Omaha Steaks

Private Reserve Crown Ribeye from Omaha Steaks

Having been immersed in the world of wine for more than ten years, I’m very familiar with the term private reserve. In my world, private reserve refers to a wine crafted from the finest vineyards, produced in limited supplies and typically carrying a premium price tag. Until recently, I hadn’t heard of private reserve steaks. I have now, and I can tell you from personal experience that Omaha Steaks Private Reserve Crown Ribeye deserves the title. Selecting this particular cut was a daunting task. If you haven’t visited the Omaha Steaks website, I challenge you to do so, and narrow down your choices. Their selection is dizzying!

I had the good fortune to sit in on a virtual steak lovers tour with three of Omaha’s finest chefs, thanks to the fine people at Visit Omaha. As I watched all three go about preparing their steaks, I observed each one adhering to similar protocols: cast iron, very hot surface, and oil. A generous amount of salt, and freshly cracked black pepper. Each also insisted that resting a steak after cooking it is crucial. Armed with this insightful information, I set out to put my steak on the fire.

Omaha Steaks Private Reserve Ribeye

Chef Nick Strawhecker from Dante restaurant said the first step is to temper the steak. In other words, allow the meat to come to room temperature. He suggests at least two hours. While my steak was tempering, I fired up the grill. I have a cast iron griddle that sits atop the grill and I waited for it to hit 700°. I seasoned the steak generously with salt and fresh cracked black pepper. I poured a thin coat of olive oil on the griddle and placed the steak seasoned side down, and then seasoned the top.

Omaha SteaksAt such high heat, cooking a steak to perfection doesn’t take long. After about two minutes per side, and a quick flip for cross-marks, I took the steak off the grill and let it rest for ten minutes. All three chefs highly recommend doing so as the steak will continue to cook even after being removed from the fire. I placed the steak on my dinner plate along with a green salad and baby red white and blue potatoes. My knife glided through the beef effortlessly. I took my first bite and I was overwhelmed. This was honestly the tastiest, juiciest, and most delicious steak I have ever tasted.

2018 Salentein MalbecI paired my meal with an Argentinian Malbec, the 2018 vintage from Salentein. The wine complemented the steak to a “t”. Are Omaha Steaks inexpensive? Certainly not. I assure though, after your first bite, you will agree with me that they’re worth every penny. Omaha Steaks also offers burgers, seafood, chicken, pork, sides, starters, desserts, and more. I’m a true believer!