Thawing

The best way to thaw meat is in the refrigerator overnight.  It gets an even thaw.  If you have not planned ahead and want to speed up the process immerse meat still sealed in its plastic package in water.  You can change water every 3o minutes.  Plan on it taking 30 minutes per pound.

Pan Searing

Ideal for Ribeye, Prime Rib, New York, Tenderloin, T-Bone, Hanging Tender, and Sirloin.

Use the heaviest saute pan you’ve got.  We love our cast iron!   Add a little bit of oil with high smoking point (such as coconut, grapeseed, avacado, sesame or sunflower) to the pan– this helps the meat make good contact with the pan for optimal browning. Oil is better than butter for this purpose because the milk fats in butter will burn in such a hot pan.

Manage your pan temperature, and let your pan heat fully before adding the meat. For an inch-thick steak you will want a very hot pan (to get a good brown on the outside and maintain a juicy pink center). A thicker steak will need more time in a less hot pan. (In this case you could cook the steak in butter over medium or medium-high heat and baste the steak frequently).

Don’t crowd the pan! At least one inch on all sides between pieces is a good rule of thumb.

If adding butter and aromatics do so near the end to keep them from burning and turning acrid in the hot pan.

Use an instant-read thermometer to gauge done-ness. We recommend cooking steak to medium rare for optimal tenderness and juiciness. Keep in mind that the internal temperature of the steak will continue to rise once it has been removed from heat, and anticipate up to a 10 degree rise for a very thick cut steak.

  • Rare- 120
  • Medium Rare- 130
  • Medium- 140
  • Medium Well- 150

Let the steak rest for 10 minutes before serving so it can reabsorb its juices.

Slice against the grain for optimal tenderness. Figure out which way the grain is running (just as you would on wood) and cut perpendicular to shorten the muscle fibers. This is less important for loin cuts like fillet, ribeye and strip,  and more important for cuts like hanger, skirt, flank and sirloin.

Braising

This method is ideal for chuck roast, top round, bottom round, short ribs, sirloin tips and tops.

Fully thaw in fridge if you have the time. We like unwrapping, patting dry and liberally salting and peppering thawed meat, and then letting it sit in the fridge uncovered on a wire rack for one night.

A deep, rich flavorful stew or roast begins with browning your meat before adding liquids. Use a heavy pan or dutch oven, get it nice and hot, and use a bit of oil, turning the meat occasionally to brown all sides.

To get a satisfyingly complex and deep flavor, cook your onion and any vegetables such as carrot or celery in the same crusty pan that you just used for browning the meat.

Once the onions are translucent and veggies have a nice golden color to them, add some kind of umami- building ingredient (or two). We like anchovies, soy sauce and Bragg’s liquid aminos. Cook into the veggies until fragrant, about one minute.

Add braising liquid to deglaze the pan. Turn the fire up and scrape the pan with a spoon or spatula to get all the delicious crusty bits into the sauce. Wine, beer, stock/broth, or vinegar work for deglazing.

Add spices and herbs as you desire, add the meat back to the pot, and bring to a simmer.  You should have enough liquid so that the meat is just peaking out.

Put a lid on your pot and cook in the oven at 225-250 deg F for at least 2 hours or all day long, depending on the size and cut of meat, until it is completely tender. If you would like to add potatoes, do so about 45 minutes before you expect the meat to be done.

If you braised a single large piece of meat and want to slice it neatly before serving, it is easiest to do after the meat has cooled completely.