Steak Recipes

This steak was developed by research teams of University of Nebraska and University of Florida through the National Cattlemen’s Association research funding. It is actually a top blade steak derived from the tender top blade (chuck) roast. It is known as the “poor man’s prime rib” and “center cut pot roast”. It's considered a tough cut of meat and is most suitable for a long cooking in liquid at low heat. The steak is loaded with connective tissue (gristle) and a bone so be sure to pull the tissue away. Moist heat is best since it contains gristle which can make the meat tough if using dry heat.

 

It is called 7 bone steak because the bone resembles the number 7 in shape. If you intend to grill or broil this meat, many will marinate overnight. This will soften the cut and add flavor.

 

Use seasonings of your choice. Braising liquids can be water, vegetable or beef stock, wine, or beer. You can toss in potatoes, onions, celery, or carrots or vegetables of your choice   

7 Bone Chuck Steak Tips

Ingredients:

  • 2 “7” bone steaks (1 ½ lb each)

  • 4 teaspoons salt

  • 3 teaspoons powdered garlic

  • 2 teaspoons pepper

  • 1 teaspoon cumin

 

Directions:

Mix seasonings. Season steaks on both sides. Preheat grill to medium high heat. Grill steaks about 10 to 15 minutes TOTAL (depending on the thickness) for medium rare, flipping 2-3 times. Serve with compound butter.

 

TO BROIL:

Set rack at top position (4 inches) from broiler. Place seasoned steaks on pan and broil 4-5 minutes per side for medium rare. You may need to rotate pan for even char. Check steaks after 3 minutes as ovens vary. 

If broiling steaks in a cast iron skillet, you will get a better char, BUT will need to lower position of oven rack.

Grilled 7 Bone Chuck Steak
By Natalie Gregory

Ingredients:

  • 2 “7” bone steaks (1 ½ lb each)

  • Pepper and Cajun seasoning

  • 1/3 cup oil

  • 1 large onion sliced in rings

  • 1 medium bell pepper thinly sliced

  • 3 large garlic cloves minced

  • 1 ½ cups beef broth

  • Rice or biscuits for serving

 

Directions:

Evenly season steaks with pepper and Cajun seasoning. Heat oil in iron skillet over medium-high heat, add steaks and brown on each side. Remove steaks and drain on paper towels. Add onions, bell pepper to pan drippings, sauté until soften, about 10 minutes. Add garlic, sauté until fragrant, about 3 minutes. Deglaze pan with beef broth, add steaks back to pan, return to simmer. Cover with lid, reduce heat to low and cook 1 ½ - 2 hours or until fork tender, stirring often. Serve over rice or biscuits.

Smothered Cajun 7 Bone Steak
By Debbie Guidry

Some say the flat iron steak is the second-most tender steak on an animal, after the filet. It comes from the shoulder, within the shoulder blade. It is a narrow steak, so you want it cool when it hits the heat as to prevent overcooking. Also many people put pepper directly on the steak after cooking so that it won’t burn and taste bitter. Slice across the grain.

Pat steaks dry and bring to room temperature (do this with all steaks).

Season with oil and salt.

Cook until the temperature reaches 130° for medium rare, being careful not to overcook, as it will render the steak dry and flavorless.

Remove from heat. Add a dollop of butter and tent the steak with foil to retain heat while resting 5-10 minutes (It will continue to cook).

Slice across the grain.

The tenderness of this steak is the result of being located towards the top of the shoulder where it gets less exercise than the rest of the shoulder muscles. It has a rich beefy flavor similar to a NY strip.

Flat Iron Steak Tips

Ingredients:

  • 1 ½ lbs. flat iron steak

  • 3 Tablespoons unsalted butter

  • 1 Tablespoon seasoned salt

  • 1 Tablespoon Italian seasoning

  • ½ teaspoon pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

 

Directions:

Combine all seasonings in a small bowl. Season the steak on all sides.

Preheat an iron skillet over medium heat and melt the butter in the skillet.

Add the steaks to the hot pan. Cook 3 to 4 minutes or to your desired doneness. Allow the steaks to rest for 5 minutes, then serve.

