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44 Steaks Recipe Guide

44 Steaks Recipe Guide

44 Steaks Recipe Guide 

Introduction 

Welcome to the 44 Steaks Recipe Guide! Whether you're a seasoned chef or a home cook, this guide will help you prepare delicious, restaurant-quality steaks using our premium, all-natural Angus beef. Here you'll find essential techniques, recipes, and expert tips to elevate your grill skills to the next level. 

Understanding Your Steak 

Cuts of Beef Explained 

Carcasses are divided into primals and subprimals, with each location on the animal offering different flavors, tenderness, and utility for the home chef. Understanding these cuts helps you choose the right steak for the right cooking method. 

Primary Sections of the Beef Carcass: 

  • Chuck (Shoulder Area) 

    • Characteristics: Rich in beefy flavor, requires low and slow cooking to breakdown connective tissue. 

    • Best Cooking Methods: Slow-cooking, smoking, braising, and grinding for burgers. 

  • Rib (Upper Rib Section) 

    • Characteristics: Well-marbled, tender, and packed with flavor. This is the king of cuts and hosts arguably the most popular steak cuts. 

    • Best Cooking Methods: Grilling, searing, smoking and roasting. 

  • Loin (Lower Back – Short Loin & Tenderloin) 

    • Characteristics: The most tender and highly prized section. 

    • Best Cooking Methods: Grilling, pan-searing, or broiling. 

  • Sirloin (Upper Rear Back – Top & Bottom Sirloin) 

    • Characteristics: A balance of tenderness and rich beefy flavor. 

    • Best Cooking Methods: Grilling, roasting, or slicing for stir-fry. 

  • Round (Hindquarters – Lean & Less Tender) 

    • Characteristics: Leaner and tougher but still flavorful. 

    • Best Cooking Methods: Roasting, marinating, or slicing thin. 

  • Flank & Plate (Underside of the Cow – Thin & Flavorful Cuts) 

    • Characteristics: Lean, full-flavored, and best when marinated. These are the best cuts to use for flavorful fajitas. 

    • Best Cooking Methods: Grilling, stir-frying, or braising. 

  • Brisket (Chest Area – Tough but Flavorful) 

    • Characteristics: High in connective tissue, requiring slow cooking to become tender. The brisket is the king of Texas Barbecue but also makes an excellent roast! 

    • Best Cooking Methods: Smoking, braising, or slow roasting. 

  • Shank (Lower Leg – Toughest Cut) 

    • Characteristics: Very tough, used mostly for stews and soups. 

    • Best Cooking Methods: Braising or slow cooking. 

    • Popular Cuts: Cross-Cut Shank (for Osso Buco). 

Grading & Quality 

Understanding the USDA Grading System 

The USDA beef grading system is a standardized way to measure the quality of beef based on two main factors: marbling (the amount and distribution of intramuscular fat) and maturity (the age of the animal at processing). These factors help determine tenderness, juiciness, and overall flavor — all critical components of an exceptional eating experience. 

The three most common USDA grades you'll encounter are: 

USDA Prime 

  • The highest grade awarded by the USDA 

  • Contains abundant marbling for unmatched flavor and tenderness 

  • Represents less than 5% of all beef produced in the U.S. 

  • Preferred by steakhouses and high-end restaurants 

USDA Choice 

  • High-quality beef with moderate marbling 

  • Tender, flavorful, and ideal for grilling, roasting, or smoking 

  • Commonly available but still above standard supermarket fare 

USDA Select (not offered by 44 Farms) 

  • Leaner and less marbled than Choice 

  • Less tender and flavorful 

  • Often requires marinades or slower cooking methods to improve palatability 

Why 44 Farms Only Offers Prime & Choice 

  • At 44 Farms, we believe great beef starts with exceptional quality and consistency. That's why we exclusively offer USDA Prime and Choice beef — nothing below. Our goal is to ensure that every cut you serve is juicy, tender, and full of bold, natural flavor. We never use antibiotics or hormones in our cattle. 

  • We take pride in the care and craftsmanship behind our beef, from the genetics and feed to the humane handling and aging process. When you order from 44 Farms, you’re getting steakhouse-caliber quality — every time. 

