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Beef 101 - 8 Cuts 8 Ways
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Beef 101 - 8 Cuts 8 Ways

Beef 101 - 8 Cuts 8 Ways

This was a a very fun cooking day for us, very. We took 8 cuts, from 8 different parts and cooked them 8 different ways. If you’re a fan of beef, you’ll be a fan of this video.

This was a a very fun cooking day for us, very. We took 8 cuts, from 8 different parts and cooked them 8 different ways. If you’re a fan of beef, you’ll be a fan of this video.

Ingredients

    Chuck Eye Roast
  • 3-4 pound chuck eye roast
  • Kosher salt & ground black pepper
  • 1/3 cup avocado oil, divided
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon smoked paprika
  • 2 teaspoons cumin
  • 4 garlic cloves, minced
  • 3 stalks celery, 2 large carrots, 1/2 large yellow onion – all cut into chunky pieces
  • 1/3 cup vermouth or white wine
    Smoked Beef Back Ribs
  • Makes one rack
  • 1/4 cup yellow mustard
  • 1 rack beef back ribs
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 tablespoon finely ground black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried rosemary
    Smoked Chateaubriand (with soy butter shiitakes)
  • Chateaubriand is simply the center cut piece from a beef tenderloin, but of course this works with any part of the tenderloin
  • 1 Chateaubriand, about 2 pounds
  • 1 tablespoon neutral oil
  • 1/2 tablespoon each kosher salt, course ground black pepper and garlic powder
  • 1 pound shiitake mushrooms
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 3 tablespoons soy paste
  • Kosher salt & pepper
    Chipotle Lime Tri Tip
  • 4 cloves garlic, smashed
  • 4 canned chipotle chilies (in adobo sauce)
  • 1/2 cup fresh lime juice
  • 1/2 cup neutral oil
  • 2 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons course black pepper
  • 1 tri tip, about 2 pounds
    Herbed Eye of Round
  • One 4 pound eye of round roast
  • 1/3 cup yellow mustard
  • Salt, pepper, garlic powder
  • 1 stick butter
  • 1/2 cup olive oil
  • 4 cloves minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon soy paste
    Brisket Burgers w/ Smoked Paprika Aioli
  • Makes 2 burgers
  • 1/3 cup mayonnaise
  • Juice of 1/2 lime
  • 1/2 teaspoon each smoked paprika, garlic powder and ground cumin
  • Kosher salt & pepper
  • 12 ounces ground brisket
  • Neutral oil
  • 6 strips beef bacon, cooked
  • 2 slices white cheddar
  • 2 brioche buns
    Skirt Steak with Red Chimichurri
  • 3 large cloves garlic, peeled
  • 1 shallot, very finely chopped
  • 1/2 cup each loosely packed fresh parsley and cilantro
  • 1/3 cup (about 4 ounces) jarred roasted red peppers
  • 1 teaspoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1/2 - 3/4 cup olive oil
  • Neutral oil
  • 1 large skirt steak
  • Kosher salt & pepper
    Miso Marinated Flank SteakMarinade:
  • 1/4 cup white miso paste (available at most supermarkets)
  • 1/4 cup rice vinegar
  • 1 teaspoon sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 large garlic clove, finely minced
  • 1 teaspoon fresh ginger, finely minced
  • 1 flank steak, about 2 pounds
    Basting sauce:
  • 2-3 tablespoons sriracha sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil

Directions

    Chuck Eye Roast
  1. Preheat the oven to 350
  2. Tie roast to make it as even as possible and season well with salt & pepper
  3. Heat 2 tablespoons of the oil in a large cast iron pan (or any oven proof pan), and sear on all sides until lightly browned, then remove from pan and let cool slightly
  4. Combine remaining oil, thyme, paprika, cumin & garlic– mix well and rub over roast – save a couple tablespoons
  5. Put the celery, carrots & onion into the bottom of the pan, toss with the saved rub and pour in the vermouth
  6. Lay the roast on top of the vegetables, put into the oven and cook until 125ish degrees
  7. Let rest covered loosely with foil about 15 minutes before carving
  8. Smoked Beef Back Ribs
  9. Rub mustard over ribs
  10. Combine garlic & onion powder, salt & pepper, oregano, paprika and rosemary - mix well and season ribs liberally – you won’t use it all
  11. Smoke ribs at approximately 275 until about 205 degrees, or you can easily poke a knife into the meat between the bones with no resistance
    Smoked Chateaubriand (with soy butter shiitakes)
  1. Heat smoker to 250 degrees
  2. Rub filet with neutral oil
  3. Combine salt, pepper & garlic powder – mix well and season filet on all sides
  4. Put on smoker at 225-cook until 125 degrees
  5. While it cooks, put mushrooms in a large pan with oil and cook over medium high heat until beautifully softened, 5-7 minutes
  6. Add butter and garlic – stir until fragrant then add soy – mix well, season to taste with salt & pepper and take off heat until filet is finished cooking
  7. Remove filet from the smoker when done, re-warm the mushrooms and serve
    Chipotle Lime Tri Tip
  1. Combine all ingredients (except tri tip of course), in a blender and blend until smooth
  2. Save a few tablespoons of the marinade for a final baste when done, but put the rest of it along with the tri tip in a zip lock bag and marinate trip tip a couple hours up to overnight
  3. Remove from refrigerator about an hour before cooking
  4. Grill tri-tip over medium high heat, turning often until cooked to your desired doneness
  5. Remove, cover loosely with foil and rest about 15 minutes before slicing
    Herbed Eye of Round
  1. Rub roast with mustard, and season liberally with the salt, pepper & garlic powder
  2. Set on rotisserie prongs, and put on rotisserie
  3. Meanwhile combine butter, oil, garlic, rosemary, thyme and soy in a small pot, and set over low heat – melt together
  4. About 30 minutes into cooking, start basting and baste every 15 minutes until done
    Brisket Burgers w/ Smoked Paprika Aioli
  1. Combine mayo, lime juice, paprika, garlic powder, cumin and a good pinch of salt & pepper – mix well and set aside
  2. Shape brisket into 2 patties, lightly oil and season well with salt & pepper
  3. Cook 3-4 minutes a side until done to your liking – and you can cook them any way like, but cooking them on something flat will help get a nice crust
  4. When they’re almost done and add cheese to melt
  5. Toast or grill buns, add aioli, the patty with cheese, then top with the beef bacon
    Skirt Steak with Red Chimichurri
  1. Put garlic, shallot, parsley, cilantro, red peppers, paprika, cumin, red pepper flakes, vinegar and a big pinch of salt & pepper in a processor - whiz until well blended and set aside
  2. Lightly oil steak, season with salt & pepper and cook, any way you like until just done, about 130 degrees – brushing with the chimi as you turn it
  3. Brush with the chimichurri before serving with extra on the side
    Miso Marinated Flank Steak
  1. In a small bowl, add all the marinade ingredients and whisk until thoroughly mixed
  2. Put the flank and the marinade in a ziplock bag, seal and refrigerate 8 hours up to overnight
  3. Remove steak from fridge 30 minutes before cooking
  4. In the meantime, add basting ingredients to a small bowl and mix until well combined
  5. Pre-heat grill to medium high for at least 10 minutes, remove flank from bag (throw away marinade) cook about 4 minutes on first side for medium rare. Flip steak over and brush the top with basting sauce, and cook 2nd side cook about 3 minutes or so, flip again and baste with more sauce.
  6. Take the steak off the grill, brush with more sauce, cover lightly with foil and let it rest for 10 minutes
  7. Slice into thin strips across grain to serve
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