Easy Flat Iron Steak
Berly's Kitchen

Marinade:

  • 2 Tablespoons sesame oil

  • 1 Tablespoon minced garlic

  • 1 teaspoon salt

  • ½ teaspoon onion powder

  • 1 teaspoon Cajun seasoning

  • 1 teaspoon green hot pepper sauce

  • 2 teaspoons soy sauce

  • 1 teaspoon teriyaki sauce

  • 2 teaspoons brown sugar

 

Whisk together then pour into a resealable plastic bag.

 

Ingredients:

  • 12 ounces flat iron steak

  • 3 Tablespoons sesame oil

  • ½ red bell pepper sliced

  • 2 green onions chopped

Directions:

Add the steak to the bag of marinade. Coat with marinade and squeeze out excess air and seal bag. Marinate in the refrigerator for 12 hours.

 

Remove the steak from marinade and shake off excess. (Discard marinade)

 

Heat 3T sesame oil in a cast iron skillet over medium high heat until it begins to smoke. Sear the steak to your desired doneness. (We suggest medium rare, about 2 minutes per side). Remove the steak and set aside to rest for 5 minutes before slicing. 

 

While the steak is resting, cook the bell pepper in the hot skillet about 1 minute. Stir in the onions and cook 30 seconds more. Serve this mixture over the steak.

Flat Iron Steak with Asian Flair
Victoria Champagne Benoit

Ingredients:

  • 3 (6oz.) flat iron steaks

  • Salt and pepper to taste

  • 3 Tablespoons oil

  • 3 shallots thinly sliced

  • 6 cloves garlic peeled

  • 4 cups sliced mushrooms

  • ¼ cup balsamic vinegar

  • ¾ cup full bodied red wine

Directions:

Heat oil in skillet over medium heat. Season both sides of steak. Sear until browned on each side (about 2 or 3 minutes). Remove from skillet and place in oven proof dish. Place in preheated 350° oven to continue cooking while cooking mushrooms.

 

Add shallots and whole garlic to hot skillet. Cook and stir until shallots start to brown. Add mushrooms to pan; cook and stir until they shrink (about 5 to 10 minutes).

 

Pour the vinegar into the pan and stir to remove bits on the pan bottom. Pour in the wine and simmer over medium heat (about 5 minutes).

 

Return the steaks to the skillet and cook until the internal temperature reaches 135 to 140°. Remove from heat and let rest until the steaks reach 145° or your desired doneness.

Flat Iron Steak with Mushrooms
Recipe courtesy of Allrecipes
 

Cubed Steak Nuggets

Ingredients:

  • 1 lb cube steaks

  • 1/2 tsp. salt

  • 1/2 tsp. ground pepper

  • 1/2 tsp. garlic powder

  • 2 Tbsp. butter

  • 1/2 cup canola oil

  • 1/2 cup plain flour

  • Optional: use your favorite seasonings to taste

Directions:

  1. Cut steak into bite size pieces.

  2. Sprinkle steaks with salt and pepper. Combine flour and garlic powder in shallow pan and dredge steaks in mixture, making sure they are covered evenly and shake off excess flour.

  3. Heat oil in skillet over medium-high heat. (We use an iron skillet) Add butter right before frying. Cook in hot oil until brown, about 1-2 minutes per side.

  4. Remove to a paper towel lined plate.

  5. EAT IMMEDIATELY!!

Ingredients:

  • 1 LB cube steaks

  • 1/2 tsp.kosher salt

  • 1/2 tsp. ground pepper

  • 1/2 tsp. garlic powder

  • 2 Tbsp. olive oil

  • 1/2 cup plain flour

  • 1 onion sliced into strips

  • 8 oz. mushrooms

  • 2 cups beef broth or water

  • 2 dashes Worcestershire sauce

  • 2 cups rice or noodles

Directions:

  1. Sprinkle steaks with salt and pepper. Combine flour and garlic powder in shallow pan and dredge steaks in mixture, making sure they are covered evenly and shake off excess flour.

  2. Heat oil in skillet over medium-high heat. (We use an iron skillet and put all steak in it.) Cook in hot oil until brown, about 3 minutes per side.

  3. Place sliced onions and mushrooms evenly over steaks, then add beef broth to just cover the contents.

  4. Add water if you do not have enough broth.

  5. Add Worcestershire sauce and bring to a boil, then reduce heat to medium-low and simmer at least 2 hours. (Loosely cover pan during simmering.) Meat will be very tender and gravy will be thin. Serve over rice or noodles.

