“Cowboy” Steaks with Steamed Guinness French Onion Beans

Ingredients

• 4 (18-ounce) Certified Angus Beef® bone-in "cowboy" ribeye steaks
• 12 ounces red skin potatoes, cut in 1-inch chunks
• 1/2 pound green beans, cleaned
• 2 cloves garlic, minced
• 1 shallot, peeled and minced
• 5 tablespoons unsalted butter, cut in 1/2-inch cubes
• 3/4 cup canned French onion soup
• 1/2 cup Guinness beer
• 1/4 cup french-fried onions
• Salt and pepper to taste

Instructions

• Preheat grill to medium high. Assemble aluminum foil pouch; add potatoes, beans, garlic, shallot, butter, soup, and beer. Seal pouch and grill to steam.
• Season steaks and grill over medium-high heat to medium rare (145°F internal temperature) or desired doneness. Remove steaks and let rest for 4 minutes.
• Remove foil pouch. Salt and pepper vegetables to taste and top with french-fried onions.

Nutritional information

Calories: 820

Fat: 46 g

Saturated Fat: 24 g

Cholesterol: 273 mg

Carbohydrate: 24 g

Dietary Fiber: 3 g

Protein: 85 g

Sodium: 724 mg

Iron: 49% of Daily Value

Black and Blue Burger

Ingredients

• 1 pound Certified Angus Beef ® ground chuck
• 4 crusty burger buns, sliced in half
• 4 leaves green leaf lettuce
• 1 tomato, sliced
• 4 portabella mushrooms, grilled
• 4 slices red onion, grilled
• 4 ounces crumbled blue cheese
• 4 tablespoons whole grain mustard
• Salt and blackening spice to taste

Instructions

• Preheat grill. Portion chuck into four patties. Season burgers with salt and blackening spice, grill to an internal temperature of 160°F.
• Build sandwich by layering the lettuce, tomato, burger, portabella, onion and blue cheese. Spread the top of the bun with mustard.

*Nutritional information based on 85/15 ground chuck.

Nutritional information

Calories: 585

Fat: 29 g

Saturated Fat: 13 g

Cholesterol: 117 mg

Carbohydrate: 39 g

Dietary Fiber: 3 g

Protein: 44 g

Sodium: 1063 mg

Iron: 36% of Daily Value

Filet Mignon au Fennel

Ingredients

• 4 (6-ounce) Certified Angus Beef ® filet mignon
• 1/4 cup flour
• 1/4 cup butter
• 1/2 cup Marsala or dry sherry
• 1/2 cup dry red wine
• 1/2 cup beef stock
• 1 teaspoon fennel seeds
• 1 tablespoon tomato paste
• Salt and freshly ground pepper to taste

Instructions

• Season filets with salt and pepper; dust lightly with flour. Heat butter in large skillet over medium-high heat. Add filets; cook about 4 minutes on each side or until browned. Remove beef filets.
• Holding pan away from heat, add Marsala and red wine. Return back to stove top; cook over medium-high heat until reduced by half. Add stock, fennel and tomato paste. Simmer until reduced by half; season with salt and pepper to taste.
• Return filets to skillet and cook in sauce 3 to 5 minutes over medium-high heat for a medium degree of doneness. Place filets on warm serving plates and spoon sauce over each filet.

VIP Filet Sandwich

Ingredients

• 1 1/4 pounds Certified Angus Beef® tenderloin roast
• 4 buttermilk biscuits, cut in half
• 4 tablespoons whole-grain mustard
• 16 spinach leaves
• 1 (1 1/2-ounce) jar roasted red peppers, thinly sliced
• 3 tablespoons olive tapenade
• 1 tomato, thinly sliced
• Salt and pepper to taste

Instructions

• Season filet with salt and pepper on all sides and grill over medium-high heat to desired doneness. Let rest 5 minutes and thinly slice.
• To create the sandwich, spread mustard on bottom half of biscuits. Top with sliced beef, 4 spinach leaves, red pepper and tomato slices. Spread tapenade on biscuit top to complete sandwich.

