Tag Archives: Steak

Cook the Perfect Steak

CAB_BeefRibeyeSteakGrilled_150ppi

How to cook the perfect steak

Have you ever wondered how the experts make their experts make their steaks taste so good?

A big part of it is choosing the right cuts and the right quality. Certified Angus Beef ® always has lots of delicious marbling, which provides flavor, tenderness and juiciness so you know you are getting the very best at Macey’s with Certified Angus Beef®.

As far as cooking goes, there are a few simple secrets that will help make you the king (or queen!) of the grill!

Follow these easy steps to sizzling success:

S – Start with a hot grill (500-550˚F. is ideal). Searing beef helps lock in its delicious juices.

T – Turn steaks gently with tongs or a spatula; never pierce them with a fork.

E – Ensure juiciness by flipping steaks only once.

A – Assess doneness with an instant-read thermometer.

K – Keep food safety in mind. Thoroughly wash anything that comes in contact with raw meat.

S – Set steaks aside to rest a few minutes before serving, to keep the juices inside.

That’s it – six easy steps to steak perfection!

Grilled Rib Eye with Onion Confit

Get your grill on with this easy and delicious steak recipe! Impress your family with a savory restaurant-style dinner!

Watch the video recipe here and check out the deals in our weekly ad here!

Prep: 15 minutes • Grill: 1 hour • Serves: 6

Instructions

  • 2            bone-in rib eye or T-bone steaks (about 1½ pounds each), fat trimmed
  • 1            tablespoon plus 1½ teaspoons favorite steak seasoning
  • 1            tablespoon vegetable oil
  • 2            medium Vidalia onions, sliced into ¼-inch-thick rings
  • 2            tablespoons unsalted butter, cut into small pieces
  • ½           cup favorite barbeque sauce plus additional for serving (optional)

Recipe

  1. Prepare outdoor grill for indirect grilling over high heat. Rub steaks with 1 tablespoon steak seasoning and oil.
  2. In small bowl, toss onions and remaining 1½ teaspoons steak seasoning. Place 12 x 16-inch sheet aluminum foil on work surface; place butter in center of foil and top with onion mixture. Bring top and bottom of foil sheet together over onions; crimp together and fold down over onion. Double fold both ends of packet toward onions.
  3. Place foil packet on hot grill rack over unlit part of grill; cover and cook 45 minutes.
  4. Place steaks on hot grill rack over lit part of grill; cook, uncovered, 8 minutes, turning once. Move steaks over unlit part of grill; cover and cook 8 minutes longer or until internal temperature of steaks reaches 135° and onions are translucent, brushing steak with barbeque sauce during last 4 minutes of cooking.
  5. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes before slicing. (Internal temperature of steak will rise to 145° upon standing for medium-rare.) Serve steak with onions and barbeque sauce, if desired.

Chef Tips

To clean (French) the rib eye bones, using a boning or paring knife, circle the knife around each bone to create a score at the point where the bone is to be exposed. With the blade of the knife, carefully scrape away the membrane, fat and sinew from the bones.

If time permits, cover and refrigerate steaks after rubbing with steak seasoning up to 24 hours before cooking to allow flavors to penetrate the steaks.

Letting the steaks stand at room temperature for 1 hour to take the chill off before cooking results in even cooking, and tender, juicier steaks.

To create crosshatch marks on steaks, use tongs to turn the steaks a quarter turn halfway through the grilling time on each side of steaks during first 8 minutes.

Nutrition

Approximate nutritional values per serving: 616 Calories, 45g Fat (20g Saturated), 140mg Cholesterol, 877mg Sodium, 18g Carbohydrates, 1g Fiber, 37g Protein

Grilled Rib Eye with Onion Confit

Get your grill on with this easy and delicious steak recipe! Impress your family with a savory restaurant-style dinner!

Watch the video recipe here and check out the deals in our weekly ad here!

