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Steak is such a great gift, especially for the person who has everything. If you bought someone a watch or a tie last year, they still have those things. If you gave them beef? They’ve eaten it and they’re ready for more.
So we’ve gathered some of the top beef purveyors in the country—and Australia too—to explore the world of dry-aging, grass-fed beef, wagyu and more. We didn’t stop there though. We also believe the ultimate meat deserves the right tools to bring out its best qualities. We’ve been tasting and testing the very best to discover the best gifts for steak lovers, including cuts from producers, pans, blades and even finishing salts that any self-respecting meat-eater needs.
Bring the theatrics of an Argentine asado home with Kalamazoo’s Gaucho. This wood-fired grill has an attached 30-inch spoked wheel, which you spin to raise and lower the cooking rack to the flame. The grates have a vertical range of 28 inches, guaranteeing a precise cook. Gas burners get your fire roaring in less than five minutes. And the Gaucho includes a motorized, built-in rotisserie spit that’s hefty enough to hold an entire animal for roasting. It can be used simultaneously as you grill. And as shown above, you can integrate the grill into an impressive outdoor kitchen from Kalamazoo. Add a couple of bottles of Malbec to the dinner table and you’ve delivered dinner, drinks and a show.
Meat N’ Bone Dry-Aged Ribeye
For the longest time, the hardest part of the steakhouse experience to replicate at home was to experience that deep, umami-packed, beefy flavor of dry-aged steak. An artisanal butcher in your city may have some selections, but they usually wouldn’t age for that long. And aging at home? That’s not so easy or safe without the right equipment. But online purveyors have filled the void with amazing selections. One of the best comes from the company Meat N’ Bone. Its thick cowboy ribeye is aged for more than 45 days, giving it an amazing depth of flavor like you’d get at your favorite steakhouse. And though the company takes pride in advertising the level of funk in this meat, it doesn’t suffer from having a muddled or off flavor like some aged beef has, showing they took some care in the aging process.
Laguiole en Aubrac Mixed-Horn Steak Knives
Even if you can’t eat at one of America’s best steakhouses every night, you can feel like you are with a set of Laguiole en Aubrac steak knives. These are the tabletop knives of choice in the dining room of CUT by Wolfgang Puck in Beverly Hills, and it’s easy to see why. The ultra-strong Sandvik steel knives are made by hand—from shaping the 4 ½-inch-long handles to fitting the 4 ¾-inch-long blades—by a single craftsman in Laguiole, France. Each of the six in this collection has a handle made of natural horn, making them as practical as they are one-of-a-kind showpieces.
Snake River Farms Plate Short Rib
Ok, so this isn’t a steak, but it’s one glorious slab of beef. Snake River Farms’ plate short rib lets you make your own big old beef ribs you’ll see from some of your favorite pitmasters. But if you’re not in the mood to slow cook this unctuous hunk, Snake River Farms still has plenty of great cuts available of its beautifully marbled American Wagyu steaks.
Napoleon Prestige Pro 825
Sure, your grill can cook. But can it put on a light show? While not the most impressive feature of Napoleon’s Prestige Pro 825, its light-up control knobs are certainly the most fun: Outfitted with LED Spectrum lights, they can glow in practically any color and cycle through the rainbow on their own. As a bonus safety feature, they will switch to red if you accidentally leave the gas on. The Prestige Pro 825 can run on propane or natural gas, includes scorching-hot infrared burners on the bottom and rear, and a side burner, totaling 1,430 square inches of cooking space. That’s enough space to cook 51 burgers at the same time. An integrated wood chips smoker tray is camouflaged as a control knob, and slides out so you can fill it with chips and add just a hint of smoky flavor to your meal, without having to fill your yard with smog.
Ogata Farms Maesawa Beef
Ogata Farm Maezawa A5 Wagyu is insanely rich. This rare and coveted cattle from the northeast Japanese prefecture of Iwata—nicknamed “toro of the land”—produces marbled beef that’s among the best in the country, earning its comparison to the exalted tuna belly. Raising prized beef for generations, the Ogata Family Farm grow about 800 head at a time, letting them sleep as they please and feeding them local beer, tofu, honey, and beer lees (the yeast byproduct from making beer) that adds a subtle sweetness to the steak. Only 40 to 50 heads are sent to market each month, and the premium Wagyu is finally available in the U.S., exclusively through Holy Grail Steak Co.