Nutritional information

Calories: 530

Fat: 25 g

Saturated Fat: 6 g

Cholesterol: 94 mg

Carbohydrate: 38 g

Dietary Fiber: 8 g

Protein: 41 g

Sodium: 1328 mg

Iron: 66% of Daily Value

Grilled Filet with Cumin & Coriander Paste

Ingredients

• 6 (6-ounce) Certified Angus Beef® filet mignon steaks
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 2 tablespoons apple cider vinegar
• 2 tablespoons grape seed oil
• 1 tablespoon coarse kosher salt
• 1 teaspoon freshly ground pepper

Instructions

• Combine ingredients and rub onto filets. Place in a zipper-locking plastic bag and refrigerate 1 hour.
• Preheat grill to medium high. Grill steaks to desired doneness.
• Remove steaks from grill and let rest 5 minutes before serving.

Spring Revival Couscous Salad with Filet Mignon

Ingredients

• 4 (8-ounce) Certified Angus Beef ® filet mignon steaks
• 1 cup quick-cooking couscous
• 1 1/2 cups beef broth
• 8 ounces fresh asparagus, cut in 2-inch pieces
• 1/2 cup frozen English (petite) peas
• 1/4 cup finely chopped spring onion or leek, white portion only, cleaned well
• 1 teaspoon minced fresh garlic
• 1 tablespoon olive oil
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon fresh ground pepper
• Zest of one lemon
• 2 tablespoons minced fresh flat leaf Italian parsley
• Additional salt & pepper to taste

Instructions

• Place couscous in large mixing bowl. Bring beef broth to a boil in a medium saucepan. Add asparagus, peas, leeks, garlic, oil, salt and pepper; return to a boil then turn off heat. Pour broth mixture over couscous, stir to combine, cover bowl tightly with plastic wrap; set aside.
• Preheat grill. Season steaks with salt and pepper and grill to desired doneness. Allow steaks to rest 5 minutes.
• Using a fork, fluff couscous lightly to separate grains. Stir in lemon zest and parsley. Serve with steaks.

Perfect Backyard Porterhouse

Ingredients

• 4 (18-ounce) Certified Angus Beef® porterhouse steaks
• 2 pounds baby new red potatoes, cut in 1-inch chunks
• 1 fennel bulb, cored and thinly sliced
• 1 shallot, peeled and minced
• 5 tablespoons unsalted butter
• 1/3 cup red wine
• 1/2 pound asparagus, thick bottoms snapped off, stalks cut in half
• 9x13-inch aluminum foil pan
• Salt and pepper to taste

Instructions

• Place potatoes, fennel, shallot, butter, red wine, salt and pepper in foil pan. Seal tightly with aluminum foil and place on medium-high grill to steam for approximately 20 minutes.
• Add asparagus to vegetable tray; stir and continue to cook on medium heat 5 to 10 more minutes. Season steaks with salt and pepper. Grill to medium rare or desired doneness. Remove steaks and let rest for 5 minutes.
• Serve steak with vegetables and sauce from pan.

Nutritional information

Calories: 1045

Fat: 50 g

Saturated Fat: 24 g

Cholesterol: 317 mg

Carbohydrate: 38 g

Dietary Fiber: 5 g

Protein: 101 g

Sodium: 352 mg

Iron: 69% of Daily Value

Porterhouse for Two with Lemon Potatoes & Asparagus

Ingredients

• 1 (20-24-ounce) Certified Angus Beef® porterhouse steak
• 1 lemon, washed
• 12 ounces fingerling potatoes, cut in half lengthwise
• 1 tablespoon extra virgin olive oil
• 1 teaspoon minced fresh rosemary
• 12 spears petite asparagus (or 6 normal size)
• 1 tablespoon minced flat-leaf Italian parsley
• Salt and pepper to taste

Instructions

• Zest half of lemon and set lemon and zest aside. Preheat oven to 450°F.
• In a bowl, toss together fingerlings, olive oil, rosemary, salt and pepper. Place in ovenproof casserole dish and roast until browned and softened (25-30 minutes), stirring once or twice during roasting.
• While potatoes are roasting, season steak with salt and pepper. Sear steak on a grill pan over high heat, 2 minutes per side. Reduce oven temperature to 350°F. Add asparagus to pan and place in oven until asparagus softens and steak is at the desired doneness, approximately 5 minutes for medium rare. Remove steak from pan and allow to rest on cutting board, tented with foil.
• Slice lemon in half; juice one half over roasted potatoes. Add asparagus, lemon zest and parsley; stir to combine and divide among two plates. Cut meat from the “t-bone” of the porterhouse. Slice if desired and serve tenderloin or strip steak cuts according to preference.

