Beef  - 10 Recipes

Braised Corned Beef Brisket

Saint Patrick's Day Tradition which is slow braised instead of boiled

"You have never had corned beef like this and if you try it, I truly believe you will never go back to the the traditionally 'boiled' beef. This recipe was given to my mother-in-law during WWII by her Jewish boarding house owner and it has become a treasured family recipe. Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it's done. I serve it with steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick', but we love it so much that I cook it year around."


1 (5 pound) flat-cut corned beef brisket
1 tablespoon browning sauce (such as Kitchen Bouquet®), or as desired
1 tablespoon vegetable oil
1 onion, sliced
6 cloves garlic, sliced
2 tablespoons water

TIP! To enhance the flavor of your dish, use Chicken Broth in place of Water


Preheat oven to 275 degrees F (135 degrees C).

Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.

Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.

Roast in the preheated oven until meat is tender, about 6 hours.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Hamburger Steak and Gravy

 Hamburger steak is one of those classic, 50's style diner or lunch special type of meals. It is so comforting and reminds you of dinner at your grandma’s house. This recipe is super tasty, is quick and easy and the kids love it. Serve with mashed potatoes or steamed rice and a veggie of your choice. Don’t forget to put some of the extra gravy on the taters or rice. (Rice and Gravy Yum Yum!)

2 lbs. ground beef
Seasoning salt and garlic pepper
1 large onion, sliced
2 pkgs. brown gravy mix
2 1/2 c. water

Season ground beef with seasoning salt and garlic pepper to taste. Form into patties. In a large skillet, brown patties on each side, just until brown, not done all the way through. Discard the drippings then Mix gravy mix and water together until smooth. Place onions on top of hamburger patties, then pour gravy mixture over all. Reduce heat to low and simmer, covered, for an hour. Add more water about halfway through cooking, if necessary.

*You can do this one in the crock pot as well. Brown your patties, discard the drippings and then follow the directions in the recipe. Just put everything in the crock pot instead of a saucepan. Cook on low for 6 to 8 hours, or on high for 4 to 5 hours, or until patties are done.

Easy Classic Meat Loaf

Prep time
10 mins
Cook time
1 hour
Total time
1 hour 10 mins
Serves: 8


2 pounds ground beef
2 Eggs lightly whisked
2 Tablespoons Worcestershire Sauce
4 cloves garlic - crushed
1 large onion - diced
1 Tablespoon Kosher Salt
1 1/2 teaspoon garlic powder
1 1/2 teaspoon italian seasoning
1/2 teaspoon red pepper flakes
1 teaspoon ground black pepper
5 Tablespoons ketchup
3/4 cup bread crumbs


1/2 cup ketchup
1/2 cup brown sugar
1 1/2 tablespoon mustard


Preheat oven to 375.

Place all ingredients for the meatloaf into a large bowl and mix by hand until thoroughly combined.
Divide into two and shape into loafs on a large baking sheet with raised edges.

Spoon sauce equally onto both loafs and spread evenly over the top allowing it to drip down the edges.

Place into oven and bake for 1 hour.

Take out of oven and allow it to rest for 10 minutes.

Slice and serve!


This dish is great right out of the oven, but is also superb the next day in a sandwich. 100% perfect for left overs; don't be afraid to make the full recipe even if you're only serving a couple of people.

Grilled Bacon Wrapped Jumbo Hotdogs 

What you'll need:
24 toothpicks
hot tap water
Jumbo Franks
16 slices bacon
(about 1 lb)

Preheat the grill to medium-low heat. Meanwhile, submerge toothpicks in hot tap water then allow them to soak while you assemble the ingredients and the grill heats up.

Secure the bacon as close to one edge of the hot dog as possible with a toothpick. Wrap the bacon in a spiral around the hot dog. The edges of the bacon should touch or slightly overlap each other—the first slice should end up near the center of the hot dog.

Overlap the end of the second slice of bacon with the end of the first slice then insert a toothpick into the hot dog through both slices of bacon. Continue wrapping the second slice of bacon in the same direction as the first until it reaches the end of the hot dog. Secure the end of the bacon into the hot dog with another toothpick—if there is extra bacon, simply trim it off.

Continue wrapping all of the hot dogs with bacon and securing with toothpicks. Be sure to count the number of toothpicks that you insert into the hot dog so when you remove them after they’ve been grilled, you can easily verify that you got them all.

Next, grill the hot dogs slowly, turning often to ensure the bacon is cooked all the way around. Once the bacon is cooked to your liking, the hot dog will be nice and hot—this will take between 8–10 minutes. Remove the hot dogs from the grill then remove all of the toothpicks.