Cubed Steak and Gravy

Ingredients:

  • 1 LB cubed steak

  • Season with salt and pepper (or your choice of seasonings)

  • 1 can cream of mushroom soup (may use cream of chicken)

  • 1 pkg Lipton’s onion soup mix

  • 1 small chopped onion (optional)

Cubed Crock Pot Steak

Directions:

Season cubed steak. Place in crock pot. Add can of soup. Mix soup mix package according to directions. Add mix to pot. Turn to low and cook 4 hours. 

A long, flat steak with a fibrous grain, the skirt steak, comes from the underbelly of the steer and is well marbled.

 

Ingredients:

  • 1/2 cup balsamic vinegar

  • 1/4 cup olive oil

  • 3 rosemary springs

  • 3 cloves garlic, thinly sliced

  • 1 1/2 pounds skirt steak

  • Coarse salt and pepper

Directions:

  1. Combine vinegar, olive oil, rosemary, and garlic in a glass or plastic dish, and stir to combine. Add skirt steak, and coat well with marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.

  2. Preheat broiler or grill. Remove steak from marinade and transfer to a rimmed baking sheet. Season meat generously with salt and pepper on both sides. Place under broiler or on grill and cook for about 3 minutes, turn over and cook for 3 minutes more for medium rare. (use a thermometer for desired taste)

  3. Transfer to cutting board to rest for 5 minutes. Slice thinly across the grain and serve.

Simple Balsamic Marinated Skirt Steak
Recipe courtesy of Martha Stewart

Oven Cooked Hanger Steak

A hanger steak is also known as a butcher's steak or butcher's secret. It hangs from the diaphragm of the animal or the plate section (upper belly) of the animal. It is prized for its flavor. It resembles a flank steak in texture. Some say the hanger has the rich flavor of a rib-eye - crossed with a melt-in-your-mouth beef tenderloin. Because this muscle does very little work, it's extremely tender and flavorful.

Ingredients:

  • hanger steak

  • 2 tsp olive oil

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp white pepper

  • 1/4 cup unsalted butter

Directions:

  1. Remove steak from packaging and let sit at room temperature for 30 minutes (If steak has a silver skin, remove. Carefully cut out the connective tissue that connects the 2 halves, separating the whole into 2 long pieces. May cut larger halves into 2 steaks.)

  2. Preheat oven 400°.

  3. Rub steaks on each side with olive oil. Stir together salt and peppers and rub on each side.

  4. Heat an iron skillet on high heat. Add 2 tablespoons of butter and let melt. Sear steaks 2-3 minutes on each side. Add remaining butter and let melt as meat sears using a spoon to baste the top side of the steak as it sears.

  5. Once seared, place the skillet in the oven and cook until the steak reaches an internal temperature of 120 degrees. (About 5-10 minutes)

  6. Remove steak from oven AND pan onto a cutting board and let rest 5-10 minutes before serving. (The internal temperature will continue to rise.)

  7. Slice thinly across the grain and serve.

Ingredients:

  • 1 grassfed boneless NY strip steak (aged in vacuum pkg in refrigerator for 10-14 days)

  • 1 tablespoon olive oil

  • sea salt and pepper

Red Wine Mushroom Sauce:

  • 1 shallot or Vidalia® onion. thinly chopped

  • 1 cup (8 oz) sliced baby bella mushrooms

  • 1 ½ teaspoons fresh thyme (I used powdered)

  • 1 cup dry full-bodied red wine (I used Merlot)

  • 3 tablespoons unsalted butter

  • sea salt and pepper to taste

Directions:

  1. Remove steak from packaging after 10-14 days and pat dry with paper towels. Let steak come to room temperature, about 30-60 minutes. Pat dry again just before cooking.

  2. Season steak on both sides with salt and pepper.

  3. Place in a well seasoned cast iron skillet on the stove on high heat. When pan is very HOT and smoking, add olive oil and place steak in the hot pan. Cook on the first side about a minute (it should be sizzling). With tongs flip the steak over and sear the other side. Keep cooking over the high heat, flipping every 30 seconds for 4 or 5 minutes. It should be nice and dark and crusty! Check for doneness (medium rare, 120-125° F). Remember the steak will continue to cook after removing from the heat! Place on  plate and tent with foil while making the sauce.

