Tag Archives: filet mignon

The ultimate guide to steak

August 8, 2018Uncategorizedamerican, americans, beef tenderloin, blue cheese, cooked steak, dry rub, filet mignon, filet mignons, flank steak, flank steaks, flat iron steak, flat iron steaks, garlic butter, high heat, new york, newyork, rib eye, rib eye steak, rib eye steaks, rib-eyes, ribeye, ribeye steak, ribeye steaks, ribeyes, significant marbling, skirt steak, steak bites, strip steak, strip steaks, t bone, t-bones, tri tipDennis Keohane

Meaty, beefy, juicy — steak is an American classic.

With so many varieties and cuts of steak, though, it can be hard to know what sets each cut apart. What’s the difference between top sirloin steak, for example, and NY strip steak? Why are ribeyes and porterhouses so widely regarded in the culinary world? What’s the difference between skirt steak and flank steak, and how do you slice those thinner cuts?

This guide demystifies the world of steak and gives you the knowledge and tools to expertly prepare any kind of steak at home. From Philly cheese steaks whipped up with shaved steak to a decadent sauce-doused filet mignon, you’ll know exactly what you’re doing when preparing either.

ButcherBox members receive many of these steaks in their monthly box. If you would like to sign up to get grass-fed, grass-finished beef delivered to your door, click here.

Top Sirloin Steak

Cut close to the round primal section of the cow, top sirloin steak is incredibly versatile. It’s rich like a roast but shares the texture and mouthfeel of a steak. You can grill it up to be served on its own or cube it and add it to stews and soups. It’s an economical cut of steak, making it great for everyday meals. Give this jerk-rubbed top sirloin with mofongo a try for a hearty, spicy meal.

Steak Tips

Incredibly tender, premium steak tips can be cut from tri-tip, coulotte, and sirloin. More pedestrian cuts come from various muscles but need a bit more help to be made into tender and juicy meals. They’re robust and meaty, and, at roughly one-inch a square, they make for some delicious hunks of meat. Try these braised in a soup or stew, or as full-flavored kebabs like this Dijon garlic smoked sirloin kebab dish.

Skirt, Bavette, and Flank Steak

Both skirt steak and flank steak are long, flat, and flavorful, while bavette steak is finely textured and flat. True bavette steak is hard meat cut to find in the U.S., despite its popularity across the pond. Flank steak is taken from the flank primal and is generally cut whole, and not divided into smaller portions. Skirt steak packs an even beefier flavor than flank steak, due to its connective tissue and fat content. Skirt steak is the default choice for fajitas, while flank steak responds well to marinating and grilling. Make sure to slice both thinly against the grain. For a good flank steak recipe, give this cilantro lime hickory grilled flank steak a try.

Shaved Steak

Looking to whip up a Philly cheese steak or a stir fry? Shaved steak is the ideal cut. Trimmed from the rib section, shaved steak is tender and full-flavored. It’s quick on the stove due to its thinness and pairs well with robust marinades.

New York Strip Steak

A favorite of steakhouses the world over, the New York strip steak can be cut thin or thick. It’s well-marbled and extremely tender, as it’s cut from the short loin, a rarely used muscle on the cow. The strip steak is a cut of beef that requires little more than a simple seasoning and a solid technique. Grill it, pan-sear it, or roast it—whatever you do, use lots of butter or even garlic butter. Enjoy this coffee-rubbed New York strip steak with berry sauce and parsnip mash for a well-rounded meal.

Ribeye Steak

The ribeye is a ButcherBox member favorite. Cut from the center of the rib section, it is smooth, rich, super beefy, and has significant marbling. Ribeyes respond well to an open flame due to their healthy fat content. Char them lightly and cook them until medium-rare. Here is a simple, sultry pan-seared ribeye recipe.

Ranch Steak

Ranch steaks are very lean—they’re trimmed of virtually all fat and cut from the shoulder muscle. They possess a distinct earthy flavor, in case you needed a reminder that they are indeed grass-fed. Due to the lack of fat, this steak can become tough if overcooked, so it’s best to aim for medium-rare. If you’re in the mood for something different, enjoy the caramelized and salty flavor of these honey and sea salt ranch steaks with rainbow carrots.

Denver Steak

While the term Denver steak has only been applied to this cut in recent years, a similar steak is called the zabuton by the Japanese due to its similarity to a plush seating cushion. It’s extraordinarily marbled and tender, coming from the same muscle section as the ribeye. It responds well to Asian flavors, like in this miso Denver steak recipe.

Filet Mignon

Famously fancy, filet mignon is a buttery, tender cut of beef. They come from the center of the tenderloin and are silky smooth in texture and mild in flavor. Grass-fed cattle are unique in that they produce filets with rich marbling and depth. Given their mild flavor, filet mignons hold up to decadent sauces like cream sauces or balsamic glazes. Date night? Here is the perfect filet mignon meal for two.

Flat Iron Steak

Flat iron steak comes from an area of the cow that is notorious for its tough, sinewy texture. However, researchers discovered a way to access the most tender section for a lean steak with rich marbling. Cut from the shoulder, it’s got a deep, meaty flavor and cooks up quick. Try it with a full-bodied sauce like a red wine glaze. Here’s a tasty pepper crusted flat iron with root vegetable mash.

