Just like a fine wine, a piece of Belgian Blue Beef requires special attention to bring out the quintessence of its aromas.

  • Remove meat from fridge to allow to reach room temp (minimum 1 hour)
  • Place on grill or pan heated to a high temp (425 degrees)
  • For fine or delicate pieces of Belgian Blue Beef, allow 1-2 minutes per side, for thicker cuts, 3-4 minutes per side
  • Season with salt and pepper and let rest a few minutes before serving.
  • Belgian Blue Beef requires ⅓ less time to cook than traditional beef.
  • For extra thick cuts (bone-In, etc), you will need to take an extra step; the oven.
Raw steak on a black plate with capers and salt and pepper shakers on a woven placemat.
A raw bone-in steak in a frying pan, surrounded by sizzling butter.
A cooked steak with a square of butter melting on top, served on a dark square plate.
Sliced medium-rare steak on a blue plate, showing a pink and juicy interior.