Butcher's Cut Recipe
A selection of the best cuts from the butcher.
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Ingredients
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Meat Cuts
Method
Preparation
- 1
Selecting the Meat
Choose your preferred cuts of meat from the butcher, including Ribeye, Filet Mignon, New York Strip, T-bone, Pork Tenderloin, and Lamb Chops.
- 2
- 3
Grilling or Pan-Sealing
Preheat your grill or a heavy skillet over medium-high heat. Cook the steaks for about 4-5 minutes per side for medium-rare, adjust the time for your preferred doneness. For Pork Tenderloin, cook for about 20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Lamb Chops should be cooked for about 3-4 minutes per side.
- 4
Resting
Remove the meat from the heat and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute.
- 5
Serving
Slice the meat against the grain and serve on a platter. You can accompany it with your choice of sides, such as roasted vegetables or a fresh salad.
