click on panel to open or collapse

  • USDA PRIME - FILET MIGNON

    DETAILS

    COOKING

    WINE

    Eat like a  VIP with this tender, flavoursome , USDA Prime treasure. Only the top 1-2% of all beef can be labeled USDA Prime and you can taste the difference.

     

    Our Private Stock selection of USDA Prime Filet Mignon steaks set new standards for taste and tenderness with exquisite marbling.

     

    (i) Aged for up to 28 days to enhance steak flavor and tenderness

    (ii) Filet Mignon is also called Tenderloin Filet or Beef Tenderloin

    (iii) Flash frozen and individually vacuum sealed to ensure maximum freshness.

     

     

    Preparing Filet Mignon

     

    Due to its unmatched tenderness, the Filet Mignon is best enjoyed cooked rare to medium-rare. The longer you cook it, the less tender and drier it will become.

     

    It's best to use a dry, high heat method such as grilling, roasting, pan-frying, or broiling.

     

    A common mistake when testing to see if your steak is finished cooking is to cut into it. Try to avoid this as cutting into the meat to check doneness lets juice escape. Instead, use the touch method. Touch the meat. If it feels soft and leaves an imprint, it is rare. If it is soft but slightly resilient, it is medium-rare. When it feels firm, it is well done.

     

    Don't forget to grill the sides as well as the top and bottom, as the filet is a thick steak.

     

    grilling guide

    (minutes)

    Suggestion Box

     

    *The cooking times are based on completely thawed steaks.

     

    *If using a gas grill preheat on high and then reduce to a medium heat before cooking.

     

    *If using a charcoal grill, sear over hot coals and then move to finish over indirect heat.

    Thomas Henry, Cabernet Sauvignon

     

    This varietal blend is a traditional French

     

    Bordeaux style, yet the focus is on the new

     

    world way of wine making.  The wine was aged

     

    with Medium Plus Toast French and American oak.

     

    Dark berry flavors of cherry and blackberry

     

    coupled with a touch of Asian spice and some

     

    plum notes also dominate the palate. The firm

     

    tannins linger easily with the fruit and

     

    chocolate notes.

     

     

    An excellent wine with steak, lamb shanks,

     

    roasted meats or vegetables and chocolate.

     

     

    $33

    Layer Cake, Cabernet Sauvignon

     

    If you like the toasted, smoky character of

     

    oak, this full-bodied, rich-tasting Cabernet

     

    will please you. That lightly charred, spicy

     

    taste of barrels lends a welcome bite to the

     

    otherwise nearly sweet fruit flavors. It’s a

     

    good value, too

     

     

     

    $32

  • USDA PRIME - PORTERHOUSE

    DETAILS

    COOKING

    WINE

    Though people may struggle to finish them, the porterhouse steak is the steak of choice for many. For good reason too, as there is a cut of filet mignon AND a cut of striploin there for the taking. The best of both worlds!

     

    Only 1-2% of all beef can be labeled USDA Prime. High Steaks' Private Stock selection ONLY stocks Prime Beef  and so rest assures, whatever cut you decide on you will be guaranteed perfection.

     

    (i) Aged for up to 28 days to enhance steak flavor and tenderness

    (ii) Enjoy the delicious bone-in flavor

    (iii) Flash frozen and individually vacuum sealed to ensure maximum freshness.

     

     

    Preparing Porterhouse Steaks

     

    The best cooking method for this steak is direct heat grilling

     

    If you like your steak really rare, grill it over high heat. If you like it medium rare, you will need to lower the heat or move the steak to a cooler section of the grill

     

    Rare meat will take 7-10 minutes per side and when using an instant read thermometer in the side of the steak (do not touch the bone) will read 120° - 130°.

     

    Remember the golden rule: do everything that you can to ensure that the juices of the steak stay in the steak. Therefore, NEVER use a fork to turn the meat. Instead, use tongs. If the juices escape the meat will lose flavor and become chewy.

     

    Using your finger, press on the meat when evaluating 'doneness'. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm but still springy, whereas well done is quite firm.

     

     

    grilling guide

    (minutes)

    Suggestion Box

     

    *The cooking times are based on completely thawed steaks.

     

    *If using a gas grill preheat on high and then reduce to a medium heat before cooking.

     

    *If using a charcoal grill, sear over hot coals and then move to finish over indirect heat.

    Thomas Henry, Pinot Noir

     

    Today’s Thomas Henry 2012 Pinot Noir is a

     

    happy, approachable and very friendly wine that

     

    will delight you and your guests.

