This Delicious Sirloin Steak recipe is a take on the classic Sirloin Steak! This recipe came from Chef Robert Belanger. Enjoy :)
Minute Steaks are a cut of either the top round or the top sirloin that are pre- tenderized and flattened by a meat tenderizer. The tenderizing breaks down the muscle fibres, giving the steak their characteristic appearance and making them more tender then the original cut. They need to be cooked quickly, because they’re so thin, to retain the moisture and avoid going tough. Literally, all that’s needed is a MINUTE!
We are currently sold out of our New York's, Tenderloin's and Ribeye Steaks... HOWEVER we still have plenty of Prime Rib Roasts, which are super easy to cut down into your very own steaks!
- Thaw your Prime Rib Roast
- Cut off the bone (if you want, freeze and save for future soup/broth)
- Cut your steak evenly into multiple steaks - depending on your desired thickness... we choose 3 steaks at about 12oz each
- Season with your favourite dry rub - we used a combo of garlic powder, maple sugar, onion powder, olive oil and salt n pepper
- Grill on a very hot grill (BBQ) or a cast iron pan (make sure to heat before hand) for 90 seconds per side depending on thickness
- Make sure to test the internal temp of your steaks to make sure that you're not under/over cooking - Rare: 125 degrees, Medium Rare: 130 degrees
- Do not cook over Medium Rare
- Enjoy :)
To put it simply the fifth quarter (QUNITO QUARTO in Italian) is the remaining pieces of an animal carcass which are not being used for meat production. This included the organs, hide, intestines, feet, the head, horns, hooves, bones, fats and anything left once all the good meat is taken away. Many of these remnants of cattle processing hold great flavour, nutrition, strength, and possibilities!
Short Ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. We normally braise our Short Ribs so we thought we'd shake it up, with a homemade BBQ Sauce in the slow cooker!
Mineral and nutrient dense bone broth is comprised of nose to tail animal bones, which boil for several hours (8-24) in order to create a rich, thick broth that has many medicinal capacities. It nourishes the digestive system, detoxification mechanisms of the body, fills the stomach without weight gain, heals the gut, and is an anti-inflammatory
The biggest rule for cooking Grass Fed, Grass Finished Beef is LOW AND SLOW. Which means that, because of the beef is leaner/has less fat, you need to make sure that you are cooking it at a lower temperature and for a longer time then you would normally cook conventional beef. Otherwise, you end up over cooking the meat, it loses it's texture, flavour and becomes tough, chewy and not the amazing Mitchell Bros. Beef you've come to expect.
HOWEVER, we have been experimenting using an electric pressure cooking for our Roasts. The combo of heat + pressure helps to gently break down the fibres in our cuts that typically take hours in the oven at a lower temperature. We highly recommend using this technique if you are: short on time, want an easy/quick way to cook your beef, or want to cook from frozen.
This recipe is inspired by Stanley A. Fishman from his book Tender Grass-fed Meat - Traditional Ways to Cook Healthy Meat
We have searched high and low for the best techniques for preparing our specialty product. Until just after WWII, the only beef available was grass finished beef so we really have to go back before then and see how it was done! Stanley has done the research for us and today we tried his technique for an English Style Prime Rib Roast.
In the spirit of hospitality, community, celebration and delicious food, Darcy and Greg from DaDe gather friends old and new to their table on a monthly basis. Along with the creative stylings and gourmet delights of the beautiful chef Armine Tatosian, these three inspirational and artistic people serve guests not just food but ideas
The Cross Rib Roast is from the shoulder area of the animal. The meat can be very tender with exceptional flavour but you have to contend with sinew going through the roast. These roasts respond very well to any type of braise or ‘low and slow’ moist heat method. We have had excellent results wit the following dry method as well. It is well worth a try!