Category: Steak Recipes

Guinness and Rosemary Beef Shank Steaks

How best can you celebrate St Patrick’s Day? With Guinness Beer, of course! We created this recipe with Guinness and one of our favorite cuts of Century Farm Meat from Whitt’s Place, the Beef Shank Steak!


  • 4 Beef Shank Steaks
  • Olive Oil
  • Salt & Pepper
  • 1/2 Red Onion Chopped
  • 3 Sprigs of Fresh Rosemary
  • 1 Tablespoon Flour
  • 2 Cans of Guinness Beer (or other dark stout if not available) 


  • In a pan, heat the olive oil and salt and pepper the shank steaks and add them to the pan—Brown on both sides for about 4-5 minutes each.
  • Take them out and add them to your slow cooker.  
  • Add the red onion and cook for a few minutes, then sprinkle on the flour and slowly add both cans of Guinness.
  • Whisk until smooth, and then pour over the steaks.  Add a few rosemary sprigs and put your slow cooker on low for 6 hours.
  • I served mine with roasted brussels sprouts tossed in olive oil and garlic powder and cooked in the air fryer until roasted—about 15 minutes—as well as creamy polenta. It would be super over mashed potatoes or creamy cheese grits.
  • When you’re eating this dish, be sure to scoop out the bone marrow and use it with a bite of the meat and starch. It’s like butter!


You will have the luck of the Irish if you cook this one the weekend in honor of St Paddy’s day!

Ali Cheese Steak with Beef Bacon

We love a Philly Cheese Steak sandwich, but it’s always a challenge to find the right cut of meat to use. Well, we’ve found just the right cut: Beef Bacon! Beef Bacon, also known as Beef Belly, looks a lot like Pork Bacon, It’s sliced the same way, has some nice fat, and if you didn’t know better you’d think it was Pork! Chef Ali took that Beef Bacon, sliced it into strips (which goes really fast) and it becomes the perfect Ali Cheese Steak meat. A little Salt & Pepper, a quick cook on the griddle, and you’ve got a great sandwich!


  • Beef Bacon (one package for 2-3 sandwiches)
  • Salt & Pepper
  • 1 White Onion
  • Hoagie Rolls
  • Sliced Provolone Cheese (or cheese of your choice)
  • Butter, for rolls


  • Heat your griddle to High.
  • Slice the Beef Bacon on the short side into thin strips. (It will come sliced like Pork Bacon already).
  • Slice the Onion thinly.
  • Salt & Pepper the Beef and the Onions.
  • Separate the extra fat and cook it on the griddle to provide cooking fat for the Onions, then move the fat aside.
  • Brown the Onions in the beef fat, then push them to the side of the griddle to keep them warm.
  • Cook the sliced Beef Bacon on the griddle, turning regularly. (Pretend you’re the short-order deli cook!)
  • Butter the rolls, and them open them and put them down on the griddle to warm.
  • Separate the Beef into appropriate sandwich portions (we went large!)
  • Separate the onions onto the beef.
  • Lay the cheese down on the beef.
  • When the cheese is melted and the rolls are warm, place the rolls on a plate, and scoop up the Beef onto the buns.
  • Garnish with your choice of toppings. We used lettuce, mayo, and spicy mustard.
  • Enjoy!

Marinated Hanger Steak

Hanger Steak has a ribbon of fat running lengthwise through the steak. Cut the steak into two pieces lengthwise along the fatty ribbon before marinating.

Make a marinate with the following ingredients:

  • 1/2 cup red wine
  • 1/4 cup olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon Dijon mustard

Mix all and pour over the steaks.

Let marinade overnight, turning once or twice. 

Take out of the marinade and pat the steaks dry.

Heat the griddle (Blackstone in our case) or grill to 450.

Cook 10 minutes per side and then let rest for medium rare.  

Enjoy with your favorite sides.

Perfect New York Strip

We have a simple, almost foolproof, way to cook a New York Strip. Here goes:

  • Preheat oven to 500 degrees.
  • Preheat griddle on high to 600 degrees.
  • Sear the steaks on a griddle for 2 minutes on each side.
  • Sear the fat strips for 30 seconds.
  • Cook the steaks in a cast iron skillet in the oven at 500 until the desired temperature.
  • Schmear the top of the steaks with butter.
  • Tent the steaks for 5-10 minutes.

Moroccan Beef Shank

We’ve worked up a Beef Shank recipe that you’re gonna love! It’s kicked up a notch by mixing in the bone marrow along with some local Honey from Whitt’s Place!

  • 5-6 pound beef shank
  • 2 tablespoon Amish Butter
  • One large onion sliced
  • 6 carrots cut into 1 inch pieces
  • 1 bag of chopped dates
  • 2 cans of fire roasted tomatoes 
  • 4 tablespoons Hancock Farms Honey
  • 4 garlic cloves

  • 2 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp nutmeg
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper

A few dashes of hot sauce

Sprinkle the shank with salt and pepper. Melt the butter and brown the shank in a pan on all sides.

In a bowl, Mix the rest of the spices together along with the honey and tomatoes until combined. 