     

    Long lingering red fruit presents at the front

     

    and mid-palate with classic cherry cola flavors

     

    and a very subtle earthiness. This is a lovely

     

    aperitif or appetizer course wine that would

     

    also be wonderful with fish or fowl dishes.

     

    This wine is drinking beautifully now - and we

     

    feel that it will only continue to improve over

     

    the next few years.

     

     

     

    $33

    Navarro Correras, Cabernet Sauvignon

     

     

    Savoury and juicy with bacon fat, blackcurrant,

     

    plum and dark berries. Supple texture with

     

    full-bodied weight. Fantastic party wine.

     

    A touch of rubber mixes with aromas of cassis

     

    and blackberry to set the stage for a juicy,

     

    fresh palate loaded with cherry and plum

     

    flavors. Nothing crazy here, just solid red

     

    wine that makes the grade at all check points.

     

     

     

    $43

  • USDA PRIME - T-BONE

    DETAILS

    COOKING

    WINE

    T-Bone Steaks from High-Steaks offer two unique steak flavors in one. A sampling of Filet Mignon and a large portion of the Bone-In Strip Steak with its hearty beef flavor are a steak lover’s dream. Or choose its bigger brother, the Porterhouse for a larger filet portion.

     

    Aged for up to 28 days to enhance steak flavor and tenderness

    Hearty bone-in flavor

    Individually vacuum sealed

     

     

     

    Preparing T-Bone Steaks

     

    Direct heat grilling is best for the T-Bone. You can pan cook it if the cut is less than 1 ¼” thick

     

    Remember the golden rule: do everything that you can to ensure that the juices of the steak stay in the steak. Therefore, NEVER use a fork to turn the meat. Instead, use tongs. If the juices escape the meat will lose flavor and become chewy.

     

    Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150°.

     

    Using your finger, press on the meat when evaluating 'doneness'. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm but still springy, whereas well done is quite firm.

     

     

    grilling guide

    (minutes)

    Suggestion Box

     

    *The cooking times are based on completely thawed steaks.

     

    *If using a gas grill preheat on high and then reduce to a medium heat before cooking.

     

    *If using a charcoal grill, sear over hot coals and then move to finish over indirect heat.

    Thomas Henry, Pinot Noir

     

    Today’s Thomas Henry 2012 Pinot Noir is a

     

    happy, approachable and very friendly wine that

     

    will delight you and your guests.

     

    Long lingering red fruit presents at the front

     

    and mid-palate with classic cherry cola flavors

     

    and a very subtle earthiness. This is a lovely

     

    aperitif or appetizer course wine that would

     

    also be wonderful with fish or fowl dishes.

     

    This wine is drinking beautifully now - and we

     

    feel that it will only continue to improve over

     

    the next few years.

     

     

    $33

    Navarro Correras, Merlot

     

    Displays character and moderate richness, as

     

    any good Merlot should. The palate offers

     

    enough dark, smoky fruit to satisfy red-wine

     

    lovers, while there’s a pleasant smoothness to

     

    the mouthfeel. Finishes with a smack of hickory

     

    and smoked meat along with blackberry and zest.

     

     

    $48

  • USDA PRIME - RIBEYE DELMONICO

    DETAILS

    COOKING

    WINE

    Dry aged and exquisitely marbled, you can’t find better Prime Beef than our USDA Prime Boneless Ribeye Steaks.

     

    Only 1-2% of all beef can be labeled USDA Prime. Our selection of Prime Beef includes these USDA Prime Boneless Ribeye Steaks – tender as a Filet Mignon, hearty as a striploin.

     

    - Finely-marbled

    - A steak lover’s steak

    - Dry aged

    - Individually vacuum sealed

     

     

     

    Preparing Ribeye

     

    The marbling and thickness of a Ribeye, make it the perfect steak for grilling. High heat and quick cooking is the best way to cook these tender steaks.

     

    Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150°.

     

    Remember the golden rule: do everything that you can to ensure that the juices of the steak stay in the steak. Therefore, NEVER use a fork to turn the meat. Instead, use tongs. If the juices escape the meat will lose flavor and become chewy.

     

    Using your finger, press on the meat when evaluating 'doneness'. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm but still springy, whereas well done is quite firm.

     

     

    grilling guide

    (minutes)

    Suggestion Box

     

    *The cooking times are based on completely thawed steaks.

     

    *If using a gas grill preheat on high and then reduce to a medium heat before cooking.

     

    *If using a charcoal grill, sear over hot coals and then move to finish over indirect heat.

    Chateau Bonnet, Merlot/Cabernet Sauvignon

     

    This dry, medium-bodied and woody red displays

     

    a complex and medium nose. On the palate, its

     

    refreshing acidity, fleshy tannins, and broad

     

    texture precede a medium finish.

