To Stew, Grill, Pan or Roast?
Pan Quickly sear your steak in a heavy pan on a hot stove for tender meat with a perfect crust.Use a high smoke point oil to avoid breaking down the fat and ruining the flavor. Sunflower, avocado, and refined olive oils are good options. Temp: High heatCook Time: 4-6 minutes per side for most steaks […]
Grilling Options
Article for Scituate Living I love this season when the leaves appear, giving me the green light to grill often. The grill master in me appears, and I’m off planning recipes for an afternoon of entertaining with friends. My first provision stop is Cohasset butcher shop Teodora’s Boucherie Gourmande, known for its extensive meat selection […]
Prime Meats and Beef Cuts Guide
Cut Pan Sear Grill Braise Roast Ribeye ● ● NY Strip ● ● Tenderloin ● ● Denver Steak ● ● Flat Iron ● ● Hanger Steak ● ● Flank Steak ● ● Skirt Steak ● ● Chuck Roast ● ● Short Ribs ● Brisket ● ● Shank ● Sirloin Tip Roast ● Tri-Tip ● ● […]
Oven Roasting Cooking Times
BEEF CUT OVEN TEMPERATURE (preheated) WEIGHT (pounds) APPROXIMATE TOTAL COOKING TIME INTERNAL TEMPERATURE* Petite Tender Roast 425°F 8 to 12 ounces Medium Rare:20 to 25 minutes 135°F Medium:25 to 30 minutes 150°F Ribeye Roast, Boneless (small end) 350°F 3 to 4 Medium Rare:1-1/2 to 1-3/4 hours 135°F Medium:1-3/4 to 2 hours 145°F 4 to 6 […]
Why Buying Meat from a Butcher Makes a Difference
As told by Rosangela Teodoro We all have people with whom we trust to provide us the very best, like a lawyer, a doctor and the local butcher. Butchers provide fresh, custom-cut meat while practicing whole-animal utilization, ethical sourcing, and sustainability. Supermarkets are too large to focus on these fine details. By working closely with […]
Underrated Beef Cuts Worth Discovery
As told by Rosangela Teodoro While ribeye, sirloin, and filet mignon dominate most meat cases, some of the most flavorful and satisfying cuts of beef often go overlooked. One standout is picanha, a prized cut in Brazilian barbecue. Located at the top of the rump, picanha stays remarkably tender because the muscle sees very little […]
How to Store Meat Properly at Home
Grocery store meat may look neatly packaged, but the original tray and plastic wrap are not designed for long-term storage once you get it home. If you plan to cook the meat the same day, leaving it in the store packaging is usually fine. For anything longer than that, it’s best to rewrap or vacuum-seal […]
Cooking Guide for Specific Steaks
All guidance assumes medium-rare unless otherwise noted.Cooking time depends on thickness, heat, and starting temperature. Steaks should be 1½–2 inches thick whenever possible.Thickness allows control. Use a thermometer. Precision replaces guesswork. Ribeye (Boneless) Cut from the rib. Known for its marbling, which bastes the meat as it cooks. 1½–2 inches thick, 4 minutes per side […]
Steak Cooking Guide
Choosing the Steak Select steaks that are properly cut and thick – 1½ to 2 inches is ideal. Thickness allows control. Thin steaks rush the process and compromise texture. Appropriate for Ribeye, New York strip, filet, flat iron, teres major, sirloin. Preparation Heat Cooking Target internal temperatures:Rare: 120–125°FMedium-Rare: 125–130°FMedium: 130–135°F Remove from heat 5 degrees […]
A Visual Reference – How Do You Like Your Steak Finished?
A perfectly cooked steak has a seared, dark brown crust and a tender, juicy interior. Use a meat thermometer everytime. Remove the steak from the grill about 5°F prior to it reaching its desired temperature. The steak will cook on the plate for 5 minutes while resting. Here are some important internal temperatures for steak […]