Karl MarshOmaha Steaks is a fifth-generation, family-owned company that markets and distributes a wide variety of USDA-approved, grain-fed beef and other gourmet foods, including seafood, pork, poultry, side dishes, appetizers and desserts. The Real Deal spoke with the executive chef and culinary services manager, Karl Marsh, to learn more about what the company offers and how best to prepare it all.
Tell us a little bit about Omaha Steaks and your role there.
Omaha Steaks is the nation’s largest direct-response marketer of premium beef and gourmet foods, available to customers online, by phone and at more than 80 retail stores nationwide. As the executive chef and culinary expert at Omaha Steaks, I help our customers prepare our products for premium results.
Omaha Steaks touts the fact that its beef is grain-fed, whereas other beef purveyors highlight grass-fed. Is there a taste difference?
Grain-fed beef has a richer, beefier flavor and tends to be more moist and tender.
What is your favorite cut of meat?
The Omaha Steaks 12-ounce strip loin (New York strip), grilled and served medium-rare.Wild Salmon Fillet
What about your favorite seafood?
Omaha Steaks wild salmon, pan sautéed, is my favorite from World Port Seafood.
What would you recommend to readers who’ve never shopped with Omaha Steaks before? Do you include preparation recommendations with each purchase?
I always recommend that new customers take a look at the Omaha Steaks Great Gathering Guide & Cookbook, which includes recommendations from preparation to suggested pairings. The SteakTime app, available free at iTunes, is also a great resource for cooking tips and recipes and offers an innovative grill timer to ensure that steaks are grilled to perfection every time. There are also lots of great tips and recipes on our website and our blog, SteakBytes.com.
How far in advance should one make a purchase to ensure on-time delivery for a special event?
Our Omaha Steaks specialists are always available to take orders. Delivery typically takes five to seven business days after the order is placed. We also provide a delayed delivery option to accommodate special occasions.
What measures does Omaha Steaks take to ensure freshness and when should products be consumed by?
Our products are vacuum packaged and sealed to perfection, keeping them fresh and flavorful. For optimum quality, we suggest consuming within six months after you receive them. Since they are packaged at the peak of perfection, there may be a slight decrease in quality after six months, but they are still completely safe for consumption.
What do you think are the best gifts in these price ranges:
Under $30: 12 (6 oz.) Private Reserve Angus Burgers, $29.49
Under $50: The Entertainer Combo: 4 (5 oz.) bacon-wrapped filet mignons, 4 Stuffed baked potatoes ($49.99)
Under $75: 6 (7 oz.) Whiskey-Marinated Top Sirloins ($69.99)
$100 and up: 4 (14 oz.) Private Reserve Boneless Strips ($139.99)
Your stuffed baked potatoes are to die for! My co-workers want to know how Omaha Steaks makes them so great.
Each baked potato shell is delicately filled with whipped potatoes, real sour cream, perfectly aged cheddar cheese, bacon bits and chives. It’s just a perfect combination for an awesome stuffed baked potato.
Do you have any timesaving grilling tips? How can our readers maximize their time with friends instead of with the grill?
Do as much as possible before your guests arrive. Take time to preheat and clean the grill, lay out all of your food on pans and season it so all you need to do is throw it on the grill when ready. Have your friends join you around the grill, because grilling is a hands-on skill. It requires your full attention.
What’s your grill preference: gas or charcoal?
Personally, I prefer gas because it’s less work and doesn’t require as much cleanup.
Is there a killer recipe you’d like to share with our readers? What about side dish recipes?
GRILLED RIB-EYE STEAK WITH CHIMICHURRI SALSA
4 Omaha Steaks rib-eye steaks
Sea salt and fresh ground black pepper to taste
1 cup Chimichurri Salsa (see below)
4 cilantro sprigs
Season and grill the steaks to desired doneness. Top each steak generously with the Chimichurri Salsa. Garnish each steak with one cilantro sprig.
Makes 1 CupPhoto courtesy of The Beef CheckoffChimichurri-Marinated Top Sirloin
1/2 cup green onions, minced
2 tsp. fresh oregano, minced
1/4 cup red bell pepper, minced
1/4 cup cilantro, minced
1 tbsp. jalapeno, minced
2 tsp. fresh garlic, minced
1/2 tsp. sea salt
1/4 tsp. fresh ground black pepper
1 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
1/2 each lime, juiced
Combine all ingredients and mix well.
3 POTATOES AND 3 CHEESE AU GRATIN
Side dish serves 10 to 12
1 lb. Yukon Gold potatoes, peeled and sliced 1/16 inch
1 lb. purple potatoes, peeled and sliced 1/16 inch
1 lb. sweet potatoes, peeled and sliced 1/16 inch
2 tsp. olive oil
1 tbsp. fresh garlic, minced
2 tbsp. shallots, minced
1 1/2 cups heavy cream
1/2 cup aged Parmesan cheese, finely grated
2 tsp. sea salt
1/4 tsp. black pepper freshly ground
2 tbsp. unsalted butter
2 oz. Romano cheese, aged and grated coarse
4 oz. aged cheddar cheese grated
2 oz. goat cheese crumbled
2 tbsp. chopped chives
Peel the potatoes and slice very thin by hand or on a mandoline (1/16 inch). Heat the olive oil and sauté the shallots and garlic. Add the heavy cream and bring to a boil. Turn down to a simmer and reduce the cream by 25 percent. Add the grated Parmesan cheese, kosher salt and black pepper. Remove from heat and reserve. Rub the butter in an even layer on the bottom and sides of a 12-inch-by-8-inch casserole dish. Combine the sliced potatoes and the cream mixture and place in the buttered pan. Top with the grated cheese, and chopped chives. Cover the pan with foil and bake the potatoes in a 350-degree convection oven until tender, about 1 hour. Uncover and continue to bake until the potatoes are creamy and the cheese is golden brown, another 20 to 30 minutes. Remove the potatoes from the oven and let them rest 10 to 15 minutes before slicing into portions. Serve immediately or hold hot for service.
How often do you use marinades when grilling? And do you have any easy marinade recipes you’d like to share?
I really don’t use marinades that often because I usually work with premium tender cuts of beef. I recommend only using a marinade when you want to tenderize the meat. Here is a great recipe for Whiskey Barbecue Marinade that is great on an Omaha Steaks top sirloin:
WHISKEY BARBECUE MARINATED OMAHA STEAKS TOP SIRLOIN
1 1/2 cup barbecue sauce
1 1/2 cup whiskey
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup honey
2 tablespoon fresh minced garlic
2 tsp. black pepper
2 tsp. kosher salt
4 Omaha Steaks top sirloin steaks (thawed)
Combine all ingredients and mix well. Marinate steaks over night or up to two days. Grill to desired doneness.
Everyone knows Omaha Steaks sells steaks, but what are some of the items people don’t realize you sell?
Our product line includes more than 500 items. You can find whatever you are looking for, from seafood to poultry, pork, side dishes, appetizers, complete meals and an awesome selection of delicious desserts. Recently, we added wine, and we now offer great wine and food pairing suggestions. We even sell pet treats for dogs and cats. We wanted to make sure that we had something to offer every member of the household, even those with four feet.
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