     

     

    $40

    Navarro Correras, Cabernet Sauvignon

     

    Savoury and juicy with bacon fat, blackcurrant,

     

    plum and dark berries. Supple texture with

     

    full-bodied weight. Fantastic party wine.

     

    A touch of rubber mixes with aromas of cassis

     

    and blackberry to set the stage for a juicy,

     

    fresh palate loaded with cherry and plum

     

    flavors. Nothing crazy here, just solid red

     

    wine that makes the grade at all check points.

     

     

     

    $43

  • USDA PRIME - STRIPLOIN

    DETAILS

    COOKING

    WINE

    Bring home the flavor of the finest restaurants with USDA Prime Beef. Only the top 1-2% of all beef can be labeled USDA Prime and you can taste the difference.

     

    Our Private Stock selection of USDA Prime New York Strip Steaks are dry aged and finely marbled for the robust flavor and tenderness.

     

    Enjoy every moment of eating this strip of perfection.

     

    - Finely-marbled

    - A steak lover’s steak

    - Dry aged

    - Individually vacuum sealed

     

     

    Preparing New York Strips

     

    Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on.

     

    You should only turn your steaks once on the grill. Turning more often will cause the steaks to dry out.

     

    Remember the golden rule: do everything that you can to ensure that the juices of the steak stay in the steak. Therefore, NEVER use a fork to turn the meat. Instead, use tongs. If the juices escape the meat will lose flavor and become chewy.

     

    Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150°.

     

    Using your finger, press on the meat when evaluating 'doneness'. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm but still springy, whereas well done is quite firm.

     

     

     

    grilling guide

    (minutes)

    Suggestion Box

     

    *The cooking times are based on completely thawed steaks.

     

    *If using a gas grill preheat on high and then reduce to a medium heat before cooking.

     

    *If using a charcoal grill, sear over hot coals and then move to finish over indirect heat.

    Layer Cake, Cabernet Sauvignon

     

    If you like the toasted, smoky character of

     

    oak, this full-bodied, rich-tasting Cabernet

     

    will please you. That lightly charred, spicy

     

    taste of barrels lends a welcome bite to the

     

    otherwise nearly sweet fruit flavors. It’s a

     

    good value, too

     

     

     

    $62

    Navarro Correras, Merlot

     

    Displays character and moderate richness, as

     

    any good Merlot should. The palate offers

     

    enough dark, smoky fruit to satisfy red-wine

     

    lovers, while there’s a pleasant smoothness to

     

    the mouth. Finishes with a smack of hickory

     

    and smoked meat along with blackberry and zest.

     

     

     

    $32

  • USDA PRIME - TOP SIRLOIN

    DETAILS

    COOKING

    WINE

    Our USDA Prime Top Sirloin is aged to strict specifications, exquisitely marbled and hand trimmed to tender perfection.

     

    Only 1-2% of all beef can be labeled USDA Prime. The High-Steaks Private Stock selection of Prime Beef includes these USDA Prime Top Sirloin Steaks –robust & hearty.

     

    - Finely-marbled

    - A steak lover’s steak

    - Dry aged

    - Individually vacuum sealed

     

     

    Preparing Top Sirloin

     

    Lightly brush the Sirloin Steak lightly with oil and place directly over heat source. Grill 6 to 8 minutes, depending on thickness of the steak. Turn once and remove the meat when it reaches desired degree of doneness.

     

    Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150.

     

    You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, and medium is firm but still springy, whereas well-done is quite firm.

     

     

    grilling guide

    (minutes)

    Suggestion Box

     

    *The cooking times are based on completely thawed steaks.

     

    *If using a gas grill preheat on high and then reduce to a medium heat before cooking.

     

    *If using a charcoal grill, sear over hot coals and then move to finish over indirect heat.

    Kim Crawford, Sauvignon Blanc

     

    This pale yellow Sauvignon Blanc from Kim

     

    Crawford with it's signature citrus and herbal

     

    aromas is why they are considered to be one of

     

    the top Sauv Blanc producers every year. A good

     

    balance of melon and citrus flavours with crisp

     

    acidity and a medium to long citrus and herbal

     

    finish makes this a great summer patio wine.

     

     

    $62

    Layer  Cake, Cabernet Sauvignon

     

    If you like the toasted, smoky character of

     

    oak, this full-bodied, rich-tasting Cabernet

     

    will please you. That lightly charred, spicy

     

    taste of barrels lends a welcome bite to the

     

    otherwise nearly sweet fruit flavors. It’s a

     

    good value, too.