Porterhouse

The king of T-bones, a porterhouse is actually two steaks in one, consisting of a large NY strip on one side, and a filet mignon on the other. Fun fact: The tenderloin portion must be at least 1 ¼ inches thick to earn its namesake. Given its thickness, a porterhouse should be seasoned liberally, producing a thick crust of kosher salt and fresh ground pepper. Here’s a recipe for the perfect porterhouse steak with herb butter.

Your ultimate guide to the best cut of steak

April 26, 2018Uncategorizedbest cuts, cook, cut of beef, Delmonico, fat marbling, filet mignon, flank steak, Kansas City strip, New York strip, popular cuts, prime rib, ribeye, ribeye steaks, right cut, short loin, sirloin steak, skirt steak, steak cuts, steakhouse, t bone, tenderloinDennis Keohane

You’re putting together tonight’s dinner menu and want to make sure you are using the best cut of steak. Where do you start? Does a higher price point mean higher quality? Is bone-in better than boneless? Below, you’ll find out how to navigate the meat counter to select the perfect cut for your evening.

As far as price point is concerned, a premium steak is usually priced higher because of the (relative) scarcity of the muscle that the steak is cut from. Take filet mignon, for example — arguably one of the most expensive cuts available. Filet mignon is cut from the smallest end of the tenderloin, one of the smallest — and most tender — muscles in the cow.

Most premium cuts come from the ribs (rib-eyes, Denver steak), short loin (New York strip, T-bone), sirloin (top sirloin) and tenderloin (filet mignon). Each muscle has a different fat profile, which affects the steak’s flavor, marbling and tenderness.

So which to choose?

Filet Mignon

What is it known for?

If tonight’s plans include your backyard and an open flame, our first choice is the filet mignon. This boneless, lean cut has very little connective tissue and is known for its rich, buttery flavor.

How should you prepare it?

Although the filet is a thicker cut of steak, it needs to only cook a few minutes per side to reach the perfect medium-rare temperature. We recommend cooking it over direct heat (right over the flame) for just 2-3 minutes per side, then moving your filets to a cooler portion of the grill for an additional four minutes to finish cooking without the risk of overcooking. You can find detailed grilling instructions here.

When it is time to serve your filet, it is best paired with a mushroom or wine sauce.

New York Strip

What is it known for?

On par with filet mignon, the New York strip (also known as the Kansas City strip) is another preferred grilling steak. A favorite amongst steakhouses, this is one of the most flavorful steaks you can buy.

Cut from the short loin, this steak has a higher fat content — and more marbling — than filet mignon. The name actually stems from the act of “stripping,” a knife skill used to slice individual steaks away from a large muscle (the short loin).

How should you prepare it?

A perfectly-grilled NY strip only needs a little salt and pepper, or you can top it with a dollop of garlic butter.

Rib-Eye

What is it known for?

Alright, you’re planning a date night for two and the entire meal consists of steak and potatoes. No problem! If you need a steak that holds its own, we suggest going with a rib-eye. Rib-eyes are highly marbled, which gives the steak the majority of its flavor (Prime beef, viewed as the highest-quality grade, is known for its abundant marbling).

How should you prepare it?

A rib-eye steak comes from the same muscle as a standing rib — a.k.a. prime rib — roast. You can think of a rib-eye as a standing rib roast that has been cut into individual steaks. This juicy steak has a robust flavor and heavy marbling throughout. Typically, it’s so flavorful you won’t need to add much, if anything, to it — except perhaps a scoop of ghee or a few garlic cloves.

To make it a meal, serve it with sides that live up to the steak’s heartiness. Try potatoes and mushrooms or roasted vegetables.

Porterhouse

What is it known for?

Known as “king of the T-bones,” the porterhouse is part tenderloin, part New York strip. While there’s often quite a bit of confusion around these two steaks, the USDA requires the tenderloin portion of the T-bone be at least 1.5 inches thick to be classified as a porterhouse.

How should you prepare it?

Since you’re essentially getting two steaks in one, this steak can be tricky to cook. If possible, try splitting your heat source into a hot and cool portion to prevent overcooking the tenderloin. This works best on a gas grill, where you have more control over the heat. Light burners on one half of your grill to high heat, and the burners on the other side to low heat (or completely off). Then place your porterhouse in the center.

Tri-Tip

What is it known for?

Cut from the sirloin, the tri-tip was once a rarity amongst butchers. The tri-tip comes from central California, where it was a regular item at the meat counter. However, it was relatively unheard of across the rest of the country before online ordering became more mainstream. While we love serving it as a roast, you can also cut and prepare it as individual steaks.

How should you prepare it?

The once-overlooked tri-tip is quickly gaining popularity, becoming known as one of the most underrated and delicious cuts of steak. And for the price point, you can’t beat the flavor. It’s boneless, juicy, and has excellent marbling. Simply season with a little salt, pepper, and garlic, then sear to perfection.

Bavette Steak

What is it known for?

