Cooking Tips and Meat Preparation
from our Butcher / Chef Todd Harkin
Grilling

• Clean, hot, well oiled grill
• Start off HOT 500°F + for steaks and burgers
• Finish with indirect médium heat 300°F +
• Even slower if you are grilling larger cuts.
• Remove steaks and burgers a little before done and allow to finish cooking with residual heat and rest before eating.

Braising

• Season the meat well before brazing. Salt and pepper is generally enough because you will add herbs and aromatics later in the cooking process.
• Heat an oiled pan (recommend cast iron) large enough to leave space in between pieces. Carefully add the meat, giving it time to gain a rich color on all sides without burning it. If you create a lot of smoke, you are doing it right, don’t worry!
• Remove the meat and set it aside.
• Add your vegetables, red onions, carrots, celery, garlic, and sauté until brown. • Pick your favorite wine and deglaze.
• Place the meat back in the pot on top of the vegetables.
• Cover 2/3 with your stock (beef, chicken, or vegetable, depending on what your making). I like to use super cold stock, even frozen into cubes, to get as much flavor into the liquid as possible.
• Off of the heat, wrap aromatics (rosemary, thyme, sage, or acidic fruits you prefer (lemons, oranges, etc.) in a cheese cloth and tie into a bundle and add to pot.
• Put a lid on it and roast on a low heat (250°F-275°F) for 4 hours (depends on size of meat) Cook until the bones protrude or the meat pulls apart with a fork.

Ribeye

• Preheat your oven (or grill) to 500°F
• Season generously with rock salt and fresh cracked pepper, pack it on and drizzle with olive oil. Drop fresh, bruised rosemary leaves across the top. Don’t be bashful.
• I like to set it on a rack over a bed of rustically cut red potatoes (or medium sized whole red potatoes), red onions, and very large carrots.
• Place in the oven, uncovered for 30 minutes. If using a grill, use indirect flames to avoid a fire.
• Turn the oven down to 225°F and cook 5°-10° below desired doneness. I like mine to stop at 115°, turning off the oven and allowing to rise to 125°F (size will determine the time).

Seasoning & Marinating

The possibilities are endless!

• Season or marinate lightly or go strong. Never go middle of the road
• Less is more for the natural flavor of the beef, and go strong to enjoy both the meat and your desired added flavors.