Steak Archives - Butcher Boy

Sizzle & Smoke: Mastering Outdoor Cooking

For a lot of people, there’s nothing like outdoor cooking. From the beckoning aroma of food sizzling on the grill to the casual vibe of gathering with friends and family, moving meal prep from the confines of the kitchen just seems to make everything taste better. That’s true, whether you’re using gas, charcoal, or wood smoke. Whether you already are a pro at the basics or you’re looking to perfect your methods, we can provide some reminders and help you take your skills to the next level.

Step Up Your Grilling Techniques

The most common way to grill is through direct heat. That’s when you cook the food directly over the flame. It gives your meat those familiar grill marks, and is the right method for foods that cook quickly, because if you have to keep it on the grill too long to ensure it’s cooked through, it will dry out.

Indirect heat requires grilling adjacent to the heat course. Cooking on the hot grates and letting the heat circulate around the meat is less intense – more of a slow and steady approach. It works best on large cuts of meat, such as whole chickens, roasts, and briskets, that need more time to cook perfectly at lower temperatures.

An experienced grill master knows how to manage two heat zones. Keeping direct heat and indirect heat sides of your grill gives you flexibility to cook various foods at once. For instance, you can sear your veggies or burgers over a flame, then move them to the cooler side so that they stay hot but don’t burn while other items continue cooking.

Have you heard of the reverse sear? Home cooks are discovering this method, and word is slowly spreading that it’s a near perfect way to grill a steak with tender, flavorful results. The trick is the two-zone combination of direct and indirect heat. Start the steak on the indirect side, low and slow, to bring the meat up to temperature and cook evenly to your taste. This technique calls for patience because it will take longer than traditional grilling. The last step is to hit the steak with a high flame on the direct heat side, to give it that charred crust, without burning because you know the inside is already done.

Smoking 101

An alternative to a gas or charcoal grill is a smoker. The main differences between the two are the cooking time required and cooking temperature. But those loyal to smokers know it’s not as simple as that. Smokers use the smoke from burning wood to slowly cook and infuse the meat with flavor.

Choosing the right smoking wood depends on the meat you choose and the flavor profile you’re aiming to match. First, decide on chips versus chunks versus small logs. Wood chips are best for short cooking times, for things like fish and smaller cuts of meat, because they burn up quickly. Wood chunks and splits are good for hours of cooking time. Larger cuts of meat such as pork shoulder, brisket, and ribs fall into that category.

Fruit woods provide mild, sweet flavor. Choose apple or cherry wood for poultry, pork or fish.

Hard woods add more intense flavor. Hickory gives beef and pork some spice, while maple gives a sweeter smoky flavor best for pork and poultry. Oak is one of the most popular woods and its milder flavor goes with just about anything you want to cook. The most concentrated, bold flavors is mesquite, and works best on large cuts of meat.

Beyond Burgers: Upping Your Culinary Game

Hamburgers and hot dogs are standard summer cookout fare, but you could kick things up a notch with some variety in your grilling menu. Check out our Summer Order Guide for a look at all the marinated beef, chicken, pork, and sausages we offer to please a hungry crowd. When you want to throw steaks on the grill, but aren’t sure which cuts are best for cooking outdoors, we can help you decide!

Don’t forget the power of herbs and spices in the cooking process. Marinades, rubs, and glazes are another way to give your outdoor meal a punch. Marinades are a combination of spices, oil, and some kind of citrus or vinegar. Using them helps tenderize your meat. Butcher Boy has a wide variety of flavors to choose from, conveniently made fresh so you don’t need to mix the ingredients: steakhouse, teriyaki, sweet bourbon, lemon pepper, garlic ginger and cajun are just a few of the options you’ll find here. Like the name implies, dry rubs are made with only dry ingredients. The flavors infuse the meat when it’s rubbed onto the surface.

Do you feel ready to take on the challenge of the grill? Remember that Butcher Boy is your one-stop shop for pre-made side dishes, desserts, and beverages. We’ll help you find the perfect wine, local brew, and non-alcoholic options to go with your menu.