Also known as the flap steak, the bavette steak comes from the sirloin — right next to the porterhouse. This was a fairly unknown steak a few years ago but has recently become a featured menu item at restaurants and bistros.

How should you prepare it?

Like a hanger or skirt steak, the bavette is a thin cut with a distinct grain. You’ll need to cook this steak hot and fast to avoid letting it dry out. Allow it to marinade the night before, then sear it to a perfect medium-rare.

Ranch Steak

What is it known for?

Cut from the shoulder muscle, a ranch steak is one of the leanest steaks you can buy. Boneless and usually trimmed of all fat, consider using a marinade to give it a nice, juicy flavor —and to prevent it from drying out.

How should you prepare it?

Steak salads are one of our go-tos when we’re craving something light, and the ranch steak makes the perfect cut.

Other Cuts for Steak Night

While popular cuts like filet mignon, rib-eyes, and New York strips get all the glory, there truly is a perfect steak for every occasion. Different cuts provide different benefits, and selecting a lesser-known steak might cut down on cost without sacrificing flavor. You should also consider your entire menu, including wine pairings, to determine which cut should sit center stage.

Planning your next taco Tuesday? There are multiple cuts that work well for tacos or fajitas. Anything that slices thinly — such as a skirt steak or flat iron steak — will do the trick.

Hosting a huge party? The flank steak is the best cut for serving large groups of people. This large cut is typically not broken down into smaller portions, making it perfect for feeding large crowds.

Finally, there are many cuts that complement the perfect, steakhouse-worthy menu but are more appropriate to the weeknight dinner budget than a filet or porterhouse steak. A top sirloin steak is an extremely versatile cut and tastes great when grilled or seared in a cast iron skillet. Another choice is the Denver steak, which, although lesser-known, is cut from the same muscle as a rib-eye.

Selecting the Best Cut of Steak

When selecting a steak at the grocery store or when ordering at a restaurant, sourcing will always impact the quality. Regardless of cut, choose grass-fed steaks from a trusted butcher or by ordering online. The meat will have less fat than steaks coming from a grain-fed animal, as well as more omega-3s, CLA, and a higher portion of B and E vitamins.

When cooking a grass-fed steak, there are a few things to keep in mind. First, a grass-fed steak will cook 30 percent faster than a grain-fed steak of the same cut, so don’t take your eyes off your dinner! Second, a thermometer will help prevent overcooking. A medium-rare steak will reach an internal temperature of 125°F as it rests after being removed from the heat, so it’s best to stop cooking at 115°F.

The best cut of steak starts with choosing the best cut for your complete menu. If you ever need ideas, be sure to check out our recipe page.

For grilling season — the best beef cuts from the chuck

April 11, 2018Uncategorizedbeef cuts, ButcherBox recipes, Chef Yankel, chuck, chuck roast, connective tissue, cooking methods, denver, different cuts, filet mignon, flank steak, flat iron, flat iron steak, ground beef, loin, porterhouse steaks, pot roast, primal cuts, ribeye, ribeye steak, short ribs, shoulder blade, sirloin tip, skirt steak, slow cooking, steak recipes, stew meat, strip steak, t bone, t-bone steak, tender cut, tenderloin steak, tough cuts, tri tipDennis Keohane

Winter is slowly receding here in the Northeast, and it seems as if we’ve — finally — come to the end of a period of strange, colder-than-usual weather across the country. The Masters Tournament has come and gone. The selection of foods at farmers markets is more robust. Scarves, beanies, and mittens will soon be packed away.

And, most importantly, grills will reappear. They will be cleaned, repaired, and lit once more as we undertake that yearly rite of spring — cooking outside.

In our opinion, there is nothing that compares to the experience of throwing a scrumptious hunk of grass-fed beef over some hot charcoals or onto a red-hot grill.

But which beef cuts are best for cooking out? One section of the cow that has long been overlooked is the chuck, especially compared to the filet mignons, ribeyes, strip steaks, t-bone steaks, and tri-tips that come from the middle areas that make up the rib, loin, tenderloin, and sirloin primal cuts.

As our ButcherBox Head Chef Yankel Polak says, “The chuck is a goldmine of great cuts.”

Some of the best cuts of beef to cook outdoors come from the chuck; also, some of our favorite steaks and roasts, in general, are chuck beef cuts.

You already know chuck beef

The “chuck” primal section produces the vast amount of meat that is used from a cow. Most of the meat from this area — the front section from the shoulder blade and down to the leg muscles — lacks fat and has a ton of connective tissue. Therefore, it can result in tough cuts of meat if cooked incorrectly.

Most parts of the chuck close to the ribs are used for various roasts.

Beef chuck roast, for example, is ideal for braising and slow cooking. Other common roast beef cuts from the chuck include pot roast and bone-in chuck roast, also known as the 7 bone chuck roast. These roast sections are fantastic when quickly seared and then put in a slow cooker for a few hours, especially with some complementary seasonings and spices.

These cuts are large and used for braising mainly because it is easy to cut sizeable hunks of beef out of the chuck section, but also because the connective tissue caused by the overuse of the muscles don’t make them as tender and marbled as sirloin steaks and tenderloin steaks.