     

     

     

    $32

  • USDA PRIME - COWBOY RIBEYE BONE-IN

    DETAILS

    COOKING

    WINE

    This generous center cut ribeye is cut with the bone-in, giving it extra flavor and also a handle to hold onto! These steaks are not for the faint hearted or those with small appetites.

     

    Dry aged and exquisitely marbled, you can’t find better Prime Beef than our USDA Prime Ribeye Steaks. Bone-in for the true steak enthusiast.

     

    - Finely-marbled

    - A steak lover’s steak

    - Dry aged

    - Individually vacuum sealed

     

     

    Preparing Bone-in Ribeye

     

    The marbling and thickness of a Ribeye, make it the perfect steak for grilling. Similar to the delmonico, high heat and quick cooking is the best way to cook these tender steaks.

     

    Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150°.

     

    You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm and springy, and well-done steak feels quite firm.

     

    You do need to watch for flare- ups when grilling- if you have one, move the steak to a cooler section of the grill.

    grilling guide

    (minutes)

    Suggestion Box

     

    *The cooking times are based on completely thawed steaks.

     

    *If using a gas grill preheat on high and then reduce to a medium heat before cooking.

     

    *If using a charcoal grill, sear over hot coals and then move to finish over indirect heat.

    Thomas Henry, Pinot Noir

     

    Today’s Thomas Henry 2012 Pinot Noir is a

     

    happy, approachable and very friendly wine that

     

    will delight you and your guests.

     

    Long lingering red fruit presents at the front

     

    and mid-palate with classic cherry cola flavors

     

    and a very subtle earthiness. This is a lovely

     

    aperitif or appetizer course wine that would

     

    also be wonderful with fish or fowl dishes.

     

    This wine is drinking beautifully now - and we

     

    feel that it will only continue to improve over

     

    the next few years.

     

     

    $33

    Navarro Correras, Merlot

     

    Displays character and moderate richness, as

     

    any good Merlot should. The palate offers

     

    enough dark, smoky fruit to satisfy red-wine

     

    lovers, while there’s a pleasant smoothness to

     

    the mouthfeel. Finishes with a smack of hickory

     

    and smoked meat along with blackberry and zest.

     

     

     

    $48

  • USDA PRIME - COWGIRL RIBEYE BONE-IN

    DETAILS

    COOKING

    WINE

    A slightly smaller version of the cowboy, this generous center cut ribeye is cut with the bone-in, giving it extra flavor and also a handle to hold onto! These steaks are not for the faint hearted or those with small appetites.

     

    Dry aged and exquisitely marbled, you can’t find better Prime Beef than our USDA Prime Ribeye Steaks. Bone-in for the true steak enthusiast.

     

    - Finely-marbled

    - A steak lover’s steak

    - Dry aged

    - Individually vacuum sealed

     

    Preparing Bone-in Ribeye

     

    The marbling and thickness of a Ribeye, make it the perfect steak for grilling. Similar to the delmonico, high heat and quick cooking is the best way to cook these tender steaks.

     

    Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150°.

     

    You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm and springy, and well-done steak feels quite firm.

     

    You do need to watch for flare- ups when grilling- if you have one, move the steak to a cooler section of the grill.

     

     

    grilling guide

    (minutes)

    Suggestion Box

     

    *The cooking times are based on completely thawed steaks.

     

    *If using a gas grill, preheat on high and then reduce to a medium heat before cooking.

     

    *If using a charcoal grill, sear over hot coals and then move to finish over indirect heat.

    Chateau Bonnet, Merlot/Cabernet Sauvignon blend

     

    This dry, medium-bodied and woody red displays

     

    a complex and medium nose. On the palate, its

     

    refreshing acidity, fleshy tannins, and broad

     

    texture precede a medium finish.

     

     

    $40

    Layer Cake, Cabernet Sauvignon

     

    If you like the toasted, smoky character of

     

    oak, this full-bodied, rich-tasting Cabernet

     

    will please you. That lightly charred, spicy

     

    taste of barrels lends a welcome bite to the

     

    otherwise nearly sweet fruit flavors. It’s a

     

    good value, too.

     

     

     

    $32

  • WAGYU BEEFBURGERS

    DETAILS

    COOKING

    WINE

    Wagyu beef refers to the meat originally from the Wagyu cattle bred in  Japan. The Wagyu cattle breed produces a more tender, flavorful meat than other cattle breeds.

     

    Although Wagyu cattle are now raised in the U.S. and Australia, it is available in a limited quantity compared to other beef and is considered a delicacy.