4th of July Cookouts – A New Spin On Classics

As the fog of the past year continues to lift, this season’s biggest summer celebration deserves a little extra special attention. While we always love a good old-fashioned cookout with burgers, sausages, and corn on the grill, we think this year is a great time to kick it up a notch with some unexpected specialties. But hey, if you’d prefer to elevate your event by simply setting out some fancy ketchup and mustard options with those burgers, that’s great too.

We’re always on the lookout for new, unexpected, and delectable ways to prepare your favorite Butcher Boy steaks, ribs, and chicken. If you’re looking for a little fancier, out of the ordinary, and delicious recipes, here are a few ideas that caught our attention for this Independence Day:

3-Ingredient Grilled Steak, Pineapple, and Avocado Salad

Sweet and Spicy Ribs

3-Ingredient Pesto-Grilled Chicken with Peaches

If your idea of a 4th of July cookout is a classic delicious, juicy steak on the grill, then, of course, a great steak speaks for itself. If you’re less than confident on the grill, check out our steak-grilling guide here. Let our butchers know how many people you’re feeding and how you’d like to present it (sliced on a platter? individual steak tips, or small cuts for each guest?), and we’ll help you select the best size and cut. Need more inspiration? Check out some of our July 4th favorites.

Or to our earlier point, up your condiment game with these eye-opening toppings that put ketchup and mustard to shame. Then round out your menu with ease – pick up potato or pasta salad, baked beans, antipasto platters – fresh produce for grilled veggies, or a garden salad.

Need another fresh idea to “amp up” the day and make it memorable?

Add an Independence Day-themed cocktail to your menu. Try this Red, White, and Blue Margarita and include the kids by letting them mix up their own patriotic drink, the Red, White, and Blue non-alcoholic layered drink. You can pick up everything on your list at Butcher Boy. We carry beer, wine, spirits, and non-alcoholic beverages for simple, one-stop shopping. And don’t forget the dessert. We have a delightful variety of pastries, pies, and cakes to choose from.

This July 4th, Butcher Boy can help you discover some new favorites, as well as savor some classic summer foods, and again, enjoy each other’s company.

Surf & Turf for the Changing Seasons

There’s something about the Fall in New England that makes us live more in the moment. Knowing that the change of seasons isn’t far off, we want to squeeze every ounce out of each day: spending more time outside, soaking in the sun, hiking the trails, or playing catch until the air turns chilly. These are the days that make us fall back in love with our region and the mouthwatering seafood we are known for.

What better meal for outdoor dining than surf and turf? While the classic steak and lobster likely comes to mind first, there are plenty of sea-meets-land combinations to choose from.

Here are a few ideas for dinners at home:

Try one of our date night favorites, filet and scallops for two. One of the best things about scallops is the simplicity in cooking them. A quick sear on both sides is the perfect companion to a sizzling steak.

Sirloin and shrimp are another classic pairing with easy ingredients and succulent flavors. Similar to scallops, you can also control the portion. Cook up four to six shrimp for lighter fare, or up to ten for bigger appetites.

A light and fresh dinner can be created with a sliced sirloin and shrimp Caesar salad, which includes a twist on a traditional favorite. Make the salad your own with any fresh vegetables or marinate the shrimp before cooking them for an extra burst of flavor.

Bring a taste of the Caribbean to your backyard with these spicy steak and shrimp kabobs with pina colada sauce. Butcher Boy carries great cuts of meat that make it easy for you to prepare scrumptious kabobs at home.

Finally, you can go all out gourmet with steak and lobster tail. It looks fancy but is easier to prepare than you might think.

Don’t forget that you can pick up the best selection of quality meats and seafood at Butcher Boy Marketplace. When you’re finished shopping for your beef, sides, and beverages at Butcher Boy, pop in next door to Lobster Tail Seafoods for both fresh and cooked fish, shellfish, and sauces.

What are your favorite surf and turf combinations? Show us your culinary creations by sharing photos on our Facebook page or tagging @ButcherBoyMarket on Instagram.