However, many of the standard — sometimes vaguely labeled — steaks you can get at the supermarket are likely to be steaks cut from the chuck. Like flank steaks or skirt steaks, chuck is also often used as stew meat, kabobs, and sandwich steaks, and as an alternative to more expensive cuts like sirloin tips, tip roast, and ribeye.

You likely cook chuck meat on your grill quite often without realizing it: Chuck meat is one of the primary sources that butchers use to make ground beef. So if you are cooking cheeseburgers for the family this weekend, there is a good chance you’ve got some ground chuck in the burger mix.

New beef cuts from the chuck primal

Because chuck beef has primarily been used for braising roast cuts, cheaper cuts of steak, and ground beef in the past, some steak lovers believe that you can’t find quality steaks in this front section of the cow.

However, over the past few decades, the beef industry has innovated and uncovered tasty, tender steaks in the chuck section that were previously unknown, difficult to access, or more prevalently used in unique ways in other cultures.

For instance, as part of the Beef Checkoff Program, meat science researchers at the University of Florida and the University of Nebraska identified new and potentially more affordable tender cuts of meat. The project led to the discovery of little-used or unknown cuts, like the Denver steak.

The Denver steak — which does not officially have anything to do with the Mile High City — comes from the chuck flap, an area of the chuck under blade that is full of tough, connective tissue. This steak is delicious as long as it is cooked correctly and, as we’ve said again and again with these types of cuts, must be cut against the grain once cooked.

The beef industry research project also led to the discovery of the flat iron steak, which is a challenging cut to find from the top section of the chuck shoulder. Flat iron steak is a perfect grilling steak; it is tender and tasty when cooked on an open fire. However, it can easily become tough if overcooked. Similar to many other cuts with lots of connective tissue — like the Denver steak — it should also be sliced against the grain.

The Denver steak and flat iron steak aren’t the only great grilling cuts that come from the chuck. Additionally, the chuck eye steak comes from an area of the chuck that is part of the longissimus dorsi muscle, the same place where the ribeye steak is derived. There is some confusion about whether or not a chuck eye is also a Delmonico steak, but that is a subject for another day.

The most delicious of all the chuck cuts might be a surprise

Although it sounds like it should come entirely from the ribs primal, the best short ribs come from the chuck. The first few ribs of a cow — usually the second through fifth ribs — are where the serratus ventralis muscle is thickest. This area is in the chuck primal section. The meat in this section is often tough, which is why short ribs are best cooked over a long period of time with a good marinade or rub.

Culturally, short ribs have been prominent in East Asian and Middle Eastern cooking traditions. However, they have emerged more recently as a delectable treat in the U.S. and can be cooked in a number of ways.

Chef Yankel describes short ribs as “the kings of the braising cuts.” We love slow cooking them bone-in with a sweet marinade.

“Short ribs are packed with healthy fats and collagen,” Chef Yankel added. “Nothing compares for texture and flavor.”

Many of the chuck cuts mentioned above are featured in our monthly grass-fed beef ButcherBox — if you are a member, you’ve likely experienced some of these steaks and roasts. If you want some more on our favorite cooking methods and recipes for the different cuts of chuck mentioned, check out our recipe page or YouTube channel.

If you aren’t a member and would like to become a ButcherBox member with delicious, thoughtfully-raised grass-fed beef delivered to your door each month, click here.

The mystery of ‘organic grass-fed beef': Why organic and grass-fed aren’t the same thing

April 3, 2018Uncategorizedcertified organic, certified organic beef, conjugated linoleic acid, family farms, fatty acids, filet mignon, grain fed beef, grass fed beef, grass fed meat, grass-fed, grassfed steak, health benefits, New York strip, Omega 3, omega-3 fatty acids, organic, organic beef, organic certification, organic meats, organic pastures, pasture raised, quality beef, usda, usda organicDennis Keohane

Here at ButcherBox, we are proud to be able to deliver nutrient-rich, thoughtfully-sourced grass-fed beef to our subscribers’ doors each month.

We get many questions about what the differences between grass-fed and organic, and, for that matter, why grass-fed is better than supermarket meat. It comes down to a few critical issues: Feed, certification, and, at least for us, treatment.

Grass-fed beef

We’ve written about grass-fed beef on numerous occasions. Our passion for healthy grass-fed meat is the reason why we started ButcherBox.

Grass-fed beef is, by definition, meat from cattle that have grazed on grass — and sometimes forage — in their lives. This is in opposition to grain feeding, which has long been the standard of the beef industry and is most likely what you buy from the grocery store or butcher.

Because a grain-fed cow eats grains as its primary source of food, its meat does not have the same nutrition profile as meat from a cow that has eaten grass its entire life. For instance, grass-fed beef has a better omega-6 to omega-3 ratio, as well as more good fatty acids, nutrients, and minerals than grain-fed beef.

Also, grain-feeding occurs on feedlots, which we are vehemently opposed to. Grain-feeding in feedlots — where cattle are crammed into pens together — is done to make cows fatter to bring to market more significant quantities of beef that have marbling that the American consumer has unfortunately become used to over the past century.

