Easy Beef Recipes – 3 Delicious Ways To Cook Beef
If you’re looking for new and delicious recipes to try, this blog is perfect for you!
1 – Smoked Rib-Eye Steaks
- Time Required for Preparation: 5 Minutes
- Cooking Time: 50 minutes
- Servings: 2
- Temperature of Smoke: Between 180- and 375-degrees Fahrenheit
- 2 thick steaks cut off the rib eye (1.5-lbs, 0.68-kgs) Salt with black pepper
- Steak rubs, of choice
- Allow the steaks to come to room temperature and smoke for a half an hour before cooking.
- Season the steaks with salt, black pepper, and your choice of rub. Cook the steaks for little more than 20 minutes after arranging them in a single layer on the grill.
- Remove the streaks from the grill, then set the smoke temperature to 400 degrees Fahrenheit (205 degrees Celsius).
- Sear the cooked steaks on a grill that is turned up to a higher temperature for five minutes on each side. Kitchen foil should be used to wrap the steaks, and then they should be let to rest for ten minutes.
- Cut into slices, and serve with the side dishes of your choosing.
2 – Texan-Style Smoke Beef Brisket
- Time Required for Cooking: 15 Hours
- Servings: 18
- Smoke Temperatures of 180- and 375-degrees Fahrenheit
- full package brisket, refrigerated (14-lb, 6.3-kgs) (14-lb, 6.3-kgs)
- Sea salt – 2 tablespoons Two teaspoons’ worth of garlic powder
- Black pepper that has been coarsely crushed, about 2 teaspoons
- Take the brisket out of the refrigerator and turn it over so that the pointy end is positioned so that it is facing the work surface. Take off and dispose of any extra fat or the silver skin that has formed on the muscle.
- Between the point end and the flat end, carefully cut away the excess fat until you get a seamless transition. Remove any excess meat or fat off the tip before throwing it away. Cut the sides and the end of the flat into a square shape. Finally, turn the meat over and trim the top so that it has a thickness of around 0.25 inches (0.64 centimeters) all the way across the surface of the flesh.
- Combine the ingredients for the rub, including the sea salt, garlic powder, and black pepper, in a bowl. The brisket should be coated well with the spices.Place the meat in the smoker so that the rounded side is pointing toward the major heat source. Smoke the meat for roughly eight hours, or until a meat thermometer reads 165 degrees Fahrenheit (74 degrees Celsius), whichever comes first.
- Place your brisket in the center of a big sheet of aluminum foil that has been rolled out and spread out on a wide, clean work area. Wrap the meat by creating a leaf-proof seal all the way around by folding the foil edge over edge to form a crisscross pattern. Place the brisket that has been covered in foil back into the smoker with the seam side facing down.
- Keep cooking at 225 degrees Fahrenheit (110 degrees Celsius), with the cover of the smoker closed. A meat thermometer has to register 202 degrees Fahrenheit (108 degrees Celsius) when placed in the section of the brisket that is the thickest. This will take anything from five to eight hours.
- After it has finished cooking, move the meat to a cutting board and put it somewhere out of the way to rest for an hour before slicing it.
- When you are ready to serve, cut across the grain to create thin slices of the tip and the flat. Serve.
3 – Blackened Saskatchewan Tomahawk Steak
- Cooking Time: 10 minutes.
- Servings: 4
- Temperature of Smoke: Between 180 and 375 Degrees Fahrenheit
- (40 Oz) Tomahawk Steaks
- 4 Tbsp Butter
- A tablespoon and a half of Blackened Saskatchewan Rub
- When you are ready to cook, adjust the smoker temperature to 225 degrees Fahrenheit and preheat the grill with the lid covered for fifteen minutes. If you want the best taste, try Super Smoke if you can get it.
- Blackened Saskatchewan Rub should be applied to steaks after they have been refrigerated. Allow the seasoning to settle for ten minutes before serving.
- Smoke the steaks for about forty minutes, or until the internal temperature reaches 119 degrees Fahrenheit, after placing them directly on the grill grates. Take the food off the grill and cover it in foil securely so it may rest.
- Raise the temperature of the smoker to 400 degrees Fahrenheit, andplace a griddle or cast-iron pan within the grill. When the skillet is hot, add two tablespoons of butter, and then sear the first steak for about two to four minutes on each side, or until the internal smoke temperature registers 125 to 130 degrees Fahrenheit. Continue in the same manner with the other Tomahawk. After resting, slice the meat, and serve.