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.
We've custom created all of our seasoning blends from scratch with our spice partner International Spice. Our chefs had the opportunity to go to their laboratory and test all of the seasoning options they offer to create the perfect mixes for your favorite dishes.
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.
SCIENTIFICALLY DESIGNED SEASONING BLENDS
Executive Chef John Benton explains how we worked at the labs at International Spice to find the best way to season all kinds of dishes.