How to Tell if Your Steak is Done

Some home cooks are a little intimidated by preparing steak. With various levels of doneness, how can you be sure to meet the personal preferences of your guests? Since there’s nothing quite like a good steak cooked to perfection, and we have some advice to make sure you hit the mark every time.

We’ve shared a “handy” trick for testing a steak’s doneness without a thermometer. Sometimes, just feeling the steak will tell you the internal temperature, from rare to well done. Still, the most efficient way to check is with a meat thermometer, but you don’t want to check it too often while the beef is cooking. Probe thermometers that can stay in the meat as it cooks avoid the risk of juice leaking out.

When you’re using a grill or hot cast iron skillet, you should hear the beef sizzle when it goes on. Many chefs prefer either of those methods to best develop a delicious crust. Avoid flipping the steak in the pan or on the grates too much – perfection takes patience. If the steak is stuck to the surface when you try to move it, it’s not ready.

On the grill, it’s a good idea to have a slightly cooler area to set aside steaks that might be cooking too quickly at any point. Then they can continue cooking at a gentler, slower rate.

Remember that no matter how you cook your steak, the temperature for each level of doneness is always the same:

Rare, with a cool red center should read 110-120°F
Medium rare, with a warm red center is 120-130° F
Medium will result in a warm pink center at 130-140° F

Have you heard you should give your steak time to rest? It’s true that steaks will continue cooking once they’re removed from the heat, and flavorful juices that had been previously pushed to the center of the steak will be redistributed throughout the meat. Experts say to cook the steak about five degrees under your desired doneness temperature, then let it rest only about five minutes so it stops cooking when you cut into it.

Feeling more confident about how to know when your steak is done? Come into Butcher Boy and let us help you choose the best steaks for a delicious meal. We also have a selection of ready-made sides and fresh vegetables to go with it.

Wine Pairing: The Best Selections for Your Favorite Cuts of Meat

When it comes to pleasing the palate, there aren’t many culinary combinations that can top a good glass of wine with a delicious steak. Choosing the best wine to go with the right cut of beef isn’t as simple as picking out something red or white. You might be comfortable taking a restaurant server’s suggestion when you’re out for a nice meal, but what about when you’re at home preparing dinner for your family? Sometimes the choices can be overwhelming, or we feel we just don’t know enough about meat or wine to make a confident decision that will enhance the dining experience.

One of the reasons that red wine pairs so effortlessly with steak is because the tannins in the red wine help enhance the beef flavor. Steak, in turn, can make wine taste better too: The fat in the meat brings out the fruit flavors in the wine. While red wine is a classic choice for steak, the acid in white wine produces a similar effect on beef that the tannins in the red wine do. Since whites are generally served best chilled, they provide a great contrast to a hot sizzling steak.

So which wines are best with which cuts of steak? Fear not, we have some suggestions that will make you look and feel like an expert the next time you are planning a steak dinner at home that rivals the highest quality steakhouses.

Rib-Eye or Delmonico – Zinfandel

The rib-eye is arguably one of the most flavor-packed cuts of steak. This cut pairs nicely with the spicy undertones of Zinfandel. The flavors in Zinfandel contrast well with the meatiness of the rib-eye. Try seasoning the rib-eye with the bold flavor of paprika, which will give your steak a smoky spiciness perfect for a glass of Bordeaux or Cabernet Sauvignon.

Filet Mignon – Pinot Noir

The much-admired filet is the most tender, leanest cut of beef that also has one of the most subtle flavors, which is why it’s often served with sauces. It’s important to choose a wine that won’t overshadow the steak. Pinot Noir is higher in acidity but tends to be lower in alcohol content resulting in a light refreshing taste, adding to the flavor of the filet mignon without being overpowering. Feel free to choose a heartier pinot noir if the steak is prepared with a peppercorn sauce or other big flavor accompaniment. Malbec is another nice complement to the texture of a filet mignon.

