With unmatched flavor and tenderness, Aspen Ridge® Natural Angus Beef is a delicious addition to any occasion. Whether cooking for yourself, your family, or guests, here are some of the best ways to cook beef, including recommended cuts, video how-tos, and recipes.
All the Best Ways to Cook a Steak
Your guide to preparing natural* angus beef
Choosing the Right Beef Cut
The right meal starts with the right cut of beef. For steak dinners and special occasions, we recommend Natural Angus Ribeye, New York Strip, Filet Mignon, or Top Sirloin. For sandwiches or a hearty snack, you can’t go wrong with sliced Ribeye, Flank Steak, or Sirloin Flap, and of course, a good Chuck Roast makes a perfect pressure cooker creation.
Learn about the qualities of each steak and more about choosing beef cuts in our guide for finding the right steak.
Beef Quality Grades
Aspen Ridge Natural Angus Beef products are graded USDA Prime or Choice, a quality designation based on marbling, texture, color, and other factors. USDA Prime and Choice are the highest beef quality designations on the USDA grading scale.
Prime is the USDA’s highest grade, featuring abundant marbling.
Choice is the second-highest grade, with flavorful, tender cuts but with less marbling.
USDA Select is sometimes leaner than the other grades because it has less marbling.
Want to know more about beef quality grades and Aspen Ridge beef? Check out this blog on USDA Prime and Angus beef.
General Tips for Cooking Natural Angus Beef
Natural Angus beef offers mouthwatering flavors regardless of preparation method, but following the below tips helps ensure food safety and preserve the natural juiciness and flavor.
- Never thaw frozen beef at room temperature or under water. Thaw in the refrigerator and use within 48 hours of thawing.
- For searing and pan-frying, use a cast iron skillet and a tablespoon of butter for a better sear and juicy flavors.
- Rest steaks for at least 5 minutes after cooking to allow juices to absorb (no need to rest steaks prior to cooking).
- Unless a recipe calls for it, you don’t need a special seasoning to bring out the rich, beefy flavors. Just salt, pepper, eat, repeat!
Check out our blog on Steak Made Simple for more general preparation tips.
How to Determine Steak Doneness
Avoid using color, cutting into steaks, or cooking times to determine doneness. Use a meat thermometer (inserted into the thickest part of a steak) for a more accurate indicator of doneness.
Note: Steak should be cooked to a minimum of 145°F for optimum food safety.
How to Grill Steak
Grilling is a favorite, classic cooking method for steak, from steak connoisseurs and BBQ pit masters to first timers. Whether grilling up a fine dinner for two or hosting a family cookout, grilling makes for excellent flavor guests will want to rally around. And, you don’t have to be a grilling guru to get it right—it’s easier than it seems!
Which steaks are best for grilling?
Grilling is a method that works for almost any steak. Ribeye, New York Strip, and Sirloin are favorite cuts to use due to their thickness and abundance of marbling.
What You’ll Need to Grill Steak
- Grill (charcoal or gas)
- Charcoal (if not using a gas grill)
- Ribeye, New York Strip, or Sirloin steaks
- Tongs
- Plate
- Salt and pepper
Instructions for Grilling Steak
- Clean grill.
- Light the charcoal or set your grill to medium heat.
- While grill is heating, remove steak from refrigerator and season with salt and pepper on both sides.
- Once grill is heated, place steaks on the grill.
- Use an instant-read thermometer to monitor temperature.
- Only flip steaks once, about halfway to desired doneness.
- Remember, internal temperature will continue to rise after removing steak from the grill.
- Let steak rest about 5 minutes after removing from grill.
- Slice steaks against the grain for maximum tenderness.
Grilled Steak Recipes
How to Cook Steak Sous Vide
Cooking beef sous vide is perfect for taking your gathering up a notch. Whether serving a special family dinner or inviting over friends, sous vide will deliver a mouthwatering, chef-level steak, evenly cooked and simple to make.
Which steaks are best for sous vide?
Use the sous vide method with Filet Mignon, Ribeye, or New York Strip for a restaurant-worthy steak.
Immersion Circulator Cooking Chart
Doneness
Temperature Range
Timing Range
Rare
120°F to 128°F
1 to 2 1/2 hours
Medium-rare
129°F to 134°F
1 to 4 hours
Medium
135°F to 144°F
1 to 4 hours
Medium-well
145°F to 155°F
1 to 3 1/2 hours
Well-done
156°F +
1 to 3 hours
Learn more about sous vide cooking.
Equipment for Cooking Steak Sous Vide
- An immersion circulator
- A pot, filled with water
- Vacuum-sealable bags or heavy-duty, BPA-free resealable bags (reusable silicon bags work, too)
- A vacuum sealer (if using vacuum-sealable bags)
- Salt and pepper (you can also add butter, a sprig of rosemary, or a touch of garlic)
- A cast iron skillet or frying pan for searing
Instructions for Cooking Steak Sous Vide
- Choose a 12-26 qt container and fill about 3/4 full.
- Place the immersion circulator in the water and clip it to the container’s side.
- Set the immersion circulator to the desired doneness of your steak.
- Prepare steak while water is heating. Pat it dry and season both sides with salt and pepper. Place the steak inside a vacuum-sealable bag*.
- Vacuum seal the bag and cook the steak according to the recommended times below.
- About 5 minutes before the end of the cooking time, preheat a cast iron skillet or frying pan over medium to medium-high heat and add a tablespoon of olive oil for searing the steak.
