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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

Flat Iron Steak: Easy. Beautiful. Delicious.

Perfect grilled or pan broiled, it has an easy-to-cook uniform thickness, even marbling, and rich flavor.

The Flat Iron cut comes from the shoulder or chuck of the steer in the front quarter. Getting its name from the shape it takes when it’s cut into steaks, it sits right on top of the shoulder blade, opposite the mock tender. This steak was ignored for years because of a piece of connective tissue that ran through its center. But remove that tissue, to separate the roast into two distinct steak cuts, and the Flat Iron Steak was born. Perfect grilled or pan broiled, it has an easy-to-cook uniform thickness, even marbling, and rich flavor.

Ingredients for Restaurant Quality Flat Iron Steak

2 pounds of Flat Iron Steak

2 ½ TBSP olive oil

2 cloves garlic, minced

1 tsp fresh parsley, chopped

¼ tsp fresh rosemary, chopped

½ tsp fresh chives, chopped

¼ cup Cabernet Sauvignon

½ tsp salt

¾ tsp ground black pepper

¼ tsp dry mustard powder

 

Preparation

In small bowl, stir together olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper, and mustard powder. Place steak in a re-sealable bag and pour mixture over steak, thoroughly coating it. Press air out of the bag, zip, and marinate in the refrigerator for 2-3 hours.

Heat a non-stick skillet over medium-high heat. Cook the steaks in the skillet for 3-4 minutes each side, or to desired doneness, 135 degrees F (57 degrees C) for medium-rare, at which the steaks taste best. Discard marinade, and let stand 5 minutes to keep in juices before serving. Your guests will rave and accuse you of bringing in takeout to pass off as your own.

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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

What To Cook Tonight: Cross Cut Shank

Often merchandised as “Osso Bucco” like its lamb brethren, Cross Cut Shanks come with a marrow bone in the center.

Often merchandised as “Osso Bucco” like its lamb brethren, Cross Cut Shanks come with a marrow bone in the center. Cut from the front arm or back leg of the animal, this cut is best slow cooked. It can also be seared hard before braising to seal in the juices and flavor. This cut can be fork tender and fabulous in slow cooker recipes with savory sauces and is served well over rice, couscous, or with vegetables on the side.

Ingredients for Osso Bucco

1 lb Beef Cross Cut Shank

2 TBSP olive oil

1 onion, chopped

2 cloves garlic, chopped

¼ tsp dried thyme

¼ tsp dried oregano

¼ tsp dried rosemary

¼ tsp dried marjoram

1 can (16 oz) diced tomatoes

1 can (6 oz) tomato paste

water

1 TBSP lemon zest

1 tsp sea salt

½ tsp coarsely ground black pepper

Preparation

Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic until softened, about 5 minutes. Transfer to plate. Increase heat to medium-high. Add beef shank and cook until browned, about 5 minutes per side. Return onion and garlic to pan. Sprinkle thyme, oregano, rosemary, and marjoram over the beef.

In a bowl, mix together tomatoes, tomato paste. Add 6 oz water (simple to use the empty tomato paste can to measure). Stir in lemon zest, salt, and black pepper. Add tomato mixture to beef. Bring to a boil, then reduce heat to low and simmer, covered, for 1 ½ to 2 hours, until beef is fork tender. Serve over rice. Your family will be fighting for the leftovers.

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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

Let's Talk About Teres Major

Industrial meat cutters almost never undertake separating the Teres Major, so they’ve become the purview of artisanal butchers who take the time to cut them out carefully.

Also known as the Mock Tender, the Teres Major steak is from a small muscle from the chuck roll in the front quarter of the steer. It has also become known as the shoulder tender. Industrial meat cutters almost never undertake separating the Teres Major, so they’ve become the purview of artisanal butchers who take the time to cut them out carefully. They make a wonderful substitute for the more expensive tenderloin. Roasted or grilled whole and sliced, they’re best served to medium doneness.

Ingredients for Black Pepper Teres Major with Bleu Cheese and Bacon Cream Sauce

2 teres major steaks (approximately 0.5 lb each)

kosher salt

cracked black pepper

1 TBSP unsalted butter

1 TBSP flour

1 cup whole milk

2 oz. bleu cheese

2 slices thick-cut bacon (cooked and crumbled)

 

Preparation

Season both sides of the Teres Major steaks liberally with Kosher salt. Refrigerate for 1 hour. Remove from the refrigerator and allow steaks to warm to room temperature. Prepare grill for high-heat cooking, approximately 500°F. Season both sides of the steaks with cracked black pepper and additional salt.