Because of the horrible conditions at feedlots, which breed disease and the desire to raise bigger cows faster (i.e., get more meat on the market more quickly, regardless of quality), grain-fed cattle often receive antibiotics and hormones as well.

Thoughtfully-sourced meat is not just healthier, it’s more humane: No pens, no feedlots, no hormones, and no antibiotics.Pasture-raised cattle graze on grass as nature intended.

This brings us to one of our most significant concerns when it comes to grass-fed meat: Purposely deceitful labeling of some meat products.

Grass-finished is the key

The term grass-fed is used so often, that it is assumed that all “grass-fed” beef is the same: Meat from cows that have spent their lives grazing on lush grass green fields.

However, some meat producers purposely trick consumers into buying grass-fed beef when they are actually buying grass-fed, grain-finished meat. We’ve discussed this on Roam before, but here’s the Cliff’s Notes version: Almost all cattle spend the first year of their lives grazing with their mothers and eating grass. Industrial farms then move these cattle to inhumane feedlots. Unfortunately, some producers use this as justification to label their beef as “grass-fed, grain-finished,” just because the cows ate grass for a short period.

Additionally, some beef industry operators do feed their cows grass, hay, or forage for the majority of their lives. But they also feed the cows grains to fatten them up, labeling their meat “grass-fed, grain-finished” as well.

When consumers buy grass-fed beef, they are expecting meat that is more nutritious than grain-fed or corn-fed beef. Grass-fed, grass-finished has more good omega-3 fatty acids, more conjugated linoleic acids, and other vital nutrients.

More than anything, being pasture-raised — truly grass-fed — is good for the cow (a cow’s digestive system evolved to eat grass, not grain or corn).

So what is organic beef?

Organic beef is meat that is sourced in a specific way so that the USDA designates it as “certified organic.”

According to the Department of Agriculture’s website, to meet the standards of the “certified organic” label, a cow needs to be raised, “in living conditions accommodating their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones.”

Now the problem is that this means there are no qualifications on what that organic feed can be. This is the most prominent difference between grass-fed, grass-finished and organic beef.

A filet mignon or New York strip steak you buy that is organic may be from an animal that has eaten corn or grain its entire life, not grass-fed cows.

A grass-fed New York strip that comes from pasture-raised, grass-fed cattle has more health benefits — good fatty acids, nutrients, and the better omega 6 to omega-3 ratio — and, to our mind, tastes better. But, it may or may not be organic grass-fed beef.

The important distinction is that most grass-fed beef is raised organically, but organic beef is not necessarily grass-fed. Not all farmers receive the organic certification label from the USDA, either because the process is too cumbersome or they use some non-organic product on a section of their land, so they don’t have “organic pastures” to meet the standard for a certified organic label.

I know this is confusing.

From our perspective, the “organic” label is not as important as whether or not a cow is grass-fed and grass-finished, is raised humanely, and has never been given hormones or antibiotics. Period.

To ensure this, we vet our farmers carefully before we partner with them, and stay in close communication with them, to make sure they meet our high standards.

Our close relationship with our farmers — many of whom run small independent or family farms — allows us to bring the highest-quality beef products to our members each month.

London Broil: A dish that is most often grilled and has nothing to do with England

March 29, 2018Uncategorizedbalsamic vinegar, beef cuts, best cuts, chuck, cooking method, cooking times, delmonico steak, england, filet mignon, flank steak, flat iron, ground meat, high heat, london broil recipe, medium-rare, north american, philadelphia, pot roast, rib eye, sirloin steak, skirt steak, soy sauce, specific cut, standing rib roast, steak sandwich, the marinade, top blade steakDennis Keohane

Beef dish names can be so odd.

London broil is just another example of the beef industry’s propensity for attaching names to cuts of meat that are confusing, don’t quite fit, or, sometimes, are quite unappetizing.

The Delmonico steak, for instance, was supposedly “invented” at Delmonico’s in New York; but the exact cut of beef that was used is often debated. Steak lovers aren’t sure whether a Delmonico is boneless ribeye steak, a bone-in top loin steak, or a boneless top loin strip steak. The Denver steak was “discovered” in the last decade, and its name comes more from the work of a marketing team than to any direct connection to the Mile-High City. And don’t get me started on the contrast between the tender and tasty flat iron steak and the old, hunk of metal used for straightening clothes from which its name is derived.

But London broil might be in a class of its own when it comes to its unique (and misleading) name. The cut — or cooking method to be more precise — has no connection to the capital of England, and, these days, it is rarely broiled.

A North-American treat

The most mind-blowing part about London broil is that it is completely unheard of in, of all places, London. The name may be a bit of the same trickery used with the Denver steak.

As far as most people can gather, London broil was first cooked in Philadelphia. The history behind the name is lost to time, but the best theory for its relation to the city of London is that the name was meant to add status — and an association to a British sensibility and European economic prestige.

London broil can be both a cut of beef and a way to prepare and cook a steak.

In the late twentieth century, it would be commonplace to go to the grocery store butcher and get a “London broil,” which would be one of the more inexpensive cuts. Likely, the steak consumers of that era were getting a flank steak — which didn’t have the same popularity as it does these days as a favorite for fajitas, steak sandwiches, and other such dishes. The proper, regal sounding name may have been meant to appeal to consumers who might have perceived the affordable steak as a way to rise above their means.

