BEST STEAK PROGRAM IN LINCOLN, NEBRASKA

HAND-CUT IN-HOUSE | LOCALLY SOURCED | SUPERIOR QUALITY

 
 
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HAND-CUT | NEVER FROZEN | READY TO GRILL

At Venue Restaurant & Lounge we get all of our beef from Certified Angus Beef ® brand who has 10 quality specifications beyond the USDA. We go through an in-depth research process to ensure all of our beef comes from Nebraskan beef farmers and we have an in-house butcher who hand cuts each steak we serve.


PACKS AVAILABLE IN-STORE

Custom Grill Pack orders are available for pick-up at Venue Restaurant & Lounge 48 hours after the order is placed.

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Our chefs have custom created all of our seasoning blends from scratch working alongside our spice partner International Spice.

GARLIC HICKORY SALT
A smoky fusion of hickory and garlic with flake sea salt and a proprietary blend. Specifically designed to accentuate the flavor of amazing Nebraska beef.

ANCHO CHILE SPICE
Dried poblano chili mixed with our secret blend of aromatic spices can give any dish that perfect spicy kick you’re looking for.

SIX PEPPER BLEND
Bell pepper, ancho, jalapeno, and black pepper collide with spicy cayenne and hungarian paprika to form this delicious mix of peppers. Perfect for your pallette.

CHORIZO SPICE
Not just for sausage. Use it as a dry rub and to season taco meat or grilled vegetables.


Blends by Venue 3-Pack (3oz Bottles)
10.00 12.00
Quantity:
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Six Pepper Blend by Venue (3oz Bottle)
4.00
Quantity:
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SCIENTIFICALLY DESIGNED SEASONING BLENDS

See our commercial and watch Executive Chef John Benton explain how we worked at the labs at International Spices to find the best way to season all kinds of dishes.

LOCALLY SOURCED AND HAND CUT STEAKS

Executive Chef John Benton explains how we make sure the beef we get is coming out of Lexington, NE or the greater Omaha area. We spend the time researching where the beef comes from so that we get the best tasting and highest quality Nebraska beef that we can.

 

OUR DRY AGED STEAK PROCESS

Executive Chef John Benton explains our in-house dry-aging program that utilizes Himalayan pink salt bricks to ionize and purify the environment, as well as controlling temperature and humidity to ensure proper aging. Dry aging accentuates the flavor and tenderness of the steak.

 

PAIRING WINE AND SAUCE WITH DRY AGED STEAKS

Executive Chef John Benton explains how dry aged steaks react differently to wine than normal steaks do, and gives advice on how to choose the right sauce to bridge the gap to the perfect wine pairing to get the most out of your dry aged experience.