NORWALK, Conn., Aug. 15, 2007 -- Strip steak takes on a whole new meaning with the launch of Stew Leonard’s all-natural meat line, branded Naked Beef because it is from Black Angus cattle that have never been given hormones, antibiotics or steroids, and are fed completely on grass and grain.

Available in strip steaks, rib eyes, porterhouse, tenderloin and sirloin cuts, as well as freshly ground, Naked Beef is guaranteed tender. In blind taste-tests conducted by Stew Leonard’s butchers and chefs, Naked Beef was the overwhelming hands-down winner, scoring the highest among national natural beef brands in terms of tenderness, juiciness, flavor and overall quality.

"The advantage for our customers in bringing in our own line of natural beef is that we can ensure that the ranchers follow rigorous quality and safety standards to deliver the best, all-natural Angus beef from start to finish," said Andrew Colton, Stew Leonard’s senior beef buyer and president of the Norwalk store.

Kim May is one of the ranchers who is supplying Stew Leonard’s with Naked Beef. On his 400 acre family-owned farm in southern Nebraska, Kim is committed to sustainable agriculture, and grows all the corn and hay that the cattle are raised on. A rancher for 20 years, Kim is in the upper five percent of all ranchers in the United States for the quality grade of his cattle. His philosophy is, "if you treat your cattle tenderly, you’ll get tender beef."

Customers will have a chance to personally meet the ranchers who raise the cattle for Naked Beef and try samples straight from grill at all four Stew Leonard’s locations over Labor Day weekend on Friday, August 31 and Saturday, September 1 from 11:00 until 3:00 P.M. The ranchers will be available to answer questions, and provide grilling and cooking tips.

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

Here are some recipes for Naked Beef from Stew Leonard’s Winning Recipes Cookbook

Chef George’s Filet on a Stick

In a large zip-top plastic bag, combine 2 tablespoons olive oil, 1 tablespoon red wine or red wine vinegar, 1 clove minced garlic, 1 tablespoon cracked peppercorns, 1 tablespoon chopped fresh basil, and ½ teaspoon salt. Add 2 beef filet mignon steaks (about ½ pound each, sliced into twenty-five 2 ½-inch strips) and toss to coat. Seal the bag and refrigerate for 2 to 24 hours. Preheat the broiler or grill. Soak 25 wooden skewers in cold water for 30 minutes. Remove the steak slices from the marinade and thread onto the skewers. Discard the marinade. Broil or grill 4 minutes for rare, or until desired doneness, turning once. Makes 25.

Shelley Obletz’s Steak Tuscany

1 Sirloin Steak (about 2 pounds)
1 teaspoon ground black pepper, divided
^1/4 cup olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon kosher salt, divided
8 vine-ripened tomatoes, chopped
2 cups arugula leaves
1 medium head radicchio, thinly shredded
3 scallions, finely sliced
3 ounces Gorgonzola cheese, crumbled

Preheat the grill. Brush the grill rack with olive oil. Sprinkle the steak with ½ teaspoon of the pepper and ½ teaspoon of the salt. Grill the steak, turning once, for 25 minutes for medium-rare or until an instant-read thermometer inserted in the center registers 145° F.

Meanwhile, in a large bowl, whisk together the oil, vinegar, garlic, and remaining ½ teaspoon salt and ½ teaspoon pepper. Add the tomatoes, arugula, radicchio, and scallions. Toss to coat well. Add the cheese and mix gently.

Lois Barber’s Tex Mex Filet Mignon (Grand Prize Winner in Customer Recipe Cook-Off)

8 filet mignon steaks, about 1 ½ inch thick
2 tablespoons olive oil
3 cloves garlic, crushed
1 medium onion, sliced
2 or 3 peppers of different colors sliced into thin strips or 1 can of mild Mexican Chile peppers
4 ounces Monterey Jack cheese, shredded (about 1 cup)
6 ounces Cheddar cheese, shredded (about 1 ½ inches thick)
Salt
Ground black pepper
Salsa

Preheat the grill. Brush the grill rack with olive oil. Heat the oil in a medium skillet over medium high heat. Add the garlic and cook for 2 minutes. Add the onion and peppers and cook over medium heat, stirring occasionally, for 5 minutes, or until the onions are tender. Stir in the Monterey Jack and Cheddar cheeses, cover, and remove from heat.

Place the filets flat on a work surface. Holding a knife parallel to the surface cut a crosswise slice through the meat to 1 inch from the sides. Open the steak like a book and pound the sides with a flat mallet. Sprinkle with salt and pepper. Evenly divide the cheese and pepper mixture onto one side of each of the steaks. Fold the other side over the filling and press along the edge to seal. Grill the filets, turning once, for 6 minutes for medium-rare doneness. Serve with salsa over steaks.