The steak was likely brought home and cooked directly under the broiler in the oven until a crispy crust formed. Maybe some salt and pepper was a part of the cooking process. It was then sliced and served.

Many remember the dish as tough or flavorless. Those unfortunate food memories are likely due to the cooking practice of broiling on high heat as well as the lack of a critical step that is used to make London broil today: The marinade.

Many reflect fondly — and still enjoy to this day — a good London broil, we’ll share some best practices below to ensure you can delight in this delicious steak as well.

You just won’t ever find the steak in the city of London because it simply does not exist there; it is purely the product of the United States.

What exactly is London broil?

According to most accounts, those who remember getting London broil from the supermarket butcher recall it being a flank steak, or, sometimes, a thick piece of flank steak. (While it would make sense for skirt steak to be used as London broil due to its similarity to flank steak, there don’t seem to be many instances of that occurring.)

ButcherBox grass-fed “London broil” comes from one of the best cuts from the round primal of a cow; it is a great steak found in the rear leg section that doesn’t produce many good cuts of beef. According to ButcherBox Head Chef Yankel Polak, the 6-ounce cut that can be found in a monthly ButcherBox is “the most flavor of all the round steaks.”

You may also discover that various beef cuts such as the top round, the bottom round, sirloin steak tip, chuck shoulder, or chuck steak is also labeled as “London broil.”

The main reason for this is that London broil is most often a cooking method that involves marinating a less tender cut, pan-broiling or grilling the steak and then slicing it — across the grain — into thin slices.

What many people love about London broil is its flavor. And while previous generations may have skipped a key step, it is the marinating of the beef that explains its popularity.

Whether a flank steak or round steak, when marinated right, it is a great dish. There is no best way to marinate a London broil, but combinations of soy sauce, garlic, olive oil, balsamic vinegar, mushroom sauce, red wine, rosemary, and other spices work best for the marinade.

The marinade can also be poured over the steak after cooking for added flavor. Chef Yankel thinks London broil is best served with a thick steak sauce or and easy-to-make au jus.

Don’t forget to CUT AGAINST THE GRAIN. If you don’t follow this essential step, you can quickly turn what would have been a tender steak into a tough cut — because you didn’t break the steak’s connective tissue — that is not easy to eat.

How to cook a London broil

As the name implies, a London broil is supposed to be oven-broiled in a shallow pan. Broiling has long been the traditional method of preparation.

However, these days, London broil is more likely to be grilled on an open flame over high heat than thrown into the oven. The reason? It may be that people feel they have more control over the doneness of their steaks when cooking on a grill.

The current popularity of grilling over an open flame rather than under a broiler may have to do with remembrances of eating a dried out, flavorless steak in the past. When cooked right, you can get a melt-in-your-mouth London broil cooked in the oven. It requires a diligent eye on cooking time and a great marinade.

If cooking on a grill, Chef Yankel suggests preheating until the surface of the grill is extremely hot. Right before putting the steak that has already gone through the marinating process on the open flame, he suggests quickly rubbing an olive oil-soaked cloth over it.

For a medium-rare London broil, Chef Yankel says to cook the room temperature steak on the hottest part of the grill for 3 minutes per side, rotating the steak on the grates 90 degrees each minute and a half. This process will give the steak a nice sear. (You can also get a great sear by using Chef Yankel’s pan-frying method as well.)

Then put the steak on the cooler section of the grill and let it cook for four more minutes on each side. Use a meat thermometer to make sure that the thickest part of the steak reaches 120° F. Another key step is to make sure the steak rests for between six to ten minutes so that it cooks evenly and the flavorful juices are distributed throughout.

Again, make sure to cut against the grain when slicing. And enjoy!

If you are a ButcherBox member, Chef Yankel will be sharing one of his favorite London broil recipes in future boxes and on the member recipe page. If you aren’t already getting healthy grass-fed beef and other delicious thoughtfully-sourced meats delivered to your door each month, sign up here.

A bacon-wrapped filet is one of life’s simple joys

March 21, 2018Uncategorizedbacon, bacon wrap, bacon wrapped filet, bacon wrapped filet recipe, beef tenderloin, chef, Chef Yankel, filet, filet mignon, grill, how to cook filet, how to grill bacon wrapped filet, sear, steak mignon recipe, tenderloin, wrapping filet in baconDennis Keohane

Why bring bacon and filet mignon together?

Of course, it makes sense. It seems like a question that does not need to be asked by any sane person. Crispy bacon and a delectable, tender steak together?

But, have you ever paused, mid-savory bite, and just momentarily think, who thought of THIS?

Believe it or not, there is a pretty good reason why it’s a good idea to wrap a filet in bacon.

Why do we wrap filet mignon in bacon?

Filet mignon comes from one of the least fatty parts of a cow, which is the reason it is so tender. However, this can also be a reason why some folks don’t like filets as much as, say, a well-marbled ribeye. The lack of fat also means a lack of some of the flavors that we — as a steakhouse-packing public — have come to love.