How to Choose the Right Steak for Your Meal 

Preparation Techniques 

How to Properly Thaw Steak 

Preserve quality. Lock in flavor. Cook with confidence. 

Thawing your steak the right way is one of the simplest yet most important steps in preparing a great meal. Improper thawing can lead to uneven cooking, texture loss, or even food safety concerns. Below are the two best methods for safely and effectively thawing your steak: 

Pro Tip: After thawing, let your steak rest at room temperature for 20–30 minutes before cooking. This helps it cook more evenly and improves the final texture. 

Refrigerator Thawing (Recommended) 

Best for: Preserving texture and flavor 

  • Place your vacuum-sealed steak on a plate or tray in the coldest part of your refrigerator. 

  • Allow 12–24 hours, depending on the thickness of the cut. Large roasts, such as the USDA Prime Brisket, may take up to 48 hours to completely thaw. 

  • Once thawed, your steak can stay refrigerated for up to 7 days before cooking. 

  • Slow, controlled thawing keeps juices intact and ensures even cooking. 

Quick-Thaw Method (For Same-Day Meals) 

Best for: When you're short on time but still want great results 

  • Keep the steak in its vacuum-sealed packaging. 

  • Submerge it in a bowl of cold water, changing the water every 30 minutes. 

  • Most cuts will thaw in 30–60 minutes using this method. 

  • Avoid using hot water — it can start to cook the outer layer and compromise food safety. 

  • Never thaw at room temperature — it increases the risk of bacterial growth. 

Microwave Thawing (Not Recommended, but Possible in a Pinch) 

Best for: Emergency situations only 

While it's possible to thaw steak in the microwave, we do not recommend it unless absolutely necessary. Microwaves thaw unevenly and can start cooking parts of the steak, which negatively impacts flavor and texture. 

If you must use this method: 

  • Remove the steak from vacuum-sealed packaging. 

  • Place it on a microwave-safe plate. 

  • Use your microwave’s defrost setting and heat in short 30-second bursts, flipping the steak between intervals. 

  • Cook immediately after thawing. 

Use caution — even a few seconds too long can unintentionally begin cooking the meat. 

Seasoning & Marinades 

From classic simplicity to bold flavor — how to bring out the best in your beef. 

At 44 Farms, we believe great beef speaks for itself. But the right seasoning or marinade can enhance the natural richness of our beef and bring variety to your table. 

Classic Salt & Pepper (The Gold Standard) 

  • When you're working with high-quality, well-marbled beef, less is more. A generous seasoning of kosher salt and freshly cracked black pepper is the timeless way to let the natural flavor of the meat take center stage. 

  • For best results, season your steaks 30 to 40 minutes before cooking, or just before they hit the heat. Early seasoning allows the salt to draw out moisture from the meat, enhancing tenderness and flavor from the inside out and setting the stage for a perfect crust. 

  • Before searing, always pat the steak dry — this small step makes a big difference in achieving that rich, golden-brown exterior. 

  • Recommended Pairing: Our 44 Farms Salt & Pepper Blend – a precisely balanced mix of coarse salt and cracked pepper, handcrafted to elevate the richness of premium Angus beef. 

Specialty Seasonings 

If you want to add dimension, specialty rubs, and infused salts are a great way to experiment without overwhelming the beef. 

  • Lightly coat with  44 Farms Pecan Oil before applying dry rubs to help them adhere evenly. 

Simple Marinades 

  • Marinades are great for leaner cuts like flank, skirt, or bavette. Aim for 2–12 hours of marinating in the fridge — any longer and you risk compromising texture. 