NY Strip – Cabernet Sauvignon, Champagne

If you are a white wine lover, NY strip is the steak for you. Champagne is the best pairing here because its acidic qualities are similar to that of a red wine. The classic pairing for the NY Strip is Cabernet Sauvignon since its fruit tones work well with the bold flavor of the strip. Looking for something different? A lighter rosé can bring out the natural flavors of the steak when it’s simply seasoned with salt and pepper and served with a fresh salad.

Porterhouse or T-bone – Syrah

As we’ve mentioned, red wine is the best pairing for steaks with higher fat content. The porterhouse calls for a wine that can handle the combined textures of the tenderloin and the strip. Syrah pairs well because it’s not as heavy as a Cabernet Sauvignon, but it’s also not as light as Pinot Noir. The Cabernet will do, however, for a porterhouse that comes with a rich sauce.

Knowing which wine pairs best with various cuts of steak depends not only on the meat itself, but also on the steak’s preparation and any side dishes as well. The most important thing to keep in mind is that you truly can’t go wrong with any wine you choose, but being particularly selective will enhance the flavors.

Now that you have some inspiration and know what to look for, be sure to visit the Wine & Spirits aisle in our store when you are picking up your favorite cut of meat. You can put your expert wine skills into practice and impress your dinner guests.

Make No Mis-Steak With Your Grill

We like to share recipes with our customers. It’s fun to try new combinations of flavors or prepare our specialty meats in different ways. But when it comes to grilling steak, a recipe is only a winner if the steak is cooked just the way you — or your guests — like it. If you’re unsure about the general rules for cooking times of various cuts of steak, we’ve put together this helpful Steak Grilling Guide.

Keep in mind that cooking times are based on:

the cut of meat
the thickness of the meat
desired doneness

That’s why you can’t grill different types of steak for the same amount of time and expect the same taste and texture. The guide chart is customized to give you the best results for each cut of steak.

Universal tips for grilling the perfect steak:

Don’t take the steak out of the fridge and throw it directly on the grill. To make sure the meat cooks evenly, let it come to room temperature first.
Oil the grill grates. When it’s time to flip the steak, it will turn easily and not stick.
Be patient and let the steak cook on one side for the full recommended time before turning it. Flipping a steak too often will disrupt the grilling time and dry it out.
Searing a steak creates tremendous flavor. After you get a good crust on steak thicker than an inch, grill it over indirect heat so that it won’t burn before it finishes cooking on the inside.
Don’t be afraid to use a digital thermometer to keep a more accurate eye on your steak.
Always let your steak rest for about five minutes after you take it off the grill and don’t cut into it before.

About those grill marks…

Have you figured out the technique for creating those criss-crossed grill marks on steaks? Place the steak at a 45-degree angle on the grill. Flip it at the same angle. Turn the steak over a second time, rotating it 90 degrees. One last flip for a quick sear at the same angle will give you that familiar diamond pattern.

For more information about cooking all types of beef, check out our Beef Roasting Guide. You can also revisit similar guides for roasting pork, ham and turkey. Follow us on Facebook, Instagram and Pinterest!

Steak Grilling Guide

FILET MIGNON
Thickness	Rare 110° to 120°	Medium Rare 120° to 130°	Medium 130° to 140°
2″	4 Min Each Side	4.5 Min Each Side	5 Min Each Side

DELMONICO (BONELESS RIBEYE)
Thickness	Rare 110° to 120°	Medium Rare 120° to 130°	Medium 130° to 140°
1 1/2″	3 Min Each Side	3.5 Min Each Side	4 Min Each Side

PORTERHOUSE
Thickness	Rare 110° to 120°	Medium Rare 120° to 130°	Medium 130° to 140°
1 3/4″	6 Min First Side 5 Min Second Side	6.5 Min Each Side	8 Min First Side 7 Min Second Side

CLUB (SIRLOIN STRIP STEAK)
Thickness	Rare 110° to 120°	Medium Rare 120° to 130°	Medium 130° to 140°
1 1/2″	6 Min First Side 4 Min Second Side	6 Min Each Side	7 Min Each Side

Tips

Don’t take the steak out of the fridge and throw it directly on the grill. To make sure the meat cooks evenly, let it come to room temperature first.
Oil the grill grates. When it’s time to flip the steak, it will turn easily and not stick.
Be patient and let the steak cook on one side for the full recommended time before turning it. Flipping a steak too often will disrupt the grilling time and dry it out.
Searing a steak creates tremendous flavor. After you get a good crust on steak thicker than an inch, grill it over indirect heat so that it won’t burn before it finishes cooking on the inside.
Don’t be afraid to use a digital thermometer to keep a more accurate eye on your steak.
Always let your steak rest for about five minutes after you take it off the grill and don’t cut into it before.

