Beef rubs are the best way to take any cut of beef to the next level.  Here are 10 of our favorite dry rub recipes, and they all use basic pantry ingredients! From roast beef to beef ribs to filet mignon, a good dry rub recipe can be customized to your personal taste and helps add lots of flavor to any type of meat.

It’s no secret. We like beef.

We don’t have beef for every meal, but you will usually find it on our dinner table about twice a week. 

When we’re short on time or we want to keep it simple, we season beef with kosher salt and pepper so that the natural beef flavors shine through.  

However, we also use a lot of beef rubs depending on what we’re making. 

Beef rubs are an amazing way to add complex flavors to beef, but not fat. 

They create a beautiful, savory crust on beef, similar to what you’d find at your favorite steakhouse.

Over the years we have used different beef rubs and steak seasonings. Some are store-bought and others are homemade, but our favorite are always homemade rubs.  With a homemade rub, you can customize the ingredients, and eliminate the preservatives and additives.  

What’s a beef rub?

A rub is a mixture of spices and seasonings that add flavor without overpowering beef.

Rubs have two varieties — dry and wet.

Dry rubs use dry herbs and spices, and wet rubs use spices plus a wet ingredient like soy sauce or olive oil to form a paste.

Rubs are applied directly to the surface of the meat. A good rub will enhance the flavor of the meat, not overpower it.

Rubs can be added just before cooking or hours before.

How to apply a beef rub?

The application of a dry rub is very easy. 

Mix the ingredients in a small bowl, pat beef dry with paper towels, and then rub all over your favorite piece of beef. When applying, be sure to use a generous amount of rub. Don’t skimp! Typically, we use two tablespoons of rub for every pound of beef. Then, let the beef sit for a predetermined length of time to soak up the flavors.

You can either put the beef in a Ziploc bag, or wrap it in plastic and place it in the refrigerator.

The longer you let the beef soak, the more flavors you will notice when you eat it. 

We’re not very scientific on timing it, but usually, we try and put on rubs anywhere from 30 minutes to 3 hours before we cook the beef.

Pantry Ingredients for Beef Rubs

One of the many great things about making your own beef rubs is that they use very common pantry ingredients.

Below we list 10 of our favorite beef rubs. They use 15 common ingredients, but each rub is very different. If you decide to make your own perfect blend of spices, here are some of the common pantry ingredients used for rubs: 

• Salt
• Sugar
• Cayenne Pepper
• Chili Powder
• Cocoa
• Crushed Red Pepper Flakes
• Cumin
• Dill Seed
• Garlic Powder
• Ground Black Pepper
• Onion Powder
• Oregano
• Paprika
• Thyme

​

Why is salt a common ingredient in beef rubs?

Salt is a must when seasoning beef. Many dry rubs have salt included in the recipe, but you can also use salt as a stand-alone ingredient to enhance the beef.

So, what does salt do? Salt penetrates the meat and draws the moisture to the surface of the meat. The salt then dissolves into a brine that is reabsorbed by the meat when it rests. Ultimately, salt makes the meat juicier, more tender, and brings out the natural beef flavor.

When salting beef, we prefer Kosher salt because it has larger grains that distribute more evenly, and it doesn’t dissolve as quickly as table salt. To salt meat, place the beef on a rimmed baking sheet and pat dry with paper towels.  Create a rain shower with the Kosher salt by sprinkling it onto the beef from about 2 feet about the meat. We like to use about ¾ teaspoon to 1 teaspoon per 8 ounce steak. Once beef is salted, let it rest at room temperature for approximately 30 minutes prior to cooking. 

Why is sugar a common ingredient in beef rubs?

Seasoning your beef with a little sugar is another chef’s secret will make your beef shine. Like salt, if you sprinkle sugar over beef it helps keep the meat tender. Plus, when you add heat, sugar will caramelize, and create a savory brown crust that many people want on their steak.  If you cook a steak without sugar and wait for the crust to form, it’s likely you’ll overcook the steak. If you add a little sugar, you get the desired crust quickly and easily. 

How to store beef rubs

Another plus on all of these recipes is you can make them ahead and store them for quick-use in the future.

Rubs can be stored in an airtight container for up to 4 months in a cool, dry location.  We love these small mason jars, but any airtight container will do.

Beef rubs can also make a great edible gift to share with friends and family.

An obvious secret about beef rubs

It probably goes without saying that you’ll get better results from your rubs if you use the freshest ingredients possible.

We recommend buying from local specialty spice shops whenever possible. Spices from the grocery store can also work, but sometimes grocery store spices aren’t as fresh and therefore don’t have the same flavor profile

10 of our favorite beef rubs:

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More Recipes to Try

• Dry rub or marinade for steak? Know what’s best
• Dry Rub with Brown Sugar Steak Seasoning
• Easy Blue Cheese Butter Compound for Steak
• Broiled Lemon Pepper Flank Steak
• Easy Garlic Butter Steak Bites
• What Everybody Ought to Know About Beef Cuts
• Prime Rib Roast with Garlic Herb Butter
• How to choose the best cut of steak (Top 4 cuts)

The post 10 Best Homemade Dry Beef Rub Recipes from Pantry Staples appeared first on Clover Meadows Beef.

Thinking of making beef baby food? Here’s the best beef baby food recipe. Add this basic beef puree recipe to your list for your baby’s first foods because beef is an excellent source of protein and essential nutrients.

Beef for baby?? Yes! When our daughter was around 6 months of age, we introduced her to beef through a homemade, basic beef puree.  It was one of our baby’s first foods. Why? Because beef is an excellent source of essential nutrients like iron, zinc, and protein, which are crucial for a baby’s rapid growth and development.

In this blog post, we’ll explore why beef is a great first food that aids in a baby’s proper nutrition, how to make the best homemade beef baby food, and possible recipe variations. 

When we introduced beef puree to our daughter for the first time, we were a little nervous. Why? I think we had some concerns that she may not like it, which would have been an ironic thing considering we raise grass-fed beef. However, we quickly realized we had no reason to be concerned because she loved this basic beef baby food.  

Why Beef is Great for Babies

Beef is one of the most nutrient-dense foods on the planet. It is an excellent source of protein and supplies 10 essential nutrients including B-vitamins, zinc, and iron that supports our bodies throughout all stages of life. The following is from published in the Journal of Food Science and Beef Checkoff about the benefits of beef for baby. 

1. Rich in iron

Iron is essential for growth and development, but the source and type of iron impact the amount of iron that the body can use and absorb. 

• Beef is one of the best sources of heme iron, the kind of iron the body absorbs more easily than the non-heme iron found in plant foods. Fortified infant cereal has more total iron, but the heme iron in beef is absorbed nearly 6 times better. 
• Beef stands out among other animal-sourced foods! In the early years of life, the most eaten alternatives to beef are egg, chicken, and ham. Yet, beef has up to twice the iron these other foods, and is a richer source of iron. 

2. Beef is packed with 10 essential nutrients

Yes, beef is known for being an iron-rich foods, but it’s also packed with other essential nutrients for an all-around balanced diet

• Protein: essential for physical growth and development
• Heme iron: critical for neurologic development and proper immune function
• Zinc: active in cognitive growth and development, strengthening communications between neurons in the brain, and immune function^​
• Choline: essential in every part of the body and supports healthy brain development, memory, regulating heartbeat, among other functions
• Vitamin B12: naturally found only in animal foods, B12 supports brain and nervous system development and healthy blood cells formation
• Vitamin B6: supports normal brain development and function

3. A balanced diet featuring beef supports healthy digestion 

A baby’s balanced digestive tract has a diversity of healthful (“good”) bacteria, supplied by a variety of healthful foods. Plants, grain, and iron play a role in this. Feeding a baby foods that contain iron can help boost the diversity and amount of healthy gut bacteria. Studies show that babies fed meat with its natural heme iron had greater abundance and diversity of healthful gut bacteria.

