- Grilling
- Braising
- Roasting
- Pan Roasting
- Broiling
- Sautéing
- Stir- Frying
| Preheat grill until very hot (about 500 - 550°F). |  |
| Season steaks with salt and pepper, or as desired. |  |
| 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. |
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| 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. |
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| 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 and Enjoy! |  |
| Preheat heavy-bottomed stockpot or Dutch oven over medium-high heat on stovetop. |  |
| Season roast with salt and freshly ground black pepper, or as desired. |  |
| Add a thin layer of oil to pot |  |
| When oil shimmers, place roast in pot with tongs. Sear on all sides, including ends. |  |
| Remove seared roast from pot. |  |
| Add rough cut carrots, celery and onion to pan and allow to caramelize, stirring occasionally. |  |
| 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. |
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| 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. |  |
| 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. |
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| Serve and Enjoy! |  |
| Preheat oven to 500°F. |  |
| Season roast heavily with salt and pepper, or as desired. |  |
| Place roast on a wire rack in roasting pan, fat side up. |  |
| Place uncovered pan and roast into preheated oven. |  |
| After about 15 minutes, reduce oven temperature to 275°F. |  |
| Continue to cook until roast reaches desired doneness, checking with an instant-read thermometer for accuracy. |  |
| Remove roast from oven and tent with aluminum foil. Allow roast to rest approximately 10-15 minutes before serving to redistribute the juices. |  |
| Slice roast across the grain and serve. |  |
| Serve and Enjoy! |  |
| Preheat oven to 325°F, and an ovenproof sauté pan on high heat on the stove. |  |
| Season steaks with salt and pepper, or as desired. |  |
| Add a very thin layer of oil to preheated on high heat, sauté pan . Heat until oil begins to shimmer. |  |
| Gently add steaks to pan without overcrowding, and sear about two minutes. Flip steaks with tongs and sear other side about two minutes. |
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| Place pan in preheated oven for 5 to 7 minutes, or until steaks reach desired doneness. Use an instant-read thermometer for accuracy. |  |
| Remove steaks from oven and place on clean serving plate. Remove any excess oil from 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 pan sauce over steaks. |  |
| Preheat broiler according to oven manufacturer’s directions. Oven rack should be 3 to 5 inches from heating element. |  |
| Place on perforated broiler rack, without overcrowding. Season steaks with salt and pepper, or as desired. |
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| Place broiler rack in oven. |  |
| When juices begin to rise to the top surface of the steaks, flip with tongs. |  |
| After steaks have cooked a few minutes on both sides, check doneness with an instant-read thermometer. |  |
| Remove steaks onto clean plate and allow them to rest approximately 5 minutes before serving. |  |
| Preheat large sauté pan or frying pan over medium-high heat. |  |
| Season steak with salt and pepper, or desired seasonings. |  |
| Add a small amount of oil to the pan and heat. |  |
| When oil shimmers, use tongs to gently place steaks in pan, without overcrowding. |  |
| When juices begin to rise to the surface of the meat, about 2-3 minutes, flip steaks with tongs. |  |
| Cook steaks another couple minutes and check doneness with an instant-read thermometer. |  |
| When steaks reach desired doneness, remove from pan onto clean serving plate and rest approximately 5 minutes before serving. |  |
| Preheat large sauté pan or frying pan over high heat. |  |
| Slice desired Certified Angus Beef ® cut thinly and evenly, so it will cook quickly. Season beef slices with salt and pepper, or as desired. |
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| Add thin layer of oil to preheated pan and heat. |  |
| When oil shimmers, add seasoned steak. |  |
| Agitate the pan and stir beef constantly for 2-3 minutes, or until beef is browned and reaches desired doneness. |
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| Serve and Enjoy! |  |
