High-quality meats you won't be able to find anywhere else. You already know you love to sit down and enjoy our steak or pan-seared salmon within the restaurant. We're now giving you the option to take that same meat and put your own spin on it at home. Better yet: we also offer grilling tips and recipes.
Three years ago Justin moved to Fort Collins from Arizona and walked into The Still looking for a job in a steakhouse. After learning his work history we hired him on the spot! He has more than 13 years of experience perfecting his craft as a meat expert, including a steakhouse job in Arizona where real horses parked guests' cars in the parking lot!
Justin has known several positions in his extensive career, from sous chef to kitchen manager to butcher, but at The Still Whiskey Steaks we affectionately refer to him as the "Beeftender." He's in the restaurant nearly every day to freshly cut and prepare and marinate each cut of steak, as well as prepare the many other types of meat on our menu. He is creative in the kitchen, a wealth of knowledge, and has great cooking tips.
If you do not have a tenderizer at home, use a knife to poke holes into your steak so that it soaks up all of that special "The Still" Marinade.
Let the steak marinate for 30 minutes. Liberally rub in house seasoning and let it stand for two minutes.
Until Desired Done-ness. Medium rare is about 125 degrees internal temperature. If you don't have a meat thermometer, the firmer the steak, the more well done it is.
Let the steak rest for about 5 minutes after grilling before cutting into it. Just enough time to put your favorite toppings on your baked potato, Enjoy!
