Maybe you mean: 'premium-meats' or 'home-page'
Chef Mario Valdovinos’
passion for food is bar none.
As a guest judge on the Food Network show, “Chopped,” as well as authoring Chef Formulation and Integration: Ensuring that Great Food and Food Science Work Together, Chef Mario brings keen insight into getting the most from your meal.
Here you’ll find Chef Mario’s tips for cooking the perfect cut of Chairman’s Reserve® Prime or Premium Beef.
When it comes to cooking Chairman’s Reserve® Certified Premium Beef, it’s our natural inclination to want to cook outdoors. A quintessential part of the Chairman’s Reserve beef experience, grilling is a celebrated way to bring folks together for a delicious meal. Follow the tips below to enhance the flavor and ensure desired tenderness!
To check the temperature on a charcoal or gas grill, cautiously hold the palm of your hand 3-4 inches above the cooking surface. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. Medium heat is the optimal temperature; you should be able to hold your hand as instructed for about 4 seconds.
Season beef directly from the refrigerator with your favorite herbs or spices before placing on the grid.
Turn beef only occasionally during cooking. Tongs are the best tool for turning steaks. Stay away from any kind of fork; piercing the meat leads to loss of all those precious juices.
Season with salt after cooking if desired; adding salt before cooking can dry out your beef.
in a pinch
Having trouble lighting up your charcoal? Grab an empty cardboard egg container, put a briquette in each egg holder, close the lid, and place it on the grill. Then, light it up and watch your charcoal glow!
When the grill isn’t an option, you can pan-fry Chairman’s Reserve® Certified Premium Beef to cook up the same delicious cut of beef. Use these instructions for simple stovetop sizzle.
Before adding beef, heat a nonstick skillet for 3 – 5 minutes over medium heat.
Season beef directly from the refrigerator with your favorite herbs and spices before placing in the preheated skillet. Do not overcrowd beef in the skillet. Do not add oil or water. Do not cover. If the cut is 1 inch or thicker, turn it occasionally.
in a pinch
If skillet splatter is a concern, just place a metal colander over the pan. Don’t worry; this doesn’t count as covering the skillet.
A simple, time saving method to get the perfect juicy cut of Chairman’s Reserve® Certified Premium Beef. Just turn your oven to the broiler setting, use the pan that comes equipped in most ovens and enjoy!
Set your oven to broil and preheat for 10 minutes. Remove beef from refrigerator and season with herbs or spices. Place beef on the rack of the broiler pan. Use tongs to turn once while broiling, when the first side reaches a deep, golden brown. After cooking, season with salt if desired.
in a pinch
If you have an electric stove, leave the door of your oven a few inches ajar for the best results. This will keep the temperature from cycling and provide a more even cooking result.
In some circles, braising is considered to be the ultimate way to cook beef. If time is on your side, this technique will offer a flavorful payoff.
Slowly brown beef on all sides in a small amount of oil in a heavy pan over medium heat. Pour off the drippings. Season that precious cut with the herbs or spices you desire. Add a small amount (1/2 to 2 cups) of liquid. It can be broth, water, juice, beer or wine.
Cover tightly and simmer gently over low heat on range top or in a preheated 325° F oven.
Beef should be fork-tender when done.
To reduce or thicken cooking liquid, bring to a boil; then simmer until it reaches the desired thickness.
in a pinch
Most braising recipes call for a Dutch oven. If you don’t have one, don’t worry: a pot with a tight fitting lid or even a pan covered tightly with foil will do the trick.
Time and the perfect amount of heat: the slow cooker makes a juicy, delicious meal that frees up your day. Put a cut of Chairman’s Reserve® Certified Premium Beef in the slow cooker and come home to greatness.
Always check the manufacturer’s directions for specific cooking information. Cooking times are guidelines; each slow cooker varies, and power fluctuations may occur. Follow recipes to determine whether to cook on low or high setting.
Place chopped vegetables (potatoes, carrots, onions, celery) on the bottom and sides of a 4-½ to 5-½-quart slow cooker. Vegetables tend to cook more slowly than meat in the slow cooker, so they need to be closer to the heat source.
You can add beef that is cut into 1-inch pieces or you can drop in a whole roast. Place any additional ingredients, liquid and seasonings on top.
Make sure the ingredients fill the slow cooker at least half-full so the foods cook properly and the liquid does not cook away.
Cover and cook on HIGH for 5 to 6 hours or on LOW for 8 to 9 hours, or until beef is fork-tender.
Do not remove the slow cooker lid during cooking unless the recipe directs you to add ingredients or stir because the heat loss caused by removing the lid unnecessarily can result in extra cooking time.
in a pinch
If you don’t have a slow cooker, you can use a Dutch oven for the same results. There are tons of great guides out there, so find your recipe, heat up the oven, and go slow!
When there are a lot of mouths to feed, a Chairman’s Reserve® Certified Premium Beef roast is the perfect choice. A juicy roast is the stress-free way to feed friends and family.
Directly from the refrigerator, place the roast fat side up on a rack in a shallow roasting pan. If you’re using a bone-in rib roast, you won’t need a rack because the ribs form a natural rack.
Season the roast with the herbs and spices you like the most.
To determine when the roast is done, insert an ovenproof meat thermometer so the tip is centered in the thickest part of the roast. Don’t rest the thermometer in fat or let it touch the bone.
Do not add water or cover.
in a pinch
No roasting pan? No problem. You can substitute a pan with a cast iron skillet, casserole dish, or a broiler pan (check the bottom of your oven, most come pre-equipped with one).