Category: Meat to Eat RED

THIS IS A BRIEF FOR GRANDPA

1. Prepare dry coating / seasoning
2. Toss Fillet medallions into the dry seasoning
3. Heat cast iron really hot and put in about 1 TBL canola oil
4. Sear medallions 2 minutes per side for rare, 3 minutes for medium, then set aside.  Don’t cook more than 3 minutes per side.
5. Leave remaining “fond” to season the onions
6. Add 1 TBL EVOO and 1 TBL butter
7. Slice onions
8. Put into skillet and cook 6-8 minutes
9. Add 1 C white wine
10. Stir to deglaze and reduce

• Meanwhile simmer baby potatoes for about 12 minutes
• Put onto a large serving plate and press with glass to break them open
• Sprinkle with Maldon salt
• Put a small cup of 1/2 C horseradish sauce and 1/4 C sour cream
• Put onions over top of the potatoes
• Top with fillet medallions
• Top with glazed onions
• Top with parsley

1. Prepare Marinade :: 1 TBL Grandpa’s Thunder Powder, 1 TBL lime juice, 1 TBL mustard, and 2 TBL EVOO – Whisk while drizzling EVOO to emulsify the oil.
2. Cut 1 LB skirt steak against the grain in about 1/2 inch strips
3. Marinate for 20-40 minutes while you prepare other ingredients
4. Prepare Pan One :: Mince onion and saute in 1/2 tsp EVOO – Add minced garlic and 1/4 C cooked bell peppers – Mash it all together
5. Prepare Pan Two :: Cut corn off the cob and saute similar sizes of squash and pinto beans – about 1 C each – Add the canned beans at the very end with 1/2 tsp Thunder Powder
6. Remove meat to a paper towel to drain a bit
7. Put Pan One rough puree onto a plate as a base
8. Wipe out Pan One and melt 1 TBL butter and 1 TBL EVOO
9. While butter begins to melt, add Pan Two corn mixture on top of puree
10. When butter has melted, put met into hot Pan One and toss just until most of it has browned – about 3 minutes
11. Put meat on top of corn mixture
12. Heat a tortilla in Pan One – sopping up any residual juices – then fold and serve with the meat

A note from Grandpa:

This is an expensive cut, so it is worth the extra effort to make it truly special.  It is practically Wagyu quality.  You can butterfly it, and then spread a bit of butter of the surface and roll it up (roulade) and tie it into a tube.  Cut this into disks of 1 1/2 to 2 inches, and cook in the oven at 550º until internal temperature is 125º (about 7-10 minutes)  Remove to a plate and tent with foil for 5-10 minutes.  Drizzle with melted butter infused with garlic, shallot, rosemary, and thyme.

From Snake River Farms

• Grade: USDA Choice or higher
• Weight: approx. 18 oz.
• English cross origin
• Wet-aged 21+ days for improved flavor and texture
• Hand cut by a master butcher
• Individually wrapped
• Product ships frozen and will arrive frozen or partially thawed
• Cost: approx $85 each

This rare cut is considered to be the single most delectable and flavorful steak available. Also known as the ribeye cap, deckle steak, calotte or spinalis dorsi, it is highly prized by top chefs, beef aficionados, and butchers alike. Surprisingly, a cut this spectacular is not universally known by its name, however anyone who has cut that small morsel of cap from a ribeye has realized there’s something special going on. If you look at a ribeye steak, you’ll see the large eye of meat that’s the center of the cut. Surrounding this center is the spinalis dorsi, or cap of ribeye. We carefully remove this from the entire ribeye roll to produce a beautiful cut that has the tenderness of a filet mignon, the rich marbling of a rib steak, and a mouthwatering flavor and texture all its own. The cap of ribeye is hard to find and is only available in limited quantities. Each steak is approximately 18 oz. and serves about 4 people.

