STEW LEONARD’S INTRODUCES STEAKHOUSE PREMIUM BEEF

Come and Get Free Samples Friday, August 25 through Sunday, August 27

NORWALK, Conn., August 15, 2006 – Stew Leonard’s has corralled top quality beef from cattle raised on family-owned ranches in the Flint Hills of Kansas and branded it Stew Leonard’s Steakhouse Premium Beef. Comparable in quality to steaks served at leading steakhouses, the premium beef debuts in all three Stew Leonard’s locations (Norwalk and Danbury, Conn. and Yonkers, N.Y.) on Wednesday, August 23.

“What sets Stew Leonard’s Steakhouse Premium Beef apart is not only in the degree of marbling throughout the meat, which gives it that juicy flavor, but also in the thickness of the cut, which retains the juices during cooking and ensures that the meat is always extra tender,” said Stew Leonard, Jr., President and CEO of Stew Leonard’s. “I’ve tasted a lot of steaks in my 37 years in the food business, and I prefer our new Steakhouse Premium Beef over everything else.”

Each steak is custom-cut by one of Stew Leonard’s expertly trained butchers, who recommend a thickness of 1 ½ to 2-inches. The premium beef is available in seven different cuts, including the three most popular steak cuts -- porterhouse, rib eye and Kansas City strip -- in addition to filet mignon, boneless sirloin, top round London broil and flank steak. The beef retails for $14.99 a pound for Steakhouse Premium porterhouse up to $19.99 a pound for Steakhouse Premium filet mignon. During the first week of the brand’s debut, Stew Leonard’s Steakhouse Premium porterhouse will be available for a specially-priced $6.99 a pound from Wednesday, August 23 through Tuesday, August 29.

Come and Get It
Stew Leonard’s invites customers to come and taste Steakhouse Premium Beef at sampling events being held at all three stores on Friday, August 25, Saturday, August 26 and Sunday, August 27 between 11:00 A.M. to 3:00 P.M.

Grilling Tips from Chef George
Premium steak should only be cooked using dry heat – broiling or grilling are the preferred methods – to give it a nice, caramel crust on the outside, while keeping the juices intact on the inside. To take advantage of the summer grilling season, here are Stew Leonard’s Executive Chef George Llorens, tips for grilling steak:

• Bring the beef to room temperature (remove from refrigerator approximately one-half to one hour prior to cooking)
• Prepare the grill. Just before cooking, lightly oil the grilling rack to keep the meat from sticking to the grill, or tearing when you turn it, so it will not loose any of its natural juices.
• Season beef liberally with salt and pepper.
• Hot, Hot, Hot: Make sure the grill is very hot (about 600 degrees) before putting the steak on. The first few minutes on the grill are crucial, since this is what sears the meat and seals in the juices. To sear, make hash marks (a diamond crisscross effect) by turning the filets 90 degrees.
• Turn steaks sparingly which will keep the meat flavorful. Cook for about six minutes on each side, or until desired doneness. Do not pierce with a fork, or the juices will seep out. If you use the touch method, press the meat with your finger. If it is still very soft, it is rare. If it is slightly firm and elastic to the touch, it is medium rare or medium. If it is tight and firm, it is well done. Most chefs agree that with any high quality beef, you should never cook it past medium.
• Take a rest: Let beef sit five to 10 minutes before serving to allow time for juices to settle and internal temperature to distribute
• Keep the grill clean. The best time to clean the grill is when the grill is still hot. You can also spray the grill with a non-stick spray to release any leftover food particles. After cleaning, be sure to keep grill dry to enhance grill life and keep food clean.

Following are some easy recipes from Stew Leonard’s Winning Recipes Cookbook (Kimberly Press, September, 2005):

Three Herb Crusted Flank Steak
Ingredients:
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
½ teaspoon salt and ground black pepper
1 tablespoon olive oil
1 tablespoon lemon juice
1 flank steak (about 1 ½ pounds)

Method
Preheat the grill or broiler. In a small bowl, stir together the garlic, rosemary, thyme, salt, pepper, oil and lemon juice. Place the steak on the grill rack or a rack in a broiler pan. Top with half of the herb mixture.

Grill or broil (4 inches from the heat source) for 5 minutes. Turn the steak and brush with the remaining herb mixture. Grill or broil for 5 minutes, or until an instant-read thermometer inserted in the center registers 145? F for medium-rare.

Tarragon Herb Butter Recipe
Ingredients:
4 tablespoons butter, at room temperature
1 tablespoon fresh minced tarragon or ½ tablespoon dried
Salt and ground black pepper to taste

Method
In a mixing bowl, work together with your fingers the butter, tarragon, salt and pepper. Transfer the mixture to a sheet of waxed paper and roll the butter into a cylinder. Refrigerate. Serve one of two slices of the herb butter over the finished grilled steak.

Stew Leonard’s, a family-owned and operated fresh food store founded in 1969, has three stores in Norwalk and Danbury, Conn. and Yonkers, N.Y., with a fourth store planned to open in early 2007 in Newington, Connecticut. The company was named among FORTUNE magazine’s "100 Best Companies to Work" for the past five consecutive years. For more information, visit Stew Leonard’s website at www.stewleonards.com