Steak Recipes

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.

 

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.

Eye of Round

Ingredients:

  • 3 pound Eye of Round

  • Salt to taste

  • Pepper to taste

  • Any other preferred seasoning of your choice

Directions:

Preheat oven to 500 degrees. When oven reaches temperature, place roast in oven and reduce temperature to 475 degrees. Cook for 21 minutes (7 minutes per pound). After this, turn your oven off. Leave roast in oven for an additional 1 hour and 10 minutes, or until internal temperature reaches 150 degrees. Remove roast from oven and let rest for 10 minutes, Slice thinly and serve. 

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!!

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 degrees.

  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 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

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

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. Saute 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 degrees. 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 degree 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 degrees. 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

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

  •  1small 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. 

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 reat 5 minutes. Thinly slice against grain and serve with a sprinkle of sea salt

Chuck Eye Steak

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:

  • 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

Grady Ranch Farms

200 Grady Ranch Lane

Whigham, GA 39897

(229) 378-7673

(229) 378-7672

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