker Steak Lube® has 48 locations in 15 states and Canada with plans to open 12 new restaurants this year in Northern New Jersey, Upstate New York, New England, North Carolina, South Caroling, Kentucky, Virginia, the Dakotas and Texas. 

About Quaker Steak Lube®:
Founded in 1974 and built in an abandoned gas station in Sharon, Pa., the original Quaker Steak Lube® began as a cook-your-own steak restaurant, before expanding to over 40 locations throughout the United States and Canada.  The unique decor, including race cars suspended from the ceilings, motorcycles, Corvettes and gas station memorabilia, combined with the crave-able food and high-octane events has afforded The Lube® a cult-like fan following.  Today, Quaker Steak Lube® has become one of the fastest-growing restaurant chains in the country, and has won hundreds of national and international awards for its wings and 20 different wing sauces. For more information visit www.quakersteakandlube.com.  

Media Contact:
Rachel Tabacnic
Fish Consulting
954-893-9150
rtabacnic@fish-consulting.com

Article source: http://finance.yahoo.com/news/quaker-steak-lube-wins-2012-173700789.html

Tuesday May 15, 2012

BRATTLEBORO — Even though the Steak Out, a Putney Road institution for 40 years, served its final meal Sunday, several glasses, filled with the previous night’s rainfall, were still sitting on an outside table on Monday.

On its Facebook page, the owner of The Steak Out, one of Brattleboro’s oldest restaurants, announced it was closed for business.

A sign taped to the window reads “out of business” in all capital letters and “thank you everyone for your years of support. I am sorry I could not keep it going,” followed by a list of local restaurants and bars people should visit with directions on how to get to them.

Owner Sean Henry has been weighing the decision for months, said his father Mike Henry on Monday. Sean Henry said he had no comment at this time.

About 40 people worked at The Steak Out during the busiest times.

Sean Henry purchased the restaurant from his father Mike, who worked at the restaurant when it opened in 1972.

When The Steak Out opened it was part of small chain of steak houses owned by a Connecticut company. After the owner of the chain wanted to get out of the business, he offered the properties to the managers who were running the individual locations, Mike Henry said.

Brattleboro Area Chamber of Commerce Executive Director Jerry Goldberg said he was surprised by the closing. Goldberg said The Steak Out was one of the few restaurants in town that could handle tour buses.

And

as the town steps up its effort to attract small conventions to town, Goldberg said losing the Steak Out is going to make it a little harder to make that push.

“It’s going to be very difficult to find a large space to accommodate people on tour buses,” Goldberg said. “It’s always very sad to lose a business, but especially one that has been a venerable member of Brattleboro’s culinary community for decades.”

Mike Henry said the restaurant and banquet facility offered a unique dining experience for area residents, and companies and families returned annually for holiday parties and celebrations.

“People came back year after year and booked the same time and the same date,” he said. “It was so easy for them. The town was always very supportive of us.”

Like many businesses, the stuttering economy continued to carve away at the Steak Out’s business.

This past winter, which was slower than usual due to a lack of snow, hit the business hard, and even though the restaurant was heading into a busy season, Sean Henry decided it was time to make a change.

Shortly after the Reformer posted the news on its Facebook page, numerous readers posted comments about the restaurant’s demise. Some of them were concerned that they had recently purchased gift cards at the Steak Out and were wondering if they were ever going to get their money back.

The Henrys did not respond to a request for an answer to this problem.

Howard Weiss-Tisman can be reached at hwtisman@reformer.com or 802-254-2311, ext. 279.

Article source: http://www.reformer.com/ci_20624314/end-steak-out?source=most_emailed

Sauteed steak flavored with the bountiful produce of the Mediterranean — olives, walnuts and capers, provides a quick, 15-minute dinner.

The flavors of this fascinating area have captured the imagination of travelers for centuries.

Add a glass of red wine and you can understand why it is said the wars of the area were fought over olive groves and vineyards.

Serve with couscous, which takes only 5 minutes to make.

It’s made from semolina flour and is, in fact, a form of pasta rather than what many people think is a grain. You just boil water, remove from heat, add the couscous, cover and let stand.

In this case I’ve added fresh mint and chopped tomatoes to add a fresh flavor that goes well with the steak.

Helpful hint: Use a skillet that just fits the steak to capture the pan juices. A larger skillet will cause the juices to boil off.

