Food Tag: Steak

Fresh Starts: Lighter Meals & Seasonal Favorites

Spring is one of our favorite times of the year. What was gray is now green — temperatures are warming, everything is budding, and we can finally get out to enjoy our favorite outdoor activities. Spring also marks a culinary shift. After long months of hearty comfort food, it’s time to lighten up.

At Butcher Boy, we feature a wide selection of fresh seasonal produce, perfect for pairing with your favorite entree. Prime spring veggie picks include asparagus, spinach, broccoli, and carrots. This mouth-watering asparagus recipe featuring maple-Dijon vinaigrette is a great accompaniment to a grilled ribeye or strip steak cooked over high heat with simple salt and pepper and finished with butter.

grilled flank steak chimichurri butcher boy marketFresh spring vegetables are a perfect complement for lighter meat and poultry dishes. Need some inspiration? Check out this delicious grilled flank steak topped with a vibrant and flavorful chimichurri. Add a salad featuring seasonal spring greens like arugula and baby spinach for the perfect light and nourishing spring meal.

Speaking of grilling, this is the perfect time to dust off your grill and get cooking. There’s nothing like it to give meat and vegetables an extra kick and delicious flavor that melts in your mouth.  For some ideas, check out these easy weeknight Butcher Boy grilling tips.

One great way to add extra flavor and tenderness to your spring dish is taking a little extra time to marinate your ingredients. The best marinades enhance and highlight the natural flavor of your meat or produce, making the result amarinade perfect centerpiece for a great meal. Add grilled veggies or a simple salad, and no one will feel like they’re eating “light.” Marinades are perfect for leaner flank steak, London broil, or sirloin tips. Butcher Boy carries over 15 types of marinated meats, made in-house, so you can just toss them on the grill or in a pan.

And what would a deliciously light spring meal be without the perfect wine pairing? Not just for your preferred protein, the right wine pairing can bring out the unique taste qualities of any food, including your favorite vegetables. It’s all in creating a combination that brings out the full flavor depending on ingredients and preparation. For some ideas, explore spring meal pairing ideas here.

Too busy taking full advantage of the beautiful spring weather to cook? Whether it’s for a crowd or a table for one, we’ve got you with our own freshly-prepared selection of entrees, salads, side dishes, and desserts, both house-made and locally sourced. Come on in and check out the latest we have on offer!

Customer Favorites: Most-Loved Meats and Meals This Season

Spring may be just around the corner, but you’d never know it by the winter we’ve been having. When temperatures are cold and snow threatens, there is nothing like a hearty, filling meal made with your favorite cuts of meat.

At Butcher Boy, we have generations of experience in preparing and purveying the finest in meats and prepared foods to our customers. Whether you want a perfectly prepared steak or one of our house-made specialties, a visit to our North Andover store will be sure to cure your appetite – and your winter blues.

Need some inspiration? Our 60-foot full-service meat counter is sure to have just the right thing. Here are some of our most-requested cuts of meat:

steaks, marinated meats, burgers, sausages, and ready-to-cook meals North AndoverHand-Cut Steaks: Our expert butchers carefully cut and trim the finest cuts of beef:

  • Porterhouse: Make a dinner to remember with our amazing Porterhouse steak that combines tender filet mignon with the succulent richness of a New York sirloin (or New York strip) steak.
  • Delmonico: Known for rich marbling and tenderness, a Delmonico is a thick and juicy steak cut.
  • Flank Steak: If you’re a fan of fajitas or marinated steak dishes, the leaner flank steak cut is a great choice.

Marinated Meats: You can’t go wrong with pre-marinated beef, chicken, lamb, or pork. Choose from Burgundy, Steak House, Teriyaki, or Sweet Bourbon Beef Tips. For a lighter dish, our Lemon Pepper chicken is a perennial favorite, or try one of our other marinated chicken selections such as Italian, Teriyaki, or Garlic Ginger. Love pork? You can’t beat our Chinese Style or Barbecue ribs, and our Honey Apple Pork Roast is perfect for those cold nights.

Burgers your way: Our 100% beef, in-house crafted burgers are ready to cook and garnish just the way you want them.

hand-tied sausages customer favoritesSausage: There’s nothing better than hearty sausage to warm you up. Serve them with onions and peppers and serve on rolls, or toss them with any combination of vegetables and pasta you have on hand. With over eight different varieties from hot to sweet to savory, our sausages make savory and delicious meals.