Add the sliced onions, dates, carrots and honey/tomato/spice mix to a large slow cooker and top with the shank.

Cook on low for 8-12 hours until the meat falls off the bone. We mixed in the bone marrow from the shank, and it took it to the next level!

Serve over couscous or mashed potatoes. 

Pineapple Ginger Grilled Bavette Steak

Pineapple Ginger Grilled Bavette Steak
  • 3/4 cup soy sauce
  • 2 Tablespoons rice wine vinegar
  • 1 tablespoon grated ginger or 1 tsp ground
  • 2 garlic cloves
  • 1/4 fresh pineapple or a small can of cubes

Place all the ingredients in a blender or food processor and puree until mostly smooth. Pour the mixture over the thawed Bavette Steak, make sure it is coated on all sides, and then let marinate for 3-4 hours. (The pineapple helps to tenderize the steak!)

Wipe off the marinate and get a grill smoking hot. Put the Bavette on the grill and cook without touching for 5 mins on one side, then flip and cook 3 mins on the other for medium-rare. Let sit for 5 minutes before slicing.

We served it with Asian noodles and roasted broccoli. The Bavette was tender and delicious!

Perfect Denver Steak

We butchered Denver Steaks into strips and pan seared them with garlic butter. then topped them with a basil chiffonade for some freshness. Air fryer french fries with Rosemary garlic powder, black pepper, salt, and MSG (after a pre-boiling the potatoes with baking soda). And a little asparagus for some green!

Perfect Skirt Steak Cooking

How to cook the perfect tender skirt steak: marinade the steak for 24 hours using the marinate recipe below. When ready to cook, take it out of the marinade and dry it off a little with a paper towel. Cut the Skirt into 3-4 smaller pieces, to ensure maximum-surface area on the pan. Heat a large cast iron pan to the point that’s it’s smoking with no oil on it and then drop the steak pieces down allowing room between pieces. If needed cook in two batches, as it is better than crowding the pan. Sear the meat on one side for about 2 mins without touching the steak at all to ensure a great sear and color. Flip it over and add a tablespoon or 2 of butter to the pan and let cook another couple of minutes. Remember this meat is thin so it will cook fast! Take all the pieces out of the pan and let them rest for a couple of minutes on a cutting board to ensure it is juicy then slice about 1/4 inch thick, and serve with asian noodles or sides of choice.

  • 1 Pound Skirt Steak, Trimmed and Cut into Portions
  • 1 Tablespoon Brown Sugar
  • 3 Tablespoons Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • 4 Large Cloves Garlic, Finely Chopped
  • 2 Teaspoons Fine Chopped Ginger
  • 2 Teaspoons Toasted Sesame Oil
  • T Tablespoon Chili Garlic Sauce

Slow Cooked Skirt Steak Tacos

Slow cooked skirt steak tacos served in corn tortillas with a corn, pepper and onion sauté and finely diced fresh pineapple

For the Steak

1 or 2 Skirt or hanger steaks
1 tsp chili powder
1/4 cup orange juice
3 cloves
1 tsp cumin
3 cloves of garlic or 1/2 tsp garlic powder
1 tsp oregano
3 tablespoons soy sauce
1 tablespoon red wine vinegar

Add all of the ingredients to a crock pot and turn on low and walk away! When it is done shred it with 2 forks and stir well to incorporate the sauce

Corn, Pepper, and Onion Saute

1/2 cup corn (off the cob or use frozen)
1 small onion sliced
1/2 a bell pepper (any color) sliced
1/4 tsp cayenne pepper
1/4 tsp garlic powder
Salt and pepper to taste

Add 1 tsp of olive oil to a pan and add the veggies and spices.let saute until softened and with a little color.

Put It Together

Heat corn or flour tortillas on a dry pan until warmed.  Add some of the shredded steak then top with the corn mixture and finish with some finely diced pineapple. Enjoy! The veggies add a crunch and the pineapple is a little cool and sweet to balance the heat in the beef.

Cast Iron Steaks

Cast Iron Steaks
Cooking directions for cast iron steaks in the oven.

Our favorite way to cook steaks these days is with a cast iron skillet on the stove top and finish in the oven. It allows you to make the perfect steak every time, and this is how the pros do it! Read more for instructions and scroll down for pictures!

  • Remove steaks from the refrigerator and let come to room temperature for about 30 minutes. Season both sides with salt and pepper.
  • Preheat oven to 400 degrees
  • Heat a cast-iron or oven-safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks.
  • Cook for 2 minutes then flip and cook another 2 minutes, this gives the Filets a nice brown sear.
  • Place pan in the oven and cook 7-8 minutes or until desired doneness.
  • Using a meat thermometer you can check the temp.
    • Rare – 120-125F
    • Medium rare – 130-135F
    • Medium – 140-145F
    • Medium well – 150-155F
    • Well done – 160-165F.
  • In a small bowl add butter, herbs, and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.
  • Remove the skillet add the garlic herb butter and let rest 3 minutes.
  • Serve garnish with fresh parsley and pan juices.
Cast Iron Steak Rare
Cast Iron Steak Rare
Cast Iron Steak Well Done
Cast Iron Steak Well Done