Bourbon Buzz

Loved the article on Bourbon Buzz and since I distribute Kobe beef I'd love a few more details on the butter poaching prior to grilling. Outdoor grilling is a few months away out here so we're content to pan brown and finish in the oven at 450 degrees for a few minutes .. even with a slice or two of pancetta on the top. Our local meat market now carries tenderloin, ribeye, New York and Top Sirloin but the fresh ground kobe hamburger is the biggest seller given the price difference, but customers are learning to appreciate the better cuts and knowing a new means of preparation would be helpful..

Thank you, JB

The butter poaching that Michael Mina uses was developed in his own kitchens by his Executive chef Anthony Carron. this is a very precise process that they use . This process makes it almost impossible to cook a bad steak . Since I am the supplier of the Kobe and other proteins that they use I have had many occasions to see this process in use...It by far out shines any other process that I have ever seen ..Kudos to Anthony and Michael for coming up with a way to guarantee a perfect steak every time without fail