Grill steaks for 4–5 minutes per side until they reach an internal temperature of 135°F for medium rare (57 degrees C), or desired level of doneness. Remove the steaks from the grill and close the grill’s bottom vents to lower the temperature to approximately 350°F.

Place a small skillet on the grill and add the butter. Once the butter has melted, add the flour and stir to make a paste. Add the milk and allow it to come to a boil. Once the sauce has thickened (approximately 2–3 minutes), stir in the blue cheese and crumbled bacon then add salt and cracked black pepper to taste.

Serve steaks sliced against the grain with cream sauce spooned over the top, and your dinner guests will rave and want the recipe.

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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

London Broil 101

London Broil is a wonderful, flavorful cut that loves marinade very well and makes a tasty beef jerky or bresaola.

While Foothills Meats does not frequently stock this cut of meat, feel free to ask about availability! London Broil is a wonderful, flavorful cut that loves marinade very well and makes a tasty beef jerky or bresaola. From the hind quarter of the animal, some argue that it’s not so much a defined cut of meat as it is a style of preparation. Best prepared on the grill or pan broiled and baked at high temperatures, it can be cooked to medium or medium well and remain juicy.

Ingredients for Skip-the-Steak-Sauce London Broil

4 pounds of London Broil

3 TBSP soy sauce

1 TBSP ketchup

1 TBSP vegetable oil

1 clove garlic, minced

1 tsp salt

½ tsp ground black pepper

½ tsp dried oregano

 

Preparation

In a small bowls, mix together soy sauce, ketchup, vegetable oil, garlic, salt, pepper, and oregano. Score both sides of the meat, diamond cut and 1/8 inch deep. Rub soy mixture into all sides of the steak, wrap tightly in aluminum foil, and refrigerate for 5-6 hours or overnight, turning every couple of hours.

Heat grill on high heat, and lightly oil the grate. Place meat on the prepared grill for 3 to 7 minutes per side for medium rare (135 degrees F, or 57 degrees C), or to desired degree of doneness. Let rest for 5 minutes once removed from heat.

Serve by slicing across the grain and garnishing with a sprig of parsley. Your guests will love it so much, they won’t need steak sauce.

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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

Top Sirloin and Top Sirloin Filet

Top Sirloin is a steak with tremendous beef flavor from the animal’s hind quarter. Cooked best over high, dry heat, it’s tender when cooked to medium or slightly over.

Top Sirloin is a steak with tremendous beef flavor from the animal’s hind quarter. Cooked best over high, dry heat, it’s tender when cooked to medium or slightly over. There’s not a lot of internal fat in Top Sirloin, so beef eaters looking for leaner cuts will find this steak very much to their liking.

Top Sirloin Filet, not to be confused with the either the Tenderloin Filet or the Top Sirloin is a muscle that sits right beside the Top Sirloin Steak in the hind quarter. It’s smaller in size and has no sinew or internal fat deposits, so this is another cut beef lovers looking for leaner offerings will appreciate. Medium high to high heat is the best bet to give the Top Sirloin Filet a good texture at a doneness level of medium or slightly over. Both cuts of meat are fantastic as steaks or in recipes with a few more ingredients to compliment the wonderful, beefy flavor.

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Ingredients for Steakhouse Style Top Sirloin Steaks

2 Top Sirloin steaks cut to your desired thickness, usually 1 ½ to 2 inches

Olive oil

Salt

Fresh ground black pepper

Butter

 

Preparation

Because this recipe is more about the method of cooking rather than ingredients, it’s simple and yields a steak fit for a restaurant. Fifteen minutes before you’ll put the steaks in the pan, preheat oven to 375 degrees F (190 degrees C). You want it ready for when the searing is done.

Heat a cast-iron or other oven-safe heavy-bottomed skillet to high heat. Coat steaks liberally in olive oil, and sprinkle one side with salt and freshly ground black pepper to taste. When pan is hot enough, drizzle with a little more olive oil and place steaks in pan, seasoned side down. Don’t touch them for three minutes. The more you move them, the more it inhibits that nice steakhouse style crust forming. While they’re searing on one side, sprinkle salt and pepper to the unseasoned side. After 3 minutes, flip them over and sear that side for 3 minutes.

