Blog posts of '2022' 'May'

With two very different names they share many similarities. The Porterhouse steak and T-bone steak both share a similar T-shape in the center of the meat and while they are cut from the same section of the cattle, they are very different steaks.

Porterhouse Steak

A porterhouse is the larger tenderloin muscle containing the thickest layer of the tenderloin which differentiates it from a T-bone steak. Since the cut is much thicker, it contains a significantly larger amount of the tenderloin filet in relation to the loin portion. The porterhouse combines two different types of beef cuts making for a more significant portion size, one side of the t-bone shape is the top loin or better known as a new york strip and the other side is a tenderloin filet. The porterhouse steak offers nutritional factors of protein as well as B vitamins, zinc, and iron oftentimes weighing over 2 pounds. 

T-bone Steak

A T-bone steak is relatively smaller compared to the porterhouse steak, typically weighing in at 12 ounces. A T-bone steak also separates two cuts of meat combining a meaty flavor filled strip portion and the signature tender-filled cut of filet mignon. This steak offers around 23 grams of protein, plus almost one-third of daily vitamin B12 intake in addition to a good source of vitamin B6, riboflavin, and niacin, as well as beneficial trace minerals of iron, zinc, and selenium. It is often recommended to be consumed in moderation due to it being high in cholesterol and fat. 

What’s the difference?

There are 3 major differences when looking at these two types of steaks.

• Appearance:

Porterhouse steaks and T-bone steaks are often differentiated by size. While both steaks include a t-bone shaped bone, the porterhouse steak contains larger amounts of tenderloin making it thicker providing one side having a large strip steak and the other side more of a tenderloin. The T-bone steak is made up of smaller amounts of tenderloin and are often cut closer to the front.

• Preparation:

When looking at preparing these steaks they are both prepared in different fashions. The T-bone steak is really made for grilling for the tenderloin to remain tender and flavorful and for the generous bits of fat to keep the steak moist. The T-shaped bone provides for a great handle to flip the steak to cook on both sides. Porterhouse steaks can also be grilled but for best results they require more time and preparation. Porterhouse steaks often work best with a hot smoking cast iron skillet on the stovetop or a broiler, beginning hot and fast it gives the surface of the steak a nice sear.

• Size and source:

As previously mentioned, size is a large differentiating factor when it comes to looking at the differences between a porterhouse steak and t-bone steaks. The size of a porterhouse steak should be 1.25 inches thick because they generally have more filet compared to T-bone. A T-bone steak contains less filet, which has small amounts of tenderloin.

If you’re looking for the perfect dish that can function as either a meal or a snack, then look no further than Braveheart’s Crispy Beef and Cheese Empanadas. These are a surefire way to give you and your potential guests a delicious and filling meal that can be eaten with utensils, or even by hand!

Ingredients

• 1 lb Braveheart Braveheart Angus Beef Burger Meat

• 1 medium onion, chopped

• 4 cloves garlic, minced

• 1 1/2 tsp ground cumin

• 1 1/2 tsp garlic salt

• 1 tsp pepper

• 1 tsp oregano

• 1/2 tsp crushed red peppers

• 1/4 tsp chili powder

• 8 oz can tomato sauce

• 1 Tbsp diced jalapeños

• 1/2 cup sharp cheddar cheese, grated

• 1/2 cup monterey jack cheese, grated

• 2 boxes refrigerated pie crust

• 1 egg

Directions

1. Preheat oven to 425°F.

2. Add ground beef, chopped onions, and minced garlic to a large cast iron pan and cook over medium heat until ground beef is no longer pink. Drain grease and return to the pan.

3. Add seasonings and stir

4. Add tomato sauce and jalapeños, stir and let simmer for 15 minutes.

5. On a lightly floured surface, unroll pie crust.. Using a 4 inch bowl, turn the bowl upside down and press down to cut the dough. Should be able to get 4 pieces per pie crust.

6. Line edges of dough with a little bit of water before filling to help seal.

7. Add a small amount of shredded cheese and about a 1/4 cup of meat mixture.

8. Fold dough over and using a fork, close up the edges by pressing to seal and place on a baking sheet.

9. In a small bowl, whisk egg and one tablespoon of water together. Using a basting brush, brush egg wash over the top of each empanada. 

