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The Butchery: Delicious Date Night Dinner


Want to spend a romantic night at home with your partner? Nothing is more romantic than cooking a delicious dinner for the one you love. The Butchery is the ideal place to get high quality meats for an unforgettable meal.

View from The Butchery in Newport Coast

The Butchery has four locations across Southern California. All of the locations feature highly skilled butchers who will suggest the best cuts for your meal. When I went into The Butchery recently, I didn’t know what to expect. The butcher took his time to walk me through all the different types of meats they offer, helping my to select the perfect meat for my meal.

The Butchery

They feature freshly cut meats along with pre-packaged seasoned meats (and sides). It was the pre-packaged meats that caught my attention, and I found myself selecting multiple meats to bring home to prepare for my family for the week.

The Butchery Newport Coast

Our favorite was the maple bourbon marinated steak tips. The marinated steak was simple to prepare in a cast iron skillet and was seasoned to perfection. Our second favorite item was the bacon, cheddar and jalapeno burgers! If you have kids who love spicy foods – this is the burger to make them for dinner!

Burgers at The Butchery

The steak tips are USDA top 2/3 choice, all-natural meat. Steak Tips are an East Coast specialty, made from marinated choice cuts of Angus Sirloin Flap.

The French term for this cut is ‘Bavette’ and in Latin America is known as ‘Vacio’, usually sliced thin and used for Carne Asada. Ideal for high heat grilling with plenty of charred bits for added texture and flavor.

When it comes to the marinade, it is slightly sweeter than traditional barbecue sauce. It has a kiss of sweet maple and a welcomed hint of bourbon. The meat is paired beautifully with Cacio e Pepe, and a glass of red wine.

Cacio e Pepe

How do you make Cacio e Pepe? It is simple, delicious, and the perfect pairing to meats from The Butchery. I found my recipe on, and my favorite thing is that there are only 4 ingredients!


5 ounces Pecorino Romano cheese
1 tablespoon coarsely ground black pepper, plus more for garnish
1/3 cup ice water
1 pound dried spaghetti, bucatini, or tonnarelli pasta


1. Bring a pot of salted water to a boil. Bring a large pot of salted water to a boil.

2. Finely grate the cheese. Using a microplane, finely grate 5 ounces Pecorino Romano cheese into a large bowl to get about 2 1/2 cups. Transfer 1/2 cup to a small bowl to use as garnish.

3. Grind the black pepper and make a cheese paste. Coarsely grind enough black pepper to get 1 tablespoon and use a fork to mix it into the large bowl of cheese. Drizzle in 1/3 cup ice water and use the fork to whisk it into the cheese mixture, then press the mixture against the side of the bowl, as needed, to form a thick, mostly smooth and lump-free paste; set aside.

4. Cook the pasta. Add 1 pound dried pasta to the boiling water and cook until al dente, about 10 minutes or according to package instructions.

5. Toss the pasta with the cheese paste. Reserve 1/2 cup of the pasta water. Drain the pasta and working quickly, immediately add it to the large bowl of cheese paste and use the fork to vigorously stir and toss the pasta with the cheese paste, adding 1 tablespoon of the reserved pasta water at a time to loosen the paste until it evenly coats the pasta in a creamy sauce. (You’ll likely use only about 2 to 3 tablespoons of the pasta water total and not use all of it.)

6. Serve with additional grated cheese and black pepper. Serve immediately, topping with the reserved grated Pecorino and a few coarse grinds of black pepper.

The Butchery Locations

The Butchery Quality Meats

103 E 17th St
Costa Mesa, CA 92626
(949) 548-6328

415 South Associated Road
Brea, CA 92821

8058 E Pacific Coast Hwy
Newport Coast 92657
(949) 715-3383

3720 Caminito Ct, Suite 200
San Diego, CA 92130
(858) 345-1524

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