Citrus-Garlic Marinade (Bright & Tangy) 

  • 1/4 cup olive oil 

  • Juice of 1 orange and 1 lime 

  • 2 cloves garlic, minced 

  • 1 tsp kosher salt, 1/2 tsp black pepper 

  • Optional: cilantro or chili flakes 

Balsamic-Rosemary Marinade (Savory & Rich) 

  • 1/4 cup balsamic vinegar 

  • 2 tbsp olive oil 

  • 1 tsp Dijon mustard 

  • 2 sprigs fresh rosemary 

Smoky & Bold Marinade (Backyard BBQ-Inspired) 

  • 3 tbsp soy sauce 

  • 1 tbsp Worcestershire 

  • 1 tbsp brown sugar 

  • 1 tsp smoked paprika 

  • 1 clove garlic, minced 

  • Dash of cayenne (optional) 

  • Great for: burgers, and grilling for a crowd 

Pro Tip: Always pat steaks dry before cooking, even after marinating. Moisture prevents a good sear! 

Using a Meat Thermometer for Perfect Doneness 

Take the guesswork out of cooking and serve steak exactly how you like it. 

The key to consistently great steak? Knowing exactly when it's done. A digital meat thermometer is the most reliable tool for hitting your desired doneness every time — especially with thick or high-value cuts. 

Insert the thermometer into the thickest part of the steak, avoiding fat or bone for the most accurate reading. Remove the steak from heat when it reaches the lower end of your target range, as the internal temperature will continue to rise slightly while resting. 

Steak Doneness Temperature Guide: 

  • Rare: 120–125°F 
     Cool red center, soft and tender 

  • Medium Rare: 126–130°F 
     Warm red center, juicy and balanced — the chef’s favorite 

  • Medium: 131–135°F 
     Warm pink center, slightly firmer texture 

  • Medium Well: 136–140°F 
     Mostly cooked through, faint pink at center 

  • Well Done: 141°F+ 
     Fully cooked, little to no pink — firmer and drier texture 

Rest Before Slicing 

After cooking, give your steak 5–10 minutes to rest. This crucial step allows the juices to redistribute, so every bite stays tender, juicy, and full of flavor. 

To keep it warm, tent loosely with foil. Want to elevate it even more? Place a pat of butter on top while it rests and let it melt into the meat—next-level indulgence. 

Pro Tip: For maximum tenderness, slice against the grain, especially for cuts like flank, bavette, or skirt steak. 

Cooking Methods & Recipes 

From cast iron to mesquite smoke, here’s how to make the most of your 44 Farms steaks — no matter how you cook them. 

Grilling (Gas, Wood or Hot Coals) 

There’s nothing like the flavor of beef cooked over an open flame. Whether you're using gas, charcoal, or wood, grilling delivers caramelization and smokiness you can’t replicate indoors. 

Grilling Tips by Fuel Type 

Master your grill—whether you’re cooking with gas, charcoal, or wood. 

Not all grills cook the same. The fuel you choose influences flavor, temperature control, and the overall cooking experience. Here’s how to make the most of each method. 

Gas Grills 

Best for: Consistent heat, quick weeknight grilling, easy cleanup 
Ideal for: Ribeyes, NY Strips, Filets, Sirloins 

Instructions & Tips: 

  • Preheat on high for 10–15 minutes with the lid closed. You want the grates hot to ensure a good sear. 

  • Use two zones: one side on high (direct heat) and the other on medium/low (indirect heat). 

  • Sear steaks for 2–3 minutes per side on high, then finish on the cooler side until target temp is reached. 

  • Keep the lid closed during indirect cooking to maintain even heat. 

Gas is efficient and easy to control, but it lacks smoky flavor. Add a smoker box with wood chips for enhanced flavor without changing your setup. 

Charcoal Grills 

Best for: Big flavor, serious sear, flexible heat zones 
Ideal for: Ribeyes, Tri-Tip, Bavette, Flank 

Instructions & Tips: 

  • Use lump charcoal for hotter, cleaner burns or briquettes for longer, even heat. 

  • Create a two-zone fire: pile coals on one side (direct heat) and leave the other side cooler (indirect). 

  • Wait until coals are white-hot with glowing red centers — that’s your sear zone. 

  • Use tongs to move steaks between zones depending on doneness. 

Charcoal offers natural smoke and high-heat performance. Airflow and vent control are key — open vents for higher heat, close partially to slow it down. 

Pro Tip: A chimney starter gets you lit and cooking faster — no lighter fluid needed. 