  4. Lower the heat to medium for the pan to cool a bit, add more oil if needed and place the mushrooms, onions, and thyme. Sauté for 5 minutes until mushrooms begin to brown and soften. Add red wine and scrape the bottom of the pan with a wooden spoon to get any brown bits. Bring to a boil.

  5. Cook until it reduces to about half (7-8 minutes). Turn heat to low and stir in butter. When the butter has melted, remove the sauce from heat. Season with salt and pepper. Serve the steak with wine sauce drizzled over the top.

Cast Iron NY Strip with Red Wine Mushroom Sauce

Put Steak in refrigerator for 10-12 days in the vacuum package. After the 10 days remove the steak from the package and pat dry on a paper towel. Season with salt and pepper or any seasonings you choose. 

 

Set your griddle to 400°. Put steak on griddle and sear 2 minutes on each side (making sure that all surfaces are seared).

 

Immediately remove steak from griddle, place in heated pan, and put in a 350° preheated oven for 10 minutes. (or until internal temperature reaches desired doneness.)

 

Remove from oven and put butter on steak; cover and let sit for 2-4 minutes.

 

We use a thermometer inserted in the meat while it cooks in the oven for desired doneness. We like medium rare about 145 degrees. (Remember steak continues to cook once removed from heat.)

NY Strip

Put Steak in refrigerator for 4-5 days in the vacuum package. After the 4 days remove the steak from the package and pat dry on a paper towel. Let it stand until it reaches room temperature. Season with salt and pepper or any seasonings you choose. 

 

Set your griddle to 400°. Put steak on griddle and sear 2 minutes on each side (making sure that all surfaces are seared)

 

Immediately remove steak from griddle, place in hot pan or on a rack, and put in a 350 degree preheated oven for 12 minutes. (or until internal temperature reaches desired doneness.)

 

Remove from oven and put butter on steak; cover and let sit for 2-4 minutes.

 

We use a thermometer inserted in the meat while it cooks in the oven for desired doneness. We like medium rare about 145 degrees. (Remember steak continues to cook once removed from heat.)

Ribeye Steak

Marinated Sirloin Steak

Marinade by: Lara Lyn Carter

Ingredients: 

  • 2 pounds of Sirloin Steak

  • 1/4 cup pecan oil

  • 2 Tbsp chopped fresh rosemary

  • 2 Tbsp chopped fresh oregano

  • 1 clove minced garlic

 

Directions:

Combine ingredients and marinate overnight. Grill on a high heat (around 400 degrees) for about 5-6 minutes on each side, or until internal temp reaches medium rare (around 135-140 degrees). Remove from heat and allow to rest 5-10 minutes. Cut thinly across the grain and serve over salad.

Ingredients:

  • Steak (1 ¼ to 1 ½ inches thick) - NY Strip, Filet, Sirloin, Ribeye, T-Bone etc.

  • ½ to 1 teaspoon course Kosher or course Sea salt

 

Directions:

Place salt on meat. For each inch of thickness, let sit at room temperature for 1 hour.

 

Less than 1 inch steaks, sit for 30-45 minutes. (1 ¼ in. sits 1 hour 15 min.) ( 1 ½ in. sits 1 hour 30 min.)

 

Not much time to sit; add more salt and limit the time!

 

RELATED: thickness of meat: amount of salt: time  

 

Got more time; cut back on salt and let sit longer!

 

RINSE all salt off BOTH sides!  Pat Very Dry on both sides.

 

Season with fresh ground pepper, add NO more SALT!!

 

GRILL:  When cooked, immediately remove from grill, top with Garlic-Herb Butter, wrap in foil and let sit for 5 minutes.  Save juices for rice or potato.

 

REMEMBER: watch grilling time on steaks, less than 1 inch.

 

Also, the more marbled meat, limit timing and salt. Fattier (marbled) meat, faster the salt works through the meat.

