Butcher Block Recipe
A rotation of Chef's selection of unique cuts of beef.
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Ingredients
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Meat Cuts
Method
Preparation and Cooking
- 1
Prepare the Meat
Remove the meat from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps ensure even cooking.
- 2
Season the Meat
Pat the meat dry with paper towels. Generously season all sides of each cut of meat with seasoned salt and black pepper.
- 3
Sear the Meat
In a large skillet or grill pan, heat olive oil over medium-high heat. Once hot, add the ribeye, filet mignon, tomahawk, flank, and sirloin steaks. Sear each side for about 4-6 minutes, depending on the desired doneness.
- 4
Cook the Brisket
For the brisket, preheat the oven to 300°F (150°C). Season it with salt and pepper, then place it in a roasting pan. Roast for about 3-4 hours or until tender.
- 5
Add Aromatics
During the last 5 minutes of cooking, add crushed garlic cloves and fresh rosemary to the skillet or pan to infuse flavor.
- 6
Rest and Serve
Remove the meat from the heat and let it rest for 10 minutes before slicing. Serve the assorted cuts on a butcher block or large platter.