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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
It’s grilling season at last. Whether you’re planning for the upcoming holiday, a special occasion, or dinner tonight, a marinade will enhance the flavor of your meat, and impress everyone at the table.
Delight in the company of friends and loved ones over these delicious marinade recipes.
Slightly sweet with a mild kick, Kitchen Swagger‘s Beer Teriyaki marinade is excellent for a date night in, or an intimate celebration with close friends. The recipe recommends using a medium bodied, bitter beer like an IPA or pale ale to complement the bold flavors and spices found in the marinade. Whisk the combined ingredients in a blender or bowl, then transfer to a ziplock bag with the tips. Marinade for 8-24 hours before cooking.
Perfect for the grill or broil, Food.com‘s recipe uses ingredients commonly found in most cupboards. Flank steak is a flavorful, lean cut that is ideal for marinade. Mixed together directly in a large zip lock bag, this well-balanced marinade enhances the flavor of the meat without overpowering it. Let the meat soak for at least five hours prior to grilling, and be sure to let the meat rest before serving.
If you want a light, refreshing marinade, look no further than Hey Grill, Hey‘s Citrus Marinade with Cilantro Gremolata. The steak soaks in the marinade for only an hour or two, to avoid the acidity of the citrus breaking down the meat. Zest and juice of lemons and limes combine with hot sauce and olive oil to create a bright and versatile marinade. After grilling, top the steak with the savory gremolata made from bell peppers, cilantro, and lemon.
If you need a quick marinade that’s easy to whip up, Mom On Time Out‘s Best Chicken Marinade is the recipe for you. With simple ingredients like balsamic vinegar, brown sugar, and soy sauce, a fantastic dinner has never been more achievable. The marinade makes for a perfectly moist chicken entree, and can be used as a baste or a sauce for serving.
5) Grilled Butterflied Leg of Lamb With Garlic Curry Spices
Butterflied leg of lamb is a great dish for low-key entertaining as sections of the meat cook at different temperatures, pleasing a broad range of meat-eaters. First, garlic and salt are mashed into a paste and spices are toasted in a sauté pan. The two are then mixed in a bowl with the remaining marinade ingredients until the mixture resembles a thin, grainy soup. The marinade and lamb are placed in a baking dish and covered for two hours so the sauce can fully penetrate the meat.
Happy Fourth of July from Butcher Boy!
Want more Fourth of July ideas?
Stop by our store in North Andover. We’re always here to answer your questions.
Fire up those grills or stovetops and get ready to spoil dad. While he has a whole summer of outdoor cooking coming his way, he shouldn’t be responsible for his own Father’s Day dinner.
Here at Butcher Boy Market we know what Dad really wants: steak. So we’re serving up several tasty and unique recipes to go with some of our favorites cuts. Not a steak cooking champ like Dad? Refer to these six easy tricks for grilling the perfect steak, and our guide on how to check your meat’s temperature without a thermometer.
Oh the tender filet. This lean cut, when cooked correctly, has all the decadence of a upscale restaurant without the price tag. FoodieCrush advises that you pan-grill the steak first, and finish it off in the oven. The Porcini compound butter creates a succulent sauce when melded with the meat. Bacon-wrap your steak for an extra burst of flavor. Don’t be stingy with the kosher salt and black pepper. Serve with pats of the butter on top.
2) Seared New York Strip Steak with Red Wine Balsamic Reduction
Strip steaks are easy-to-cook and delicious with a tight texture and strong beefy flavor. The Cookie Rookie‘s recipe for skillet seared strip steak with balsamic reduction is perfect for your Father’s Day celebration or just a regular day. Massage the reduction into the steak and top with garlic, sea salt, and rosemary, let it marinade for thirty minutes before cooking. Slice the meat and drizzle on the remaining sauce.
3) Grilled Porterhouse Steak with Chimichurri Sauce
For a bigger and beefier meal, grill your dad the proclaimed King of T-Bones, the Porterhouse steak. With just a little heat from jalapeño, Fine Cooking‘s recipe pairs the steak with their spicy take on the classic Argentinean condiment: chimichurri. As with every steak, after you’ve finished cooking to your desired temperature, let it rest before serving. Trust us on this.
The t-shaped bone in the t-bone steak conducts heat within the meat, which helps it cook evenly. This cut doesn’t need a long cooking time to tenderize, and is a popular staple of steakhouses. To avoid the madness of a steakhouse on Father’s Day, use Kitchen Swagger‘s “steakhouse method” recipe at home instead. The steak is seared with butter, olive oil, minced garlic, and fresh rosemary, then finished off in the oven to give it a slightly crusted outside and juicy tender inside.
