Longlesson Angus Beef:
Cuts and Cooking tips
 
   
GRILL CUTS: These are the ones you put on the outdoor grill, pan grill inside, or broil. They tend to be from muscles the cow doesn’t use that often, and include tenderloin (filet mignon, rib-eye steak and NY strip steak, sirloin steak and flat iron steak. For best results, bring the meat to room temperature before cooking. Dry the steak thoroughly before seasoning. Season with salt, pepper, and any dry rubs you might like. Get the grill/skillet hot. Lightly rub the steak with olive oil and place on grill.
 
 

Grill 5-7 minutes per side, turning once. At this point insert an instant read thermometer into the thickest part of the steak, taking care not to touch the bone. Meat should register 115-120 deg. F. and be cooked no more than medium rare. Remove from grill and cover loosely. Allow steak to “rest” for about 5 minutes before serving.

 
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