Cooking Your New Cuts of Beef

Did you receive Christensen Ranch beef for Christmas this year and aren’t sure how to cook it to perfection, or are looking for some new recipes? Beef’s variety and versatility means there are near-endless options for cooking your favorite, and even new-to-you cuts of meat. We’ve rounded up some recipe ideas featuring our most popular cuts. Try them for your next dinner!

Several of our cuts lend themselves well to marinades to help tenderize and infuse them with flavor. These cuts are usually lean, with little marbling and include Sirloin Steak, Flatiron Steak, Western Griller Steak, Skirt Steak, and our Mock Tender Steaks. You can use your favorite marinade, but make sure it includes some acid. Balsamic vinegar is always a great acidic addition to a marinade.

Here’s a standard marinade to try, and to tweak to make your own! You’ll want to let the beef marinate for a minimum of 20 minutes and up to 8 hours before cooking. Most lean cuts can be quickly grilled over medium high heat for 5-7 minutes per side until the internal temperature reads 140°F. Always allow your cooked meats to rest for 5 to 10 minutes before serving so it stays juicy.