Make July 4th a Real Blast

The most American of holidays is upon us. You could celebrate our nation’s independence with a basic cookout or picnic of burgers and hot dogs…but why not kick it up a notch or two with some of these recipe suggestions that will impress everyone on your guest list?

Spicy Grilled Chicken with Lemon and Parsley

Skin on and bone-in, this grilled chicken is a true summertime favorite. Brown the chicken on direct heat first before cooking thoroughly on indirect heat without burning it. If you don’t have smoked Spanish paprika, no problem! Create the desired smoky flavor yourself by adding a dash of cumin or one of these other alternatives to regular paprika. View recipe here.

Bourbon-Glazed Baby Back Ribs

Low and slow is the key to fall-off-the-bone ribs. This easy recipe starts off with the ribs in the oven, then browning them on the grill and basting with glaze. The chili paste adds heat to the sweet bourbon, but there are a few good spicy substitutes to consider if you don’t have it on hand. View recipe here.

Smoked Chicken Wings

When you want to add some finger food to the grill menu, this is one to go for. Switch up the barbeque sauce for a homemade marinade. Or, check out Butcher’s Boy’s selection of marinated chicken that you can just toss onto the grill. Satisfy multiple preferences by cooking up a variety of flavors! View recipe here.

Porterhouse Steak with Summer Vegetables

Season this cut of beef liberally and make sure you bring the steak up to room temperature before putting it on the grill. A porterhouse is thick, and that will ensure even cooking. When it’s just the way you like it, carve the steaks off the bone, then slice the strip and the tenderloin into 1/4-inch slices for the crowd to share. View recipe here.

Grilled Filet Mignon with Brandy Mustard Sauce

This recipe will give your 4th of July party a more upscale taste. The sauce ingredients are easy enough to throw together in a skillet. You can finish it off while the steaks are resting off the grill. View recipe here.

Looking for some ideas more suited to honoring the red, white and blue of the occasion? Revisit our 5 Patriotic Dishes suggestions to celebrate America. If a side dish is what you need to round out the main courses, try Mexican grilled corn, a delicious alternative to basic steamed or boiled corn on the cob.

Have a safe, fun and happy 4th of July!

Fire Up the Grill for Father’s Day

The day to celebrate Fathers is coming, and while you might think about taking your Dad to his favorite steakhouse for a special meal, a homemade version can be even better and tastier. If Dad is the grillmaster of the household, you don’t have to feel intimidated by taking over. Use some of our tricks for grilling a perfect steak every time and you’ll be sure to impress him. We’ve also got some great ideas for Father’s Day steaks to satisfy any appetite.

Grilled Filet Mignon with Herb Butter

Indulge without the guilt. This recipe from Eating Well is one of the most flavorful we’ve seen with a total of only 303 calories and 14 grams of fat. The herb butter and seasoning rub are the star of this dish, giving the tender steak a powerful flavor.

Simple London Broil

Grilled London Broil — via Hey Grill Hey

Don’t let the name of this one fool you — simple doesn’t mean ordinary. This London broil recipe from Hey Grill Hey enhances the beef flavor with a basic marinade made up of garlic, red wine vinegar and Worcestershire. We like a good London broil to serve a large family. Serve it thinly sliced and enjoy!

Marinated Delmonico Steak

Grilled Delmonico Steak — via allrecipes

Named for a famous restaurant in New York, Delmonico steaks are often included on the menus of the fanciest steakhouses around. Generally, a Delmonico steak is a thick cut boneless ribeye of the highest quality. It’s also one of the most tender. Impress Dad with the flavor from a marinade that combines soy sauce, steak sauce, garlic, and other tasty ingredients.