10. Bake for 15 minutes or until the empanada crust is golden brown.

11. Remove from oven, let cool, and enjoy.

If you enjoyed this recipel, be sure to try out these Roast Beef Roll-Ups!

This pot roast recipe stands out from the average roast. The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. Using Braveheart’s Bottom Round Flat Roast you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.

Ingredients:

• One 4-pound Braveheart bottom round flat roast, trimmed and tied
• 4 tablespoons kosher salt 
• 6 tablespoons vegetable oil 
• 2 large onions, cut into 2-inch wedges 
• 4 cloves garlic, finely grated 
• 1 tablespoon tomato paste 
• 1 cup dry red wine 
• 2 bay leaves 
• 3 tablespoons all-purpose flour 
• 1 cup low-sodium chicken broth 
• 1 1/2 teaspoons freshly ground black pepper 
• 7 carrots, peeled, cut into 3-inch pieces 
• 4 stalks celery, cut into 3-inch pieces 
• 2 pounds medium red potatoes, quartered (halved if small) 
• Chopped flat-leaf parsley, for garnish 
• Chopped chives, for garnish

Directions: 

1. Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides.

2. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.

3. Arrange a rack in the lower third of the oven and preheat to 275 degrees F. 

4. Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat.

5. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate. 

6. Reduce the heat to medium-high and heat the remaining 4 tablespoons of oil in the pot.

7. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart).

8. Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute.

9. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes.

10. Add the flour, stir to coat the onions and cook for 1 minute.

11. Stir in the broth and pepper and bring to a boil.  

12. Nestle the meat and any accumulated juices into the onions.

13. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef.

14. Cover and transfer to the oven.

15. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours.

16. Let rest, covered, at least 45 minutes before serving.  

17. Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain. 

18. Divide the vegetables among plates and arrange the sliced beef over top.

19. Spoon sauce over the top garnish with parsley and chives. 

If you found this recipe useful, try Braveheart’s roast beef roll ups recipe! This recipe is keto friendly, easy to make, and perfect for meal prepping.

This stuffed beef tenderloin recipe is great for holidays or just a family dinner. With its elegant appearance and delicious flavor you will wow guests with your chef expertise. Braveheart’s center-cut beef tenderloin makes for a great fit with this recipe as they are a class-act crowd pleaser.

Ingredients:

• 6 tablespoons butter
• 1 shallot, diced 
• 2/3 cup dry sherry wine 
• 1/4 cup dried dates, pitted and chopped 
• 1/4 cup dried cranberries 
• 1 teaspoon minced fresh thyme 
• 1 teaspoon minced fresh sage 
• Kosher salt and freshly cracked black pepper 
• One Braveheart center-cut beef tenderloin, trimmed and butterflied
• 1/3 cup Marcona almonds, crushed 
• 2 tablespoons minced chives 
• Store-bought horseradish sauce, for serving

Directions: 

1. Preheat the oven to 225 degrees F.

2. Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes.

3. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes.

4. Season with salt and pepper and set aside.

5. Season the inside of the tenderloin with salt and pepper.

6. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges.

7. Top with a layer of the almonds.

8. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).

9. Place the loin on a wire-racked baking sheet and season the outside with salt and pepper.

10. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.

11. In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming.

12. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side.

13. Transfer to a cutting board and slice.

14. Garnish with minced chives and serve with horseradish sauce.

If you enjoyed this recipe try Bravehearts Lobster Stuffed Filet Recipe! This recipe is served over a parmesan reggiano latke, this lobster filet is stuffed inside a Braveheart Black Angus Beef and topped with brandy beurre blanc.

This Porterhouse steak recipe is one that will become a go to for your family dinners. Braveheart’s “king of the T-bones” porterhouse steak offers the rich flavor of a strip steak on one side, and the delicate bite of filet on the other. The creamy leek sauce in this recipe adds exceptional flavor to the porterhouse steak.