Ingredients: 

Make sure to read the recipe card below for full ingredients and instructions!

• Beef: Since beef is the star of the show in this puree, start with a good piece of meat.  We use filet steak, strip steak, or chuck roast.
• Broth: A great way to ensure the beef maintains its rich flavor and is tender is to cook it in beef bone broth. If possible, we recommend homemade bone broth. Alternatively, you could use low sodium broth, vegetable broth, or water. 

How to Make Beef Baby Food Recipe:

Step 1: Cook

In a medium saucepan, bring broth to a boil over medium heat. Add beef. Turn to low and simmer for 15-20 minutes or until beef is cooked all the way through. Let cool slightly.

Step 2: Puree

Using a slotted spoon, transfer the beef to a blender or food processor, reserve broth. Puree the beef until you reach your desired consistency. Add a few tablespoons of the broth to help with blending. Blend until smooth. If the mixture is too thick, add more beef broth or breast milk gradually until you achieve the right consistency for your baby’s developmental stage.

Step 3: Serve or Store

Serve to baby plain or added into another baby food purees for different flavors, such as broccoli puree, carrot puree, or sweet potatoes puree.

To Store: Portion into small portions, and store in an airtight container in the refrigerator for up to 3 days. 

To freeze: Spoon the puree into ice cube trays or small silicone molds for easy portioning. Once frozen, transfer to a freezer-safe bag and label with the date. Use within 3 months for best quality.

Print

Beef Baby Food

Author Clover Meadows Beef

Ingredients

• 1 cup beef broth homemade if possible, or low-sodium if store bought
• 1/2 lb strip steak, filet or chuck roast

Instructions

• In a medium saucepan, bring broth to a boil over medium heat. Add beef. Turn to low and simmer for 15-20 minutes or until beef is cooked all the way through. Let cool slightly.
• Using a slotted spoon, transfer the beef to a blender or food processor, reserve broth. 
• Puree the beef until you reach your desired consistency. Add a few tablespoons of the broth to help with blending. Blend until smooth. If the mixture is too thick, add more beef broth or breast milk gradually until you achieve the right consistency for your baby’s developmental stage.
• Serve to baby plain or added into another baby food purees for different flavors, such as broccoli puree, carrot puree, or sweet potatoes puree.
• To Store: Portion into small portions, and store in an airtight container in the refrigerator for up to 3 days. 

  To freeze: spoon the puree into ice cube trays or small silicone molds for easy portioning. Once frozen, transfer to a freezer-safe bag and label with the date. Use within 3 months for best quality.

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More Beef Recipes to Try:

• Dr. Pepper Slow Cooker Beef Roast
• 10 Best Beef Rubs from Pantry Ingredients
• What everybody ought to know about beef cuts
• Buying a Cow. How Much Beef Is It?
• Easy 3 Ingredient Steak Marinade Recipe
• How We Raise Our Grass Fed Beef
• Beef Liver for Dogs: Homemade Birthday Cake or Treats
• Grass-Fed vs. Organic Beef vs. Grain-Fed: What’s Better

isclosure: This post contains affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in.

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Best Beef Baby Food Recipe: Making Basic Beef Puree appeared first on Clover Meadows Beef.

Having a quick, and simple marinade for steak is essential during grilling season. This 3 ingredient steak marinade recipe is made with simple ingredients — olive oil, soy sauce, and balsamic vinegar — and it adds delicious flavor to any cut of steak. 

Do you like a flavorful marinade? Typically, we think a juicy steak is amazing with just a little salt and black pepper. However, when we want to add a little more flavor in an entree, our favorite way to do that is with an easy steak marinade. This flavorful steak marinade recipe is one of our favorites because it uses basic ingredients that we have on hand any time of year. ​

What is a marinade?

A marinade is a way to enhance the flavor of beef. At its basic core, a marinade is a strongly-flavored liquid with fresh herbs and spices that beef is steeped in until it takes on some of the flavors. Marinating steak can take as little as 15 minutes or several hours

What is a steak marinade recipe made of?

A good marinade recipe is usually made of some basic components:

• Salt – Kosher salt, sea salt, or something salty like soy sauce or Worcestershire sauce.
• Oil – Because beef is naturally saturated with water, beef won’t absorb the oil in the marinade.  However, since herbs and spices are oil-soluble, they require the oil to release their full flavor.
• Flavoring – Spices and fresh herbs are your friends and they’ll add a punch of flavor to any marinade.
• Acid – Depending on the desired flavor, many marinades have an acidic ingredient like lemon juice or vinegar. The acid helps flavor the beef, but it does not tenderize it.

What steak cut is best for marinating?

What cuts of beef to use a marinade on is a matter of personal preference and the recipe you’re making.

Generally, marinades should be used on tougher cuts of beef from hard-working muscle groups, like flank steak, hanger steak, and skirt steak.  

If you’re cooking a high-quality, flavorful cut of beef like a ribeye steak, new york strip, or filet mignon, we recommend not marinating it so that the beef’s natural flavor can shine. However, if you want to use a marinade on a ribeye or filet, you can. It’s entirely up to you.

How to Make

• Whisk all the steak marinade ingredients (soy sauce, extra virgin olive oil and balsamic vinegar) together in a small bowl.  
• Add the marinade and steaks of your choice in a sealable bag or a covered shallow glass dish, making sure the marinade covers the raw meat. Don’t use a metal container for the marinade since the acidic ingredients can react with metal.
• For best results, refrigerate for 2-4 hours until it’s time to cook. Do not marinate beef at room temperature for health safety reasons.  Also, remember that the longer you marinade the beef, the stronger the flavor will be. 

How Much Marinade Per Pound of Beef?

Usually, you need ¼ to ½ cup of marinade for each one to two pounds of beef.

Can You Over-Marinate Steak?

Yes! Many marinades have an acidic base, which can toughen beef if it soaks for too long. Never go over 24-hours with a steak marinade.

If using a recipe with tropical fruit like mango, pineapple or kiwi, only marinate for an hour or less or the meat will turn mushy.

In addition, there are food-safety reasons to avoid letting meat over-marinate. Raw beef should only be stored in the refrigerator for  3-5 days according to the Federal Food Safety guidelines. After this, dangerous bacteria can grow and you risk getting sick.

To prevent steak from becoming either tough or mushy from over-marinating, be sure to be mindful of the clock.

Do steak marinade recipes tenderize beef?

The jury is out on if steaks actually tenderize beef. Some famous chefs say marinades make a more tender steak, but others say they do very little, if anything.  Based on our personal experience, we think marinades give a tough cut extra flavor, but they won’t turn a tough cut tender.

What to do with leftover steak marinade?

You’ll want to throw any excess marinade. It’s not safe to save it for future use or serve it as a sauce since raw beef sat in the steak marinade for several hours

Steak Marinade Recipe Tips: 

• Always marinate steaks in the refrigerator, never at room temperature.
• Marinate in a resealable plastic bag or glass container. 
• If you want a deeper flavor, prick the surface of the meat with a fork before marinating.
• Usually, you need ¼ to ½ cup of marinade for each one to two pounds of beef.

How Long to Grill Steaks?

The amount of time you grill steak will depend on the thickness of the steak and desired doneness.  If you’re cooking a steak that’s thinner, the cook time will be less than thicker steaks. If you like a medium-well steak, the cook time will be more than a medium-rare steak.

Although you can try and grill steak by time (see chart below), there’s only one way to get a perfectly cooked steak every time — you have to use an instant-read thermometer. 

When cooking steak, an instant read thermometer is the best way to tell a steak’s doneness, not the color or the “feel” of the steak. If you don’t own an instant read thermometer, please get one right now! You will quickly make back any money you spent by never overcooking another piece of expensive meat again. Here’s our favorite. 