Serve these delicious dogs piled high with your favorite toppings. Enjoy!

Boneless New York Strip Steak

Ingredients for each 2 Steaks:

1 Tablespoon Montreal Steak Seasoning (or your favorite Steak Seasoning)
1 Tablespoon Light Brown Sugar
1 Teaspoon Onion Powder
1/2 Teaspoon Oregano
Olive Oil

Steps To Make The Dish:

1. Get out your mixing bowl and combine the four spices: Steak Seasoning, light brown sugar, onion powder, and oregano. Mix them together well with a fork or a whisk.

2. Now place your steak on a serving platter or baking dish. Rub in the spices into the steaks and then place some olive oil over the rubbed in spices. Then flip the steaks over and repeat.

3. Wrap the steaks up with some plastic wrap and place them into the fridge and marinate for at least 30 minutes. You could begin cooking them right away but if you marinate them some the flavors will really begin to take in the steak.

4. After the steaks have marinated it is time to do some grilling. Preheat the grill on high for about 10 minutes. Spread some olive oil onto the cooking grates so what ever you are cooking will not stick to the grill.

5. Grill your steak for 4 to 5 minutes on each side turning only once.

Temperatures for steaks:
Rare – 120 – 125 degrees
Medium Rare – 125-140 degrees
Medium / Medium Well – 145 – 155 degrees
Well Done – 160 degrees

Best Served With:
Side: Baked Potatoes
Dessert: Chocolate Cake

Click here for the Recipe and Instructions for the Perfect Baked Potato in the image

Filet Mignon w/Herb Butter Sauce and Mushrooms 

The 50 percent of Americans who think filet mignon is the best way to say “I love you” will fall in love with this Filet Mignon with Herb-Butter Sauce and Mushrooms. The pairing of the filet mignon, beef’s most tender steak, and flavorful herb butter and mushrooms make this special meal the perfect way to capture a moment in time in a way that only beef can.

Yield: Makes 4 servings
Cooking time: 30 To 35 Minutes


4 beef tenderloin steaks (filet mignon), cut 1 inch thick (about 6 ounces each)
1 tablespoon butter
1 ½ cups assorted mushrooms (shiitake, enoki, straw, cremini, button, or chanterelle), whole or cut in half if large
¼ cup minced shallots
1 ½ cups beef broth
½ teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
1 tablespoon cornstarch
1 tablespoon water


1. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter, season with salt and pepper, as desired. Keep warm.

2. Heat butter in same skillet over medium heat until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch with water in a small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.

3. Serve steak with sauce.

Grilled New York strip steak w/dark spicy rub

1 tablespoon olive oil
1 pound New York strip steak

For the rub:
1/2 tablespoons brown sugar
1/2 tablespoon apricot salt (regular salt is fine)
1/2 tablespoon freshly ground black pepper
1/2 tablespoon regular salt
1/2 tablespoon red chili pepper flakes (Use a little less or eliminate if you don't like spicy dishes)
1/2 tablespoon coffee grounds
1/2 tablespoon granulated garlic
1/2 tablespoon smoked paprika

Apply the olive oil to the entire steak and then sprinkle the rub onto the meat. Allow the flavors to develop for 2 hours.

Heat coals on a grill. When the coals are hot, move them to one side of the grill. Sear the steak for 2 minutes on each side over the coals. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes.

Rest the steak for 10 minutes before slicing.

This rub is so very, very good. I used it on Tri-tips we bbq'd for a family reunion and everyone loved it! I was asked several times what was the secret ingredient, I told them coffee Awesome rub!!

This recipe makes what it says...delicious steak coating. Using same recipe...tried shrimp, pork chops, and beef burgers. The recipe/ingredients/spices make a good flavor. Anyone who likes coffee flavor...this recipe is another keeper.

Grilled Thick Cut Boneless Rib Eye

Giangi's Kitchen

4 3/4" boneless ribeye steaks
4 medium tomatoes, seeds removed and cut in small chunks
4 large radishes, thinly sliced
Olive oil
Salt and pepper


Heat the grill to high.
Season the ribeye steaks with abundant salt and pepper. Grill until lightly charred and crusty, 4 minutes. Turn the steaks over, reduce the heat to medium, close the grill hood, and grill until medium-rare, 6-8 more minutes.
Remove the steaks from the heat and let them rest for 5 minutes.
Meanwhile in a bowl place the cut tomatoes, radishes. Season with salt, parsley, olive oil and lemon. Mix well and serve alongside the steaks.

