Shopping for Beef

• When shopping for beef for grilling purposes, look for meat that is red in color, and has nice fat marbling throughout.
• Leaner cuts of meat are perfect for stews and slow braising. Larger cuts work well for braising, smaller cuts are great for stewing. Uruguay Steaks’ Boneless Short Ribs are great for both braising and grilling!

Seasoning & Sauces

• Try using different varieties of spices to make great dry rubs. Liquid marinades are always quick and easy ways to add flavor (be careful of marinades that have a high sugar content, as they tend to burn!)
• Sometimes salt and pepper is all you need. Uruguay Steaks uses Organically Grown Grass-fed Cattle for its meat. Slightly leaner, Uruguay Steaks’ beef has a bigger, meatier flavor that is unlike any steak you’ve tried before.
• The browned bits left in your skillet after pan-broiling are full of flavor. Make use of them in a simple yet delicious sauce. Deglaze the pan by adding a 1/2 cup of Madeira or red wine to the still hot pan. Scrape the bits off the bottom of the skillet and add one small minced shallot, a half-cup of beef demi glace and freshly ground pepper and salt. Season to taste with a pinch of sugar and lemon juice.

Cooking

• Whenever you're browning or grilling beef, make sure the pan or grill surface is very hot. Pat your steaks dry and season well with salt and pepper. Removing excess moisture from the surface of the meat ensures a better charred crust.
• If you're not sure how to check the doneness of a piece of beef, whether it's a steak or a whole roast, you can always use a meat thermometer.
• Always allow your beef to rest before slicing into it. This allows the juices to settle back into the meat.
• Browning your meat before stewing or braising is not necessary, but it adds much more flavor.