Need just a little more? After a long day, sometimes the last thing you want to do is figure out “what’s for dinner.” Let us do the work with our prepared meats and meals. Here are just a few customer favorites you might find in the store:

Stuffed Flank Steak: Picture this: a rolled flank steak bursting with spinach, mozzarella, breadcrumbs, garlic, parsley and seasoning. Pop it in the oven and serve an elevated dish that looks like it took you hours to prepare.

Meat Loaf: An American classic, juicy and delicious. Pair it with our mashed potatoes for true comfort.

Chicken Pot Pie: Made fresh in our kitchen, our pot pies are oven-ready, filled with tender chicken and vegetables topped with a classic, flaky pie crust.

And, if you just need a “little something sweet” after a delicious meal, may we suggest something from our bakery or chocolate selections? Konditor Meister Apple Strudel is rich, flaky, and the perfect dessert for two. Or maybe some Raspberry Linzer or Lemon Ricotta cookies from one of our favorite vendors, Fisichelli’s Bakery, who bake in one of the oldest ovens in Lawrence.

Dinner is just a few hours away. What are you waiting for? Come and see us!

View our Ideal Beef Cuts for Braising & Roasting here. 

The Evolution of Dinner

Since our doors opened in 1955, there has been a dramatic transformation in the ways families prepare and serve meals, especially the iconic American dinner. From the classic meat and potatoes meals of the 1950s to today’s globally-inspired dishes, rich with flavors and spices sourced from around the world, we’ve come a long way. In some ways, though, meal preparation is going back to its roots as we rediscover the art of cooking with fresh, locally-sourced ingredients.

Opening Day 1955 Butcher Boy Market Evolution of Dinner

In the 1950s, homemakers shopped more frequently and often spent all day preparing the evening meal, typically served at the same time each day with families seated around the dining room table. Today, by contrast, it is estimated that as few as 25% of homes have a separate, dedicated dining room. With today’s more active lifestyles and activities, we are more likely to casually eat at the kitchen counter or in a smaller eating area.

70 years ago, “hanging beef” or full sides would be delivered to butcher stores on specialized rails. Households would often invest in very large cuts of meat and freeze them in large chest freezers to feed their families for months.

The smaller refrigerators of that day often limited the amount of meat that could be prepared and served at one time. Also, because of these smaller refrigerators, typically about half the size of today’s models, the larger families of that time needed to shop for groceries at least several times a week.

Today, advancements in meat processing technology allow for packaging and shipping meat in smaller quantities, giving us more options to choose the specific cuts of meat we want. And, given that a side of beef can weigh 300 pounds or more, we think you’ll agree those smaller selections are much more convenient. The 1950s homemaker would certainly be impressed with the selection of cuts we offer today.

Speaking of selection, a typical 1950s dinner likely featured what we now describe as “comfort” foods. Examples are meatloaf, casseroles, baked ham, pot roast and creamed vegetables. Dessert might have been a layered gelatin creation or a fruit-topped angel food cake. Pineapple was often introduced as the lone exotic element in ham entrees or the classic pineapple upside down cake.

Today, families are smaller, and with advancements in transportation and delivery coupled with the expansion of world travel and knowledge, our palates have broadened as well. We now have access to once unattainable ingredients and recipes. Today’s cook is just as likely to serve an Asian or Mediterranean dish as they might an all-American meat loaf. And, while meal preparation was once confined to the stove top and oven, today’s cooks can choose from a variety of preparation tools including slow cookers, pressure cookers, air fryers, and smokers.

Butcher Boy has evolved with today’s customers while staying true to our roots of providing the freshest and highest quality meats and foods. Today we meet busy families half way with freshly prepared products like stuffed chicken breasts, marinated meats, and delicious entrees including garlic pepper pork roast and stuffed pork chops. We’ve added delicious prepared appetizers, side dishes, desserts, bakery goods, and so much more.

We’ve come a long way from the time of all-day dinner preparation. Whether you want just the right ingredients to cook a special weekend meal or the convenience of picking up a quick prepared dinner to bring home on a busy weekday, we’ve got you covered.