Porterhouse Steak with Paprika-Parmesan Butter

Grilled Porter House Steak — via Genius Kitchen

If dad is a true steak-lover, this is the cut for him. Think of it as two delicious steaks in one — a New York strip and filet mignon together. Genius Kitchen’s recipe recommends serving it sliced, but the porterhouse can be served whole as well for very hearty appetites! Topping it with the paprika-parmesan butter gives it an extra richness.

With your main entree taken care of, how about a side dish? Choose one from this list of 5 surprising foods that are delicious on the grill to help complete your meal.

Need more tips? Here is another one of our favorite guides for cooking steak, just in time for Father’s Day. Check out our meat cut selections for inspiration or stop by our store in North Andover. We’re always here to answer your questions and give you suggestions.

Cook-Out for a Crowd

A warm breeze, the tantalizing smell of grilled meat, the sunshine on your face. Is there anything better than a summer cook-out? This is an occasion best experienced with friends and family, which means a lot of mouths to feed. Steak is always a crowd-pleaser, and you’re going to want to select a larger cut like a London Broil or flank steak to fill those stomachs. We carry pre-marinated Burgundy London Broil, ready for immediate grilling.

You’ll be tempted to invite the entire neighborhood to show off your grilling skills with these recipes:

Flank Steak Recipes

1) Grilled Korean Flank Steak with Spicy Cucumber Salad

Delish‘s Korean marinade recipe is anything but typical. Sweetness found through honey and sugar, and spice from Sriracha are masterfully combined for the marinade, cucumber salad dressing, and sauce for drizzling on the cooked steak. Plate the steak after letting it rest and garnish with scallions.

2) Grilled Flank Steak with Chimichurri

A good homemade chimichurri adds a freshness and zing to grilled meats, and Skinny Taste promises plenty of zing with the self-proclaimed “best” homemade chimichurri recipe out there. First, the flank steak is prepared with a dry rub made with garlic powder, cumin, and oregano, with salt and pepper to taste. After grilling, let the steak rest and transfer to a cutting board. Slice the meat across grain, top with the chimichurri, and prepare to be satisfied.

3) Bourbon Marinated Flank Steak

This Bourbon-Marinated recipe is adapted from Garlic & Zest‘s old family recipe, and is one of their favorite meals. Bourbon and packed brown sugar mix beautifully with soy sauce, olive oil and herbs to add a sweet and mellow flavor to the steak. The longer you marinade, the more the taste will penetrate the beef. Let the marinade juices really soak in by letting the steak rest before slicing and serving.

London Broil Recipes

1) Grilled Marinated London Broil – Madness Style

Grilled London Broil Madness Style — via Chili Pepper Madness

You’ll go mad for this “Madness Style” London Broil recipe from Chili Pepper Madness. The boom-factor comes straight from the homemade chili paste. This is a steak marinade for heat lovers, the level of which depends entirely on the selected chili pepper. Combine the chili paste with the rest of the ingredients to make the marinade, rub into the steak, and refrigerate six hours to overnight before grilling.

2) Grilled Marinated London Broil

In this recipe, The Creative Life in Between shows how fresh ingredients make for a flavorful marinade. Fresh garlic, basil, and lemons are whisked with balsamic vinegar, olive oil, and Worcestershire sauce to make a marinade that will enhance and tenderize the meat. Slip the beef into a resealable plastic bag with the sauce and turn over one to two times over an eight hour period before grilling.

3) Grilled London Broil with Corn Salsa

Summer is only here for another month, so it’s important to take the time to savor the flavor of it. Cilantro, corn, and tomato are brought together in Nutmeg Nanny‘s recipe to complement a herb dry-rubbed London Broil. The dry-rub is extremely simple, with only three ingredients. The grilled beef serves as the perfect base for the colorful topping. The salsa is extremely tasty, so you may want to make extra for all your guests.

Happy Grilling!

Want more cook-out ideas?

Stop by our store in North Andover. We’re always here to answer your questions.