Wood-Fired Grills or Open Fire 

Best for: Deep, natural smoke flavor and classic Texas-style grilling 
Ideal for: Strip Steak, Tomahawk, Franks, Large-format cuts. 

Instructions & Tips: 

  • Use hardwoods like mesquite, oak, or hickory — avoid softwoods (they produce bitter, resinous smoke). 

  • Burn wood down to glowing embers before grilling. Open flames will char without cooking evenly. 

  • Like charcoal, set up direct and indirect zones by raking coals accordingly. 

Cooking with wood adds unmatched flavor — smoky, rich, and authentic. It's more hands-on, so manage your fire carefully and rotate steaks for even cooking. 

Pro Tip: Mesquite burns hot and fast with bold flavor — ideal for a true Texas-style steakhouse sear. 

Final Tips for Any Grill: 

  • Use a meat thermometer for accurate doneness — don’t rely on time or touch alone. 

  • Let your steaks rest 5–10 minutes after cooking to retain juices. 

  • Oil your grates before placing meat to prevent sticking and enhance grill marks. 

  • Keep a spray bottle of water nearby when using charcoal or wood to control flare-ups. 

How to Grill the Perfect Steak 

  • Direct heat is great for thinner cuts and quick sears (1" thick or less). 

  • Indirect heat is best for thicker steaks — start them away from the flame and finish over high heat. 

  • Always preheat the grill and oil the grates. 

Reverse Sear Method (For Thick Cuts) 

  • Start by cooking the steak over indirect heat until it’s about 10–15°F below your target temp. 

  • Finish with a blazing-hot sear over direct heat for a beautifully crusted outside and evenly pink center. 

Texas-Style Mesquite Grilled Strip Steak 

  • Rub with coarse salt, black pepper, garlic powder, and smoked paprika. 

  • Grill over mesquite wood for authentic Texas flavor. Let rest and slice thick. 

Pan-Seared & Stovetop 

Best for: Filet Mignon, Ribeyes, Strip Steak 

Pan-searing is one of the simplest and most effective ways to achieve restaurant-quality steak at home — rich flavor, crisp crust, and tender interior. All you need is a heavy skillet (cast iron preferred), a high smoke-point oil such as 44 Farms Pecan Oil, and a premium cut from 44 Farms. 

Getting Set Up 

What You’ll Need: 

  • Cast-iron or heavy-bottomed stainless-steel skillet 

  • Tongs, meat thermometer, paper towels 

  • Finishing elements: butter, garlic, fresh herbs (thyme, rosemary, sage) 

Prep Steps: 

  • Thaw completely and bring the steak to room temperature (20–30 min) before cooking. 

  • Pat dry thoroughly with paper towels — moisture prevents crust. 

  • Season generously with kosher salt and cracked pepper, or your preferred blend. 

Classic Cast-Iron Steak with Herb Butter 

  • Preheat skillet over medium-high heat until just smoking. 

  • Add 1–2 tbsp oil, swirl to coat. 

  • Place steak in the pan and don’t move it — sear 2–3 minutes until a crust forms. 

  • Flip and cook an additional 2–3 minutes. 

  • In final minute, add 2 tbsp butter, 2–3 crushed garlic cloves, and a sprig or two of thyme. 

  • Tilt the pan and baste the steak continuously with the hot butter using a spoon. 

  • Cook to 125°F for rare, 135°F for medium-rare. Use a thermometer for accuracy. 

  • Rest for 5–10 minutes before slicing. Tent loosely with foil to keep warm. 

Garlic Butter Basted Filet Mignon 

  • Perfect for: Tenderloin or smaller boneless cuts 

  • Use a smaller skillet for full butter contact. 

  • Sear filet in 1 tbsp avocado oil for 2–3 min per side over high heat. 

  • Lower heat slightly, add 2 tbsp butter, minced garlic, and a sprig of rosemary. 

  • Baste continuously for 1–2 minutes until golden and aromatic. 

  • Pro Tip: Filets are thicker — consider finishing in a 400°F oven for 3–5 minutes after searing if needed. 

Pro Tips: 

  • Don’t overcrowd the pan — cook one or two steaks at a time for best crust. 

