Roasts
Sirloin Tip Roast, Arm and Chuck Roast- These roasts are your crockpot, meat and potatoes type roasts. Put your roast in the cooker before work with vegetables and turn it on low. It will be ready by the time you get home. Low and slow is suggested.
Simple Roast Recipe
Sirloin Tip- This roast is your carvable roast or a good roast to smoke. This roast will hold together better if you are looking for slices.
Steaks
NY Strip, T- Bone, Tenderloin, Sirloin, Ribeye Steaks- These are excellent cuts for grilling. On a typically ¾ steak you want to grill medium high heat for 4 minutes on one side and 5 on the other for medium rare. For 1 in cuts I would go 5 minutes and 7 minutes.
Steaks ¾ thick
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Skirt or Flank Steaks- Skirt steak have a more intense beefy flavor than flank steak. Both should only be cooked to rare or medium rare for the most tender texture. Both steaks are best seared or grilled and makes a great stir-fry meat or pulled beef tacos. Flank is the leanest of the two so, it can be dry and tough if overcooked or sliced too thick. It's important to cook flank to no more than medium and slice it very thinly against the grain. Skirt steak is often used in Mexican fajitas
Flat Iron Steaks- These steaks are about 4 oz steaks. They are super tender and can either be pan fried or grilled. The only issue is that sometimes they have a tendon going through the middle so you may have to cut around the tendon.
Sirloin Tip Roast, Arm and Chuck Roast- These roasts are your crockpot, meat and potatoes type roasts. Put your roast in the cooker before work with vegetables and turn it on low. It will be ready by the time you get home. Low and slow is suggested.
Simple Roast Recipe
- 2 to 3 pounds lean beef chuck roast or arm roast
- Optional: 2 cups baby carrots
- Optional: 2 pounds potatoes (cut into 2-inch chunks)
- 1 (1-ounce) packet dry onion soup mix
- 1 1/2 cups water
Sirloin Tip- This roast is your carvable roast or a good roast to smoke. This roast will hold together better if you are looking for slices.
Steaks
NY Strip, T- Bone, Tenderloin, Sirloin, Ribeye Steaks- These are excellent cuts for grilling. On a typically ¾ steak you want to grill medium high heat for 4 minutes on one side and 5 on the other for medium rare. For 1 in cuts I would go 5 minutes and 7 minutes.
Steaks ¾ thick
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Skirt or Flank Steaks- Skirt steak have a more intense beefy flavor than flank steak. Both should only be cooked to rare or medium rare for the most tender texture. Both steaks are best seared or grilled and makes a great stir-fry meat or pulled beef tacos. Flank is the leanest of the two so, it can be dry and tough if overcooked or sliced too thick. It's important to cook flank to no more than medium and slice it very thinly against the grain. Skirt steak is often used in Mexican fajitas
Flat Iron Steaks- These steaks are about 4 oz steaks. They are super tender and can either be pan fried or grilled. The only issue is that sometimes they have a tendon going through the middle so you may have to cut around the tendon.