 

Garlic-Herbed Butter

Ingredients:

  • 1 STICK UNSALTED butter softened (NOT melted)

  • 1-3 cloves of garlic smashed (I use prediced in jar)

  • May add your favorite herbs (handful) basil, parsley etc. (I do not)

 

Directions:

Combine all ingredients. Spoon butter mixture on plastic wrap. Roll and shape into a log.

Refrigerate for 30 minutes. Slice ¼ disks and top steaks. May make before and keep in refrigerator or freezer. 

Grilled Steak with Garlic Herb Butter

Chefs refer to these as “the poor man’s rib eye” because it comes from the 5th rib of the cow. (Rib eyes come from ribs 6-12).  As you can see it is very close to the rib eyes and you can have a steak dinner for a fraction of the cost.

 

Ingredients:

  • 2 chuck eye steaks

  • 1 tsp kosher salt

  • ½ tsp ground pepper

  • 2 Tbsp olive oil

  • 1 Tbsp unsalted butter

Directions:

  1. Sprinkle steaks on both sides with salt and pepper. Chill uncovered at least 1 hour (can chill up to 8 hours)

  2. Remove steaks from the refrigerator and let stand at room temperature 30 minutes.

  3. In meantime preheat oven to 450° F.

  4. Heat oil in a 12 inch cast iron skillet over medium-high heat. Place steaks in hot oil and sear 3 minutes per side. Put skillet in oven and cook until desired degree of doneness, about 5 minutes for medium-rare.

  5. Remove from oven and add butter (and garlic if desired)

  6. Place steaks on a plate and let rest 5 minutes. Thinly slice against grain and serve with a sprinkle of sea salt

Chuck Eye Steak

Flank steak is a tougher cut of meat because it comes from the hard-working heavy muscled abdominal area. It has a meaty flavor that works best cut thinly against the grain meaning you are cutting in the opposite lines in the meat.

(If you cut with the grain, the meat will be chewy.)  Marinades not only add flavor to this steak, but often are used to make this cut of beef a little more tender.

If you have a favorite marinade, use this as a liquid base for cooking in your crock pot. Remember, flavors intensify with the duration of cooking, so you may want to be light-handed with the spices, onion and garlic. (Possibly cutting those amounts in half.)

Flank Steak Tips

Ingredients: 

  • 2 lbs Flank Steak

  • 1 large Vidalia onion or sweet onion quartered

  • 1 tsp. coarse salt

  • 3/4 cup olive oil

  • 1/3 cup distilled white vinegar

  • 1/3 cup fresh lime juice

  • 2 tbsp oregano

  • 1 cup diced tomatoes

  • 1/4 cup chopped fresh cilantro

  • sliced avocados

Salpicon

By: Lara Lyn Carter 

Directions: 

Arrange the beef in a crock pot that has been sprayed with non-stick cooking spray. Arrange the onion around the beef. Mix together the salt, olive oil, vinegar, lime juice, and oregano. Pour the mixture over the beef. Cover and cook the beef on high for 8 hours. Remove the beef and onion from the crock pot. Shred the beef and onions onto a large platter. Serve with the diced tomatoes, cilantro, and avocado.

Ingredients:

  •  2 lb flank steak

  • 1 Tablespoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 2 Tablespoons lime juice

  • 1 cup beef broth 

 

Directions:

Coat 8 quart crock pot with oil

Place sliced peppers and onions on the bottom 

 

Place the steak in pot and top with all ingredients

 

Cover and cook on low for 6 hours

 

Once done, shred with a fork

Serve on a tortilla with shredded cheese, pico sauce, and lettuce

Flank in Crock Pot

Ingredients:

  • 1  ½ - 2lb flank steak

  • ½ cup olive oil

  • ½ cup soy sauce

  • ¼ cup red wine vinegar

  • 1 Tablespoon minced garlic

  • 2 Tablespoon honey

  • 1 teaspoon black pepper
     

 

Directions:

Whisk oil, soy sauce, vinegar, garlic, pepper, and honey until the honey dissolves. Place the meat in a bag and pour the marinade over the meat coating it well. Refrigerate overnight. (Discard marinade)

Preheat cast iron pan to medium-high on top of the stove.

 

Place steak into the pan for 2 minutes, flip, cook 2 minutes more, flip cook 2 minutes more or until medium rare. Remove from heat and let steak rest for 5 minutes before slicing. Serve.

Cast Iron Flank Steak