Arsip Tag: cooking steak



HOW TO MAKE THE BEST VENISON STEAK TACO – Almost everyone I know has taco night in their cooking routine, but it’s typically made with ground meat. Every once in a while you owe it to yourself to switch it up and do steak instead. I’m a native Texan who takes a lot of pride in making damn good tacos, particularly with wild game. I’m here to help you make the best, most flavorful and juicy venison steak tacos ever—because Fajita Friday should definitely be a thing.

Use The Right Cut

I can’t stress how important it is to use the right cut of meat for steak tacos. Obviously, you want to choose a tender muscle, but even then you need to narrow it down based on what type of taco you plan to make.

Fajitas and carne asada require cuts that are thin and have a long grainline. Meaning, the muscular fibers are woven into long strands in the same direction that you can visibly see. When you cut against the grainline into strips for serving, those grains become very short which results in meat that falls apart into little pieces easily and gives the mouthfeel of being “tender”. The most commonly used cuts from beef are flank and skirt steak.

When it comes to wild game, these cuts are more challenging to work with. First, it’s fully encapsulated with silverskin and every single bit of it needs to come off. Elk, moose, and Nilgai have sizable flank and skirt steak that are easy to work with, but these muscles on species like deer and pronghorn are much smaller and by the time you clean it up, there isn’t much to work with.

The solution? Use the inside (aka top) round! The inside round is a very tender, block-shaped muscle located on the inner leg of a deer with long grainlines. It’s a very thick muscle, but you can butterfly it in half lengthwise and pound it out to about an inch thick with a meat mallet to get two flat rectangular pieces that are very similar to flank and skirt steak in texture. You can also substitute a deer’s brisket, the thin flap of meat covering the rib cage, for flank and skirt steak. Again, make sure to trim it very well first. It’s worth noting that these muscles will be cooked whole before slicing, as opposed to slicing then cooking.

Now, I know what you’re thinking—what if I don’t have those cuts? You can use backstrap or sirloin, but because they’re more dense and have a shorter grainline, it’s best to cut these into small ½ inch cubes before cooking. If you cut them into strips, they won’t break apart with each bite and it’ll make for quite a chewy taco.

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Marinade or Rub?

Whether or not you should marinate meat or coat them in a flavorful rub before cooking is a personal choice in my opinion. Contrary to popular belief, the primary goal of a marinade is to infuse it with flavor, not tenderize it. The best taco marinades involve a lot of citrus juice, garlic, and cilantro. Reserved marinades are an excellent way to season onions and peppers that you want on the side.

I also like to use my favorite taco spice seasoning and rub it generously over the meat instead of marinating. This is ideal for weeknight cooking when you don’t have time to soak meat for 4 to 8 hours before cooking. I also like that rubs keep the meat dry, which translates to a deeper caramelization when cooking. It’s easy to squeeze fresh lime juice afterwards to boost the flavor. And of course, using a blend of spices is the smartest way to season small pieces of cubed steak.

Cook _a la Plancha_

When it comes to cooking, hot and fast is the way to go! In Mexican cuisine, “a la plancha” is a method of searing meat on a thin, flat metal plate set over a fire, almost like a griddle. To get a similar effect, I flash-sear my steaks in a ripping hot cast iron skillet (typically outside over a fire or grill because there’s a lot of smoke) with some rendered beef tallow for just a couple minutes on each side. You’re aiming for a good medium-rare to medium doneness.

A la plancha is my preferred way of preparing fajitas because the entire surface of the meat gets direct contact and browns beautifully. It’s also the smartest way to quickly fry up little pieces of cubed steak, and it’s easy to saute onions and peppers in the same pan for serving.

But if you don’t want to deal with a mess, you can also cook directly on a grill over high heat. Just be sure to oil the grates and meat well to prevent it from sticking.


As with any steak, be sure to let the meat rest for 8 to 10 minutes. Slice it against the grain at a 45-degree angle for wider strips, then finish with a good squeeze of fresh lime juice. Serve with the best tortillas you can find or make, quickly warmed on the hot fire, and a blend of toppings that add texture and flavor. For fajitas or carne asada, I serve with peppers and onions, Spanish rice, charro beans, pico de gallo, and guacamole. If you have cubed steak meat, you can’t go wrong with a little sour cream, shredded lettuce, and fire-roasted salsa.

Knowing how to make juicy, flavorful tacos with venison at home is very satisfying. And now that I have you drooling, you can get started on dinner plans by checking out this recipe that rivals anything you get from a restaurant.

Pan Seared Steak + Steak Meal Prep Ideas

Pan Seared Steak + Steak Meal Prep Ideas

Pan Seared Steak + Steak Meal Prep Ideas – This Pan-Seared Steak has a garlic rosemary-infused butter that makes it taste steakhouse quality. You’ll be impressed at how easy it is to make the perfect steak – seared and caramelized on the outside, and so juicy inside.

