Cooking Instructions

Chef Michael Ollier

Cooking Instructions with Chef Michael Ollier

preheat grill Preheat grill until very hot (about 500 - 550°F).

season steaks Season steaks with salt and pepper, or as desired.

place steaks on grill Place steaks on preheated grill – they should sizzle.
After a couple minutes, once juices begin to rise to the surface, use tongs to flip steaks over.

check doneness Continue grilling steaks to desired doneness. Use an instant-read thermometer for accuracy.
Remove steaks from grill onto clean plate and allow them to rest approximately 5 minutes to redistribute the juices.

diamond grill marks For advanced grillers: Make professional diamond grill marks by placing your steaks on the grill with the ends at 10 and 4 o’clock. Once the meat has seared, turn them clockwise, with the ends at 2 and 8 o’clock. After a minute or two, flip the steaks over and cook until they reach the desired doneness.

Serve Serve and Enjoy!

preheat pan Preheat heavy-bottomed stockpot or Dutch oven over medium-high heat on stovetop.

season roast Season roast with salt and freshly ground black pepper, or as desired.

add oil to pan Add a thin layer of oil to pot.

add roast to pan When oil shimmers, place roast in pot with tongs. Sear on all sides, including ends.

remove roast from pan Remove seared roast from pot.

add veggies Add rough cut carrots, celery and onion to pan and allow to caramelize, stirring occasionally.

deglaze with red wine When vegetables have browned and softened, stir in a few tablespoons of tomato paste and cook 2-3 minutes.
Stir in red wine to deglaze pan, loosening up the browned bits; cook another 2-3 minutes.

add beef stock Return roast to pot. Place on top of vegetables, and add fresh herbs like thyme and a bay leaf. Pour beef stock or broth over roast, submerging the bottom third to half.

place pan in oven Cover pot with tight-fitting lid and place in low oven (preheated to approximately 175°F).
After 4 to 6 hours, remove roast from oven when it is fork-tender and pulls apart easily.

serve Serve and Enjoy!

preheat oven Preheat oven to 500°F.

season roast Season roast heavily with salt and pepper, or as desired.

put roast on wire rack Place roast on a wire rack in roasting pan, fat side up.

put roast in the oven Place uncovered pan and roast into preheated oven.

reduce oven temperature After about 15 minutes, reduce oven temperature to 275°F.

check doneness Continue to cook until roast reaches desired doneness, checking with an instant-read thermometer for accuracy.

tesnt with foil and rest Remove roast from oven and tent with aluminum foil. Allow roast to rest approximately 10-15 minutes before serving to redistribute the juices.

slice across grain Slice roast across the grain and serve.

Serve Serve and Enjoy!

preheat oven Preheat oven to 325°F, and an ovenproof sauté pan on high heat on the stove.

season steaks Season steaks with salt and pepper, or as desired.

add oil to pan Preheat saute pan on high heat and add a thin layer of oil. Heat until oil begins to shimmer.

add steaks to pan Gently add steaks to pan without overcrowding, and sear about two minutes. Flip steaks with tongs and sear other side about two minutes.

check doneness Place pan in preheated oven for 5 to 7 minutes, or until steaks reach desired doneness. Use an instant-read thermometer for accuracy.

plate Remove steaks from oven and place on clean serving plate. Remove any excess oil from pan.

create sauce in same pan Use same pan to create a sauce. Add minced shallots and garlic to hot pan. Stir in red wine to deglaze pan, loosening up the browned bits. Boil briefly, and whisk in a bit of chopped cold butter.

serve Serve pan sauce over steaks.

preheat to broil Preheat broiler according to oven manufacturer’s directions. Oven rack should be 3 to 5 inches from heating element.

season steaks Place on perforated broiler rack, without overcrowding.
Season steaks with salt and pepper, or as desired.

place in oven Place broiler rack in oven.

flip with tongs When juices begin to rise to the top surface of the steaks, flip with tongs.

check doneness After steaks have cooked a few minutes on both sides, check doneness with an instant-read thermometer.

Server Remove steaks onto clean plate and allow them to rest approximately 5 minutes before serving.

preheat pan Preheat large sauté pan or frying pan over medium-high heat.

season steak Season steak with salt and pepper, or desired seasonings.

add oil to the pan Add a small amount of oil to the pan and heat.

gently add steak to the pan When oil shimmers, use tongs to gently place steaks in pan, without overcrowding.

flip steaks with tongs When juices begin to rise to the surface of the meat, about 2-3 minutes, flip steaks with tongs.

check doneness Cook steaks another couple minutes and check doneness with an instant-read thermometer.

serve When steaks reach desired doneness, remove from pan onto clean serving plate and rest approximately 5 minutes before serving.

preheat pan Preheat large sauté pan or frying pan over high heat.

steak strips Slice desired Certified Angus Beef ® cut thinly and evenly, so it will cook quickly.
Season beef slices with salt and pepper, or as desired.

add oil to pan Add thin layer of oil to preheated pan and heat.

add steak strips to pan When oil shimmers, add seasoned steak.

stir constantly Agitate the pan and stir beef constantly for 2-3 minutes, or until beef is browned and reaches desired doneness.

serve Serve and Enjoy!