Once you have an instant read thermometer, be sure you’re using it correctly. Insert the thermometer most of the way through the thickest part of the steak, and draw it out slowly. As you do, you’ll see the temperature change as you move the probe through the steak’s temperature gradients. The lowest number you see is the best indication of the internal doneness of that steak. Be sure to pull the steak off the grill about 5°F BEFORE it reaches the target temperature. This allows for carryover cooking.

Can You Tell if Steak is Done by Touch? With Finger Test?

Because steaks muscles widen and relax in the cooking process, the meat gets firmer the more done it is.  This makes it possible to touch the steak and guesstimate its doneness. Touch tests are very subjective, but they’re popular with some cooks. These tests are great when you’re in a pinch, but remember, the only real way to tell a steak’s doneness is by temperature, which requires a thermometer.  Learn 3 types of steak touch tests here. 

Carryover Cooking

Another tip to achieve the perfect steak at home is to be mindful of carryover cooking, which is the rise in the steak’s temperature once it leaves the heat source.

When you take a temperature reading of steak, you’re not looking for the specific number in the chart above. Rather, you want to pull your steaks off at a high enough temperature so that carryover cooking will do the rest of the work and raise the temperature of the steak to your desired doneness. 

This means it’s best to pull your steaks off the heat source when the thermometer reads about 5-10°F lower than the desired doneness.

Let It Rest

It’s very important to let your steak rest for about 5 minutes before slicing. Why? Meat is a muscle and it has two main parts – protein and water.

When meat is raw, it’s about 70-75% water. If you’ve ever cut into raw meat before, you know that you barely lose any liquid.

When steak is cooked, the muscle fibers and connective tissue contract because of the increased temperature. Then, the water is squeezed out of the fibers and the liquid moves towards the center of the steak.

If you cut meat before it rests, the juice goes directly on your plate because the juices haven’t had a chance to be reabsorbed by the meat yet.Here’s what happened when we cut into the steak immediately.  See the juice on the plate.

There are lots of guidelines and studies about how long should steak rest. The three most common guidelines we’re aware of are to let the meat rest for…

1. 5-minutes for every inch of thickness
2. 10-minutes for each pound of meat
3. let meat rest for as long as you cooked the meat

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More Beef Recipes to Try:

• Dry Rub with Brown Sugar Steak Seasoning
• Easy Blue Cheese Compound Butter for Steak
• Garlic Butter Steak Bites
• Cheesecake Factory Hibachi Steak (copycat) Recipe
• Tomatoes and Fresh Herb Steak Topper
• How to Grill the Perfect Steak
• What everybody ought to know about beef cuts
• Homemade dry rub (the secret 8:3:1:1 ratio)
• Defrosting Meat: 4 Safe & Easy Ways
• Slow Cooker Pepper Steak
• Prime Rib Roast with Garlic Herb Butter

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Easy 3 Ingredient Steak Marinade Recipe appeared first on Clover Meadows Beef.

Add a new flavor to your steak with this delicious homemade dry rub recipe. This dry rub with brown sugar steak seasoning recipe uses eight simple pantry staples: kosher salt, smoked paprika, onion powder, garlic powder, oregano, dark brown sugar, and cumin. Add it to any cut of steak for an extra punch of flavor

Did the title of the post catch your attention? Brown sugar on a steak? Yes, we know, sugar is bad for you. However, when you mix sugar and salt (and other herbs and spices) and apply it to a steak, you get an amazing result. Here’s why…

Typically, at our home on steak night, we like a very basic rub of salt and pepper — some people call it a Dalmation Rub, but we think of it as a classic. When we want a slightly different flavor on our steaks, we use a homemade dry rub like this dry rub with brown sugar recipe. This is a simple dry rub that works on any cut of steak. 

What is a Dry Rub?

Meat rubs come in two basic varieties: wet and dry. Both dry rubs and wet rubs use herbs and spices. Wet rubs differ because they also use a wet ingredient like soy sauce or oil to form a paste. A dry rub is a mixture of spices that you rub into a piece of meat.

Most good rub beef recipes use very common ingredients found in any spice cabinet so they’re easy to throw together any time. You can make a delicious dry rub and use it the day-of, or make a large batch and store for a later date.

Beef dry rubs are a great way to add flavor to beef, but not any fat. One of the many reasons we like rubs is because they can create a savory crust on beef.

What Does a Dry Rub do?

A well-balanced dry rub does three things to a roast:

• Enhances the beef’s natural flavor and beefiness without masking it
• Forms a beautiful, flavorful crust through caramelization
• Infuses every bite with a spice that can be savory, smoky or subtle sweetness.

If you have a cut of beef that you want to up the flavor on, try this dry rub with brown sugar steak seasoning recipe.  It’s a great way to add flavor to your beef and take it to the next level. 

Why Add Sugar and Salt in a Rub?

As we’ve talked about before, salt is essential when grilling a steak. Salt adds flavor to a steak and it makes it more juicy. When salt is added to beef, it breaks down the beef’s muscle protein, draws moisture to the surface of the meat, and has a hydrating effect. It ultimately creates a juicier, more tender steak.

Now, let’s talk about sugar. When grilled, the sugar caramelizes and produces the ultimate charred crust. This crust is due to the Maillard reaction, which gives the meat a more complex taste. The sugar stays on the surface of the meat, so there’s a hint of sweetness in the initial bite but it gives way to the meatiness of the steak.

Customize the Rub

Like all spice blends, you can customize this one to your own taste:

• If you like your steak less sweet, reduce the brown sugar or swap it for the same amount of coconut sugar to make it paleo-friendly.
• Add dried parsley if you want a more herbal note.
• Consider more pepper or reduce the salt to your own taste.
• Omit the cumin if you don’t like the flavor

Spices and Herbs

Did you know dried spices and herbs have a shelf life of about two years when stored properly, depending on the spice. Be sure to use fresh spices and herbs when making a rub. You will notice a difference! If the spice or herb doesn’t have an aroma when you open the jar, or it’s dusty smelling, it’s time for new spices. 

How Do You Make a Dry Rub?

It’s true that you could purchase a dry rub at a grocery store, but homemade always tastes better. 

When making this rub, you can add the ingredients to a small bowl and stir with a fork to combine. Alternatively, place all ingredients in an airtight glass jar and shake to combine. This will save on cleanup time!

How to Apply Steak Rub?

You really can’t apply a rub incorrectly, but here are a few helpful hints when you season steaks:

1. Pat steaks dry with a paper towel.
2. Sprinkle rub on beef. Be sure to sprinkle both side of the steak. Rub the seasoning into the meat so the steaks absorb the rub.
3. Use approximately 1 tablespoon of a dry rub for each pound of meat.
4. Apply the homemade rub directly to the surface of the meat using your hands.
5. After applying, place steak in a shallow dish and cover. Then, place in the refrigerator for 15-30 minutes or up to 3 hours before cooking. This will give time for the flavors to be absorbed in the meat. The longer you let the beef sit with the rub, the more you’ll notice the rub’s flavors in the cooked beef.

Before grilling, season your steaks with a generous amount of steak seasoning on both sides. Rub the seasoning into the meat so the steaks absorb the rub.

Allow the steaks to rest for 15 to 20 minutes before grilling to allow the flavors to come together.

How to Store Dry Rub

This recipe will make a big batch and is enough for several steaks. The best way to store a spice rub is in an airtight container on a shelf in a cool, dry place. It should remain fresh for four months. Our preference is to store in an airtight glass jar, like these small mason jars, but any air-tight container will do.