Prep: 15 minutes • Grill: 1 hour • Serves: 6

Instructions

  • 2            bone-in rib eye or T-bone steaks (about 1½ pounds each), fat trimmed
  • 1            tablespoon plus 1½ teaspoons favorite steak seasoning
  • 1            tablespoon vegetable oil
  • 2            medium Vidalia onions, sliced into ¼-inch-thick rings
  • 2            tablespoons unsalted butter, cut into small pieces
  • ½           cup favorite barbeque sauce plus additional for serving (optional)

Recipe

  1. Prepare outdoor grill for indirect grilling over high heat. Rub steaks with 1 tablespoon steak seasoning and oil.
  2. In small bowl, toss onions and remaining 1½ teaspoons steak seasoning. Place 12 x 16-inch sheet aluminum foil on work surface; place butter in center of foil and top with onion mixture. Bring top and bottom of foil sheet together over onions; crimp together and fold down over onion. Double fold both ends of packet toward onions.
  3. Place foil packet on hot grill rack over unlit part of grill; cover and cook 45 minutes.
  4. Place steaks on hot grill rack over lit part of grill; cook, uncovered, 8 minutes, turning once. Move steaks over unlit part of grill; cover and cook 8 minutes longer or until internal temperature of steaks reaches 135° and onions are translucent, brushing steak with barbeque sauce during last 4 minutes of cooking.
  5. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes before slicing. (Internal temperature of steak will rise to 145° upon standing for medium-rare.) Serve steak with onions and barbeque sauce, if desired.

Chef Tips

To clean (French) the rib eye bones, using a boning or paring knife, circle the knife around each bone to create a score at the point where the bone is to be exposed. With the blade of the knife, carefully scrape away the membrane, fat and sinew from the bones.

If time permits, cover and refrigerate steaks after rubbing with steak seasoning up to 24 hours before cooking to allow flavors to penetrate the steaks.

Letting the steaks stand at room temperature for 1 hour to take the chill off before cooking results in even cooking, and tender, juicier steaks.

To create crosshatch marks on steaks, use tongs to turn the steaks a quarter turn halfway through the grilling time on each side of steaks during first 8 minutes.

Nutrition

Approximate nutritional values per serving: 616 Calories, 45g Fat (20g Saturated), 140mg Cholesterol, 877mg Sodium, 18g Carbohydrates, 1g Fiber, 37g Protein

Surf n’ Turf

Surf n’ Turf your way into the ultimate dinner spread. Learn how to pull off a chef-like meal at a fraction of the cost. Pick up your steak and lobster today and get cooking!

Use our Compound Butter recipes to bring your Steak & Lobster to new heights!

Baked Lobster

Ingredients:

3 lobster tails (8-10oz each)

1 cup water

Compound butter of your choice

1/8 tsp salt

Dash of pepper

2 tbsp lemon juice

Lemon Wedges and additional melted butter (optional)

Instructions:

Preheat your oven to 375 degrees.

Start by splitting the lobster tails in half, lengthwise. Place the cut side up and with scissors or a knife cut along the shell to loosen the tail meat and cartilage. Discard cartilage and move on.

Use a 13×9 inch baking disk and add your water and lobster tails in.

Take your compound butter and spread over lobster. Drizzle with lemon juice.

Leave uncovered, and bake for 20 to 25 minutes or until lobster is firm and color is opaque. Serve with additional lemon wedges and butter (optional).

Baked Steak

Ingredients:

2(10-12oz) top sirloin steaks

Compound butter of your choice

Salt

Peppercorns

Instructions:

Preheat oven to 275 degrees.

Line a baking sheet with foil, and add a baking rack over the baking sheet.

Rub the steaks with compound butter and season with salt and peppercorns. Then place the steaks onto the rack.

Grill in the oven for 20 to 30 minutes to your desired cook temperature.

While steak is baking, heat a cast iron skillet (or nonstick) over medium heat with butter or olive oil until hot.

Remove steaks from the oven and transfer to skillet. Cook steaks for 2 to 3 minutes per side, depending on thickness, until they are browned or crisp to your liking.

Transfer cooked steaks to a cutting board, and let them stand for about 10 minutes before cutting and serving.

Combine your lobster and steak on a plate and congratulate yourself on putting together such a divine spread. Enjoy!

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Treat yourself to a tender New York Strip Steak without having to go to a fancy restaurant. This easy and delicious recipe is perfect for any occasion that deserves something extra special on the table!