Ingredients:

• 2 Braveheart porterhouse steaks 
• Kosher salt and freshly ground black pepper
• 2 tablespoons butter 
• 2 tablespoons olive oil 
• 2 leeks, dark green parts discarded, white and light green parts halved lengthwise and soaked in cold water to remove grit, diced
• 2 cloves garlic, minced 
• 1/2 cup chicken broth 
• 1/4 cup heavy cream 
• 6 tablespoons canola oil

Directions: 

1. Generously sprinkle the steaks with salt and fresh ground black pepper 1 hour before cooking and hold in the refrigerator.

2. Heat the butter and olive oil in a large saute pan over medium heat.

3. Add the leeks and saute until soft, 3 minutes.

4. Add the garlic and saute for another 2 minutes.

5. Reduce the heat, add the chicken broth and season with salt and pepper.

6. Continue to cook until the leeks are tender and the liquid is mostly absorbed, 6 to 8 minutes.

7. Stir in the heavy cream and continue to cook for 3 to 4 minutes.

8. Preheat the oven to 325 degrees F.

9. Heat 2 heavy-bottomed or cast-iron skillets over high heat. Add 3 tablespoons of the canola oil to each skillet.

10. Place a steak in each pan and sear 2 to 3 minutes per side.

11. Transfer the skillets to the oven and cook until an internal thermometer inserted into the steaks reads 130 degrees F, 6 to 8 minutes.

12. Rest the meat for 10 minutes. Slice the steaks and serve with the leek sauce.

If you enjoyed this recipe try Braveheart’s Braveheart Tournedos! This recipe provides a combination of rich flavors from the parmesan cheese, hollandaise sauce, and mouthwatering crabmeat all on top of our mouthwatering Braveheart steaks.

Braveheart’s bone-in ribeye steak is made for at home chefs who appreciate that perfect steak every time. So why not put a twist on traditional seasoning with this coffee-rubbed grilled ribeye recipe. The mix of the espresso powder and the chile powder makes for a jam packed flavorful punch you will dream about.

Ingredients:

• 2 teaspoons light brown sugar
• 1 teaspoon instant espresso powder
• 1 teaspoon ancho chile powder
• 1/2 teaspoon sweet or hot paprika
• Kosher salt and freshly ground black pepper
• Two 16-ounce Braveheart bone-in ribeye steaks 

Directions: 

1. Prepare an outdoor grill for cooking over medium-high heat.

2. Combine the brown sugar, espresso powder, ancho powder, paprika, 2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl. 

3. Pat the spice rub on both sides of each steak (but not on the outside fat cap). Let the steaks sit at room temperature for 20 minutes. 

4. Grill until the steaks are nicely browned with deep grill marks, 5 to 6 minutes per side for medium rare.

5. Transfer the steaks to a serving platter to rest for 5 minutes before slicing.

If you enjoyed this recipe try out this Braveheart Ribeye With Hunter's Sauce! This recipe pairs well with whatever side you please and the homemade Hunter sauce is a delectable addition of flavor to your Braveheart ribeye! 

Looking for ways to jazz up your family dinners? This Cajun T-bone steak recipe will do just the trick, with Braveheart's signature T-bone steak its Midwest-raised, restaurant-quality beef is cut from beef short loin with craftsmanlike precision. Mixed in with the cajun spice you will be sure to wow your guests and family with this zesty flavor. 

Ingredients: 

• 2 teaspoons garlic powder
• 2 teaspoons paprika 
• 2 teaspoons kosher salt 
• 2 teaspoons freshly ground black pepper 
• 1/4 teaspoon cayenne pepper 
• One Braveheart T-bone steak (1 to 1 1/2 pounds)
• Vegetable oil, for the grill

Directions:

1. Combine the garlic powder, paprika, salt, black pepper and cayenne in a small bowl.

2. Place the steak on a rack set over a baking sheet.

3. Sprinkle the spice mixture evenly on both sides of the steak (use all of the spice mixture). Let the steak sit on the rack at room temperature for 30 minutes to 1 hour.

4. Preheat a grill to medium-high. Lightly brush with the oil.

5. Place the steak on the grill, then cook until dark marks form on the underside and the steak releases easily from the grill, about 6 minutes.