Steelport 3-Piece Essential Set
Steelport Knife Co. was founded by Portland, Ore.-based Eytan Zias, a chef turned knife sharpener and purveyor who started forging his own blades last decade. In 2020, he decided to create his own line of knives, and the eight-inch is the versatile chef knife you’ve been looking for. It’s a handcrafted knife featuring a full tang, carbon steel and a handle made from handsome Oregon big leaf maple that’s reinforced with resin for better durability. You can tell it was made by someone who cooks; the handle is ergonomic, the blade balanced, the knife sturdy. Steelport’s 3-Piece Essential Set includes the eight-inch chef knife, a four-inch paring knife, and a 10-inch serrated knife, which are sure to tackle any job in your kitchen.
Crowd Cow Ultimate Japanese Wagyu Surf & Turf
This company was originally founded on the idea of crowdsourcing beef, where a group of buyers on the internet could join together to procure a premium head of cattle and a great price, then call dibs on the part they wanted until it was gone. Crowd Cow has branched out a little more than that these days, become one of the top importers of A5 in America, selling a wide variety of cuts and different breeds from around Japan. The company’s A5 Wagyu NY Strip is one of the most decadent, deeply marbled, delicious pieces of meat you’ll ever eat. A true treat for steak lovers. And this holiday season they’re pairing it with Alaskan king crab legs for the ultimate surf and turf.
Vermicular Oven-Safe Skillet
For a perfectly even sear, you’re going to need to throw your beef in a pan. Vermicular’s line of oven-safe pans are made from enameled cast iron that does not require seasoning and is dishwasher safe. The feather-light skillets (they weigh just over two pounds) have “instant evaporation technology” that eliminates excess moisture and makes them naturally nonstick.
Vermont Wagyu Ribeye
Most American-raised Wagyu beef is a cross-breed of Japanese cattle and Black Angus. At a farm in Vermont, Sheila Patinkin rears and raises fullblood Japanese not far from where she grew up. The difference between American and Japanese beef isn’t merely semantics. The Japanese cattle is genetically different from its Stateside counterpart because it creates fat on the inside of the muscle tissue, making the fan more evenly distributed through the meat and not just in a fat cap. Vermont is selling A5-levels of fattiness, but its steaks are still remarkably rich and tender nonetheless with subtle, buttery notes to the fat in the meat.
Steak Locker Smart Dry Aging Refrigerator
With dry aging steak, the problem people run into is that they don’t realize the home fridge doesn’t really work, for a couple reasons. You want your dry-aging fridge to have a more consistent temperature and air flow than your home fridge offers. Also, you don’t want anything else in the fridge, because over time the steak will start absorbing the flavors of the other food inside the old icebox with it. So when the steak actually has time to undergo the enzymatic reaction that makes dry-aged steak so delicious, it will start to have a muddled, stale flavor because of what it has absorbed in the ol’ icebox. However, this Steak Locker solves those problems with a dedicated dry-aging chamber that keeps the temperature and humidity at a constant level, for safe and effective aging.
ThermoWorks Thermapen One
Don’t leave that steak to guess work. If you’re going to plop down a few hundred bucks on some amazing, thick-cut tomahawks, you want to get that cook just right. When you’re really seasoned, your fingers can do a lot of work to help you test for doneness, but this digital instant-read thermometer is even better. I use it when I’m reverse-searing a thick steak and letting it come up to temp in the oven before getting a hard sear on the outside. The Thermapen lets me pull the steak right on time so I get the perfect doneness with every steak.
Yeti Roadie Wheeled Cooler
If you’re grilling your steak outside or traveling with it to a destination, you need a trusted cooler to get it there. Yeti’s hard-sided Roadie Wheeled Coolers are just as durable and insulated as you’d expect from the brand. They come outfitted with never-flat wheels so rocky trails won’t puncture your fun, non-slip feet so they won’t slide around in your car or boat, and a sturdy periscoping handle that makes it easy to maneuver when you’re on the go. And the Roadie is big and deep enough to handle upright bottles of Cabernet, the perfect pairing for your slabs of beef.
Hedley & Bennett Grilling Apron
Splatter is unavoidable when grilling, but ruining your clothes is not. Pro chefs—including those who work at LA’s Chateau Marmont and those who appear on Bravo’s Top Chef—reach for Hedley & Bennett aprons when they want protective gear between them and a flame. The rugged yet functional design has deep pockets and cross-back straps to take the strain off your neck, plus they’re made from water- and stain-resistant heavy-duty waxed canvas and leather. That means they’re just as effective in a workshop as they are in an outdoor kitchen.
Holy Grail Upper Prime Porterhouse
One of America’s premier Japanese A5 Wagyu purveyors is also an excellent place to buy Angus beef and American Wagyu too. Holy Grail’s Upper Prime program curates only the best of the best Prime beef—only around 1,000 head of cattle per year meet the criteria—offering steaks with the outstanding fat marbling that provides optimal flavor and tenderness. This steakhouse-quality beef comes in a variety of cuts, but for those who like both NY strips and filet mignons, they don’t have to choose: Get the porterhouse, a 24 oz. beast of a steak for two.