Print

Steak Rub Recipe Brown Sugar

Ingredients

• 3 tbsp Kosher Salt
• 3 tbsp Smoked Paprika
• 2 Tbsp Onion Powder
• 2 Tbsp Garlic Powder
• 2 Tbsp Dried Oregano
• 2 Tbsp Ground Black Pepper
• 1 Tbsp Dark Brown Sugar
• 1 Tbsp Ground Cumin

Instructions

• Place all the spices in a small glass jar and shake gently to combine. Store in airtight container in a cool, dry place for 4-6 months.

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More Beef Recipes to Try:

• Bacon Wrapped Filet Mignon
• 7 Steps to Grilling Steak to Perfection
• Easy Carne Asada Street Tacos
• Prime Rib Roast with Garlic Herb Butter
• How to choose the best cut of steak (Top 4 cuts)
• What everybody ought to know about beef cuts
• Homemade dry rub (the secret 8:3:1:1 ratio)

Disclosure: This post contains affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Dry Rub with Brown Sugar Steak Seasoning Recipe appeared first on Clover Meadows Beef.

This easy-to-make steak butter is a combination of butter, blue cheese and fresh herbs. This compound butter recipe is an easy way to enhance the flavor of beef or make steak night extra special. 

Have you ever had melted blue cheese compound butter on a steak? If not, you need to try it.  This is an easy blue cheese butter recipe that will take your new york strip steak (or any other steak) to the next level. 

Usually, I’m not a fan of blue cheese, but this easy blue cheese butter is the exception. It has a big, bold flavor that is amazing with steak. And if you happen to have any butter left over, you can add it to your vegetables or baked potato.

If you like steak butter on your steak dinner, but aren’t a fan of bleu cheese butter, try this easy recipe for Ruth Chris Steak Butter Recipe (copycat).

Ingredients

• Unsalted butter: When making this compound butter, I like to use unsalted butter so that I can control the amount of salt. However, you could also use a salted butter and omit the salt at the end of this recipe. 
• Blue cheese: you can use any blue cheese. Gorgonzola will work too
• Fresh thyme (or parsley or basil work great too): Fresh is best. If you’re in a pinch, you could substitute 1 teaspoon dried herb for 1 tablespoon of fresh herbs.

How to make

• Bring the butter to room temperature naturally. This is the biggest secret of this recipe. It’s tempting to put a stick of butter in the microwave to speed up the process, but don’t do it! If you do, the herbs won’t mix in as smoothly. Put the stick of butter on the counter for an hour or so, walk away, and then come back to make the homemade butter. 
• Add the blue cheese crumbles, softened butter, and fresh herbs to a small bowl.
• Mix everything together with a whisk. Add Kosher salt and black pepper to taste
• Cover the bowl with plastic wrap and refrigerate for 30 minutes. 
• Once steaks are cooked, top them with some of the butter and let them rest for 5 minutes before serving.

Tips for making bleu cheese compound butter

• This recipe is not difficult to make. But, the only thing that’s hard is to bring the butter to room temperature naturally. It’s so tempting to put a stick of butter in the microwave to speed up the process, but don’t do it! If you do, the herbs won’t mix in as smoothly. Put the stick of butter on the counter for an hour or so, walk away, and then come back to make the homemade butter. 
• This butter is best served at room temperature, so it is easy to spread on food. If it’s too cold it will break apart and not be overly pleasant to eat.

Make Ahead and Storage:

Make-Ahead: You can make this up to 5 days ahead of time. Keep it in the refrigerator or freezer until you are ready to use it.

How to Store: Place it in a container with a lid or rolled in parchment paper and keep it in the refrigerator for up to 7 days. Cover and freeze it for up to 6 months.

Print

Blue Cheese Butter for Steak

Author Clover Meadows Beef

Ingredients

• 1 stick butter softened
• 1/3 cup crumbled blue cheese
• 2 tsp fresh thyme

Instructions

• Combine butter, cheese and thume in a bowl and season with salt and pepper, to taste
• Cover the bowl and refrigerate for 30 minutes. Once steaks are cooked, top them with some of the butter and let them rest for 5 minutes before serving.

KITCHEN PRODUCTS WE LOVE

• Cast Iron Skillet
• Roasting Pan
• Meat Thermometer

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More Beef Recipes to Try:

• Bacon Wrapped Filet Mignon
• Pizza Casserole
• Prime Rib Roast with Garlic Herb Butter
• How to choose the best cut of steak (Top 4 cuts)
• What everybody ought to know about beef cuts
• Homemade dry rub (the secret 8:3:1:1 ratio)

This post contains affiliate links. Please see our disclosure policy for more information

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details

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This broiled Lemon Pepper Flank Steak recipe only has 5 ingredients, and can be on the table in minutes. It’s the perfect steak to make anytime of the year.

We’re often asked, what’s our favorite beef recipe. We like food too much to pick just one. However, there are a few common characteristics that are true of all of our favorite foods — they’re all simple to make, they use fresh ingredients, and they taste good.

This Lemon Pepper Flank Steak fits those characteristics perfectly. It is a favorite flank steak recipe because it only has five ingredients. Plus, they’re basic ingredients that we almost always have on hand.  

What is Flank Steak?

Flank Steak is a flavorful, versatile, and lean cut of meat that makes amazing dishes like this Lemon Pepper Flank Steak, Flank Steak Tacos, Flank Steak Fajitas, Steak Salad, Beef Stir Fry, Carne Asada Recipe, Chimichurri Sauce, and more.  With home chefs, it’s known for its flavor. It’s also known for being one of the tougher cuts of meat, unless it’s cooked correctly.

Flank Steak is a cut of meat that comes from the cow’s lower chest or abdominal muscle.  It is very distinct because of grains that run the length of the cut.  Flank steak has no bones, and is flavorful and very versatile. Although it used to be a cheap cut of meat, it’s become more popular recently because consumers want lean beef.

Flank steak is often confused with Skirt Steak. The main difference between the two is where they come from. The Skirt Steak is a thin, flavorful cut located in the diaphragm area of the cow, while the flank is located directly under the cow’s loin. 

How to Broil Flank Steak

The best cooking methods for flank steaks are grilling, pan-frying in a skillet on the stove top, or broiling in your oven. For this Lemon Pepper Flank Steak Recipe, the steak is broiled. If you’ve never broiled a steak before, you can think of it as upside-down grilling because you are cooking steak close to the heat source at the top of your oven. Broiling uses direct heat and aims heat directly at the surface of your food. Here are a few helpful tips when broiling a flank steak: 

• First, position your oven racks. When broiling, the steaks should be 3-4 inches from the heat. For most ovens, this will be the top rack position in the oven.
• Place Flank Steak on the rack of a broiler pan. Broiler pans have a section with low walls and a broiler plate lid, which is the cooking surface. If you don’t have a broiler pan, a rimmed metal pan or cast iron skillet will work as a substitute. Don’t use a glass pan because it will may break with the broiler’s high heat.
• For a medium-rare Flank Steak the broil cook time in the oven will be approximately 11–14 minutes. An instant read thermometer should read 130°F for medium-rare.
• After removing from the oven, rest your Flank steak for 5-10 minutes before serving. The temperature of the meat will continue to rise for as much as 5°F during this time, which is called “carryover cooking.” The final temperature will read 135°F.

Ingredients

One of the many reasons we like this recipe is because it uses common, pantry ingredients:

• Flank Steak
• Coconut Oil or Olive Oil
• Lemon Juice
• Lemon Pepper Seasoning
• Garlic Salt

How to Make Broiled Lemon Pepper Flank Steak

Step 1: Prepare oven

Preheat oven to broil on high. Be sure the broiler rack is 3 to 4 inches from heat.

Step 2: Prepare ingredients

Pat flank steak dry with paper towels and set aside. Then, in a small bowl, combine oil, fresh lemon juice, lemon pepper seasoning and garlic salt in a bowl. Generously season steaks with the lemon pepper mixture by rubbing all over flank steak. Discard marinade that you don’t use. 