Countdown:

1. Bring water for couscous to a boil.

2. Prepare ingredients for steak.

3. Make couscous.

4. Finish steak.

Mediterranean Steak

¾ pound steak (skirt, flank, etc.)

¼ teaspoon cayenne pepper

Olive oil spray

1 tablespoon walnut pieces

8 sliced green olives

2 tablespoons capers

Salt and freshly ground black pepper

Remove visible fat from steak and sprinkle both sides with cayenne. Heat a small nonstick skillet over medium-high heat. Spray with olive oil spray.

Brown steak 2 minutes per side. Sprinkle walnuts, olives and capers into skillet and over steak. Lower heat to medium and cook 2 minutes for medium rare. A meat thermometer should read 145 degrees. Cook 2 minutes longer for thick steak. Add salt and pepper to taste.

To serve, place couscous on two dinner plates, carve steak and place on top. Spoon any pan juices over steak. Makes 2 servings.

Per serving: 339 calories (55 percent from fat), 20.8 g fat (6.6 g saturated, 10.6 g monounsaturated), 84 mg cholesterol, 34.3 g protein, 1.9 g carbohydrates, 1.0 g fiber, 557 mg sodium.

Minted Couscous

1 cup water

½ cup couscous

1 cup diced tomatoes

¼ cup chopped fresh mint

Bring water to a boil. Remove from heat and add couscous and tomatoes. Cover with a lid and let stand 5 minutes. When ready, fluff up with a fork. Add mint and salt and pepper to taste. Makes 2 servings.

Per serving: 179 calories (2 percent from fat), 0.5 g fat (0.1 g saturated, 0.1 g monounsaturated), no cholesterol, 6.3 g protein, 37.0 g carbohydrates, 3.3 g fiber, 9 mg sodium.

Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys” and “Mix ’n Match Meals in Minutes for People with Diabetes.” Visit Linda on her web page at www.DinnerInMinutes.com or email her at Linda@DinnerInMinutes.com.

Article source: http://www.journaltimes.com/lifestyles/food-and-cooking/916da1a0-9c71-11e1-a94c-001a4bcf887a.html

The Denver metro area’s second Steak ‘n Shake has opened in Sheridan at West Hampden Avenue near Santa Fe Drive in the River Point development.

A Midwest fast-food icon, Steak ‘n Shake is renowned for its premium milk shakes and steak burgers. San Antonio-based Biglari Holdings Inc., which owns the chain, has a goal of opening about 1,500 new franchise sites around the country in the coming years. There are more than 500 Steak ‘n Shake restaurants, with 400 owned by the chain and the remainder operating as franchises.

Local franchise owners Tom and Connie Caruso have said they hope to open five of the restaurants in the area.

The Carusos’ first restaurant opened in November at 8271 S. Quebec St. in Centennial.

Ann Schrader: 303-954-1967 or aschrader@denverpost.com

Article source: http://www.denverpost.com/breakingnews/ci_20602507/second-denver-area-steak-n-shake-opens-sheridans?source=rss

LAS VEGAS, May 12, 2012 /PRNewswire/ – Today Gordon Ramsay brought his unique style and culinary flair to Las Vegas with the opening Gordon Ramsay Steak at Paris Las Vegas, marking the award-winning chef’s first restaurant in Las Vegas. The two-level steakhouse welcomes guests through a “chunnel” entrance and then immediately captures their attention with an eye-catching, restaurant wide Union Jack ceiling mural and custom neon sculpture, handsomely tailored servers and a menu which incorporates a modern approach to the classic steakhouse selections.

For the multimedia news release including broadcast quality video and high-res photography, visit: http://www.multivu.com/mnr/55995-gordon-ramsay-steak-restaurant-paris-las-vegas-opens-friday-may-11.

(Photo: http://photos.prnewswire.com/prnh/20120512/MM01690)

“I wanted the space to be bold and innovative, and I imagined doing something new with the steakhouse concept in Las Vegas.  To achieve that, we’ve put together an amazing team who together created a contemporary, fresh and innovative menu,” says Chef Ramsay. “I am so excited to be here in Las Vegas, share in the excitement of opening day and start welcoming guests to my very first Vegas-based restaurant.”