Watch the video recipe here, and get the weekly ad here.

Prep: 20 minutes plus marinating and standing • Grill: 10 minutes • Serves: 4

Ingredients

  • 4          boneless New York strip steaks (about 6 ounces each)
  • 1          tablespoon crushed garlic
  • ½         cup red wine
  • 2½       tablespoons olive oil
  • 1          tablespoon chopped fresh flat-leaf parsley
  • ½         teaspoon salt
  • ¾         teaspoon ground black pepper
  • 1          medium shallot, finely chopped
  • 3          medium vine-ripened tomatoes, diced
  • 1/3       cup drained and quartered kalamata olives
  • 1          tablespoon drained capers
  • 1          tablespoon red wine vinegar
  • ½         cup crumbled feta cheese

Recipe

  1. Cut slits in fat on sides of steaks; place steaks in a single layer in a glass dish. In a small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.
  2. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.
  3. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.
  4. Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Chef Tips

Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

Nutrition

Approximate nutritional values per serving: 572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol, 890mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 41g Protein

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Treat yourself to a tender New York Strip Steak without having to go to a fancy restaurant. This easy and delicious recipe is perfect for any occasion that deserves something extra special on the table!

Watch the video recipe here, and get the weekly ad here.

Prep: 20 minutes plus marinating and standing • Grill: 10 minutes • Serves: 4

Ingredients

  • 4          boneless New York strip steaks (about 6 ounces each)
  • 1          tablespoon crushed garlic
  • ½         cup red wine
  • 2½       tablespoons olive oil
  • 1          tablespoon chopped fresh flat-leaf parsley
  • ½         teaspoon salt
  • ¾         teaspoon ground black pepper
  • 1          medium shallot, finely chopped
  • 3          medium vine-ripened tomatoes, diced
  • 1/3       cup drained and quartered kalamata olives
  • 1          tablespoon drained capers
  • 1          tablespoon red wine vinegar
  • ½         cup crumbled feta cheese

Recipe

  1. Cut slits in fat on sides of steaks; place steaks in a single layer in a glass dish. In a small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.
  2. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.
  3. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.
  4. Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Chef Tips

Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

Nutrition

Approximate nutritional values per serving: 572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol, 890mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 41g Protein

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Treat yourself to a tender New York Strip Steak without having to go to a fancy restaurant. This easy and delicious recipe is perfect for any occasion that deserves something extra special on the table!

Watch the video recipe here, and get the weekly ad here.

Prep: 20 minutes plus marinating and standing • Grill: 10 minutes • Serves: 4

Ingredients

  • 4          boneless New York strip steaks (about 6 ounces each)
  • 1          tablespoon crushed garlic
  • ½         cup red wine
  • 2½       tablespoons olive oil
  • 1          tablespoon chopped fresh flat-leaf parsley
  • ½         teaspoon salt
  • ¾         teaspoon ground black pepper
  • 1          medium shallot, finely chopped
  • 3          medium vine-ripened tomatoes, diced
  • 1/3       cup drained and quartered kalamata olives
  • 1          tablespoon drained capers
  • 1          tablespoon red wine vinegar
  • ½         cup crumbled feta cheese

Recipe

  1. Cut slits in fat on sides of steaks; place steaks in a single layer in a glass dish. In a small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.
  2. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.
  3. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.
  4. Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Chef Tips

Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

Nutrition

Approximate nutritional values per serving: 572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol, 890mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 41g Protein

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Treat yourself to a tender New York Strip Steak without having to go to a fancy restaurant. This easy and delicious recipe is perfect for any occasion that deserves something extra special on the table!

Watch the video recipe here, and get the weekly ad here.