Step 3: Broil flank steak

Place steak on an unheated rack of a foil-lined broiler grill pan. Broil 3 to 4 inches from heat source for approximately 10-15 minutes, turning once halfway through the broiling. Cooking time will vary based on desired doneness, so be sure to use meat thermometer to check the steaks degree of doneness. 

Step 4: Steak rests & Serve

After removing from broiler, let steak rest approximately 5 minutes and tent with aluminum foil. Thinly slice steak diagonally across grain and serve. 

Steak Temperature Guide

Flank steak is best cooked rare, medium-rare, or medium. As with all cuts of beef, you want to use an instant read meat thermometer (this is our favorite) to ensure your beef is cooked to the appropriate temperature.

When testing your steak’s temperature, the temperature should register 5°F lower than the desired final temperature because the steaks will continue to cook and rise in temperature while resting. This is called carryover cooking.  

For example, for a medium-rare steak, remove it from the oven at 130°F. Let the steak rest for approximately 5 minutes and tent with aluminum foil. As it rests, the temperature of the meat will continue to rise to 135°F .

Note: The temperatures in this chart are final doneness. Take beef off the heat about 5-10°F before these temperatures are reached. 

Slice Beef Against the Grain

With Flank Steak, cutting thin slices against the grain is critical to ensure the beef steaks are tender.  To find the grain of beef, look closely at the thin white lines on the meat when the steak is on a cutting board. Once you identify which direction the muscle fibers are running, slice steak perpendicular to the grain.  

Your goal when cutting against the grain is to cut through the fibers and shorten them. Ultimately, this makes it easier to chew since your knife has already done lots of the hard work for you by breaking up the muscle fibers.  If you slice meat in the same direction as the muscle fibers (with the grain), you will have chewier pieces of meat that could have been avoided if it was sliced differently. 

Print

Lemon Pepper Flank Steak

This quick and easy flank steak recipe only has 5 ingredients and it’s broiled, which makes it the perfect steak to make anytime of the year. 

Ingredients

• 1 1/2 pound Flank Steak
• 2 tbsp coconut oil, melted
• 2 tbsp lemon juice
• 1 tbsp lemon pepper seasoning
• 1 tsp garlic salt

Instructions

• Preheat oven to broil on high. 
• Combine oil, lemon juice, lemon pepper seasoning and garlic salt in a bowl and set aside. 
• Pat flank steak dry with paper towels. Generously rub lemon pepper mixture over flank steak.
• Place flank steak on an unheated rack of a foil-lined broiler pan. Broil 3 to 4 inches from heat for approximately 10-15 minutes, turning once halfway through the broiling. Use a meat thermometer to check for desired doneness.
• Let beef rest 5-10 minutes before slicing and serving.

Notes

A note about flank steak — Flank steak comes from the underside (abdomen). It’s a very distinct piece of beef because it has grains that run the length of the cut. It used to be a very inexpensive cut of beef, but it’s become very popular, and more expensive. Flank steak should always be sliced across the grain.

KITCHEN PRODUCTS WE LOVE

• Cast Iron Skillet
• Roasting Pan
• Meat Thermometer

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More Beef Tips & Recipes to Try:

• Slow Cooker Mongolian Beef
• Easy Slow Cooker Pot Roast
• Ground Beef and Asparagus Pasta Toss
• Easy Chimichurri Sauce
• What everybody ought to know about beef cuts
• Homemade dry rub (the secret 8:3:1:1 ratio)
• Defrosting Meat: 4 Safe & Easy Ways

This post contains affiliate links. Please see our disclosure policy for more information

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Broiled Lemon Pepper Flank Steak Recipe appeared first on Clover Meadows Beef.

Steak Kabobs are a summer time favorite on an outdoor grill, but you can have them any time of the year with this Sheet Pan Beef Kebabs recipe. Beef and your favorite vegetables — like red onion, bell peppers, and mushrooms — are cooked on a rimmed baking sheet in about 25 minutes. This is an easy recipe your whole family will enjoy any time of the year.  

Shish kabobs are a family favorite, but sometimes they’re a bit tedious to make because of the skewers. And there are certain times of the year, like winter, when we would rather use our oven instead of our outdoor grill.  That’s when we turn to this easy recipe for sheet pan beef kebabs.  

Essentially, skewer-less kabobs turn a simple beef kabobs recipe into an easy, weeknight sheet pan dinner. And who doesn’t love an easy sheet pan meal with easy clean up? What’s easier than tossing all the ingredients together on a sheet pan and then throwing it into the oven for about 25 minutes. 

Sheet Pan Steak Kabobs Ingredients and Marinade Ingredients

• Beef sirloin Steak 
• Green bell pepper
• Red bell pepper
• Red Onion 
• Button Mushrooms, if desired
• Olive oil
• Soy Sauce
• Red Wine Vinegar
• Worcestershire sauce
• Honey
• Dijon mustard
• Garlic, minced
• Lemon juice

How Long to Cook Sheet Pan Steak Kabob?

We prefer steak kabobs to be medium, which is 135–145°F.  We cooked these on high heat at 400° degrees  for 20-25 minutes, and reached the desired doneness.  If you prefer medium-rare or well-done, you’ll want to adjust the cooking time. 

Be sure to use an instant read thermometer when cooking these kabobs so that you know the internal temperature of the steak.  

Also remember that the temperature of cooked beef will continue to rise as the steak rests. Remove beef from heat when the thermometer reads about 5-10°F lower than the desired doneness.

What Beef Cut Do You Use With a Kabob Recipe?

There are lots of beef cuts you could use for beef kabobs, but we prefer various cuts of Sirloin, such as top sirloin steak or sirloin tip steak. Sirloin is a lean, tender cut of beef and budget-friendly. Other good choices are flat-iron steak or strip steak. As a side note, you can also purchase pre-packaged kabob meat at the store, which is typically beef cut from the sirloin section and pre-cut into 1 to 1 1/2-inch cubes.  If you choose pre-packaged kabob meat, it will save you time making the recipe. 

Tips for the Best Steak Kabobs

• If you’re cutting your own beef, cut steak cubes 1 to 1 1/2-inch cubes. Cut them into smaller pieces and as uniformly as possible will allow them to cook evenly. 
• For the steak marinade, mix ingredients together in a large bowl, cover, and marinate in the refrigerate for 1 to 3 hours. This is a simple marinade recipe that will impart flavor to the dish. The longer the ingredients are in the marinade, the more flavor it will add. 
• Make sure the steak and favorite vegetables are in a single layer on the large baking sheet.
• If you decide to make this recipe with wooden skewers, for best results, soak the skewers in water for about 30 minutes to avoid burning.
• This easy steak kabobs recipe is the perfect way to use other colorful veggies. Other great options for this are peppers, squash, zucchini and cherry tomatoes.

Can I Grill These Steak Kabobs?

Absolutely, yes! We’re sharing the deconstructed version of this recipe, but you can make them with traditional skewers too.  

If assembling as traditional kabobs, about 30 minutes before you’re ready to cook the kabobs, soak four 10-inch bamboo skewers in water 20-30 minutes so that they don’t burn on the grill. We prefer wooden skewers over metal skewers because metal skewers will cause the beef to start cooking from the inside, which isn’t ideal.

Then, layer steak, bell peppers, onion, and mushrooms in your preferred order.  We generally recommend 3-4 pieces of steak on each kabob. 

Place kabobs on a hot grill and grill until the beef reaches your desired temperature, 135–145°F for medium doneness, approximately 8-9 minutes. 