The Cowboy steak, also known as a bone-in ribeye, is a tender cut with a delicious marbling of fat. If Dad is a fan of Jack Daniel, then this recipe from Better Homes and Gardens is sure to please. First, prepare the compound whisky butter and roll in a round log to refrigerate until hard and easy to cut. Next, prepare the dry rub and follow the grill instructions for medium-rare doneness. Let it rest before topping it with the butter.
Happy Father’s Day from Butcher Boy!
Want more Father’s Day ideas?
Stop by our store in North Andover. We’re always here to answer your questions.
Next week is devoted to celebrating mom. We owe many things to mothers, and they deserve more than just one day to honor them. On this special holiday, you want to show your mother, grandmother, or mother-of-your-children how much you care. That’s why we offer a selection of beautiful flowers, cards, and chocolates to surprise her.
Another great way to show your love is through food. A delicious quiche or a refreshing artisan salad is sure to thrill the matriarch in your life. Pick up one of our fantastic prepared salads, or create your own quiche from the options listed on our catering menu. If you’re looking to impress by cooking at home, here are some terrific recipes that are sure to take her breath away.
Who says a salad can’t be hearty? This palate-pleasing dish from Foodie Crush is just right for Mother’s Day lunch or dinner. A tantalizing combination of spinach, sweet strawberries, creamy avocado, tender chicken, and mellow white balsamic dressing will be the high point of her pampered day. Top the salad with smoothly sliced almonds and feta, and pair with her favorite wine. This wine guide will help you select the perfect varietal to complement her meal.
Mom has earned a great meal, and Self-Proclaimed Foodie promises to deliver just that with her “perfect” cobb salad. The recipe recommends cooking the chicken in a slow cooker for optimal moistness, then shredding the meat for the salad. Crumbled blue cheese, hard boiled egg, avocados, cherry tomatoes, bacon, and the chicken are added to a bed of romaine and red leaf lettuce. Then, buttermilk blue cheese dressing is drizzled on top as a grand finish. This recipe comes with bonus instructions on how to make the blue cheese dressing at home, if you’re feeling ambitious.
3) Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola
Dad isn’t the only one who loves steak. Spicy arugula serves as the base of Baker by Nature‘s bold and colorful skirt steak salad. First the steak sizzles in a large skillet for 5 minutes. The meat is left to rest while the pears (and later, the pecans) are caramelized in butter and brown sugar. The steak is then arranged on the arugula and covered with the pears, pecans, and gorgonzola. Lightly dress with vinaigrette and add some after-dinner chocolate on the side.
This smoked cheddar and black bean quiche from Cooking Bride is a unique spin on the savory tart, and will stand out from the buttered toast breakfast-in-bed of yesteryear. The crust of the pie is filled with the beans and baked for 12-14 minutes. The beans are then removed, the crust is baked for 8-10 more minutes and set aside to cool. The cheddar, chicken, beans, and other ingredients are combined and poured into the cooked shells. Bake your quiche until the tops are slightly browned. Serve with a big smile and a heart full of love.
Mom’s got a long day of pampering ahead of her. Fuel her up at breakfast with this meat-and-cheese-filled flaky quiche from Barbara Bakes. Bacon, ham, and ground sausage are added to a par-baked pie crust filled with well-beaten eggs, milk, salt, and pepper. Then sprinkle some serious amounts of cheese evenly throughout the pie. The quiche’s center will be set after baking for 20 minutes. Grab mom’s favorite coffee cup and set up the bed tray to give her the full-service experience she deserves.
3) Spinach and Bacon Hash Brown Quiche
EatingWell gives the classic quiche recipe a delicious twist with the addition of a tender hash brown crust. Not only does this spinach and bacon pie bake up beautifully, its presentation on the plate will live in her Mother’s Day memories for years to come. The hash browns are cooked until golden brown, then formed into a crust in a pie plate while bacon crisps in a pan nearby. The smooth egg custard is mixed up and poured into the hash brown crust along with spinach and cheeses. Garnish with cherry tomatoes on top and rose petals on the side for that extra special touch.
Happy Mother’s Day from Butcher Boy Market!
Want more Mother’s Day ideas?
Stop by our store in North Andover. We’re always here to answer your questions.