There will be a fair amount of smoke. This is normal and also doesn’t go on very long. When the steaks are seared, move them to the oven for another 3-10 minutes, depending on your desired doneness. For thinner steaks, they may be to medium after only a couple minutes. When steak reaches the temperature of your desired doneness (135 degrees F for medium, 57 degrees C), remove them and place a foil tent over them for 5 minutes, letting them rest. DO NOT FORGET the oven mitt—handle will be HOT!

After 5 minutes’ rest, plate and top with a pat of butter to serve. Your dinner companion will wonder why you’re not working in the best steakhouse in town after this.

Ingredients for Pan Seared Top Sirloin Filet with Red Wine Sauce

4 Top Sirloin Filets, cut 1 ¼ to 1 ½ inches thick
1 TBSP olive oil
2 TBSP fine chopped fresh rosemary, divided
2 TBSP cracked peppercorn blend
2 tsp kosher salt
¼ cup shallots, diced
4 cloves garlic, minced
1 cup Cabernet Sauvignon (red wine)
1 TBSP Dijon mustard
2 TBSP butter
3 TBSP chopped parsley
Salt and pepper to taste

Preparation

Preheat oven to 350 degrees F (176 degrees C). Heat oil in heavy-bottomed, oven-safe skillet. Combine 1 TBSP rosemary, peppercorn, and salt in a small bowl. Season steaks with peppercorn mixture, lightly pressing mix into steak. Sear steaks 1-2 minutes each side, then place in oven for 5-10 minutes to roast until medium-rare, longer for desired level of doneness above medium rare. Rest for 5 minutes.

After removing steaks from pan, add shallots and garlic. Cook for 2 minutes on medium heat on the stovetop. Whisk in wine and mustard and reduce by 2/3. Add remaining rosemary. Melt butter in pan by swirling, then remove from heat. Add parsley and salt to taste, and top steaks with wine mixture.

Serve with your favorite vegetables to the delight of your dinner guests.


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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

How To: Cook Hanger Steak

The Hanger Steak is the only cut of meat sold by Foothills Meats that is not dry aged. It takes to marinades wonderfully and is great for grilling and pan broiling.

Prized for its flavor, the Hanger Steak is derived from the diaphragm of a steer or heifer. This cut is taken from the plate, or lower belly of the animal. The Hanger Steak is the only cut of meat sold by Foothills Meats that is not dry aged. It takes to marinades wonderfully and is great for grilling and pan broiling.

Ingredients for Succulent Hanger Steak

2 pounds of Hanger Steak

1 TBSP clarified butter

2/3 cup chicken broth

2 tsp balsamic vinegar

2 TBSP cold butter, cubed

salt and freshly ground black pepper to taste.

Preparation

Remove all silver skin and fat from steak. Carefully cut out the connective tissue that connects the two halves of the steak, separating the whole into two long pieces. Cut lobe of meat from one half (it’s the piece that is slightly separated from the larger half). Then cut each of the two larger halves into two steaks each, for a total of four steaks. Sprinkle with salt and pepper.

Heat skillet over high heat. Add clarified butter when pan is hot, then place steaks in the pan. Reduce heat to medium. Cook until browned on all sides. The meat is somewhat triangular in shape, so there may be more than two turns necessary. Total cook time is about 12 minutes, until center is reddish-pink in center (medium-rare). Temperature on a thermometer will be about 125 degrees F (52 degrees C) when steaks need to be removed from heat. Transfer to warm plate and tent with foil to let steaks rest and allow temperature to increase to 130 degrees F.

Pour stock into skillet set over medium heat. With wooden spoon (or other non-abrasive utensil) scrape up browned bits from bottom of pan. When the brownings dissolve and the liquid begins to reduce (2-3 minutes), reduce heat to low. Add accumulated juices from resting steaks, balsamic vinegar, and cold butter. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Add salt to taste if necessary.

To serve, slice steaks across the grain and spoon brownings reduction over them. Your guests will rave over this juicy, succulent meal.