Print

Sheet Pan Steak Kabobs (Deconstructed, Skewerless)

Servings 4

Ingredients

• 1-2 lbs beef sirloin (cut into 1 to 1 1/2-inch cubes) or steak kabob beef
• 1 green bell pepper, chopped into 1 1/2 inch pieces
• 1 red bell pepper, chopped into 1 1/2 inch pieces
• 1 onion, chopped into 1 1/2 inch pieces
• 8 oz button mushrooms, if desired

Steak Kabob Marinade

• 1/4 c olive oil
• 1/4 c soy sauce
• 1/2 tsp red wine vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp honey
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice

Instructions

• For the marinade: In a mixing bowl whisk together all marinade ingredients. Add meat and vegetables to the marinade. Cover and marinate in the refrigerate for a 1 to 3 hours.
• Preheat oven to 400 degrees. Line a large sheet pan with parchment or aluminum foil, if desired for easy clean-up
• Spray a large baking sheet with cooking spray. Add meat & vegetables to the baking sheet in a single layer. Discard marinade.
• Spread out onto the sheet pan. Nestle the beef in with the vegetables and roast until desired doneness. 135–145°F for medium doneness, approximately 25 minutes.
• Serve right away

Helpful Kitchen Tools

• Instant-Read Meat Thermometer
• Wood Skewers (if assembling as traditional kabobs)

Join us!

Do you want more easy beef recipes? Sign-up for beef recipes to your inbox.

More Beef Tips and Recipes to Try:

• 10 Best Beef Rub Recipes
• Slow Cooker Pepper Steak
• Slow Cooker Mongolian Beef
• Carne Asada Street Tacos
• Pepper Steak Stir Fry Recipe
• Broiled Lemon Pepper Flank Steak
• What is Grass Fed Beef?
• Farm Life: How We Feed Cows
• What’s the Difference Between a Steer vs Bull? Cow vs Heifer?
• Buying a Cow. How Much Beef Is It?
• Do Cows Have Teeth?
• Defrosting Meat: 4 Safe & Easy Ways
• Grass-Fed vs. Organic Beef vs. Grain-Fed: What’s Better

Disclosure: This post contains affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in.

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Easy Sheet Pan Beef Steak Kabobs (Deconstructed) appeared first on Clover Meadows Beef.

Have you ever wanted to make the melt-in-your-mouth steak butter from Ruth’s Chris Steak House at home? Here’s a simple, foolproof Ruth’s Chris Steak Butter Recipe copycat that will elevate your steak to the next level.

Everyone knows that Ruth’s Chris Steak House is famous for its perfectly cooked steaks. But, part of the magic in Ruth’s Chris steaks is an amazing compound butter recipe that melts perfectly over the beef.  Made with unsalted butter and a few pantry ingredients, this copycat Ruth Chris Steak Butter Recipe will add flavor to every bite. Here’s how to make their famous compound better at home. 

What is Compound Butter

Compound butter is a combination of butter and ingredients that add flavor, such as garlic, herbs, and spices. The butters are then used over beef, chicken, fish, vegetables, or even warm bread.

Ingredients for Ruth’s Chris Steak House Butter Recipe

Unsalted Butter: When making compound butter, I like to use unsalted butter so that I can control the amount of salt. However, you could also use a salted butter and omit the salt at the end of this recipe. 

Garlic:  Fresh garlic is hand-down the best for this recipe. Alternatively, you can use jarred minced garlic. One clover is approximately 1/2 teaspoon of minced garlic.

Parsley: Again, fresh is best. If you’re in a pinch, you could substitute 1 teaspoon dried herb for 1 tablespoon of fresh herbs.

Thyme: Adds a peppery and sweet flavor. If you don’t have fresh thyme, you can use 1 teaspoon dried herb 

Worcestershire Sauce: Adds a deep, rich, tangy umami

Kosher Salt: Salt to taste

Black Pepper: Freshley cracked black pepper 

Substitutions and Variations

• Unsalted Butter – Use salted butter and omit the salt.
• Worcestershire sauce – Use soy sauce instead.
• Herbs – Use dried herb instead of fresh. Substitute 1 teaspoon dried herb for 1 tablespoon of fresh herbs.

How to Make Ruth Chris Steak House Butter

The full recipe card is below, but here are some tips in making the butter for best results. 

Bring butter to room temperature:  In my opinion, this is the biggest secret of the recipe.  You have to bring the butter to room temperature naturally. I know it’s tempting to put a stick of butter in the microwave to speed up the process, but don’t do it! If you do, the herbs won’t mix in as smoothly. Put the stick of butter on the counter for an hour or so, walk away, and then come back to make the compound butter. 

Mix Ingredients: In a small bowl, mix all ingredients with a fork. Fold until the softened butter and all ingredients are throughly combined

Create Butter Pats:  To create firm pats of butter, place the butter on a piece of plastic wrap or parchment paper. Roll compound butter into a log shape, twisting the ends of the paper. Place the butter logs in the refrigerator for at least 1 hour until firm. To use, unwrap the rolled garlic butter and slice butter into butter pats. Approximately one tablespoon of butter in each butter pat. 

Serve: When ready to serve, place a tablespoon of butter on top of hot steaks. Alternatively, if you don’t want to serve on top of the meat, you can place butter pats on chilled glass or ceramic plates and serve on the side. This butter is also great on many other dishes such as chicken, shrimp, potatoes, and warm bread, just to name a few.

Storage

• Refrigerator: Store in an air-tight container for up to two weeks.
• Freezer: Store in an air-tight, freezer-safe container for up to three months.

Print

Ruth’s Chris Steak Butter (Copycat Recipe)

Prep Time 10 minutes minutes

Servings 8

Ingredients

• 1 stick Unsalted Butter softened to room temperature
• 1 tbsp Garlic minced
• 1 tsp Worcestershire Sauce
• 1 tbsp Parsley fresh, finely chopped
• 2 tsp thyme
• 1 tsp Kosher Salt adjust to taste
• 1/2 tsp Ground Black Pepper

Instructions

• In a small bowl, mix the softened butter and all other ingredients. Fold until the softened butter and all ingredients are thoroughly combined
• Scoop the herb butter onto a piece of parchment paper or plastic wrap, roll into a log and twist the ends to close. Chill overnight, or until firm

One More Thing!

Do you want to learn more about beef? Here are a few other beef posts and recipes you may like. Plus, we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective.

• Cheesecake Facotry Hibachi Steak Recipe (copycat)
• Easy Blue Cheese Steak Butter
• Egg Breakfast Casserole with Ground Beef
• Best Salt for Steak: How to Perfectly Season Steak
• Steak Rub or Marinade. What’s Best?
• Easy Slow Cooker Pepper Steak Recipe
• Easy Stew Meat Shish Kabobs Recipe vs. Steak Kabob

This post contains affiliate links. Please see our disclosure policy for more information

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details

The post Ruth’s Chris Steak Butter Recipe (Copycat) appeared first on Clover Meadows Beef.

We were recently asked if you can cook a steak on a George Foreman Grill and get the same results as an outdoor grill.  We were curious, so we accepted the challenge. If you want a delicious steak at home and you don’t own a grill, the George Foreman Grill may be your answer.  

​What is a George Foreman Grill?

Before we dive into cooking steak, let’s talk about the George Foreman Grill. If you own one, you can skip this section. 

The George Foreman Grill is an electric indoor grill.  It is known for its unique design. It is made of two heated plates that cook your food from both sides, ensuring even cooking. The grill also comes with a temperature control feature, allowing you to adjust the heat to your desired level and ensures a consistent temperature. The GF Grill has an indicator light to help with cook time and to let you know when the meat is cooked.

Another unique feature of the George Foreman Contact Grill is that it is slightly sloped so the excess fat drains away from cooking into a drip tray.  

We’ve owned several George Foreman grills in the past, and we currently own one with removable plates for cleaning (this is the one we have now). In the past, we’ve primarily used it in the winter when we need to quickly cook chicken breasts or hamburgers. However, we’ve never tried to cook a steak on it until now.  

