Prepare Beef Like a Pro

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As you know we love beef around here and we experiment often with different cuts of beef. We like even the stranger cuts like the tongue, but have yet to try the less popular heart and kidneys. Sorry, all you organ lovers we are just not that brave. We’ll just sell them. Meanwhile, here are some tips to help you prepare beef like a pro. 

Here are some of our favorite preparation and cooking tips for the cuts of beef that we sell and consume frequently.

General Preparation Tips

Choose the Right Cut:

Different cuts of beef require different cooking methods. Select the right cut for your recipe, considering factors like tenderness, marbling, and the cooking technique you plan to use.

Bring Beef to Room Temperature: Allow the beef to sit at room temperature for about 30 minutes before cooking. This helps ensure even cooking.

Season Well and Preheat Your Cooking Surface:

Season the beef generously with salt and pepper just before cooking. We usually use Tony’s in place of salt and pepper. This enhances the flavor of the meat.

Preheat Your Cooking Surface: Whether you’re grilling, pan-searing, or roasting, make sure your cooking surface is hot before adding the beef. This helps with caramelization and flavor development.

1. Use a Meat Thermometer: INVEST IN A MEAT THERMOMETER to cook beef to your desired level of doneness. This ensures you don’t overcook or undercook it.
2. Rest the Meat: After cooking, allow the beef to rest for a few minutes before slicing. This lets the juices redistribute, resulting in a juicier steak or roast.

Grilling Tips:

• Oil the grill grates to prevent sticking.
• For steak, sear over high heat first, then move to indirect heat to finish cooking. You can also use a reverse sear method and utilize a sous-vide or the oven for lower-temperature cooking to near temperature and then sear at the end. 
• Use a two-zone fire for more control over the cooking process.

Pan-Searing Tips:

• Use a heavy skillet like cast iron for even heating.
• Add a bit of oil, tallow, or butter to the pan and get it hot before adding the beef.
• Don’t overcrowd the pan; cook beef in batches if necessary.

Roasting Tips:

• Use a roasting rack to elevate the beef and allow air circulation.
• Use a meat thermometer to monitor the internal temperature.

Braising and Stewing Tips:

• Brown the beef before braising for added flavor.
• Use a flavorful liquid like broth or wine for braising.
• Cook low and slow for tender results. This method is IDEAL for beef ribs.

General Cooking Tips

1. Marinating: Marinating beef can add flavor and tenderness. Plan to marinate tougher cuts for at least a few hours or overnight.
2. Rest Before Slicing: Let steaks and roasts rest for a few minutes after cooking. This prevents the juices from running out when you cut into them.
3. Slice Against the Grain: When slicing beef, cut against the grain for a more tender bite.
4. Use Leftovers Wisely: Repurpose leftover beef into sandwiches, salads, or stir-fries to minimize food waste.
5. Experiment and Have Fun: Don’t be afraid to try new recipes and techniques with beef. Cooking is an art, and experimentation can lead to delicious discoveries.

Remember that practice makes perfect, and with these tips, you’ll be well on your way to mastering the art of cooking beef.