Hoffbrau Steak’s 101
Sometimes, believe it or not, you just can’t make it into your favorite Hoffbrau Steakhouse. It’s always nice to know we’re out there, waiting with your favorite cut all picked out, seasoned up with love; but we understand. Sometimes, you just want to try it on your own.
Hand-cut Filet
I’m gonna give you all I know…I’m positive you’ll still stop by for the ‘Rita’s and a Sweetwater when you’re around. But if I can help your plate from the sidelines, I’m in. I’ve broken everything I know into a 5-part blog series (the big tease)…that starts Thursday. Prepare for ALOT about meat…before it even gets heated up.
Hopefully, it will only enhance the time by your grill. Beautiful fresh cut steaks beckon, ripe with the deep, rich promise of char-grilled perfection. There is no greater way to celebrate the end of a fantastic summer. It’s an art. I know that you have a time-tested technique, and it delivers, from burgers to chops.
How do you ENSURE it? How do you guarantee the at-home splendor our chefs enjoy daily? Is there a sure-fire equation that puts the odds in your favor; delighting your gathered loved ones, and irritating your smug brother-in-law?
I have been scouring high and low to give you some of our best secrets. (It doesn’t hurt to have an office above the meat-packing plant) With a little bit of inside know-how, I can make every steak you put onto that amazing grill, potentially one of the best ever. I’ve employed every weapon in my arsenal, and with contributions from Mr.Fogiel, owner and president of our Irving-based meat packing facility, our very own training director, and our best chefs; I think I have some of the best “meat” insight. After all, your grill is your kingdom. But I can help you with what goes on it. 
Simply put, your steak will begin with the choice you make. Knowing what you’re buying, where it came from, and the qualities to look for are some of the biggest predictors of a meal well eaten. Choosing the right cut for your tastes and budget, with an eye to value is imperative. We consider it one of the single greatest selling points we can offer in our doors.
Preparation, including seasoning, as well as handling follows, and not to invade your time-tested routines, but I can share a tip or two on the fire itself.
Hopefully, I’ll get you to consider something you’ve not been brave enough for. Maybe a trick or two will help. Either way, open up “late-summer grill season.” Steak 101 begins Thursday with the first of a five part series on doing it…well.
Have some great tips of your own? A local butcher you swear by? How do you choose the meat you bring home to your family? Please share anything you’ve gathered. I always learn the most…from our guests! Anyone out there swear by a seasoning?