Nutritional information

Calories: 735

Fat: 34 g

Saturated Fat: 12 g

Cholesterol: 207 mg

Carbohydrate: 29 g

Dietary Fiber: 4 g

Protein: 76 g

Sodium: 315 mg

Iron: 54% of Daily Value

Arrachera Skirt Steak Rub

Ingredients

• 2 - 3 pounds Certified Angus Beef® skirt or sirloin flap steak
• 2 tablespoons coarse kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 1/2 teaspoons fresh cracked black pepper
• 1 1/2 teaspoons red pepper flakes
• 1 1/2 teaspoons dried cilantro or Mexican oregano
• 1 teaspoon ancho chili pepper
• 1/2 teaspoon cumin

Instructions

• Combine all spice ingredients in a mixing bowl.
• Cut steak into 3 inch wide strips WITH the direction of the grain.
• Season pieces evenly with spice rub. Cover tightly in plastic wrap or zip lock plastic bag. Refrigerate at least one hour or overnight before cooking.
• Grill steaks over high heat to medium rare. Allow to rest five minutes before serving. Slice against the grain in thin strips.

Grilled Ribeye Steak with Classic Steak Butter

Ingredients

• 4 (10-ounce) Certified Angus Beef® ribeye steaks
• 1/2 pound unsalted butter, softened
• 1 tablespoon roasted garlic
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon finely chopped shallots
• 1 teaspoon finely chopped fresh parsley
• 1 teaspoon finely chopped fresh sage
• 1 teaspoon finely chopped fresh rosemary
• Salt and freshly ground pepper to taste

Instructions

• Thoroughly combine softened butter with garlic, salt, pepper, shallots, parsley, sage and rosemary. Roll with plastic wrap into a log shape 1-inch in diameter; refrigerate 2 hours or until butter is solid. (Note: Recipe will yield 16 butter servings; reserve 12 for later use.)
• Season steaks with salt and pepper. Grill to desired doneness. Cut butter into 1/4 inch slices and serve over steaks.

Nutritional information

Calories: 209

Fat: 33 g

Saturated Fat: 17 g

Cholesterol: 204 mg

Carbohydrate: 0 g

Dietary Fiber: 0 g

Protein: 60 g

Sodium: 454 mg

Iron: 31% of Daily Value

Sirloin Burritos with Red Chimichurri Sauce

Ingredients

• 3 pounds Certified Angus Beef ® sirloin flap or skirt steak
• 1 large onion, finely diced
• 6 garlic cloves, minced
• 1 cup chopped fresh cilantro
• 2 tablespoons smoked paprika
• 1 tablespoon red pepper flakes
• 1 cup sherry or red wine vinegar
• 1 cup olive oil
• Coarse kosher salt to taste
• 12 large soft flour tortillas
• Iceburg lettuce, finely sliced

Optional toppings: warm pinto or black beans, sour cream, finely shredded cheddar or Monterey jack cheese, cooked corn, guacamole

Instructions

• Cut sirloin flap into 3-inch wide pieces, 1/2-inch thick, cutting with the grain. Pieces will vary in length from 4-6 inches. Place in a shallow baking dish.
• In a food processor or blender combine onion, garlic, cilantro, paprika, red pepper flakes, vinegar and oil by pulsing to a finely chopped consistency. Coat sirloin slabs evenly with two cups of sauce, cover tightly with plastic wrap and refrigerate overnight. Reserve remaining sauce in a serving bowl.
• Preheat grill. Mark tortillas on hot grill 15 seconds per side; keep covered and warm. Pat beef dry with paper towels, season with salt and grill over high heat to medium. Slice thinly against the grain and serve rolled in warm tortillas with chimichurri and optional toppings.

