Beef

Beef “it’s what’s for dinner”. Beef is such an hearty protein that is a national favorite from steaks to burgers and every cut in between, what’s not to love? Beef is a great source of iron, creatine, and CLA’s (conjugated linoleic acid). CLA’s have been linked to reduced risk of cancer and increased fat burning capabilities'. All of our beef is sourced from local farms in PA!

Ingredients

  • 2 Ribeye or New York Strip steaks

  • 1 tablespoon oil or butter

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 2 tablespoons unsalted butter

  • 2 sprigs fresh rosemary or thyme

  • 2-4 garlic cloves mashed or diced

Directions

  • Allow the steaks to come to room temperature for 30 minutes. Then pat them dry with a paper towel and season with salt and pepper.

  • Heat oil or butter in a cast iron skillet over medium-high heat until it’s shimmering.

  • Place the steaks in the skillet and cook for 4 minutes on one side without touching. Use tongs to flip the steaks and cook for 4 more minutes on the other side.

  • Reduce heat to medium-low, add butter, garlic and rosemary or thyme sprigs. Once the butter melts, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach desired doneness, keeping in mind that the temperature will continue to rise about 5 degrees after you remove from heat and the steaks rest.

  • Transfer the steaks to a plate or cutting board, and allow them to rest for 5 minutes before slicing or serving. Serve with the melted butter, garlic and rosemary from the skillet.

Steaks

Burgers

Ingredients

  • 2 pounds ground burger

  • ½ cup breadcrumbs or crackers

  • 1 large egg

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons milk

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon black pepper

Instructions

  1. Set out a large mixing bowl. Add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is smooth, but stop once the mixture looks even. (Overmixing can create a dense heavy texture.)

  2. Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 – 1/3 pound grill or skillet patties, or 12 thin griddle patties.

  3. Set out a baking sheet lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.

  4. Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.)

  5. For thick patties: Grill or fry the patties for 3-4 minutes per side.

  6. For thin patties: Cook on the griddle for 2 minutes per side.

  7. Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings (fresh veggies from AEC). Serve warm.