Nana's Nook - Recipes and Fun

Many people believe that I am quite the cook! Well it is a lot easier when you have our beef to serve as it is already the juiciest, most tender and has the best flavor of any beef on the market today.

Each month I will be featuring my favorite recipe for all of the different cuts of beef that we sell to you our customer. From hamburgers to Blue Cheese T-Bone steak we will cover them all - stay tuned!

Here is a note on cooking our beef

Cooking our Steaks/Hamburger:  First of all, the more rare you consume your beef the healthier it is for you.  The best combination of flavor and health comes from searing the outside of the meat over a very hot flame to get that nice rich tasting outside and have it rare on the inside.

Start with defrosting our beef to room temperature.  Refrigerator the day before you cook it and the leave it in a dark spot on your kitchen counter the morning of the day you plan to cook.  At cooking time, remove the beef from the vacuum pack, dry the steak (not necessary for the hamburger) with a paper towel and add salt and pepper to taste.  Grill:  Light your grill, close the cover, and leave for a few minutes.  When the grill is really hot, place the meat on the grill for 1-2 minutes on each side, then turn the fire down and cook the meat to medium rare.  The safest way is to cut into the meat a little and see how it is cooking.  Let stand for 1-2 minutes and it is ready to eat.  Stove top:  My favorite stove top method is to use a cast iron skillet.  Place your favorite shortening in the skillet and heat on high until the shortening just starts smoking a bit.  Place your meat in the pan and cook for one minute on each side by the clock on your stove.  Turn down the fire to half and finish cooking on medium heat until the meat gets to medium rare.  Remove from the fire and let sit for 1-2 minutes and serve.