  • Cast iron retains heat best and promotes even browning. 

  • Open a window — high-heat searing creates smoke (that means it’s working). 

  • Optional: Lightly oil and season steaks 30–60 minutes ahead of time for deeper flavor. 

Sous Vide 

  • Best for: Ribeyes Top Sirloin Steak, tenderloin. 

  • Sous vide gives you precise control over internal temperature, producing steakhouse tenderness every time. Just season, seal, cook in a water bath, then sear for a perfect crust. 

Sous Vide Steak for Ultimate Juiciness 

  • Cook at 129°F for 1.5–2 hours. 

  • Pat dry, then sear in a blazing hot pan or torch the exterior for a crust without overcooking. 

Oven & Broiler 

  • Best for: Filet, Strip Steak 

  • Oven and broiler methods are great for cooking indoors when grilling isn’t an option. The broiler mimics high-heat searing from above. 

Perfect Broiled Steak in 10 Minutes 

  • Preheat broiler and place steak on a wire rack over a foil-lined tray. 

  • Broil 4–5 minutes per side for medium-rare. Finish with compound butter if desired. 

Smoker (Wood Fired or Pellet Grill)

  • Low and slow cooking over wood smoke adds depth and complexity to beef. It’s a method that requires time but pays off with unforgettable results. 

Texas Smoked Tomahawk Steak 

  • Season liberally with salt, pepper, and garlic powder. 

  • Smoke at 225°F until internal temp hits 115°F, then sear over high heat or in a cast-iron pan. 

  • Rest 10 minutes before slicing and serving. 

Specialty Steak Recipes 

View our full recipe blog here! 

Pairing & Serving Suggestions 

Perfect Side Dishes for Steak 

Sauces & Queso Dips 

Delicious Desserts 

Tips from the Pros 

Whether you're grilling for a crowd or searing a steak for one, a few key tips can make all the difference. Here are some pro-level insights to help you avoid common missteps and get the most out of your 44 Farms beef. 

Common Cooking Mistakes to Avoid 

  • Cooking Cold Meat: 
    Don’t take your steak straight from the fridge to the grill or pan. Let it rest at room temperature for 30–45 minutes before cooking to ensure even doneness. While the steak is warming up, let the seasoning draw out excess moisture to improve the crust. Wipe off excess moisture drawn out by the salt before cooking. 

  • Skipping the Rest: 
    Resting your steak after cooking is essential. Let it sit for 5–10 minutes, loosely tented with foil. This allows the juices to redistribute, so every bite is tender and flavorful. 

  • Over-Flipping: 
    Resist the urge to flip repeatedly. One flip is all you need for a great sear and consistent cooking. 

  • Using High Heat Only: 
    Searing is important, but for thicker cuts, use a two-zone method (sear over high heat, finish over indirect heat) or reverse sear for better control. 

  • Underseasoning: 
    Salt and pepper go a long way. Don’t be afraid to season generously, especially for thicker steaks. 

How to Store and Reheat Steak Properly 

Storing Cooked Steak:

Let it cool, then wrap it tightly in foil or place in an airtight container. Store in the fridge for up to 3 days or freeze for longer storage. 

Reheating Without Overcooking: 

  • Stovetop Method: Reheat slowly in a skillet over low heat with a little butter or beef broth to retain moisture. 

  • Oven Method: Wrap the steak in foil with a splash of beef broth or butter and warm in a 250°F oven for 15–20 minutes. 

  • Sous Vide: If you have the tools, this method is unbeatable for maintaining texture and moisture. 

  • Avoid the Microwave: It dries the steak out and ruins texture. Only use as a last resort — and if you do, use short bursts at 50% power. 

Final Thoughts 

We’re proud to be a part of your table — now it’s your turn to share the flavor. 

  • Show Off Your Skills: 
     Tag your creations with #44Farms to join our community of home chefs and pitmasters. We love seeing how you bring our beef to life. 

  • Discover More Texas Beef: 
     Explore our full lineup of premium cuts, curated boxes, and exclusive bundles online. Whether it’s weeknight burgers or weekend brisket, we’ve got you covered. 

Written by Ethan Begley

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