Viewing entries tagged
Steak

Bobby Flay’s New York Strip Steak With Horseradish-Mint Glaze

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Bobby Flay’s New York Strip Steak With Horseradish-Mint Glaze

*from NY Times Cooking

The strip steak is a really versatile cut and a great piece of meat when you don't feel like dealing with the bone in the T-bone steak. This recipe has easy written all over it and definitely worth a try in your own kitchen! If you are using our grass-fed steaks, you may want to shorten the cooking time and check to be sure you do not overcook your steaks, as that grass-fed meat will cook quicker than conventional beef.

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Tunisian Steak Lettuce Wraps

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Tunisian Steak Lettuce Wraps

*from Beef Checkoff

Even though we love our meats, we don't mind some greens here and there. When you can combine the two, it's even better. The best tricks to keeping that top round steak tender are to not over cook past medium rare, and to keep your steak slices thin. With a little veggie addition, this covers all the bases!

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Beef Kabobs

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Beef Kabobs

*from Simply Recipes

Here's a great tip for when you're cooking kabobs on the grill this summer - Using bamboo or wooden skewers instead of metal will help keep the steak from getting overcooked on the inside. Metal transfers heat, so is useful to use for chicken, or a meat that you want to cook all the way through, but not so useful for steak that you want done rare or medium rare.

 

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Butter-Basted Rib Eye Steaks

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Butter-Basted Rib Eye Steaks

*from Food & Wine Magazine

"This steak is based on a recipe from Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme and garlic, so they're crusty outside and richly flavored."

***If you are using grass-fed steaks, cooking times are often times shorter than with conventional steaks. Don't be afraid to use a meat thermometer to check the correct doneness of your steaks. Temperatures can be found on our cooking tips page, here.

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