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Kitchen Inspiration Megan Montgomery Kitchen Inspiration Megan Montgomery

The Versatile Skirt Steak

Skirt steaks can be grilled for a short time at high heat, but because they require mechanical or chemical tenderization (typically pounding or with lime juice), they’re better suited for marinades or in dishes such as fajitas or tacos.

An internal muscle that sits inside the rib cage of the cow, the skirt steak gets its superior dry aged beef flavor because the muscle is completely exposed during the dry aging process. Skirt steaks can be grilled for a short time at high heat, but because they require mechanical or chemical tenderization (typically pounding or with lime juice), they’re better suited for marinades or in dishes such as fajitas or tacos.

Sizzling Steak Fajitas with Mango Salsa

Fajitas:

  • 1-1 ¼ of a pound of Skirt Steak
  • 1 TBSP vegetable oil
  • 1 pkg fajita seasoning mix
  • 8 flour tortillas, fajita or taco size

Mango Salsa:

  • 2 ripe medium mangoes, seeds removed, peeled and diced
  • Juice of 1 medium lime
  • 1 jalapeno chile, seeded and chopped
  • ¼ cup red onion, chopped
  • ¼ fresh cilantro leaves, chopped

Preparation

Preheat oven to 400 degrees F (204 degrees C), and line a cookie sheet with tin foil.

In a 10-inch skillet, heat oil over high heat. Sprinkle fajita seasoning over Skirt Steak, pressing to coat. Brown steak in oil on both sides, then place on cookie sheet and roast in oven until meat thermometer in center of steak reads 130 degrees F (54 degrees C). Remove from oven and let rest 10 minutes to seal in juices.

Meanwhile, in a large bowl, mix all the mango salsa ingredients. Refrigerate until ready to serve.

Cut steak into thin slices, and place 2 or 3 slices in each tortilla. Top with mango salsa and serve to an impressed crowd.

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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

Fabulous Flank Steak

Flank Steak is great for tacos, fajitas, salads, and Chinese inspired dishes, so it’s not just about the grill with this nice cut of meat.

Flank Steak is another of the beef curtains from the hind quarter, and does well when pounded, jicarded, or acid juice is used for tenderizing. With a little more tooth than other flap cuts, Flank Steak cooks nicely with fast, dry heat, grilling, pan broiling, or baking at high temps. It is great in slow cooker recipes that have marinades and other liquid ingredients. Flank Steak is great for tacos, fajitas, salads, and Chinese inspired dishes, so it’s not just about the grill with this nice cut of meat.

Ingredients for Savory Mongolian Beef

  • 1 ½ pounds Flank Steak

  • ¼ cups cornstarch

  • 2 TBSP olive oil

  • ½ tsp minced garlic

  • ¾ cups soy sauce

  • ¾ cups water

  • ¾ cups brown sugar

  • 1 cup grated carrots

  • green onions, for garnish

 

Preparation

Cut flank steak into thin strips across the grain. In a re-sealable bag, combine Flank Steak pieces and cornstarch. Shake to coat.

In slow cooker, mix olive oil, minced garlic, soy sauce, water, brown sugar and carrots. Add coated Flank Steak and stir until coated in the sauce.

Cook on high for 2-3 hours or on low 4-5 hours until cooked throughout. Serve this fork-tender dish over rice and watch as your family devours it and asks for more.

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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

Ribeye Cap and Chuck Eye Steaks

What’s the difference between a Ribeye Cap Steak and a regular Ribeye? And what exactly is a Chuck Eye steak? Find out in this article.

What’s the difference between a Ribeye Cap Steak and a regular Ribeye? The cap muscle at the top end of the Ribeye is still attached. It lends support to the spine, though it’s not a weight bearing muscle, rendering it super tender and perhaps one of the best cuts of meat steak lovers crave. With marbling similar to the Ribeye, you get a juicy, melt-in-the-mouth steak you won’t be able to resist. Slightly more expensive than the Ribeye itself, it is well worth the added cost for this succulent cut.