Prep: 20 minutes plus marinating and standing • Grill: 10 minutes • Serves: 4

Ingredients

  • 4          boneless New York strip steaks (about 6 ounces each)
  • 1          tablespoon crushed garlic
  • ½         cup red wine
  • 2½       tablespoons olive oil
  • 1          tablespoon chopped fresh flat-leaf parsley
  • ½         teaspoon salt
  • ¾         teaspoon ground black pepper
  • 1          medium shallot, finely chopped
  • 3          medium vine-ripened tomatoes, diced
  • 1/3       cup drained and quartered kalamata olives
  • 1          tablespoon drained capers
  • 1          tablespoon red wine vinegar
  • ½         cup crumbled feta cheese

Recipe

  1. Cut slits in fat on sides of steaks; place steaks in a single layer in a glass dish. In a small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.
  2. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.
  3. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.
  4. Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Chef Tips

Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

Nutrition

Approximate nutritional values per serving: 572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol, 890mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 41g Protein

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Treat yourself to a tender New York Strip Steak without having to go to a fancy restaurant. This easy and delicious recipe is perfect for any occasion that deserves something extra special on the table!

Watch the video recipe here, and get the weekly ad here.

Prep: 20 minutes plus marinating and standing • Grill: 10 minutes • Serves: 4

Ingredients

  • 4          boneless New York strip steaks (about 6 ounces each)
  • 1          tablespoon crushed garlic
  • ½         cup red wine
  • 2½       tablespoons olive oil
  • 1          tablespoon chopped fresh flat-leaf parsley
  • ½         teaspoon salt
  • ¾         teaspoon ground black pepper
  • 1          medium shallot, finely chopped
  • 3          medium vine-ripened tomatoes, diced
  • 1/3       cup drained and quartered kalamata olives
  • 1          tablespoon drained capers
  • 1          tablespoon red wine vinegar
  • ½         cup crumbled feta cheese

Recipe

  1. Cut slits in fat on sides of steaks; place steaks in a single layer in a glass dish. In a small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.
  2. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.
  3. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.
  4. Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Chef Tips

Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

Nutrition

Approximate nutritional values per serving: 572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol, 890mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 41g Protein

Grilled Steak and vegetables

T-Bone Steak with Chimichurri Sauce

Steak and vegetables on a grill

As Summer is winding down, take advantage of all the grilling weather you have left to make the king of all steak, the T-bone.

Check out the video recipe here!

Check out our weekly ad here!

Grilled T-Bone Steaks with Chimichurri Sauce

Prep: 15 minutes plus standing • Grill: 10 minutes • Serves: 6

Chimichurri Sauce

4          garlic cloves

2          green onions, coarsely chopped

¼         cup packed fresh cilantro leaves

¼         cup packed fresh Italian parsley leaves

¼         cup white wine vinegar

1          teaspoon dried oregano leaves

¾         teaspoon kosher salt

½         teaspoon freshly ground black pepper

¼         teaspoon ground red pepper

¾         cup extra virgin olive oil

Steaks

2          T-Bone steaks (about 1 pound each)

1          tablespoon olive oil

1½       teaspoons favorite steak seasoning

1. Prepare Chimichurri Sauce: In food processor with knife blade attached or blender, purée garlic, onions, cilantro, parsley, vinegar, oregano, salt, black pepper and red pepper; with processor running, slowly pour oil through feed tube and purée until emulsified.

2. Prepare Steaks: Prepare outdoor charcoal grill for direct grilling. Let steaks stand 30 minutes at room temperature. Brush steaks with oil and sprinkle with steak seasoning.

3. Once grill temperature reaches 450°, place steaks on hot grill rack; cook, uncovered, 10 minutes or until internal temperature of steaks reaches 135°, turning once.

4. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes before slicing. (Internal temperature of steak will rise to 145° upon standing for medium-rare.) Slice steaks across the grain and serve with Chimichurri Sauce.

Approximate nutritional values per serving: 548 Calories, 50g Fat (12g Saturated), 79mg Cholesterol, 611mg Sodium, 2g Carbohydrates, 1g Fiber, 24g Protein

Chef Tips

Letting the steaks stand at room temperature up to 1 hour before cooking results in even cooking, and tender, juicier steaks.

To prepare a charcoal grill for direct grilling, remove the top grate from the charcoal grill. Place coals in a chimney starter. Spark the coals and let the coals burn until they are covered with a thick layer of gray ash. Spread the coals onto the bottom grate. If the grill does not have a built-in thermometer, attach an oven thermometer to the top grill grate, replace the top grate and close the grill.

To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side of steaks during first 8 minutes.