“…Hands down, Double R Ranch is the best beef in the country.” ~ Eric Helner, Executive Chef, The Metropolitan Grill, Seattle, WA

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

FEEDBACK

Best Cut Around

I received a rib cap from SRF as a gift. I seasoned with SPG, cut it in 4″ strips, rolled and tied each strip. I cooked over an open flame on my fire pit, using lump charcoal and oak. After an hour of cooking, I pulled the meat off with an IT of 125 degrees F. It was the most tender and flavorful steak I have ever had. Definitely buying this again.

SUPERB FLAVOR AND TEXTURE

The ribeye cap is my favorite cut of steak for special occasions. This is the fourth time I have ordered this piece. The flavor is superb, it has a very deep “beefy” flavor, and, if prepared correctly, exhibits melt-in-your-mouth tenderness. I cut this huge hunk of meat into two pieces, and cook them separately, one takes less time, as the cut tapers from very thick at one end to thin at the other. I reverse sear this cut, and I believe that is the only way to properly grill this hunk of meat. It ends up moist and tender on the inside, and beautifully charred on the outside.

• Put peppers, garlic and EVOO into baking dish and cook along with the meat
• Cast iron pan – medium high heat
• Sear 10 minutes per side
• Head of garlic break apart in the pan
• Add a stick of butter
• Baste meat as it cooks
• Put into oven at 425º until 130º internal temperature – about 30-45 minutes
• Rest 5 minutes
• Cut off the bone and serve with the peppers

1. Use a high-quality 80/20 ground chuck hamburger
2. Pull off a tennis-ball sized chunk of hamburger, somewhat flatten, and season with salt and pepper
3. Put hamburger patty in a 3.5 inch muffin baking ring
4. Create a hole in the middle and stuff it with mozzarella cheese
5. Cover cheese with some of the meat, then remove muffin ring
6. Put over very high heat – preferably one with ridges to give good grill marks
7. Prepare spread:  1 TBL mayonnaise, 1 TBL Dijon mustard and 1 TBL basil pesto
8. Put on a hearty bun and serve with pickles, onion and lettuce on the side.
9. Serve with your spread

Ingredients

• Large piece of low-end meat (eg) Top or Bottom Round
• Bread pieces (eg) sub roll
• Milk
• Parsley
• 2 hard boiled eggs
• 1 fresh egg
• handful of raisins
• Parmesan, parsley and garlic to taste
• 1 C red wine
• tomato paste
• 16-20 oz of crushed tomato

Step by Step

1. Soak sub roll pieces in milk to soften
2. Squeeze out excess milk
3. Break bread apart in a mixing bowl
4. Chop and mix in two hard boiled eggs
5. Add raisins
6. Grated Parmesan
7. Chopped parsley
8. Minced garlic
9. – Set aside
10. Carefully cut VERY thin slices of meat
11. Pound with tenderizing hammer
12. Lay down a slice of ham or proscuito
13. Add a spear of Provalone cheese and some stuffing
14. Roll up tightly like a burrito and secure with a toothpick
15. Sear in a Dutch oven in a bit of EVOO 3-5 minutes
16. Saute garlic and onion
17. Move onion aside and sear some tomato paste in a bare spot
18. Deglaze with 1 C of red wine – bring to a boil
19. Add 16-20 oz of crushed tomato
20. Add bay leaf, dried oregano and then add the beef rolls – mostly covered
21. Bring back to a simmer, then cover and braise for 1-2 hours
22. Keep an eye on the liquid level and top off with water or stock when necessary.
23. Serve with a nice piece of French or Italian bread

Fries, mushrooms, onions and corn were wrapped in foil and cooked at 350º for 30 minutes.

Petit Sirloin should be cut, then seared as follows

1. Bring steak up to room temperature
2. 3 minutes on one side, rotate
3. 2 minutes on 90º rotation, flip
4. 3 minutes on other side, rotate
5. 2 minutes on 90º rotation
6. Cover with foil and let rest 10 minutes

INGREDIENTS

MEAT

Buy ribs cut “Flanken style” – aka Korean Style Short Ribs – that is 1/4 inch thick strips, cut across the bones so that you get small medallions of bone.

