Different cuts of meat will have different qualities.

And deciding on the right cut of meat for your great steak recipes will be one of the most important decisions when cooking the perfect steak.

The different cuts of meat that make great steak recipes mainly come from three specific sections of a cow or animal. 

The three most important sections are the Rib (where Prime Rib comes from), Short Loin, and Sirloin.

From these three sections you will get great cuts of meat such as.........

T-Bone steaks, Rib-Eye steaks, New York steaks, and Tenderloin steaks.

Also Porterhouse steaks, Sirloin steaks, Top Sirloin steaks, and Strip steaks.

The tenderest cut of meat is the Tenderloin which is more commonly known as Filet Mignon or Chateaubriand.

Using the best cuts of meat and learning how to cook a "rare" steak is the quickest way to create perfect steak recipes for your family.

I would use fresh meat over frozen meat whenever possible to get the best texture. 

And using grass fed meats over factory farmed meats will give you the best nutrition.

I prefer to use a cast iron skillet or a good quality stainless steel skillet to pan fry or pan sear my steaks. 

Be very cautious about using Teflon based frying pans. 

Teflon contains harmful chemicals which can off-gas during the cooking process - especially when using high heat.

Also, use a healthy high smoke point oil in your frying pan or rub oil on your steak - not canola oil please!

Cooking times will vary with the thickness of your steak and the amount of heat in your pan. 

These cooking times are for steaks with a 3/4 to 1 inch thickness. 

Be sure your steak is at room temperature before cooking or it will not cook evenly. 

After cooking, be sure to rest your steak for at least 10 minutes before cutting into your steak.

Blue Rare Steak is basically on the very rare side.  A blue rare steak will be cool and very raw in the center. 

Cook this steak in a hot pan for 1 minute per side.

Rare Steaks should only be slightly warm and bright red throughout the steak. 

Cook this steak in a hot pan for up to 2 1/2 minutes per side.

Medium Rare Steaks will have a warm interior and be mostly pink with a tiny bit of red in the center. 

Cook this steak in a hot pan for up to 3 1/2 minutes per side.

Ingredients:

• 16 oz. Grass Fed Rib-eye Steak
• Kosher or Sea Salt
• Organic Olive Oil with a High Smoke Point
• Organic Garlic Cloves (bruised)
  
• Bunch of Fresh Organic Thyme (bruised)
  
• Approximately 2 Tbsp. of Grass Fed Butter
  
• Freshly Cracked Organic Pepper

Instructions:

1. Coat your room temperature Rib-eye steak with salt and olive oil.
   
2. Also, coat a hot cast iron pan with the olive oil.
3. Press steak into the pan and once crusted on one side, turn steak over.
4. Place bruised garlic, bruised thyme, and butter into the pan. 
   
5. Mix these ingredients together until butter is almost brown and tilt pan at an angle. 
   
6. Then start to baste your steak.
7. Take steak out of the pan when the desired doneness of your steak is reached.
8. Place thyme and garlic on top of your basted steak.
9. Add more salt if desired and freshly cracked pepper.

Most people sear their steaks first and then finish them in the oven. 

The opposite technique will result in a steak that's a perfect medium rare throughout.

Ingredients:

• Thick Grass Fed Steak
• Sea Salt & Organic Black Pepper (to taste)

Instructions:

1. Season meat with salt and pepper to help form a crust on your meat. 
2. Put the seasoned meat on a roasting rack and stick in a 275 degree F oven until the internal temperature of meat reaches 125 degrees F.
3. Pull out of the oven and let rest for 15 minutes.
4. Sear in a hot and dry cast iron frying pan for about 1 minute on each side.

I'm not a fan of using too much salt and would probably use quite a bit less - but that's just me! 

I would also use culinary herbs or spices to help form a crust to cut down on some of that salt. 

Ingredients:

• Grass Fed Filet Mignon
• Sea Salt (to taste)
• Organic Olive Oil
• 1 to 2 Tbsp. of White Peppercorns or Mixture of Different Colored Peppercorns
  
• 2 Pats of Grass Fed Butter
• 1/4 cup Brandy
• 1/4 cup Organic White Wine
  
• 1/2 cup Grass Fed Heavy Cream
• 1/2 cup of Concentrated Beef Stock

Instructions:

1. Put a medium sized cast iron or stainless steel frying pan on medium-high to high heat.
2. Season steak with sea salt and rub with olive oil. 
   
3. Sear steak 3 to 4 minutes per side for medium rare and seal all sides of steak.
4. When done, set aside with a nice pat of butter on top.
5. Cover with foil and let rest for 10 minutes.
6. Put the same pan on low heat. 
   
7. Crush peppercorns slightly and put through a sieve to remove any powder. 
   
8. Toast peppercorns.
9. Then de-glaze pan with brandy. 
   
10. Drizzle in white wine and turn up heat to reduce by half.
11. Add in the beef stock and reduce by a third. 
    
12. Turn heat off and add in the cream. 
    
13. Stir and add in a touch of butter for more shine.
14. Spoon sauce over meat when thickened.

Newsletter #44
The
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