Recipes

Field and Food

Revive. Recharge. Reset. Insightful notes and inspiring recipes from a regenerative way of life.

The strip, which is sometimes called a NY Strip or Kansas City Steak, is comprised of a ¼ to ½ inch fat cap on top, a ridge of connective tissue and then a marbled whole muscle. The fat content sits somewhere between the ribeye and the tenderloin, so it’s not the meanest cut, but has less fat than the ribeye. Because of its composition, the ideal temperature for a strip loin is medium rare. If cooked rare, it can be a bit chewy, and anything over medium will likely seem tough.
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My grandmother, Elise, made the most amazing pot roast I have ever eaten. From the tender shredded beef to the soft carrots and potatoes that hid beneath—every bite of her roast was magical. And every winter I try to recreate her dish for my own family.
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The strategy behind the reverse sear is simple—keep the inside of the steak evenly cooked from edge to edge and the outside nice and crispy. It’s particularly useful for thick cuts—like a ribeye—and grass-fed steaks, which need to be cooked a bit differently than those fed grain. 
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Eastern Europe is known for its sausages. Germany and Poland could arguably be considered to be the sausage capitals of the world. Fresh German style sausages are a bit sweet and garlicky with a good bit of pepper and herb to balance it out. 
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