MARINADE

• 6 tbl soy sauce
• 2 TBL rice vinegar
• 2 tsp Worchestershire sauce
• 2 TBL apple juice
• 2 tsp Sesame seeds
• 2 tsp minced garlic
• 2 tsp freshly grated ginger
• 2 TBL brown sugar
• 1 tsp crushed red pepper
• 1/4 C scallions – cut at an angle

STEP BY STEP

1. Pour your marinade into a heavy duty Zip Lock baggy
2. Place strips into the sauce
3. Let marinate 12-24 hours in the refrigerator
4. When you are ready to cook let meat come up to room temperature
5. GRILL OR GRILL PAN
   • Cook over high heat on a grill or on a grill pan
6. OVEN
   • Cover sheet pan with foil
   • Bake at 350 for 20 minutes
   • Pour juice into a pan with a bit of corn starch to make a glaze
7. Prepare lettuce cups with butter lettuce
8. Fill cup with kimchi and cooked white rice
9. Serve the cup along side of your cooked short ribs

• These used to be actually from oxen, but in today’s market beef or veal is used.
• Oxtail does not have much meat.  It is similar to beef shank (the lower leg of a cow) which has more meat; so use a beef shank rather than an oxtail.
• The tail is good for soups, while the shanks are better for braising and serving as the main meat dish.
• Beef shanks have much less cartilage and tendon than oxtail so you won’t get as much gelatin, but will get more meat.
• The shanks come from the lower leg (between the knee and the foot) of the cow. If you get pieces that are lower down the leg, you’ll get more tendon but less meat. But still a better amount of meat than true oxtail.
• Tails are usually cut at about 1-1/2 inch pieces. Beef shanks are usually about 2 inches thick.

INGREDIENTS

• Six beef shanks
• 1 C flour – seasoned with lots of salt and pepper and a bit of sugar
• Red wine

STEP BY STEP

1. Season your shanks very generously with salt and pepper.
2. Coat all sides with your seasoned flour
3. Preheat oven to 275º
4. Put into hot braising pan with 2 TBL hot canola or safflower oil.
5. Fry until you get a good caramelization on the meat – about 5 minutes per side.  Remove much of the grease with a spoon or ladle.  Set meat aside.
6. Add onion slices and julienne carrot slices.
7. Cook till onion begins to become translucent
8. Add 2 cloves garlic and 2 TBL tomato paste
9. Add paprika, red pepper and oregano to taste
10. Add 2 C beef stock to your braising pan
11. Add 1/2 C red wine
12. Add a 28 oz can of whole tomatoes
13. Bring contents of pan back to a simmer
14. Put meat back into the pot
15. Cover and put into oven
16. Let cook for about 3 hours
17. Remove meat and set aside on plate
18. Pour the liquid through a sieve into a large measuring cup
19. Let rest ten minutes
20. Use a mixing spoon to scoop off the fat and put into an old jar.  DO NOT pour down your sink or you will have an expensive repair down the line.  Let the fat cool slightly, and then pour into empty milk container or something else with a secure lid.  Discard.
21. Place the meat back in the braising pan, and add the stock back into the pan.
22. Sprinkle with chopped watercress and bring back up to a simmer
23. Add 1 TBL sherry vinegar and 2 tsp fresh oregano
24. Optionally, add 1 can navy beans
25. You can use some of the juice as an au-jus or use it as a base for gravy to be used with mashed potatoes.
26. Serve your oxtail with risotto, noodles, steamed rice, potatoes, or make it all into a nice hearty oxtail soup by adding potatoes, onion, tomatoes, celery, carrots, and cabbage.
27. Add more water if required.
28. Let simmer until veggies are fully cooked (about 15 minutes)

• You need to season it based upon the thickness of the cut. Most of our cuts are at least an inch thick so you need a good amount of seasoning because that seasoning is only going to be on a VERY small portion of each bite. So, you need a LOT of it to actually season the ENTIRE bite.
• I

XFor a hard sear – Regular sear

Bring cast iron skillet up to 425º and sear.
Brush with hoisin and put in oven at 400º till 120-125º
Let rest 8 minutes before serving

Cooking a lot of steaks for a group – Reverse sear

If you have guests that want their meat cooked to different levels of doneness, here is something that you can do. The only drawback is that it takes a bit longer to cook the meat, but because of that you have more control.