Temperatures for steaks:
Rare – 120 – 125 degrees
Medium Rare – 125-140 degrees
Medium / Medium Well – 145 – 155 degrees
Well Done – 160 degrees

(Steaks are more tender with an internal temperature between 120 and 145 degrees)

Tap here for the Recipe and Instructions for the Perfect Baked Potato

Pan Seared Boneless Rib Eye

Ingredients for each 2 Steaks:


2 tablespoons fresh oregano, chopped
2 teaspoons ground cumin
2 teaspoons paprika
2 rib eye steaks (1/2 to 3/4-inch thick)
1 tablespoon vegetable oil
3/4 cup beef broth
2 teaspoons sherry wine vinegar
2 teaspoons honey
2 tablespoons butter, chilled


In a small cup or bowl mix oregano, cumin and paprika together.
Sprinkle steaks with salt and pepper. then sprinkle each side of steaks with spice mixture, reserving some for the sauce.

Heat oil in large skillet over medium-high heat. Add steaks and cook to desired doneness (about 5-10 minutes per side for medium or use instant read thermometer shown below). Transfer steaks to a platter and keep warm.

In the same skillet, combine broth, vinegar, honey and the remaining spice mixture. Bring to a boil and boil until slightly reduced (3-5 minutes). Remove from heat and whisk in butter. Season sauce with salt and pepper if desired.
Pour sauce over steaks.

Temperatures for steaks:
Rare – 120 – 125 degrees
Medium Rare – 125-140 degrees
Medium / Medium Well – 145 – 155 degrees
Well Done – 160 degrees

(Steaks are more tender with an internal temperature between 120 and 145 degrees)

Click here for the Recipe and Instructions for the Perfect Baked Potato

Pan Seared Boneless New York Strip Steak

Recipe by Amy Nash

This is a restaurant quality, pan-seared New York strip steak and it is one of our favorites. I learned how to cook steak this way by reading a bunch of tutorials and watching videos online of Gordon Ramsay and Jamie Oliver cooking steak and then trying it out myself. It is honestly easier than it sounds and tastes absolutely amazing.


1 12-ounce New York strip steak
1 tablespoon olive oil
3/4 teaspoon coarse salt, or to taste
1/2 teaspoon coarsely ground pepper, or to taste
2 tablespoons butter
1-2 sprigs of fresh thyme
2 garlic cloves


1 - Pull steak out of refrigerator about 30 minutes before you plan to cook them. This step is VERY important to bring them up to temperature.

2 - Drizzle steak with olive oil, then sprinkle salt and pepper evenly over steaks and press or rub it into the meat. Heat a large cast-iron or heavy skillet over medium-high to high heat so that it gets very hot and if you sprinkled it with water the water would dance around and evaporate almost immediately. Turn your fan on to high because when you start cooking the steak you will definitely need it.

3 - Carefully add steak to the pan and then don’t touch it! You want to sear all sides of the steak really well and develop nice caramelization on all sides that will hold in the juices. Let the steak sear on the first side for about 3 minutes, then flip using tongs (not a fork - you don’t want to pierce the meat and give the juices a way to escape) and sear on the other side for 3 minutes. Using the tongs, be sure to sear the side of the steak that has the thick layer of fat (a good New York strip steak has one) for a minute to melt some of the fat and crisp it up. Reduce heat to medium-low and add the butter, thyme and garlic to the pan. Carefully grasp the pan handle using an oven mitt and tilt the pan toward you so the butter pools; using a spoon, baste the steak with the thyme-garlic butter constantly for another 1 1/2-2 minutes. This should give you a nice medium-rare steak that is very pink but warm all the way through. Total cooking time is about 3-4 minutes per side (so 6-8 minutes total) for medium rare, and about 5-6 minutes per side (so 8-10 minutes total) for medium (please don’t cook your New York strip to well done). The best way to tell doneness is by testing the firmness of the meat by pressing on it with your fingers. A medium rare steak will feel the same as the fleshy mound on your hand, just below the thumb.

4 - Remove steak from the pan to a plate and let it rest for 10 minutes. This is another important step because it lets the juices disperse through the meat. If you cut it too early, all the juice will just leak out.

5 - Cut steak diagonally across the grain into thin slices. Discard thyme and garlic and spoon the reserved butter mixture over the steak.

Temperatures for steaks:
Rare – 120 – 125 degrees
Medium Rare – 125-140 degrees
Medium / Medium Well – 145 – 155 degrees
Well Done – 160 degrees

(Steaks are more tender with an internal temperature between 120 and 145 degrees)

Click here for the Recipe and Instructions for the Perfect Baked Potato


7880 GA-48
City: Menlo, Ga. 30731


Phone:  (706) 862-6454
               (706) 862-2425


About Us
Contact Us


Monday - Saturday:
    6:30 am - 9:00 pm
    9:00 am - 7:00 pm