Wrapping a filet in bacon allows for some of the savory, smokey goodness inherent in bacon to seep into the filet when cooking. The fat also burns off the bacon, creating a crispy sear when grilling or cooking in a cast iron pan, or other stovetop methods.

Filet mignon, a lean cut from the little-used tenderloin section of a cow. It has little to no marbling, or intramuscular fat, due to its lack of use. Grass-fed cattle, however, do produce filets with some unique marbling and depth that isn’t found in grain-fed and finished cows. Butter, ghee, or some other fatty dairy product like blue cheese is often added when cooking to up the fat content and flavor.

As filets are often grilled, seared, or roasted, adding fats is vital to keeping the cut moist and tender. If it is cooked without added fats like butter or bacon, a filet can quickly dry out.

No one wants to waste a spectacular — and pricey — cut of beef like filet mignon by cooking it wrong.

How to cook a bacon-wrapped filet mignon

A grilled bacon-wrapped filet is a spectacular treat and is relatively easy to pull off — cook on high-heat for between four to six minutes on each side, and let it rest for 5- 10 minutes to get a perfect medium-rare finish.

However, searing and roasting is — in many people’s minds, including our ButcherBox Head Chef Yankel Polak — the best way to approach a filet mignon to get the most delicious results.

According to Chef Yankel, a meal centered on a filet mignon wrapped in bacon is, “Romantic and luxurious.”

“It is the perfect dinner for an indulgent night in,” he adds.

Below is the recipe for Chef Yankel’s bacon-wrapped filet recipe with buttermilk mashed potatoes and a mushroom wine sauce. Yankel’s recipe calls for wrapping a couple of ButcherBox filet mignons in ButcherBox bacon, which you can do with either a toothpick or butcher’s twine. You can also watch Chef Yankel lead you through this bacon and filet delight at the bottom of the page.

Bacon-Wrapped Filet with Buttermilk Smashed Potatoes and Mushroom Wine Sauce

This recipe serves two people. It takes five minutes to prep and 40 minutes to cook.

Ingredients:

2 ButcherBox filet mignons
4 strips ButcherBox bacon
2 c small multicolor potatoes
3 Tbsp salt for boiling potatoes
¾ c buttermilk
¼ c butter for potatoes
¼ c chives
½ c dry red wine
1 cup assorted mushrooms, cleaned and quartered
½ c heavy cream
ghee or avocado oil for searing
2 Tbsp butter for basting
salt and pepper to taste

Directions:

Place potatoes in a pot, cover with salted cold water and bring to simmer. Cook until fork-tender.
Drain water and add buttermilk, butter, chives and gently smash potatoes until buttermilk and butter are fully absorbed. Season with salt and pepper.
Season filet mignons on both sides with salt and pepper.
Preheat oven to 375°F. Lay two strips of bacon side by side with a tiny bit of overlap. Lay filet on top of bacon as though it was a wheel and roll up bacon around the filet. Secure with two small pieces of string each tied around one strip of bacon. Repeat for the second filet.
Preheat cast-iron pan, add ghee or oil, and sear filets on all sides, 2-3 min per side. Add remaining butter and baste for additional 2 min on all sides. Place pan in oven and roast for 8-10 min.
Remove pan from oven when the thermometer inserted into the center of filet reads 120°F. Set steaks aside.
Place pan on stove top on medium heat. Add mushrooms to pan and sauté in pan juices for 3 min.
Add red wine and cook until liquid is reduced by half.
Add heavy cream and cook until liquid is reduced by half again, stirring every min or so.
Serve filet over potatoes and top with mushroom wine sauce.

Happy Eating!

How to distinguish different cuts of beef often confused

March 7, 2018Uncategorizedbeef cuts, chuck, cuts of beef, cuts of meat, different steaks, filet mignon, flank steak, porterhouse, ribeye, ribeye steaks, short rib, short ribs, skirt steak, t bone, top sirloinDennis Keohane

One of the most surprising things we’ve discovered since launching ButcherBox a few years ago is that there is a growing, collective desire to know as much as possible about the food we eat.

This type of knowledge is also central to the ButcherBox mission. For us, it is vital to know as much as possible about the meat we are delivering to our members. This means going further than growing a database of delectable recipes or an understanding of nutritionists perspectives on grass-fed beef. We want to know the specifics about how the animals were raised, the methods used by the farmers we work, and the specifics of the grass or forage they feed their pastured livestock.

We recently realized that questions abound related to different cuts of beef. But a lot of the information that is out there about various cuts can be tough to swallow.

There is an array of resources available if you want to dive into the finer details of where cuts come from — you’ll have to bone up on terms like “primal cuts” and learn more than you’d care to know about which muscles cattle use most and what that means for the tenderness of certain steaks.

One issue that people seem quite interested in is the differences between cuts of meat that appear similar — like, say, a porterhouse versus a T-bone.

Well, let’s try to clear up as much as we can to avoid some of this common culinary confusion.

