HELP SAVE THE BUTCHERS! — REAL BUTCHER KNOWLEDGE Consumer education • Butcher knowledge • Independent retail heritage
Original Help Save the Butchers badge
Help Save the Butchers!Real Butchers. Real Answers. Real Service.
Home / Cooking Guides & Recipes

Cooking Guides & Recipes

The better you understand the cut, the better you can plan the meal

Simple butcher-counter cooking guides

These are practical starting points, not rigid recipes. Thickness, equipment and the size of the cut will change cooking time, so use a food thermometer and let the cut tell you when it is ready.

USDA safety note: intact beef, pork, lamb and veal steaks, chops and roasts should reach at least 145°F and rest 3 minutes; ground meats 160°F; poultry 165°F.

Rib Eye Steak

Best for: grill, broiler or cast-iron pan.

  1. Bring the steak out of the refrigerator while the grill or pan heats.
  2. Season simply with salt and pepper.
  3. Use high heat to brown both sides, then reduce or move to gentler heat if the steak is thick.
  4. Check the center with a thermometer rather than relying on color alone.
  5. Rest before slicing so the juices redistribute.

New York Strip

Best for: grill or cast-iron pan.

  1. Trim only excess exterior fat; leave enough to protect flavor.
  2. Season and cook over high heat to develop a good crust.
  3. For thicker steaks, finish over medium heat.
  4. Use a thermometer and rest before serving.

Porterhouse

Best for: grill or broiler.

  1. Remember that the strip side and tenderloin side cook a little differently.
  2. Start over strong heat for browning, then finish more gently.
  3. Keep the smaller tenderloin side a little farther from the hottest part of the grill when possible.
  4. Check temperature in the meat, not against the bone, and rest before serving.

Filet Mignon

Best for: pan-sear, grill or broiler.

  1. Because filet is lean, avoid drying it out.
  2. Sear over high heat, then finish more gently if the steak is thick.
  3. A little butter, garlic or herbs can add richness.
  4. Check with a thermometer and rest before serving.

Top Sirloin Steak

Best for: grill, broiler or pan.

  1. Season well and cook over high heat for good browning.
  2. Do not overcook; sirloin is flavorful but leaner than rib eye.
  3. Rest, then slice across the grain when serving.

Flat Iron Steak

Best for: grill or cast-iron pan.

  1. Season simply and cook over high heat.
  2. Because the grain is easy to see, slice across it after resting.
  3. Flat iron is naturally tender when properly trimmed, so it does not need long cooking.

Chuck Pot Roast

Best for: slow, moist cooking.

  1. Brown the roast first for deeper flavor.
  2. Add onion, vegetables and enough liquid to create a moist cooking environment.
  3. Cover and cook slowly until the roast is fork-tender.
  4. Do not judge a pot roast only by minimum safe temperature — chuck becomes tender through time and slow cooking.

Prime Rib Roast

Best for: oven roasting.

  1. Season the roast and place it fat side up.
  2. Roast uncovered so the exterior browns.
  3. Use a thermometer in the thickest part, away from bone.
  4. Allow time for the roast to rest before carving.

London Broil

Best for: broiler or grill.

  1. Ask the butcher which cut is being sold as London broil; the name can refer to more than one cut.
  2. Marinate if desired, especially with leaner round cuts.
  3. Cook over high heat, rest, then slice thinly across the grain.

Beef Stew

Best for: low simmer or slow cooker.

  1. Brown the meat in batches rather than crowding the pan.
  2. Add liquid and aromatics, then cook slowly until tender.
  3. Chuck stew meat generally gives a richer, more traditional result than very lean cuts.