Additionally, Paris Las Vegas will be featured on Ramsay’s popular kitchen series, HELL’S KITCHEN which will debut in a two-night season premiere event on Monday, June 4 and Tuesday, June 5 (8:00-9:00 p.m. ET/PT) on FOX.  In this hit show, aspiring restaurateurs brave Ramsay and his fiery command of the kitchen as he puts the competitors through an intense culinary academy to prove they possess the right combination of ingredients to win the life-changing grand prize.  At the conclusion of this season the grand prize will be a head chef position working under Executive Chef Kevin Hee at Gordon Ramsay Steak at Paris Las Vegas.

Ramsay’s vision for the restaurant is reflected in the dishes on the modern steakhouse menu.  Gordon Ramsay Steak showcases prime beef dry-aged for a minimum of 28 days and cuts like the 32 oz Royal Long-bone Chop for two hand-selected by Pat LeFrieda as well as American Kobe.  With a nod to his British roots, Ramsay has expanded on the traditional land and sea choices and developed a menu that is both distinctive and creative:

• British Ale Onion Soup made with Boddinton’s Pub Ale, caramelized onion broth and Welsh rarebit
• Smoked Beef Tartare accented with lemon zest, red onion, capers and Guinness-infused mustard seeds, served with Yukon Gold herb chips
• Colorado Lamb Chop complimented by flavors of Shephard’s Pie, lamb meatballs, peas, carrots and potato puree
• Colcannon made with potato-cabbage croquettes and served with red wine-braised cabbage
• Sticky Toffee Pudding composed of sweet pudding cake, brown sugar toffee and a brown butter ice cream

Guests will have the option to choose their libation choice with the aid of an interactive iPad by ordering their drink directly from the device. The iPad will contain details about each of the more than 325 labels represented on the wine list as well as photos and components of the “Perfect Ten,” a collection of Gordon Ramsay Steak’s signature cocktails:

• HK Antioxidant: VeeV Acai Liqueur, lemon, blueberries
• Southside: Plymouth Gin, lime, mint, Perrier Jouet Champagne
• English Garden: Hendricks Gin, lemon, basin, cucumber, basil-infused rock candy, celery bitters

David Hoenemeyer, president of Paris Las Vegas welcomes Gordon Ramsay to the resort: “When you walk into this restaurant, you know you have arrived somewhere very different.  It has real energy, and the design is one-of-a-kind.  Ramsay and his team truly created a steakhouse that is memorable and delicious.  I couldn’t be more excited to have Gordon Ramsay Steak here at Paris.”

For additional information and high resolution photos please visit:  http://caesars.thedigitalcenter.com. 

About Gordon Ramsay

Scottish by birth, Gordon Ramsay was raised in Stratford-upon-Avon, England. When an injury cut short his promising career in soccer, he went back to college where his dedication and natural talent led him to train with some of world’s leading chefs. In 1993, Ramsay became chef of Aubergine in London and within three years was awarded two Michelin stars. In 1998, at the age of 31, Ramsay opened his namesake restaurant, Restaurant Gordon Ramsay, which quickly received the most prestigious accolade in the culinary world – three Michelin stars. Ramsay is in the minority as one of only four chefs in the UK to maintain three stars. Now internationally-renowned and boasting 11 Michelin stars, Ramsay has opened a string of successful restaurants across the globe, from London to Los Angeles and Paris to Doha. Most recently, Ramsay opened Bread Street Kitchen in London’s City district. The Fat Cow will open this summer at The Grove in Los Angeles. Ramsay has become a star of the small screen internationally, with top rated U.S. shows airing worldwide including “Kitchen Nightmares”, “Hell’s Kitchen” and “MasterChef,” and an upcoming 4th series on Fox, “Hotel Hell,” as well as UK shows such as “Ramsay’s Best Restaurants” and “Gordon’s Great Escapes.”  He is also a published author boasting a number of books, many of which have become best sellers across the world, notably his autobiography, Roasting in Hell’s Kitchen. Ramsay currently resides with his wife and four children, dividing his time between Los Angeles and South London, along with their two bulldogs, Rumpole and Romeo.

