We are sharing a few recipes that both my husband and I really liked. I have added in some ethnic recipes as I like both spice and the variety it offers. We are also collecting recipes from our customers which will be added from time to time.
**Key to cooking great beef is to make sure you bring it up to room temperature before cooking.
- Pan Seared Beef Tenderloin – This was unbelievably tender – checked wellness by touching with my finger. Want it to be tender to the touch. Cooks in a couple of minutes. – SCR Tested
Cross Rib Steak
Cross rib steak is another name for shoulder steak, London broil or chuck steak. Lean beef such as cross rib steak provides protein without a lot of extra fat.The cross rib steak comes from the shoulder of the cow, which produces tough cuts of meat due to its constant use by the animal. But this cut is quite flavorful. Grilling works best for tender cuts of meat, but can provide delicious results on tougher pieces if you marinate first. A proper tenderizing marinade includes acids, oils and herbs or seasonings. This combination breaks down tough tissue and adds moisture and flavor.
- Phyllis’s Perfect Steak Marinade – Timeless and tested many times.
Round Eye Steak
There are many health benefits to selecting an eye of round cut of steak. The Mayo Clinic says the eye of round is one of the leanest available cuts of beef, meaning it is low in fat and calories. The two best methods to prepare this cut are pan-frying and braising, both of which retain succulent juices and tenderness.
- President Ford’s recipe – “Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford’s favorite recipes.”
- Red Wine Beef Stew with Potatoes and Green Beans – Again, beef was so incredibly tender – SCR Tested
I have added some ‘5 star’ recipes for parts many of us are less familiar with. Some I have yet to try but would be interested in feedback…