A colorful mix of vegetables with thinly sliced, marinated flat iron steak–here’s a meal that’s healthy, full of great flavor and so satisfying. Stir fry is cooked fast over high heat, so make sure you have everything prepped and ready before you turn on the stove. Rice, cauliflower rice or…
Philadelphia is famous for a few reasons: The Liberty Bell, Independence Hall, Rocky–and our favorite, the cheesesteak. Thinly sliced beef cooked with onions, topped with cheese and served on a hoagie roll, it’s a classic for good reason. Though a traditional cheesesteak sandwich is perfect as is, we decided to take a…
Tri-tip, named for its triangular shape, first became popular in Santa Maria, on California’s Central Coast. If you aren’t from California and this cut is new to you, get ready for a tender, flavorful roast. One reason why we love the tri-tip: It’s a crowd pleaser for those who like…
Strip loin steak–also known as NY Strip–is a very tender cut, one of the reasons why it’s so popular. It comes from the short loin, the back of the cow, which is also where you’ll find popular cuts like tenderloin. In fact, if you’ve ever indulged in a porterhouse steak…
Ribeye is a beef lovers’ favorite, thanks to its bold flavor and tender, juicy texture. As the name suggests, ribeye is cut from the rib. With its extensive marbling and rich taste, ribeye is delicious seasoned with just salt and pepper, so the beefy flavor shines through. Though grass-fed and…
If you’ve got ButcherBox Flat Iron Steaks on the menu tonight, get ready for a tender, luscious cut that’s sure to be a crowd pleaser. Cut from the shoulder, which is a very muscular part of the cow, it’s finely marbled and it tends to be fairly dense. Flat iron…
Filet mignon–it’s the ultimate, the most prized cut of steak. With its luscious, tender texture, filet is a luxurious pleasure to enjoy. Filet is cut from the small end of the tenderloin, which comes from the back of the cow. Because that’s a less active part of the animal, the…
Have you ever wondered what “dry aging” is? It involves placing the meat in an open air, temperature- and humidity-controlled environment–and it makes ButcherBox’s strip steak amazingly tender and concentrated in rich umami flavor. In this recipe, slices of that rich steak are paired with a sweet and buttery corn and potato…
This dish is kind of like a salad, but it’s definitely not your mom’s lettuce and tomatoes (not that there’s anything wrong with that!). It’s a really tasty way to enjoy ranch steak (aka beef shoulder steak) and summer’s bean bounty at the same time. All you have to do…
Porterhouse–this impressive large-format cut is perfect to share. This recipe gives you everything you need to know to grill ButcherBox’s 40-ounce(!) Porterhouse Steak to perfection. Plus, there’s a special chimichurri sauce, with smokiness from grilled shallot along with herbs, vinegar, olive oil, paprika and other spices. The complex flavor of…
Your summer barbecue will be everyone’s favorite event when you make it a hot dog party, with perfectly grilled hot dogs and tons of fun toppings. Made from grass-finished and pasture-raised beef, ButcherBox “dogs” taste great however you cook them–but when you grill them, the meat’s sugars caramelize, adding a…
Carne asada, hailing from the state of Sonora in northern Mexico, is as much a celebration of the smoky char-grilled beef as it is of gathering outdoors with friends and family. To make carne asada (which translates to “grilled meat”), you marinate steak–usually flank or skirt–in spices before grilling it…