Mediterranean Grilled New York Strip Steak

Ingredients

• 4 (12-ounce) Certified Angus Beef® New York strip steaks
• 2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried, hand-crushed)
• 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
• 1/2 teaspoon finely ground coffee
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 1/2 red onion, cut into 4 even full circle slices
• 1 beefsteak tomato, cut into 4 even slices
• 4 tablespoons unsalted butter

Instructions

• Combine rosemary, thyme, coffee, salt and pepper in small mixing bowl to create a rub. Evenly season steaks with rub, then grill over medium-high heat to desired doneness.
• Remove steaks from grill and allow to rest 5 minutes.
• Grill onion and tomato over medium heat.
• Top each steak with 1 tablespoon butter, grilled onion and tomato.

Nutritional information

Calories: 604

Fat: 31 g

Saturated Fat: 15 g

Cholesterol: 257 mg

Carbohydrate: 7 g

Dietary Fiber: 1 g

Protein: 78 g

Sodium: 885 mg

Iron: 62% of Daily Value

Strip Steak with Three Pepper Rub

Ingredients

• 4 (12-ounce) Certified Angus Beef® strip steaks
• 1 teaspoon cracked black pepper
• 1/2 teaspoon cracked red pepper
• 1/2 teaspoon cracked white pepper
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon onion powder

Instructions

• Combine peppers, salt and onion powder and rub onto both sides of steaks.
• Grill to desired doneness.
• Let rest 5 minutes before serving.

Nutritional information

Calories: 534

Fat: 24 g

Saturated Fat: 9 g

Cholesterol: 198 mg

Carbohydrate: 1 g

Dietary Fiber: 0 g

Protein: 73 g

Sodium: 641 mg

Iron: 36% of Daily Value

Barbekü yöntemleri

Direkt Izgara Yöntemi

Direkt yöntemde ızgara edilecek ürün doğrudan ısı kaynağı üzerine konumlandırılır. Kapalı kapak sayesinde ısı tüm ızgara ürününe yansıtılır, bu sayede pişme süresi kısalır ve ızgara edilecek ürün lezzetli ve taze kalır. Sosislerin, sebzelerin ve benzeri ürünlerin hızlı hazırlanması için bu yöntem özellikle uygundur. Izgara süresi < 30 dakika.

Efsane biftek: Kobe

Steak yani biftek türü etler için tüm dünyada genellikle sığır ve dana eti kullanılıyor. Izgarada çok kısa sürede piştiği için etin, hayvanın en yumuşak yerinden kesilerek hazırlanması şart. Bu yüzden sığırların ve danaların omurları üzerindeki etler en çok sevilen beefsteak çeşitlerini (T-bone, Dallas steak) oluşturuyor. Ancak buradaki önemli bir ayrıntıyı kaçırmamak lazım. Danalar, doğduklarından itibaren 25’nci aylarında, etleri ideal yumuşaklıkta ve dolgunlukta oluyor. Hayvan yaşlandıkça -ki bu dönemden sonra sığır olarak adlandırılıyor-, ağırlığı artıyor, kasları sıkılaşıyor. Sığır etinden de harika lezzette biftekler çıkıyor, fakat yazının söyleşi bölümünde sizlere aktaracağımız ‘dry-age’ metodu ile 4 hafta, uygun ortamda dinlendirilmesi gerekiyor. Kobe bifteğine geçmeden önce Kobe bifteğinin de elde edildiği Wagyu (Japon dilinde wa: Japon, gyu: sığır) yani ‘japon sığırı’nın da aralarında olduğu etçi sığırların dünya klasmanının ilk beşine bir göz atalım.

Simmental Sığır Irkı:

Anavatanı İsviçre olan bu sığır ırkı, besi hayvanı olarak yetiştirilmeye çok uygundur. Kısa zamanda besi alır, et verimi yüksektir. Süt verimi de yüksek olduğu için kombine sığır ırkı grubuna girer. Etteki randımanları yüzde 60 civarındadır. Uzun ömürlü sığır ırkları arasındadır.