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Ingredients for Pan-Seared Ribeye Cap Steak with Onions and Mushrooms

1 ½ to 2 lbs Ribeye Cap Steaks

4 TBSP butter (from pasture-raised cows), divided

Salt and fresh ground pepper to taste

3-4 white mushrooms, sliced

1 yellow onion, sliced into long strips

1 TBSP canola oil

Preparation

Season Ribeye Cap Steaks with salt and pepper to taste and let sit for 30 minutes to 1 hour on a plate at room temperature. Melt 2 TBSP butter in a pan over medium-high heat. Once melted, add steaks slowly. Cook 3-5 minutes each side, or until your desired level of doneness. Medium rare is a beautiful level of doneness for these steaks, which is about 135 degrees F (54 degrees C) by meat thermometer. Remove from heat, and let rest for 10-15 minutes on warm plate before serving to allow juices to lock in.

While resting the steaks, melt remaining 2 TBSP butter with 1 TBSP canola oil in pan. Once melted, add mushrooms and onions, and sautée over medium heat until soft and aromatic. Translucent onions will have no crunch, so cook to desired softness and top steaks with onions and mushrooms before serving.


The Chuck Eye Steak

Often called the “poor man’s Ribeye” due to a smaller price, the Chuck Eye Steak is a continuation of the Ribeye into the shoulder, or chuck, of the beef. Chuck Eyes have the same great flavor as the Ribeye and are almost as tender. Fabulous grilled or pan broiled, this steak is also referred to as a “Delmonico” steak.

Ingredients for Pan Seared Chuck Eye Steaks

1 ½ pounds Chuck Eye Steaks (about 2 steaks)

1 tsp Kosher salt

½ tsp freshly ground black pepper

2 TBSP olive oil

1 TBSP unsalted butter (pasture raised)

3 thyme sprigs

1 garlic clove, smashed

1 tsp coarse sea salt

Preparation

Season steaks on both sides with Kosher salt and pepper. Chill, uncovered, in the fridge for up to 8 hours, 1 hour minimum. Remove from fridge and let stand at room temp for 30 minutes.

Preheat oven to 450 degrees F (232 deg C). Heat oil in a 12-in cast iron skillet over medium-high. Carefully place steaks in oil and sear 3 minutes, each side. Place skillet in oven and cook to desired doneness, about 5 minutes for medium rare.

Remove from oven and tilt skillet to collect drippings at edge. Add butter, thyme, and garlic to drippings. Spoon mixture over steaks for 2 minutes. This yields a super tender, juicy steak. Rest steaks on plate or wire rack for 5 minutes. Thinly slice against the grain and sprinkle with sea salt. Serve to the delight and compliments from your dining companions, who’ll believe they’re eating a luxurious, expensive cut of meat despite how little you really paid.


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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

The Power of Porterhouse

Just like the T-bone, the Porterhouse steak is a succulent cut of meat that contains both the New York Strip and the Tenderloin, but the difference is a distinctive one.

Just like the T-bone, the Porterhouse steak is a succulent cut of meat that contains both the New York Strip and the Tenderloin, but the difference is a distinctive one. The Porterhouse boasts a full Tenderloin steak opposite the NY Strip. The loin of the animal only produces 4-6 Porterhouse steaks before the Tenderloin becomes too small and must be classified as a T-bone. The USDA has strict regulations about how much meat belongs on a Porterhouse before it can no longer be called a Porterhouse. To qualify, the Tenderloin must be at least 1 ¼  inches thick. Anything less is a T-bone. With a hefty average of 20 to 24 oz of meat, the Porterhouse is often served as a meal for two.

Ingredients for a Mouthwatering Porterhouse Steak

  • 20 oz Porterhouse steak

  • 1 tsp olive oil
  • 1 TBSP meat tenderizer
  • 1 tsp of your favorite steak seasoning

Preparation

Coat steak lightly with olive oil, then rub in meat tenderizer on all sides. Sprinkle steak seasoning over meat, cover with plastic wrap, and let stand at room temperature for 20 minutes.

Preheat grill for high heat. When grill is hot, lightly oil grate. Unwrap steaks and place on grill for 3-5 minutes per side, to desired degree of doneness.

Some people believe the NY Strip side cooks better at a different temperature than the Tenderloin side. For this, build a flame only on one side of your grill. After searing the steak over high heat on both sides, move steak so the Strip side is over the flame, leaving the Tenderloin side over the non-flaming section. This leaves the Tenderloin slightly more rare, resulting in a better tasting steak.

Plate and serve to the oohs and aahs of your dinner companions.

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