INGREDIENTS

1. Preheat your oven to 225 – 250º.
2. This is assuming a standard one inch bone-in T-bone, Porterhouse or Tenderloin, but (special times) are also posted for a two-inch ribeye.  If you are serving Filet Mignon, and your guest wants it well done; send them home.
3. This is not for lesser cuts of meat such as a skirt steak.  They do better quickly cooked at a high heat.
4. You will be placing the meat on a rack that is set within a cooking tray.  Use toothpicks to indicate level of doneness.
   (5) Well done (4) Medium well (3) Medium (2) Medium rare (1) Rare
5. Start cooking meat for the person who wants their meat well done first.  This will cook for eight minutes for a one-inch steak (and twelve minutes for a thick ribeye).
   • After the eight (or twelve) minutes has elapsed, put in the meat that will be medium well.  Baste all pieces.
   • Eight minutes later, put in the meat that will be medium.  Baste all pieces.
   • Eight minutes later, put in the meat that will be medium rare.  Baste all pieces.
   • Eight minutes after that, put in the meat that will be rare.  Baste all pieces.
6. Cook all pieces of meat together for another 45 minutes from this point forward.
7. At this point, if you are cooking for a group, you can set them aside, or refrigerate overnight.  If storing overnight though, be sure to bring them up to room temperature for an hour before cooking.
8. With 10 minutes left on the clock, bring a cast iron skillet up to about 500º
9. Bring out the trays of meat.  DO NOT baste this time.  You want them relatively dry.
   To reverse sear the steaks
   Make sure your skillet is at least 450º before you start
   
10. Starting with the steak with five toothpicks, sear it in the skillet for 60 seconds.
11. • After a minute, add a second steak and flip the first. 
    • In 60 seconds, the first will be ready to come off, and you can flip the next.
    • Continue searing two at a time, working your way up so that you are eventually serving a steak about every 60 seconds.

Two-inch ribeye works well for this.  You should also consider purchasing one or two nice thick Rib Eye Steaks.  You will be able to cook them more efficiently, control the temperature better, and enjoy the party.

NOTES FROM AN EMAIL

• You need to season it based upon the thickness of the cut. Most of our cuts are at least an inch thick so you need a good amount of seasoning because that seasoning is only going to be on a VERY small portion of each bite. So, you need a LOT of it to actually season the ENTIRE bite.
• I lke to ‘reverse sear’ my steaks. That means I put them in the oven, bring them up to temperature and THEN I throw them on the grill to sear the outside. That usually gets them up to about 150 degrees or so total. Then I let them rest for about 10 minutes, during that time they continue to cook and the temperature continues to rise. The juices also soak back into the meat making it nice and juicy.

We also REGULARLY sell quite a few variations.

1. ‘Choice’ steaks – these are grass fed until the last 90 days of the animal’s life, at which point the animal is fed grain. They are labeled as ‘Choice or higher’ because the inspectors are looking at the outside of the primal. The meat might be ‘Prime’ but they can’t see the inside so often it’s ‘Prime’ meat.
2. Dry Aged Steaks – less water and a more concentrated flavor.
3. Prime steaks – more internal marbling, very nice but not as nice as Dry Aged.
4. Grass Fed – a phenomenon, as these steaks actually lack EVERYTHING that makes a steak good. It’s very lean, tends to be small and a very ‘gamey’ flavor.

NONE of our steaks are EVER given antibiotics or steroids.

Cook it right and it will taste as good as a restaurant steak.