Cooking with fire is more art than science. It isn’t just for utility; it’s for fun. And Arteflame’s line of stylish outdoor grills sure are fun. The flat-top, Mongolian-style grill is cut in a circle, with a hole in the middle for a live fire, fueled by wood or charcoal that smoke and flavor your food at once. The tall carbon-steel base moderates airflow, allowing the cooktop to reach temperatures of up to 1,000 degrees. The grill heats from the center, out, so you can create multiple cooking areas with different heat patterns as you go. Plus, the cooktop lifts off, so the grill doubles as a polished, yard-centerpiece fire pit.
Cote Butcher’s Feast
One of America’s best steakhouses didn’t just do takeout during the pandemic, they also linked up with Goldbelly to ship their signature Butcher’s Feast around the country. While you can dine in again at Cote NYC or the new Cote Miami, there’s still a great reason to ship the Butcher’s Feast around the country as a gift. The kit comes with a selection of David Shim’s pickles and addictive ssamjang sauce along with an assortment of cuts of beef that include a 45-day-aged prime ribeye from the restaurant’s own aging room.
Shun Classic Western Chef’s Knife
Chefs like James Beard Award-winner Alon Shaya are big fans of Shun’s elegant and effective commercial kitchen knives. The Japanese company has brought that same level of quality to its “classic Western” chef’s knife. This eight-inch blade boasts a super steel core clad with 34 layers of Damascus stainless steel. Old school Japanese craft meets a sleek, modern design.
Rastelli’s Private Stock Prime Rib Roast
For more than 40 years, Ray Rastelli, Jr. has been in the business of meat. In 1976 he built a butcher shop in New Jersey that he and his brother expanded to multiple locations. Now you can order their steak online in the form of subscription boxes or one-off sets. All their beef is antibiotic, steroid- and hormone-free. Feed the whole crew with this stunning, wet-aged, four-pound prime rib roast.
Looft Lighter X Cordless
No matter how natural your fuel is—charcoal, briquettes, hardwood logs—you’ll inevitably have to introduce lighter fluid or toxic chemicals to get it ablaze. Enter the Looft Lighter X Cordless, a rechargeable lighter that superheats air to 1,200 degrees F in 60 seconds and then blasts it onto your fuel of choice to spark it up. After ignition, the all-electric device can be switched to “air mode” to quickly fan the flames, boosting heat and glow.
Pat Lafrieda Dry-Aged Tomahawks
When it comes to steak, we generally have a policy that Angie Mar is right. The chef behind New York’s Beatrice Inn and author of the book Butcher+Beast uses Pat LaFrieda steak in her restaurant and will accept no substitutions. Right now the beloved butcher is offering a pair featuring a 2-inch-thick, dry-aged USDA Prime black angus tomahawks.
Hestan has flipped the traditional grill on its head: Its Outdoor grills have a ceramic, infrared top burner under the hood. With heat sources below and above, you can sear, broil and finish your meats like a professional kitchen does under a salamander. The hood has spring-assisted hinges that keep it in place, whatever angle you open it at, and motion-activated “stadium lights” illuminate the cooking area for late-night or early-morning grilling sessions. And all of the grills—built in, freestanding or carts—are available in 12 colors, bringing a splash of brightness to the typical stainless-steel finish.
DeBragga Australian Wagyu Tenderloin
No, this isn’t a still from the 1990 Kevin Bacon sci-fi classic Tremors. This is 3.5 lbs. of Australian wagyu beef tenderloin from the premium meat purveyor DeBragga. Slice it into your own desired thickness of filet mignon, wrap it in pastry for a winning Beef Wellington or perhaps even roast it whole, it’ll be hard to go wrong with tenderloin that’s this richly marbled. But to up the umami factor even more, DeBragga is adding truffle butter and glace de viande veal stock to the meat too.
Jacobsen Salt Co. Pure Flake Sea Salt
You’ve tempered your steak, seared it perfectly to medium-rare, let it rest just the right amount of time, sliced it on the bias and now you’re ready to serve, right? No. You’ve taken so much care to this point, you might as well end strong with the right finishing salt. Jacobsen’s hand-harvest flakes from Netarts Bay, Oregon will provide a clean, crunchy touch that will heighten the flavors of meat without overwhelming it with salt.
Traeger Wooden Grill Scraper
Wire brushes can scratch up and destroy the specialty coating on your grates. The Traeger Wooden Grill Scrape, however, can get the muck out safely. Made of solid rosewood, this paddle is designed to dig in between your grill’s grooves and remove everything but the porcelain, stainless steel or cast-iron finish.