100% GRASS FED, GRASS FINISHED

Shaved Steak

cooking methods:


cut description:

This thinly sliced steak is often trimmed from various cuts of beef. It is extremely versatile and can handle a robust marinade and is an excellent choice for sandwiches or stir-fry. Shaved steak is most commonly found in steak sandwiches such as the popular Philly cheese steak, or beef gyro.

the difference

The ButcherBox grass-fed shaved steak is cut from the top sirloin and is consistently tender, lean and full-flavored.

Saute Recipe

  • Preheat pan – preferably non-stick sauté pan or seasoned cast iron.
  • Add a small amount of oil. When oil begins to ripple pan is ready.
  • Add shaved steak to pan.
  • Sautee in oil for 1 to 2 minutes
  • Add sauce and/or remaining ingredients, continue to cook for 3 to 4 more minutes.

Searing Recipe

  • Preheat pan – preferably non-stick sauté pan or seasoned cast iron.
  • Add a small amount of oil. When oil begins to ripple pan is ready.
  • Cook for 2 to 3 minutes on each side.

Recommended
Temp.

125°

  • For optimal flavor and texture, allow meat to develop a little bit of brown crust before adding any liquid. The best way to do this without overcooking the beef is to start with an extremely hot pan.

Defrost Instructions :

  • Allow meat to defrost in the refrigerator overnight. It’s best left in its original packaging.
  • For a quick defrost, place in a bowl of cool water in sink and allow a steady drip from tap to keep water moving.
  • For cuts of meat an inch thick or less, a warm water bath at 125 degrees will defrost in 10 to 15 minutes, but be sure not to leave the meat in water for longer than 30 minutes.
  • Allow beef to reach room temperature before cooking

Happy Eating !