Choosing the Right Cut of Steak

There are many cuts of steak to choose from, and we could have used any for our test: New York Strip Steak, Sirloin Steak, Ribeye Steak, T-Bone Steak or Filet Mignon Steak. We decided to go with a Ribeye and Strip steak on the GF grill. We chose these cuts of beef because they have different marbling levels, and because we were curious on if we could cook both at the same time on the grill. 

How to Cook Steak on a George Foreman Grill

When you want to make the perfect steak, preparation is important. Here’s how we recommend to cook steak on a George Foreman Grill:

Step 1 – Thaw steak: If frozen, allow steak to thaw completely in the fridge.  A cold steak will cook unevenly, so let it sit at room temperature for 20-30 minutes before grilling. 

Step 2 – Seasoning: Keep it simple! About 20-30 minutes before grilling, pat steaks dry with paper towels. Then, for best results, brush steak with olive oil and season steak generously with Kosher Salt and black pepper on both sides. When you salt the steak, hold hand 12 inches above the steak and sprinkle with the salt from up high so that it “rains.” This will allow you to season more evenly and completely on both sides of the steak.  The general rule of thumb is to use ¾ to one teaspoon of salt per pound of steak. 

Step 3 – Preheat the George Foreman Grill:  Turn on the George Foreman Grill to medium-high heat and preheat for at least 5 minutes before placing on the steak. 

Step 4 – Grill the Steak: Place the steak on the hot grill. Make sure it sits flat and has good contact with the heated plates. Close the grill and let it cook for the desired cooking time based on the thickness and desired doneness. Since the grill cooks both sides of the steak at the same time, there is no need to flip the steak.

Step 5 – Test steak with a digital meat thermometer: The only way to tell if steak is done is to test it for the desired temperature (see below for temperatures).

Step 6 – Let it rest. Cover the meat with aluminum foil and allow it to rest on the plate for 5-10 minutes so that all the juices and flavor can settle back into the meat.

How Long to Grill a Steak on a GF Grill? 

The cook time of steak will largely depend on the thickness of the steak. Although the GF Grill does have a green light that indicates doneness, the only way to ensure your steak is at the desired level of doneness is to check the internal temperature of the steak with an instant read thermometer.  

For us, this was especially true when cooking a steak on the George Foreman grill.  We’ve cooked so many steaks on our outdoor gas grill, that we’re pretty good at nailing the recommended grilling times and then we verify it with a digital meat thermometer. But the George Foreman was completely new to us. It is a high-heat, indoor contact grill that cooks both sides at once, which cuts down on the total time of the grilling process. This means it’s easy for a steak to go from perfectly cooked to overcooked quickly. We knew we wouldn’t be able to tell the steak’s doneness by how the steak looked, its color or how it felt.  

When testing with the thermometer, be sure to use it correctly. Insert the thermometer most of the way through the steak, and draw it out slowly. As you do, you’ll see the temperature change as you move the probe through the steak’s temperature gradients. The lowest number you see is the best indication of the internal doneness of that steak. Be sure to pull the steak off the grill about 5°F BEFORE it reaches the desired temperature. This allows for carryover cooking.

Steak Doneness Temperature Guide

• Rare: 120-129°F  A rare steak is usually very red in the center and can still be cool to the touch. It’s just past raw in the center. We saw this at about 3-4 minutes on the George Foreman Grill.
• Medium-Rare: 130-134°F  A medium rare steak has a warm red center.  It’s many people’s preferred doneness. 
• We saw this at about 4-5 minutes on the George Foreman Grill.
• Medium: 135-144°F  A medium-cooked steak is very warm and usually pink, not red. The steak will have a slightly drier and chewier. 
• We saw this at about 5-7 minutes on the George Foreman Grill.
• Medium-Well: 145-154 °F  A medium well steak is usually just slightly pink in the center and has lost much of its juices. 
• We saw this at about 7-8 minutes on the George Foreman Grill.
• Well Done: 155°F +  A well done steak has no pink. It’s much tougher since all the juices have been cooked out of the beef.

Tips For a Better Steak on a George Foreman Grill

Here are a few tips when you cook steak on a George Foreman Grill:

1. Preheat the grill properly.
2. Don’t press the steak down. It may be tempting to press on the grill lid to get better grill marks, but it pushes the juice out of the steak. Let it be.
3. Don’t cook thicker steaks. The steaks we cooked were around 3/4-inch thick, and that was just about right. Although we haven’t tried it, our recommendation is to keep steaks around 1-inch thick or less.
4. Clean the grill immediately after use. Once you’re done cooking and the grill has cooled slightly, clean it promptly. Otherwise, the residue sticks to the grill and makes it more challenging to clean.

Final Thoughts

Cooking a Strip Steak and Ribeye Steak on a George Foreman Grill was surprisingly easy, and it made a good meal quickly. That said, if given a choice, both Matt and I prefer a steak on an outdoor grill or pan-seared steak on the stovetop, but the George Foreman still made a great steak. If you don’t own an outdoor grill or you don’t want to go outside because it’s too cold in the winter, the George Foreman is a great option.

One More Thing!

Do you want to learn more about beef? Here are a few other beef posts and recipes you may like. Plus, we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective.

• Egg Breakfast Casserole with Ground Beef
• Best Salt for Steak: How to Perfectly Season Steak
• Steak Rub or Marinade. What’s Best?
• Easy Slow Cooker Pepper Steak Recipe
• Easy Stew Meat Shish Kabobs Recipe vs. Steak Kabob
• 10 Best Homemade Beef Rubs

Note: We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This means that if you click on a link and make a purchase, we will receive a small commission at no cost to you. See our disclosure policy for more details. Thank you for supporting Clover Meadows Beef

The post How to Cook a Steak on a George Foreman Grill appeared first on Clover Meadows Beef.

This copycat Cheesecake Factory Hibachi Steak recipe is easy to make and so flavorful. It’s a delicious meal of tender steak served alongside grilled baby potoatoes and homemade teriyaki sauce. It is the perfect dinner for any occassion.

Do you love a good copycat recipe? Me too! If you’re a fan of the Cheesecake Factory, you’re probably familiar with the Cheesecake Factory Hibachi Steak recipe. It’s a delicious meal of tender steak served alongside grilled baby potatoes and a flavorful teriyaki sauce.  It’s an incredible combination of flavors, and now you can make in the comfort of your own kitchen.

Ingredients:

Steak: The star of the dish is grilled steak. At the restaurant, the Cheesecake Factory Hibachi Steak recipe typically uses flank steak, skirt steak or hanger steak. However, when we make this dish at home, we use whatever steak we have on hand that we want to grill. In this blog post, I use Ribeye, but Strip Steak and Sirloin Steak are other great options.

Baby Potatoes: These baby potatoes are scrubbed, parboiled, tossed in a wasabi sauce, skewered, and then grilled to perfection.

Teriyaki Sauce: A sweet and savory sauce brings it all together

Homemade Teriyaki Sauce:

Although the steak takes center stage on the plate, it’s the teriyaki sauce that really pulls everything together. So, let’s talk a little about the sauce ingredients. All you need is soy sauce, rice vinegar, sesame oil, ground ginger, brown sugar, garlic, honey, cornstarch and crushed red pepper flakes.

• Soy Sauce: We prefer low-sodium soy sauce, as this will give you greater control over the salt level of the finished sauce. You can always add a pinch of salt later if you feel that you need it. If you need gluten free, use a gluten free soy sauce.
• Rice Vinegar: This adds a little zing to the sauce. You can usually find it near other vinegars at the grocery store. 
• Sesame Oil: Choose toasted sesame oil whenever possible, as it tends to have a stronger flavor.
• Brown Sugar: This adds the classic sweetness associated with this sauce, as well as depth of flavor.
• Garlic: Fresh garlic is best. Mince it as finely as possible, or use a garlic press to make short work of the chopping task.
• Ginger: Ginger adds a warming, spicy flavor.
• Red Chili Flakes: This adds a little heat to the sauce.
• Corn Starch: Mixing corn starch and a little water will create a slurry that will help thicken the sauce.  If you’d like to omit, you can simmer the sauce for a few extra minutes to thicken it more.