Sizzle Season is Here

It’s time to break out the grill for summer! Summer grilling season is for every day of the week, whether it’s a Tuesday night family dinner or a big Saturday celebration. There’s something special about taking great meats, throwing them on a hot grill, then adding delicious sides, desserts, and the perfect beverages to create unforgettable meals that are easy, fun, and full of flavor.butcher boy north andover ma steak grilling summer sizzle season

Speaking of easy, Butcher Boy is freshly stocked with everything you need for your summer grilling needs. With our reputation for the best cuts of meat, house-made specialties, and everything you need for creating delicious meals, why go anywhere else? One stop and you’re ready to grill, serve, and sip with no hassle or stress.

butcher boy north andover ma steak kabobs grilling summer sizzle seasonStep 1: Pick your protein. From everyday favorites to special cuts guaranteed to wow your guests, we’ve got you covered. Here are just a few delicious options:

Casual Days – Easy, Tasty, and Satisfying

  • Marinated steak tips in crowd-favorite flavors, including burgundy, teriyaki, sweet bourbon, and more.
  • Bone-in and boneless chicken options, including thighs, wings, and breasts
  • Chicken marinated in one of our delicious marinade selections, including lemon pepper, garlic ginger, cajun, and other flavors.
  • 100% in-house made beef burgers, or one of our many fresh ground, hand-tied sausages, from sweet to hot traditional varieties, customer favorites like steak and cheese, hard-to-find English-style tomato sausages, and everything in between.

butcher boy north andover ma steak sausages grilling summer sizzle seasonWeekend and Party Picks – for Those “Wow” Moments

  • Handcut Boneless and Bone-In Pork Chops
  • Barbecue and Chinese Style Ribs
  • Delicious Steaks, including thick-cut bone-in sirloin and Cowboy, or choose a tender Delmonico, Porterhouse or one of our many other options.
  • Classic Brisket, London Broil, or Flank Steak for a low and slow feast.

Pro Tip: Mix your cuts of meat to satisfy different tastes and appetites.

Step 2: Add your perfect sides, salads, and the extras that steal the show.

  • Ready-to-go sides like potato salad, pasta salad, coleslaw and more.
  • Grilled veggie packs, skewers, and corn on the cob prepared and ready to throw on the grill.
  • Freshly baked bread and roll selections from our bakery.
  • The perfect condiments to take your meal to the next level, from house-made marinades to savory rubs and BBQ sauces.
  • Delicious Desserts – Whether you want luscious pastries, rich brownies, the perfect cookie, moist cakes, or a fancy show-stopping Konditor Meister cake creation, we have it.

Step 3: Quench your thirst with perfect sip pairings for every Grill Master.

Beer and Cider

  • Local brews and summer seasonal selections.
  • Lighter lagers and refreshing IPAs perfectly pair with smoky meats.

Wine & Spirits

  • Rosé, chilled reds, and bold cabernets, perfect for hearty steak.
  • Summer Cocktails featuring whiskey, tequila, or rum.
  • Mocktails, Craft Sodas, Sparkling Water Selections and more to please the non-drinkers

Don’t Forget Details are the Secret to a Great Cookout.

  • Don’t be caught unprepared. Pick up your paper goods, tableware, napkins and table décor.
  • Don’t forget something sweet like a Mann’s or Valley View fruit pie or freshly baked, super chocolatey whoopie pies to make your meal complete.

Whether you are a planner or a last-minute entertainer, don’t forget to check out our Summer Favorites Shopping Guide, designed to make your summer meal planning as easy as check, shop, and grill. Print or bookmark it here for easy reference.

At Butcher Boy, our family has been helping people throughout the Merrimack Valley and beyond create good eats and precious summer memories for 70 years. Here’s to another season of celebrations around the grill with great food and great company. Visit us in store to stock up for your next cookout or weekend adventure.

Sizzle & Smoke: Mastering Outdoor Cooking

outdoor cookingFor 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

outdoor cookingHamburgers 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.

 

grills perfect match

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.

grilled steak pineapple avacadoWe’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.

red white blue layered drinkNeed 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

surf and turfThere’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

how to tell steak is doneSome 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.

 

grills perfect match

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

Wine PairingWhen 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.

 

grills perfect match

Make No Mis-Steak With Your Grill

Grilling a SteakWe 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.

Grill Marks on SteakAbout 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!

 

grills perfect match