- Remove the bag from the water bath and remove the steak. Pat dry before searing.
- Sear about one minute per side or until desired sear is achieved.
- Top with butter if you’d like and serve!
*Note: Aspen Ridge vacuum-sealed packaging is not suitable for sous vide cooking. Remove steak from original packaging and transfer to one of the options listed above before cooking.
Try this New York Strip Recipe Sous Vide
New York Strip
New York Strip Steak with Asparagus and Mushrooms
Try this delicious Natural Angus New York strip in garlic and rosemary butter with asparagus and mushrooms. This recipe calls for searing and finishing in the oven, but try sous vide for an exceptionally consistent New York strip.
How to Air Fry Steak
From “grilling” kabobs to frying delicious sides for Natural beef (like crispy cauliflower), air fryers have no shortage of uses. And, one of those uses includes cooking a delectable steak with the perfect sear. Preparing steak in an air fryer is an excellent, easy way to fully experience the tender texture of Natural Angus beef. Use air frying to prepare a steak dinner for two (or a Filet Mignon for yourself).
Which steaks are best for air frying?
You can prepare virtually any steak in the air fryer, but we recommend more highly marbled steaks such as Filet Mignon or Ribeye.
What You’ll Need for Air Frying Steak
- An air fryer
- Filet Mignon or Ribeye steak
- Oil, butter, salt, and pepper
Instructions for Air Frying Steak
- Preheat air fryer to 450°F.
- Place steaks in a shallow dish with olive oil and marinate in the fridge for 10-15 minutes.
- Season with salt and pepper.
- Place the steaks in the air fryer basket.
- Cook for 6 minutes, flip, and cook for an additional 4 minutes.
- Transfer steaks to a foil covered plate to rest for 2 minutes. Top with butter.
Air Fryer Steak Recipe
Filet Mignon
Air Fryer Filet Mignon
Enjoy this delicious Air Fryer Filet Mignon recipe that seasons Natural Angus Beef with paprika, garlic, onion, dill seed, and more. Plus, it’s topped with a melty blue cheese basil butter.
How to Cook Beef in a Pressure Cooker
A quick, easy way to cook up a classic beef stew, the pressure cooker also works well for beef cuts like New York Strip and Top Sirloin, especially if you don’t want to fire up the grill or spend a long time cooking. A pressure cooker is a perfect “set it and forget it” technique for a quick steak dinner for one or two people.
Which cuts are best for pressure cookers?
Use a pressure cooker to prepare Chuck Roast, New York Strip, or Top Sirloin.
What You’ll Need for Pressure Cooker Beef
- New York Strip, Sirloin Steak, or Chuck Roast
- The ingredients for your dish—we recommend potatoes, mushrooms, and onions if not cooking stew
- A pressure cooker
- Beef broth
- Olive oil or butter
- Salt, pepper, and any spices you’d like to use
Instructions for Cooking Beef in a Pressure Cooker
- For steak, set pot to sauté. Season steak with salt and pepper on both sides.
- Add oil or butter to the pot and sear each side of the steak for two minutes.
- Transfer steak to a plate.
- Add 1 cup of beef broth to the inner pot and scrape the inner pot to deglaze.
- Place the trivet into the inner pot and add steak. Baste with butter if desired.
- Cover the pressure cooker and set to high.
- Cook steak for 4-5 minutes on pressure cook, then do a natural release for 5 minutes. Will result in medium- to well-done steak.
- Remove steak and let rest for 5 more minutes before serving.
Recipe for Pressure Cooker Beef
Chuck Roast
Beef Stew with Celeriac
This Keto-friendly recipe offers step-by-step instructions for how to make a Natural Angus Beef Stew, in less than an hour!
How to Reverse Sear Steak
There’s nothing better than the crunchy, juicy flavor of a perfectly seared steak. However, sometimes that searing perfection can feel elusive, even for the pros. Enter reverse searing, a method sometimes hailed as the best way to cook a steak. Reverse searing makes for more consistent cooking and ends in a crunchy, tender bite, every time. Use this method to impress your guests or significant other, or for any special occasion family dinner.
Which steaks are best for reverse searing?
Reverse searing works for all kinds of steaks, including Filet Mignon, Tri-Tip, New York Strip, Ribeye, or any thick cut of steak.
What You’ll Need for Reverse Searing
- A thick cut steak (1.5-2 inches in thickness)
- A wire rack set on a baking sheet
- Salt and pepper
- Olive oil
- Butter
- An oven
- A cast iron skillet or a grill
Instructions for Reverse Searing Steak
- Preheat your oven to a low temperature (200-275°F).
- Season both sides of a steak with salt and pepper.
- Place on a wire rack and set on a baking sheet.
- Cook steak in oven until it is 10-15 degrees below desired temperature.
- While steak is cooking, heat a tablespoon of olive oil in a cast iron skillet (or fire up the grill on high heat.)
- Once the oil is smoking or the grill is heated, add steak to the skillet with butter or place steaks on the grill.
- Cook 45-60 seconds per side, lifting occasionally until seared.
- Hold steak sideways to sear sides.
- Remove from skillet or grill and serve.
Try this New York Strip Recipe with Reverse Searing
New York Strip
Reverse Seared Cayenne & Brown Sugar Rubbed New York Strip Steak
The combination of brown sugar, cayenne pepper, and garlic make for a steak rub loaded with flavor to perfectly complement the Natural Angus New York strip. Try reverse searing this New York strip in the oven for even more deliciousness.
Want more preparation methods and different ways to cook steak?
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