     

    Make sure you cook them  slowly and carefully to prevent ruining their distinctive flavor . Do not heat Wagyu beef burgers over high heat because if you char them like regular hamburgers, they will lose their delicate flavor.

     

     

     

     

    Preparing Wagyu beefburgers

     

    Remove the Wagyu beef burgers from the refrigerator at least 20 minutes before you plan to cook them so they can come to room temperature. This helps them cook more evenly.

     

    Pour a thin layer olive or vegetable oil into a small bowl. Dip a brush into the bowl and lightly brush the oil in a thin, even layer across the grill grates or pan to ensure the burgers don’t stick when you try to flip them.

     

    Set a grill to “medium high” heat or preheat a cast iron grill pan on the stove top over “medium high.”

     

    Sprinkle the burgers lightly with salt and pepper to enhance the flavor.

     

    Add the Wagyu beef burgers to the preheated grill or grill pan and heat for 3 to 6 minutes or until you see that the bottom of the patties have distinctive grill lines. Use a spatula to carefully flip the burgers over.

     

    Lower the grill or grill pan heat to “medium” and heat the burgers for another 3 to 5 minutes, then flip them over again. Continue slowly heating and flipping the burgers every 3 to 5 minutes.

     

    Insert an instant-read meat thermometer into the center of a Wagyu burger each time you flip the burgers to prevent incorrectly estimating the cooking time. Remove the burgers from the heat once the thermometer reads 150 degrees Fahrenheit. Serve the burgers on buns.

     

     

     

     

    Navarro Correras, Chardonnay

     

    Apple, wax bean and vanilla carry the nose to a

     

    palate of ripe melon and lemon. Shows good

     

    weight and balance, with a touch of oily

     

    meatiness. Easygoing, with pear and butter

    notes and a light, spicy finish. Drink now.

     

     

    $48

    Kim Crawford, Sauvignon Blanc

     

    This pale yellow Sauvignon Blanc from Kim

     

    Crawford with it's signature citrus and herbal

     

    aromas is why they are considered to be one of

     

    the top Sauv Blanc producers every year. A good

     

    balance of melon and citrus flavours with crisp

     

    acidity and a medium to long citrus and herbal

     

    finish makes this a great summer patio wine.

     

     

     

    $62

  • USDA PRIME - STEAKBURGERS

    DETAILS

    COOKING

    WINE

    The High Steaks Steakburgers are the perfect last-minute meal option. Made exclusively with corn-fed USDA prime ground chuck from western Texas these steakburgers unsurprisingly have become  extremely popular.

     

    - Great on the grill

    - Who can turn down a steakburger?

    - Steakburgers are vacuum sealed  (two per package)

    - Flash frozen to ensure quality

     

     

    Preparing Steakburgers

     

    Our steakburgers can be prepared from either frozen or thawed.  The burgers are carefully packaged 2 per vacuum seal with wax paper separating each patty. Be sure to remove the wax paper before cooking.

     

    No matter what your cooking method, be sure to cook to an internal temperature of 160°F, regardless of meat color.

     

    Important tip - On the Grill - Sear burgers 1 minute on each side over a direct heat to seal in juices. Move to indirect heat. Grill for 6 minutes per side, checking to ensure patties are not burning. Do not press burgers with spatula.

     

    Preheat  the grill for 5 minutes. Place the burgers on  the grill and close lid. Cook approximately 6 minutes, or until internal temperature reaches 160 degrees.

     

    Broiling - Preheat oven broiler for 10 minutes. During broiling, the oven door on electric ranges should remain ajar; the oven door on gas ranges remains closed (consult your owner’s manual for specific broiling guidelines). Place burgers on broiler pan rack and cook for approximately 6 minutes per side, or until internal temperature reaches 160 degrees.

     

    Pan Frying - Preheat a skillet or grill pan, place burgers in pan, cook on medium heat, flipping occasionally, until internal temperature reaches 160 degrees.

     

     

    Navarro Correas, Chardonnay

     

    Apple, wax bean and vanilla carry the nose to a

     

    palate of ripe melon and lemon. Shows good

     

    weight and balance, with a touch of oily

     

    meatiness. Easygoing, with pear and butter

    notes and a light, spicy finish. Drink now.

     

     

    $48

    Kim Crawford, Sauvignon Blanc

     

    This pale yellow Sauvignon Blanc from Kim

     

    Crawford with it's signature citrus and herbal

     

    aromas is why they are considered to be one of

     

    the top Sauv Blanc producers every year. A good

     

    balance of melon and citrus flavours with crisp

     

    acidity and a medium to long citrus and herbal

     

    finish makes this a great summer patio wine.

     

     

     

    $62