About Paris Las Vegas

Paris Las Vegas brings the passion and sophistication of the City of Light to the heart of the Las Vegas Strip, transporting guests to Europe’s most romantic city.  Distinctive for its dramatic 50-story replica Eiffel Tower and authentic architectural reproductions, Paris Las Vegas features more than 2,900 hotel rooms and suites, an 85,000 square-foot casino, 140,000 square feet of meeting and convention space, European-inspired boutiques and shops, The Paris Spa by Mandara, a picturesque wedding chapel and the opulent nightlife venue Chateau Nightclub Gardens. Eleven restaurants include a distinctive array of fine cuisine such as Chef Joho’s acclaimed Eiffel Tower Restaurant, French-bistro Mon Ami Gabi and internationally-renowned Chef Gordon Ramsay’s first Las Vegas restaurant, Gordon Ramsay Steak. Performing in the 1,477-seat Paris Theatre is the award-winning musical Jersey Boys. For more information, please visit www.parislasvegas.com or caesars.thedigitalcenter.com to access media materials and request high-resolution images. Find Paris Las Vegas on Facebook and follow on Twitter.

Article source: http://finance.yahoo.com/news/gordon-ramsay-steak-paris-las-072600356.html

Sauteed steak flavored with the bountiful produce of the Mediterranean — olives, walnuts and capers — provides a quick 15-minute dinner.

The flavors of this fascinating area have captured the imagination of travelers for centuries. Add a glass of red wine and you can understand why it is said the wars of the area were fought over olive groves and vineyards.

Serve with couscous, which takes only 5 minutes to make. Couscous, made from semolina flour, is a form of pasta. It’s not a grain, as many people think. Just boil water, remove from heat, add the couscous, cover and let stand. In this case, I’ve added fresh mint and chopped tomatoes to give it a fresh flavor that goes well with the steak.

MEDITERRANEAN STEAK

Makes 2 servings.

3/4 pound steak (skirt, flank, etc.)

1/4 teaspoon cayenne pepper

Olive oil spray

1 tablespoon walnut pieces

8 sliced green olives

2 tablespoons capers

Salt and freshly ground black pepper

To cook steak: Remove visible fat from steak. Sprinkle both sides with cayenne. Heat small nonstick skillet over medium-high heat. Spray with olive oil spray. Brown steak for 2 minutes per side. Sprinkle walnuts, olives and capers into skillet and over steak. Reduce heat to medium. Cook for 2 minutes for medium-rare steak. (Note: Meat thermometer should read 145 degrees. Cook for 2 minutes longer for thick steak.) Add salt and pepper to taste.

To serve: Place couscous (recipe follows) on 2 dinner plates. Carve steak. Place on top. Spoon any pan juices over steak.

MINTED COUSCOUS

Makes 2 servings.

1 cup water

1/2 cup couscous

1 cup diced tomatoes

1/4 cup chopped fresh mint

To prepare couscous: Bring water to a boil. Remove from heat. Add couscous and tomatoes. Cover with lid. Let stand for 5 minutes.

To serve: Fluff with fork. Add mint and salt and pepper to taste.

Article source: http://www.twincities.com/life/ci_20583271/dinner-recipe-mediterranean-steak?source=rss

NEW YORK, NY–(Marketwire -05/09/12)-
STEAK, the award-winning international digital marketing agency, appoints Ruth Nightengale as Senior Vice President of Client Services for their New York office.

With over 17 years of industry experience, Nightengale joins STEAK from digital agency Reprise Media, after seven years at the IPG subsidiary. As SVP of Account Services she ensured that clients in the travel, retail, pharmaceutical and automotive sectors received the highest level of strategy and support across multiple digital disciplines.

Nightengale will craft and implement all aspects of STEAK’s client-facing strategy, focusing on managing existing customer relationships as well as finding process improvements in STEAK’s account services teams. She will report to Mark Schwartz, STEAK’s US Managing Director.

Schwartz says, “With Ruth’s hire, STEAK Americas has added a completely new dimension to our business. Ruth brings to STEAK a rare combination of skills comprising both client and agency-side expertise in media, search, social, and analytics. Ruth’s hiring continues STEAK’s approach of providing best-in-class service across STEAK’s international client portfolio.”

About STEAK
Founded in 2005, STEAK has a reputation for delivering measurable results for clients such as Expedia, Toyota, Canon, and Scotts Miracle-Gro. The agency is a market leader in direct response advertising, including paid and natural search marketing, display advertising, mobile solutions, analytics, social media and digital design. In May 2011, Dentsu, the world’s largest consolidated agency network, and the world’s 5th largest marketing communications company acquired 100% of the share capital of STEAK Group.

SOURCE: Steak Corp.
Web site: http://www.steakdigital.com/

Article source: http://finance.yahoo.com/news/steak-appoints-ruth-nightengale-senior-135700535.html