Choosing the Right Steak:

One of the benefits of making clone recipes at home is that you don’t have to do it “exactly” like the restaurant. When we make this, we use a variety of cuts of beef. Here are a few we recommend.

• Ribeye: Known for its marbling, ribeye is a juicy and flavorful cut.
• New York Strip: This cut offers a good balance of tenderness and beefy flavor
• Sirloin: A leaner option, sirloin is slightly more budget-friendly but still offers hearty flavor.
• Flank Steak: A leaner option that is great when sliced thinly against the grain.

Tip about Skewers:

In this recipe, you will skewer the potatoes and grill them. You can either use reusable skewers, or soak bamboo skewers in water for 30 minutes so the sticks don’t burn. In general, we prefer wooden skewers over metal skewers because metal skewers will cause the food to start cooking from the inside, which isn’t always ideal.

Step by Step Instructions for Cheesecake Factory Hibachi Steak Recipe:

Step 1: Prepare the Teriyaki Sauce

In a small saucepan over medium heat combine the teriyaki sauce ingredients.  Stir the mixture well and let simmer.

To thicken the sauce, you have two options. You can let it simmer longer and see if it gets thick enough to your liking. Alternatively, you can create a cornstarch slurry by whisking cornstarch and 2 tablespoons of cold water until dissolved. Slowly add the corn starch mixture to the sauce and boil for 1-2 minutes until the sauce has thickened.

Step 2: Prepare the Baby Potatoes

Parboil the potatoes for about 5 minutes in a medium saucepan.  Drain and cool slightly.  Then, add potatoes to a bowl and toss with wasabi paste, sesame oil and salt. Thread the potatoes onto prepared wooden skewers.

You will finish cooking the potatoes on the grill after the steak is cooked and resting. Grill the skewered potatoes over medium-high heat, turning 2 to 3 times, until browned and cooked through, about 10 minutes.

Step 3: Grill the Steak

About 20 minutes before grilling, brush steak with olive oil and season steak generously with salt and black pepper on both sides. Allow the steaks to rest at room temperature about 20 minutes before placing on the grill.

Meanwhile, turn your grill to high heat and heat it for about 15 minutes before you start cooking.  If you have a temperature gauge on your grill, look for it to reach about 450-500ºF.  Alternatively, you can hold your hand over the heat and you shouldn’t be able to handle it for more than about 3-4 seconds.

The cook time of your steak will largely depend on the thickness of the steak.  Only flip steaks one time during cooking! Use a thermometer to check the internal temperature of the meat and remember the steak will continue to cook a little after it’s off the grill. 

Cover the meat with aluminum foil and allow it to rest on the plate for 5-10 minutes so that all the juices and flavor can settle back into the meat. If you cut into it too soon the juices will run out and the steak won’t be as tender and juicy.

Step 4: Cook the Potatoes

As the steak rests, grill the skewered potatoes over medium-high heat, turning 2 to 3 times, until browned and cooked through, about 10 minutes.

Step 5: Assemble the Dish

Now that all the components are ready, you can begin to plate everything.

• Slice the steak thinly against the grain for maximum tenderness.
• Arrange sliced pieces on a plate, and add a generous portion of the roasted baby potatoes
• Drizzle the teriyaki sauce over the steak and potatoes, or you can serve the sauce on the side for dipping.
• Garnish with green onions and toasted sesame seeds. For heat, add your favorite hot sauce or more red chili flakes.

Leftovers:

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Print

Copycat Cheesecake Factory Hibachi Steak

Course Main Course

Cook Time 45 minutes minutes

Servings 4

Ingredients

• 2 lbs Ribeye Steak
• Kosher Salt
• Black Pepper

Teriyaki Sauce

• 1/2 cup low-sodium soy sauce
• 1/4 cup water
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/4 cup light brown sugar
• 1 tbsp honey
• 3/4 tsp ground ginger
• 1 clove garlic minced
• 1/4 tsp crushed red pepper flakes
• 2 tsp cornstarch + 2 tbsp water mixed together to make a cornstarch slurry

Wasabi Potatoes

• 2 lbs baby potatoes scrubbed
• 1 tbsp sesame oil
• 1 tsp wasabi paste
• salt to taste

Instructions

Teriyaki Sauce

• Make the teriyaki sauce by adding the soy sauce, water, rice vinegar, sesame oil, brown sugar, honey, garlic, ginger, and crushed red pepper flakes in a medium pan over medium heat. Bring to a simmer.
• Create cornstarch slurry by whisking cornstarch and 2 tablespoons of cold water until dissolved. Slowly add the corn starch mixture to the sauce and boil for 1-2 minutes until the sauce has thickened.
• Remove from heat and cool to room temperature while preparing the rest of the meal.

Wasabi Potatoes

• Prepare skewers. You can use reusable skewers or bamboo skewers. If using wood skewers, soak in water for approximately 20-30 minutes so the sticks don’t burn.
• In a medium saucepan, bring 3 quarts water to a boil. Add scrubbed potatoes and parboil for about 5 minutes. Do not overcook. Drain and cool slightly.
• Mix sesame oil, wasabi paste and salt in a medium sized bowl. Add the potatoes and toss to coat.
• Thread potatoes onto prepared skewers.

Grill Steak and Potatoes

• Remove the steaks from the refrigerator 15-30 minutes before grilling to allow them to come to room temperature. Season steaks with Kosher Salt and black pepper about 15 minutes before grilling
• Turn on grill to high heat and heat for about 15-20 minutes prior to cooking. If you have a temperature gauge on your grill, look for it to reach about 450-500ºF.  Alternatively, you can hold your hand over the heat and you shouldn’t be able to handle it for more than about 3-4 seconds.
• Place steaks on hot grill. Cover with grill lid and cook for 3-4 minutes (or more depending on the thickness of the steak). Flip steaks, cover with lid, and cook an additional 3-4 minutes. Use a thermometer to reach your desired doneness. Don't overcook! Remember carryover cooking!
• Transfer to a cutting board, cover with foil, and allow to rest for 5-10 minutes before cutting
• As the steak rests, grill the skewered potatoes over medium-high heat, turning 2 to 3 times, until browned and cooked through, about10 minutes.

Assemble the Dish:

• Slice the steak thinly against the grain for maximum tenderness. Arrange sliced beef on a plate, and add a generous portion of the roasted baby potatoes.

  Drizzle the teriyaki sauce over the steak and potatoes, or serve the sauce on the side for dipping. Garnish with scallions and toasted sesame seeds.

Notes

About the Teriyaki Sauce:

• Be sure to slowly mix the corn starch into the sauce. If you pour it in all at once, it may clump up. If you have any clumps of corn starch in the sauce, simply strain the sauce before use.
• Teriyaki sauce will stay fresh in the fridge for up to one week and can be frozen for two months.

About the Skewers:

• Use reusable skewers, or soak bamboo skewers in water for 30 minutes so the sticks don’t burn. 

One More Thing!

Do you want to learn more about beef? Here are a few other beef posts and recipes you may like. Plus, we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective.

• Egg Breakfast Casserole with Ground Beef
• Best Salt for Steak: How to Perfectly Season Steak
• Steak Rub or Marinade. What’s Best?
• Easy Slow Cooker Pepper Steak Recipe
• Easy Stew Meat Shish Kabobs Recipe vs. Steak Kabob
• 10 Best Homemade Beef Rubs

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