The Butcher's Choice of Nevada

BBQ Cooking Tips

Beef is perfectly suited for the quick, dry heat cooking of the grill, which keeps it tender and juicy inside and gives it a delicious flavorful taste on the outside. To cook a steak successfully there are a few guidelines to follow.

Preheat BBQ for at least 10 minutes.
Salt beef before grilling
Set you grill at medium high heat
Cooking times vary with thickness and temperature
Lightly brush the steaks with melted butter to seal in juices
Meat should be tender to the touch, use tongs to feel how soft the meat is (rare is soft, well done is firm.)

Rare: 120-125 / Medium Rare: 130-135 / Medium: 140-145 / Medium Well: 150-155 / Well Done: 160 & Above

All our products are individually sealed for quality and convenience.

Pacific Rim Marinated Steak - Makes 6 Servings

1 1/2 - 2lbs beef tri tip
4 green onions, sliced
1 cup soy sauce
3 tablespoons sesame oil
1 tablespoon each sugar and chopped fresh ginger
4 cloves garlic
1 teaspoon toasted sesame seeds

Trim excess fat from meat. Combine remaining ingr3dients excluding sesame seeds. Place meat and marinade in covered glass dish or plastic bag. Refrigerate 6-8 hours or overnight. Remove meat from marinade. Grill over medium coals, turning occasionally, about 30-35 minutes for rare or to desired doneness. Remove from grill; tent with foil for 10 minutes. Cut cross-grain into thin slices, place on serving platter; sprinkle with sesame seeds.

Grilled Steak with Oregano Herb Rub - Makes 6 Servings

1 1/2 - 2lbs beef tri tip
1/4 cup salt
2 teaspoons each garlic salt and celery salt
1 teaspoons each black pepper, onion powder and paprika
1/2 teaspoon each dill, sage, and rosemary

Trim any excess fat from meat. Moisten surface of meat lightly with water. Combine seasonings. Sprinkle 1 tablespoon seasoning mix covering all surfaces of meat, rub well into meat. Reserve remaining seasoning for future roasts. Seasoned meat may be refrigerated for several hours to enhance flavor or grilled immediately. Grill roast to desired doneness over medium coals 30-35 minutes, turning frequently, tent roast with foil for 10 minutes. Carve across the grain into thin slices.

Grilled Sirloin Steak marinated with Beer - makes 4 Servings

For Marinade:
12 ounces amber beer
1 1/2 cups chicken or veal stock
1/2 teaspoon fresh thyme leaves
1 cup peeled, seeded and chopped tomatoes
1 teaspoon Worcestershire sauce
5 drops tobasco sauce
1 bay leaf
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup chopped parsley

For the beef:
4x 6 to 8 ounce filets with trimmings
Salt and freshly ground black pepper to taste
1 tablespoon vegetable oil

For the marinade, combine the ingredients in a glass or porcelain dish large enough to hold the meat in a single layer and mix thoroughly. Place the steaks in the marinade, cover and let then site for 4-12 hours in the refrigerator. Turn the meat from time to time. For the beef, prepare a charcoal fire. Remove the steals from the marinade and pat dry. Rub the meat with a little oil and season with salt and pepper, pour marinade into a saucepan and bring to a boil, skimming off any foam that rises to the surface. Slice the steak across the grain, arrange on a platter, and pour the marinade sauce over the meat.

Papaya Marinated Top Butt Steak - Makes 1 Serving

For Marinade:
2 tablespoons olive oil
Juice of 1/2 lime
2 teaspoons papaya puree
1 small garlic clove, crushed
6 cilantro leaves
salt and pepper to taste

For the Steak:
1x8 ounce beef top sirloin butt steak
salt and pepper

For the Garnish:
1/2 pear, blanched and filled with ratatouille
papaya balls
baby squash

For the marinade, combine all ingredients. For beef, marinate the meat for 3 hours/ pat dry with paper towels. Season with salt and pepper and broil to desired doneness. Garnish with pear half filled with ratatouille, papaya balls, cilantro, baby squash and peppers.

Western Beef Steak Sandwiches - Makes 6 Servings

1 1/2 - 2lbs beef tri tip
2 cloves garlic, minced
1 teaspoon oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 bell peppers, halved, seeded
2 medium onions, sliced 3/8"
1 can (10 1/2 oz) double strength beef broth
1/4 teaspoon each crushed red pepper, sage and marjoram
6 french bread rolls, split

Combine garlic, oil, salt and pepper; spread over surface of beef. Broil 25-30 minutes, turning occasionally. During last 10 minutes of broiling, place peppers and onions on broiler pan, cook until tender, turning occasionally. Allow meat to stand tented with foil for 10 minutes. Meanwhile combine broth, 3/4 cup water and remaining seasoning in saucepan. Bring to a boil; reduce heat and simmer covered, 10 minutes. Cut peppers into strips and separate onions into rings. Carve cross grain into very thin slices. Divide sliced beef onto rolls, top with pepper and onion.

Beef Tenderloin Tips "Mexicali" - makes 8 Servings

1 1/2 lbs tenderloins tips
1 jalapeno pepper cut in julienne strips
1/4 cup pinot noir
1 1/2 cups beef or veal demi-glace
1/2 cup well-cooked black beans
1/ cup well-cooked black eyed peas
1/2 cup corn kernels
1/3 cup plum tomato concasse
1 tablespoon finely diced red onions
1/2 teaspoon parsley
1 tablespoon olive oil
1 teaspoon apple cider vinegar
salt and pepper to taste
8 green onions
1 egg, beaten
1/2 avocado cut into 8 wedges
1/2 cup ground almonds
8 flour tortillas, shaped into horns

For beef, sate beef tips and julienned jalapeno quickly in hot skillet. When beef is medium-rare remove from skillet and reserve. Deglaze skillet with pinot noir, add demi-glace and simmer a few minutes. Add meat to sauce. Remove from heat and reserve. Have black beans, black eyed peas, corn, concasse, onions and parsley marinated in olive oil, vinegar, salt and pepper. (Can be done in advance, but should be warmed prior to serving.) Blanch green onions and season with salt and pepper to taste. Egg wash avocado wedges, bread with almond crumbs and pan fry. Arrange four tortillas in the shape of horns on plate. Place beef bean mixture, fried avocados and onions with them.

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Note: For more information or to place an order for our products call us (855) 478-7857 or (775) 443-6071.