Step 1

Rinse meat in a colander and pat dry.

Step 2

oss with olive oil, salt, pepper and other seasonings if desired.

Step 3

In heavy, lightly oiled sauté pan, over high heat, sauté in two batches to brown and cook meat, about 3 minutes.

Step 4

Remove from heat, cover, rest for a few minutes and serve.

Step 5

Or, season as above and thread onto a skewer, grill over high heat with grill lid closed, for about 4 minutes total, turning as needed. If you are adding tenderloin tips to a sauce, sauté as above and add to the sauce right before serving to avoid overcooking.

Step 6

To prepare, rinse, pat dry and season as above.

Step 7

In a heavy, lightly oiled sauté pan, over medium high to high heat flash sauté, turning as needed.

Step 8

For best browning results, sauté in batches, do not crowd the pan.

Step 9

Or, grill on gas grill over high heat, turning as they grill, for about 3 minutes. Great for salads, stir-fry’s or fajita’s, just to name a few.

Step 10

For basic grilling or pan-frying, rinse and pat dry, rub steaks with olive oil, salt, and pepper and let them rest at room temperature for 2 hours before cooking.

Step 11

Grill, or pan sear, following the cooking guidelines based on the thickness of the cut.

Step 12

Remove steaks from your heat source, cover and allow to rest at room temperature for 5 minutes before serving.

Step 13

These great-tasting cuts are some of my favorites, but do require a little extra care to achieve maximum tenderness.

Step 14

First rinse and pat dry, then pierce both sides of steak with a fined tined fork, holding fork at an angle.

Step 15

Rub with a simple marinade of: olive oil, a squeeze of lemon and pepper, or use a favorite marinade of your choice. Allow steaks to marinade for 4 to 24 hours.

Step 16

Rest at room temperature for 2 hours before cooking.

Step 17

Remove steaks from the marinade and shake off the excess marinade.

Step 18

Grill, or pan sear, following cooking times based on the thickness of the cut.

Step 19

Remove from the heat source, cover and rest for 5 minutes before serving.

Step 20

For best results follow instructions as above and place steak in marinade and massage into meat.

Step 21

Allow to marinade for up to 24 hours.

Step 22

For the Skirt Steak, you will only need to sear over a hot fire or in a hot pan for about a minute per side.

Step 23

For Flank Steak, grill or pan sear, following cooking times based on thickness of cut.

Step 24

Ensure the grill grate is clean.

Step 25

Preheat the grill to high heat, 500° and close the lid.

Step 26

Brush the grill grate with oil.

Step 27

Place prepared steaks on the grill, close grill lid during grilling and follow cooking times below.

Step 28

Remove the steak from the grill, place on a plate, cover with foil and let the steak rest for 5 minutes before serving.

Step 29

Ensure the grill grate is clean.

Step 30

Pile coals high in the center, light and allow the coals to become white, for best heat.

Step 31

Using tongs spread coals around evenly.

Step 32

Oil grill grate and place low and close to coals.

Step 33

Place prepared steaks on the grill, close grill lid during grilling and follow cooking times below.

Step 34

Remove the steak from the grill, place on plate and rest as above.

Step 35

Heat seasoned (rubbed with oil) cast iron skillet over medium high heat and allow pan to become very hot.

Step 36

Place prepared steaks in the hot pan and follow cooking times below.

Step 37

Remove steak from pan and place on plate.

Step 38

Cover tightly with foil and let steak rest for 5 minutes.

Step 39

The length of the cooking time depends on the thickness of the steak. Turn the steaks after 1½ minutes and repeat until cooking time/desired doneness is achieved.

Step 40

*1/2” thick or for 5 & 6 oz. sized steaks: 2 minutes each side for medium rare.

Step 41

*1” thick: 3 minutes on the first side and 2 minutes on the second side for medium rare.

Step 42

*1½” thick: 4 minutes for the first side and 3 minutes on the second side for medium rare.

Step 43

*For thicker cuts: Increase cooking time by 1 minute per half inch per side for medium rare.

Step 44

Rare – 125 degrees / Medium Rare – 135 degrees / Medium – 145 degrees.

Step 45

If you have the time, this little trick does make for a plumper, slightly juicier steak. After resting the steaks for two hours prior to cooking, place the steaks in the freezer for 20 to 40 minutes before grilling. This allows the steaks outside and inside to cook at a more even rate. Follow the cooking instructions as listed based on the steaks thickness and the freezer time noted below. After cooking, cover the steaks and rest at room temperature for 5 minutes before serving.

Step 46

Freezer Time Guide: 10 minutes = smaller steaks, 20 minutes = medium steaks and 25 minutes = large steaks.