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Beef recipes - Steaks

Steaks

Since grass-fed steaks cook much faster than conventional steaks, and are very easy to over-cook, please check out Cooking tips if you're not already a grass-fed beef cooking pro.  

For the hero steak cuts that are supremely flavorful and tender (e.g., Ribeye, NY Strip) we like to prepare them extremely simply (salt, pepper, maybe some butter and garlic) so no elaborate recipes for them!  

The Chuck Eye steak is generally considered a humble cut, but it's very, very flavorful, and resembles the Ribeye which it's located next to and comes from the same muscle as. We've had very tasty Near Country Chuck Eye with no marinade and minimal seasoning.   

Cuts that are tender but lean -- such as the Filet -- may benefit from sautéing or serving with fattier sauces. Steak Diane is one classic way to add an unctuous sauce to a lean cut, and there are a million recipes on the internet that will also guide you through Diane's dramatic flambé step -- this down-to-earth take skips the open fire and also subs in the lesser-known Petite Tender cut (aka Teres Major). 

Less-tender steak cuts will shine best with a marinade, and in any case we all need some variety, so here are three marinade styles you can try out on a range of your steak cuts. For Ranch steak, Minute Steak and other lean cuts (even Sirloin steak which can also play more of a hero role), here's a nice recipe that uses a marinade and also complements the meat up with reliable companions mushroom and onion.  We also have this Ranch steak recipe recommendation from subscriber Brittany M. of Southeast DC (thanks, Brittany!), which complements the beefy steak with tangy, herbal chimichurri. And we find Minute steak works great as a Chicken-Fried Steak

Chipped steak can be confusing at first glance. Frozen in its packaging, it looks like a thick block. But upon thawing you'll see it's actually comprised of ultra-thin slices. These, friends, can be used for the Philly Cheesesteak, and its lesser-known but totally bombastic New Englander cousin the Steak Bomb.  In our family we also use this cut in Hot Pots!   (To be sure, many recipes call for shaved Ribeye as the thin cut of choice, and those would be delicious, but for everyday cooking, Chipped steak -- which comes from the Round -- works.) 

Chipsteak becoming CheesesteakChipped steak becoming Cheesesteaks

Short Ribs

Short Ribs aren't steaks, of course, but we're going to fit them in here. Short Ribs are Just. So. Versatile.  They braise wonderfully -- we like this Anne Burrell recipe whose piquant sauce is easy to make because it blends rather than chops the veggies, but there are a million ways to braise delectable Short Ribs. You can of course smoke Short Ribs -- Texans are the world champs at this. And according to the reputable, science-driven folks at SeriousEats, there's no better cut for grilling, either! 

Steak-Roast In-Betweeners

In this inelegantly-named category, we cover a few cuts that look something like roasts, and do have a bit in common with roasts, but are generally prepared like steaks. (Key to all of them: Cut the against the grain when serving.)

London Broil can be a little confusing. First, to get one thing out of the way: London Broil was not created in England but rather here in the US Mid-Atlantic! - in Philadelphia, in the inter-War years, according to James Beard.  London Broil is a preparation style that can be applied to various cuts; your Near Country London Broil cuts come from the Top Round. But what good butchers and cooks do with London Broil is create a steak from a roast - yes, using high-heat cooking. Here's a recipe that has the key marinating and cooking steps well laid out. 

Picanha is the Portuguese name for what the French call culotte steak and in English is more blandly known as rump cap or sirloin cap. The reason it's more commonly known by its international names is because while Americans mostly haven't figured out what to do with the cut, the cut is a fixture in Brazilian steakhouses and French bistros -- as a matter of fact, for those of you who know the DC-area Medium Rare restaurants, whose limited-by-design bistro menu revolves around steak frites, it's culotte/Picanha that they exclusively serve. To prepare your Picanha, most recipes will guide you to trim the fat cap and slice up the large roast-like cut into individual steaks, then lightly season and reverse-sear. We like this recipe that guides you through the prep and adds a mushroom cream sauce.     

Then there's Tri-Tip. A big deal in California, this cut is barely known around our region. But there's a reason why Left Coasters dig on this triangular shaped muscle: It's flavorful, and pretty easy to grill, whether you complement it simply with garlic bread or prepare it as they do in Santa Maria, California, with a special salsa. Tri-Tip is also great for entertaining. Why? The tapered end will cook more fully than the wide end, giving you a gradient of finished temperatures with which you can accommodate your guests varying tastes.

For more detail on the Steak-Roast In-Betweeners, check out the summary table on the Roasts & Miscellany page

 

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