T-Bone vs. Porterhouse

There is only a slight difference in these two cuts, but, for those who love mouth-watering steaks, the contrast is stark. The porterhouse is a staple of steakhouse menus and a popular pick among meat aficionados, while the T-bone is usually the favorite of backyard grillmasters and novice chefs. The T-bone’s name comes from the bone that splits two different types of beef; one side is strip steak and the other is more tender beef.

The T-bone and porterhouse steaks actually come from the same area of a cow. However, the porterhouse is further down what is called the short loin. On one side of the bone — which is the cow’s vertebrae — is the strip loin or top loin, and this is where New York strip steaks are derived. The other half of the porterhouse is tenderloin.

And herein lies the difference. Because T-bone steaks are cut further away from the back of the animal, there is only a minimal amount of tenderloin. T-bones are small porterhouses. This is important because, if you haven’t figured out from its name, tenderloin is extremely tender and quite delicious. In a porterhouse, the tenderloin side is where filet mignon comes from.

So in reality, a porterhouse is a New York strip steak and a filet divided by a bone.

Officially, the rule is that the filet side of the bone has to be at least 1.25 inches thick to be a porterhouse.

Both are delicious steaks. Part of the reason is that the bone-in nature of these tender cuts adds flavor to already tasty steaks. However, be aware: Porterhouse steaks can be challenging to cook correctly. For best results, grill a porterhouse with the smaller, tenderloin section away from a direct heat source.

We could go on about the history of the name porterhouse steak, but that is a story for another day.

Prime rib vs. Ribeye

Similar to T-bone and porterhouse, the ribeye steak and prime rib come from the same section of the cow; in this instance, as the names hint, both are from the ribs.

However, the difference between these two cuts is in the manner of their preparation.

Ribeye is tender, flavorful beef that is cut away from the ribs and tastes excellent thrown on a grill with just a little salt and pepper for seasoning. Rib roast — also known as prime rib — is the same area, but is cooked with the bone — or bones — in place. Roasting this cut with the bone in place lets it cook in its own juices, giving it the highly-sought-after taste that justifies its often high price and central placement on steakhouse menus.

The best way to understand the difference between the two cuts is that ribeye is a prepared steak without connecting bones, and prime rib is the cooked, bone-in version of the same steak. By its very nature, there is a ribeye in every cut of prime rib.

And if you wonder where roast beef fits into this dynamic, that’s an easy one: generally, it is any cut of beef that is roasted. So, the rib roast or prime rib you get at a restaurant can be also called roast beef. Roast beef can also be top sirloin, tenderloin, tri-tip, chuck roast, or rump roast. Phew.

Flank steak vs. Skirt steak

These two cuts look very similar and each needs to be cut the right way to be appreciated fully. There are, however, a few essential distinguishing qualities between the two.

Unlike the previously-mentioned cuts, these two steaks come from two completely different sections of the cow.

Flank steak comes from the abdominal area of the animal, while skirt steak is from the diaphragm section. They are similar in their long, thin, and fibrous appearance, as well as their uses and taste. These steaks are sometimes confused with hanger steaks and flat iron steaks because of their appearance and various potential uses.

Both flank steak and skirt steak are great for marinating and are ideal for a variety of dishes, including fajitas, tacos, stir fry, steak sandwiches. They taste great right off the grill, but, because they are cut from a muscle that gets more usage by the cattle, these cuts can overcook easily and become tough. They are best when cooked to medium or medium-rare doneness.

The key to getting the most out of both of these flat steaks is to make sure you are cutting them properly. As we’ve mentioned before, these steaks must be sliced against the grain to unlock the best flavor.

Ground beef

While it is not a specific cut of meat, ground beef can cause some consumer confusion because there is such a wide variety of options that fall under the label, “ground beef.”

In a store or at a butcher shop, you are going to find that there are vast differences in where ground beef originates, as well as in its nutrition (fat) profile. For example, you are likely to find ground beef labeled as hamburger or ground chuck that is 85 percent lean and 15 percent fat.

While there is a variety of products out there, there are some important restrictions on ground beef to make sure that whatever you buy adheres to certain basic standards. According to the USDA Food Standards and Labeling Policy Book, ground beef may not contain added fat and must have a maximum total fat content of 30 percent. The meat can come from almost anywhere in the animal — and often does — but must be labeled differently if a large amount of cheek meat is used. Ground beef can also be specifically labeled ground chuck or ground round; in those instances, the meat must come from those specific regions of the cow.

The ground beef that is found in a monthly ButcherBox comes primarily from the chuck and round with some rib and sirloin fat. The ground beef is 85 percent lean and 15 percent fat; burger patties, however, are 80 percent lean and 20 percent fat. The difference in fat content translates to a difference in flavor. Quite simply, grill-cooked burgers taste better with a bit more fat mixed in with the lean meat.

Our in-house chef, Yankel Polak, says that one of the most popular burgers he used to make in his restaurant was made from a combination of ground chuck, ground short rib, and even some dry-aged ribeye scraps. So, it seems that getting the best ground beef mix is more of an art than a science.

Check out all our recipes for some more specific ways to prepare all these various types of beef. All the cuts above come in our monthly boxes, so if you’re not already a member, sign up to compare and contrast these amazing steaks on your own.

Featured image via Lukas Budimaier and Unsplash.