Here’s the Beef About Central Market Steaks

We only work with ranchers who are committed to animal welfare and environmentally conscious methods. Then we age our beef a minimum of 14 days for superior tenderness, juiciness and flavor before our expert butchers hand-trim it in store. With such care and attention put into every Central Market Natural Angus steak, we’d like you to take care of it when you get it home. Here are some tips from our butchers to get the best from your beef:

  • Keep it cool. Aim to store it below 41°F.
  • Pull your steaks out of the fridge about 20 minutes prior to cooking to bring them to room temp.
  • Pat dry with paper towels before cooking to prevent moisture from coming between the meat and the surface of the pan or grill.
  • Flip your steak only once—with tongs!
  • Steaks cut 1¼ inches thick grill best over medium-low coals (325°F surface temp).
  • Steaks cut 1½-2 inches thick grill best when seared and finished by indirect heat in a closed grill.
  • Cook your steaks to medium-rare. Pull steaks from the grill at 140°F internal temperature; let rest five minutes before serving.

Now that you know how to store and prep your steaks, you're ready to start cooking. Try one of the following recipes, or find a new favorite in our recipe database.

Central Market Introduces Scratch-Made Hand Pies

Certainly not Nevil Martell of the Washington Post, who declared himself a hand pie fanatic last fall when cupcakes no longer satisfied his sweet tooth. Martell was seduced by the fruit-filled, hand-held beauties made popular at D.C.-area bakeries such as Whisked! and Baked & Wired.

Because we like to bake from scratch in our kitchen, we decided to try our hand (sorry) at these individual-size pies. Our bakers use a blend of cream cheese and butter to make a flaky, melt-in-your-mouth crust, which we stuff with luscious scratch-made fruit fillings such as cherry, pecan, peach, apple or wild Maine blueberry. Then we bake—not fry—each little pie to perfection.

Grab a 3-pack for just $3.99 next time you’re in-store. Share them with two friends—or don’t. We won’t judge.

Central Market Introduces Scratch-Made Hand Pies

Certainly not Nevil Martell of the Washington Post, who declared himself a hand pie fanatic last fall when cupcakes no longer satisfied his sweet tooth. Martell was seduced by the fruit-filled, hand-held beauties made popular at D.C.-area bakeries such as Whisked! and Baked & Wired.

Because we like to bake from scratch in our kitchen, we decided to try our hand (sorry) at these individual-size pies. Our bakers use a blend of cream cheese and butter to make a flaky, melt-in-your-mouth crust, which we stuff with luscious scratch-made fruit fillings such as cherry, pecan, peach, apple or wild Maine blueberry. Then we bake—not fry—each little pie to perfection.

Grab a 3-pack for just $3.99 next time you’re in-store. Share them with two friends—or don’t. We won’t judge.

Smart, Sexy and Serious Ice Cream

Under the direction of CEO Keith Schroeder, an executive chef who led kitchens in New York, San Diego and LA, the culinary team at High Road blend and pasteurize their own mixes. Everything is made in-house in small batches, resulting in sweet treats like no other.

These ice creams are available exclusively at Central Market. During our Chocolate Festival, pints are on sale for $6.99 through February 14. Choose from these exciting foodie flavors:

Red Berries & Prosecco Sorbet
Made with real fruit, organic sugar, a touch of citrus and a bit of salt to create a near perfect expression of the selected fruit. Try a small scoop in a flute of prosecco as an aperitif.

Aztec Chocolate & Caramel
Inspired by Oaxaca drinking chocolate, rich chocolate, slow-roasted almonds, chiles, real cinnamon, organic sugar and sweet cream steep for hours. Then goat’s milk caramel (cajeta) is ribboned throughout.

Bourbon Burnt Sugar
Launched at last year’s Le Dames Escoffier “Afternoon in the Country” just south of Atlanta, Bourbon Burnt Sugar became an instant classic with food enthusiasts and chefs alike. Maker’s Mark Bourbon, torched organic sugar & a hint of Madagascar Bourbon Vanilla make this High Road original worthy of a permanent place on your freezer’s top shelf.

Brown Butter Praline
Warning: may inspire R-rated exclamations of joy. Inspired by street cart pralines of New Orleans, the folks at High Road say this stuff is “pretty bangin’.”

Vanilla Fleur de Sel
This French-style vanilla is anything but plain, with real Madagascar bourbon vanilla and fleur de sel.

Caffeine & Cacao
To create this Flavor of Georgia award winner, they start with freshly roasted whole bean coffee steeped in ice cream then swirl in ganache and finish with cacao nibs.

Mango, Chile, Lime Sorbet
This invigorating sorbet is inspired by the fruit served by street cart vendors in Baja, California. It’s distinctly sweet and tangy, punctuated by the flavors of mango, chile and lime.

Smart, Sexy and Serious Ice Cream

Under the direction of CEO Keith Schroeder, an executive chef who led kitchens in New York, San Diego and LA, the culinary team at High Road blend and pasteurize their own mixes. Everything is made in-house in small batches, resulting in sweet treats like no other.

These ice creams are available exclusively at Central Market. During our Chocolate Festival, pints are on sale for $6.99 through February 14. Choose from these exciting foodie flavors:

Red Berries & Prosecco Sorbet
Made with real fruit, organic sugar, a touch of citrus and a bit of salt to create a near perfect expression of the selected fruit. Try a small scoop in a flute of prosecco as an aperitif.

Aztec Chocolate & Caramel
Inspired by Oaxaca drinking chocolate, rich chocolate, slow-roasted almonds, chiles, real cinnamon, organic sugar and sweet cream steep for hours. Then goat’s milk caramel (cajeta) is ribboned throughout.

Bourbon Burnt Sugar
Launched at last year’s Le Dames Escoffier “Afternoon in the Country” just south of Atlanta, Bourbon Burnt Sugar became an instant classic with food enthusiasts and chefs alike. Maker’s Mark Bourbon, torched organic sugar & a hint of Madagascar Bourbon Vanilla make this High Road original worthy of a permanent place on your freezer’s top shelf.

Brown Butter Praline
Warning: may inspire R-rated exclamations of joy. Inspired by street cart pralines of New Orleans, the folks at High Road say this stuff is “pretty bangin’.”

Vanilla Fleur de Sel
This French-style vanilla is anything but plain, with real Madagascar bourbon vanilla and fleur de sel.

Caffeine & Cacao
To create this Flavor of Georgia award winner, they start with freshly roasted whole bean coffee steeped in ice cream then swirl in ganache and finish with cacao nibs.

Mango, Chile, Lime Sorbet
This invigorating sorbet is inspired by the fruit served by street cart vendors in Baja, California. It’s distinctly sweet and tangy, punctuated by the flavors of mango, chile and lime.