Thank you to Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff for sponsoring this garlic butter steak recipe. I received compensation, but all opinions are my own.

As everyone is staying home, working from home and homeschooling, people are cooking way more often and looking to improve their cooking skills. You all have been asking for more simple and delicious recipes that come together fast and have minimal ingredients. This steak recipe is so satisfying and will impress your entire family.

The BEST Pan-Seared Steak

This 20-minute recipe is done on the stovetop in one pan (no need to finish it in the oven). This is one of our favorite steak recipes and we make it year-round because it’s such a quick and convenient cooking method. That garlic butter is lip-smacking good! Read on for great tips on how to improve beef sustainability, reduce food waste and you will love our ideas for easy meal prep with leftover steak.

Ingredients for Garlic Butter Steak.

It really doesn’t get any easier than this and you don’t need much to make a lip-smacking good steak. We used 2 New York Strip Steaks (pictured below), each weighing 1 pound and 1 1/4″ thick. Keep in mind a thicker steak will take longer to cook through and a thinner steak will cook faster.

Well-marbled steaks will give you the juiciest results. Our favorite steaks to cook on a skillet are:

  • New York Steak
  • Top Sirloin Steak
  • Ribeye Steak

How to Pan Sear Steaks:

  1. Pat dry – use paper towels to pat the steaks dry to get a perfect sear and reduce oil splatter.
  2. Season generously – just before cooking steaks, sprinkle both sides liberally with salt and pepper.
  3. Preheat the pan on medium and brush with oil. Using just 1/2 Tbsp oil reduces splatter.
  4. Sear steaks – add steaks and sear each side 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges (1 min per edge).
  5. Add butter and aromatics – melt in butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness (see chart below).
  6. Remove steak and rest 10 minutes before slicing against the grain.

Steak Doneness Temperature Chart:

A steaks internal temperature continues to rise as it rests, so remove steaks from the pan about 5-10 degrees before reaching your desired doneness. Use this chart to determine steak doneness when testing with an instant-read thermometer. For example, if you desire a medium doneness steak, remove it from the pan at 145 degrees F and it should rise to 150-155˚F as it rests. The USDA recommends cooking steaks to at least 145 degrees. Read more beef safety tips here. Use the following steak temperature chart. These numbers reflect the final temperature after resting 10 minutes.

  • Medium Rare (soft, dark pink inside): 145 degrees F
  • Medium (soft, some pink inside): 160 degrees F
  • Well Done (very firm, no pink inside): 170 degrees F

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Pan Seared Steak + Steak Meal Prep Ideas

Pro Tip: Check the temperature using an instant-read thermometer, inserting it horizontally into the side of the steak, so it penetrates the thickest part of the center of the steak (without touching the bone or fat portions).

What to Serve with Steaks:

Steak is so versatile but our favorite sides for making the perfect steak dinner are:

  • Roasted Asparagus or Roasted Brussels Sprouts
  • Creamy Mashed Potatoes
  • Oven-roasted Baby Red Potatoes.
  • Another classic steak pairing is Corn on the Cob.
  • Chimichurri Sauce is a quick way to add tons of flavor

Pro Tips for the Best Steak:

  • Preheat pan 5 minutes before adding steak for a great sear with good color and flavor.
  • Press steak down just as it hits the pan to ensure steak makes contact with the surface of the pan.
  • Loosely cover and rest steaks on a cutting board 10 minutes before slicing so they don’t dry out.
  • Don’t slice too thin, or the steak cools too quickly.
  • Slice steak against the grain and at an angle for a steakhouse presentation

How to Buy and Store Beef:

We love buying larger packages of beef, which are often a better value in price per pound. Once we have our meal plan for the week figured out, we refrigerate what we plan to cook within 3-4 days and freeze the rest. To preserve the quality of our steaks, we vacuum seal since air is the enemy of food. If you don’t have a vacuum sealer, you can also use a freezer-safe zip bag and squeeze out as much air as possible before freezing. To reduce waste, follow these guidelines:

  • Refrigerate Steaks (at 40˚F) for 3-4 days from purchase date
  • Freeze Steaks for 6-12 months*
  • Refrigerate or freeze right after purchasing
  • Place in freezer bags removing as much air as possible, or vacuum seal.

Steak Meal Prep:

Did you know 40% of all food brought home in America goes uneaten? Some of the things we do to reduce waste are to eat what we have in our kitchen and also to repurpose leftovers. Leftover steak is perfect for meal planning. Cooked beef can be refrigerated for 3-4 days or frozen 2-3 months. We love using leftover steak to meal prep Steak Cobb Salad in reusable to-go containers. Here are some more great ideas for using up leftover steak:

  • Dice or thinly slice cooked steak for tacos or Steak Fajitas
  • Whip up some easy Cheesesteak Quesadillas
  • Make a quick Philly Cheesesteak Sandwich

Love Beef? Visit Beef. It’s What’s for Dinner. for more great dinner inspiration and recipes.