6. Flip the steak and continue cooking until a thermometer inserted in the center (avoiding bone) registers 125 degrees F for medium-rare, 5 to 7 more minutes.

7. Remove to a cutting board and let the steak rest for 10 minutes before slicing and serving.

Looking for more recipes? Try this Coffee-Rubbed Grilled Ribeye! This recipe is a delicious and unique home cooked meal guaranteed to be a memorable dish for anyone.

Spice up Braveheart’s Black Angus beef by giving your guests something to rave about. This ground beef stroganoff recipe gives ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner. It will be a clean plate club all around the dining room table!

Ingredients:

• 1 pound Braveheart’s Black Angus Beef Burger meat 
• Kosher salt and freshly ground black pepper
• One 10-ounce package white mushrooms, halved or quartered if large
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon paprika
• 3 cloves garlic, finely chopped
• 1 carrot, cut into 1/4-inch dice
• 1 small onion, chopped
• 1 tablespoon tomato paste
• One 15-ounce can low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 2 cups dried penne pasta
• 2 ounces cream cheese, at room temperature
• 1/4 cup sour cream
• 3 tablespoons chopped fresh chives
• 3 tablespoons chopped fresh parsley leaves

Directions:

1. Heat a large nonstick skillet over medium-high heat.

2. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes.

3. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.

4. To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes.

5. Transfer the cooked mushrooms to the bowl with the beef.

6. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.

7. Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes.

8. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta.

9. Cover and cook according to package directions until just al dente.

10. Uncover, stir in the reserved beef and mushrooms and cook until heated through.

11. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy.

12. Season with salt and pepper. Serve warm.

If you enjoyed this recipe try out our Barnyard Braveheart Burger! This recipe has all the fixings, whether you like to keep it plain and simple or dress it up-either way you will not be going hungry. Satisfied and full is the promise of this recipe!

With summer just around the corner, cool off with a refreshing salad that will leave you speechless. Using Braveheart’s top of the line Ribeye steaks the meat adds a full, rich flavor, and a tender bite while the salad compliments it with its tangy marinade and crispy onion strings you’ll hardly believe it’s not from a restaurant! Expand your taste buds with Braveheart’s steak salad recipes crunch, tenderness, and revitalizing flavor! 

Ingredients:

Dressing/Marinade:

• 3/4 cups canola oil
• 3 tablespoons red wine vinegar 
• 1 tablespoon balsamic vinegar 
• 2 tablespoons lime juice 
• 2 tablespoons plus 1 teaspoon soy sauce 
• 1 tablespoon Worcestershire sauce 
• 1/2 teaspoon hot chili oil 
• 2 tablespoons sugar 
• 1 tablespoon minced fresh ginger 
• 3 cloves garlic, peeled and minced or chopped 
• 1 teaspoon kosher salt 
• Lots of freshly ground black pepper 
• 2 whole 1-inch Braveheart ribeye steaks, extra fat trimmed 

Onion Strings:

• 2 whole onions
• 2 cups buttermilk 
• 2 cups all-purpose flour 
• 1 tablespoon kosher salt 
• 1/2 teaspoon cayenne pepper 
• Freshly ground black pepper
• 4 cups canola oil 

Salad:

• Lettuce mix: romaine, arugula, watercress, radicchio, etc.
• 3/4 cups crumbled blue cheese 
• 4 roma tomatoes, sliced

Instructions: 

1. For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.

2. Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.

3. For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.

4. Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.

5. Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.

6. For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.

7. Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.

If you enjoy Braveheart’s ribeye steaks try our Beef Ribeye Cap Po’ Boy recipe! This recipe will not only wow guests but also leave you wanting more- zesty, juicy, and tender, you cannot go wrong!

Bring a 5-star meal right to your dining room table with Braveheart’s top sirloin taken to the next level. This steak tartare recipe will elevate your dinners and make you wonder why you would even go to a restaurant for it in the first place! With Braveheart’s top sirloin steaks, this lean cut pairs well with bold seasonings, marinades, or simply topped with sauteed mushrooms. Friends and family will be lining up for this dish!

Ingredients:

• 16 ounces of Braveheart’s top sirloin, cleaned and trimmed
• 2 teaspoons sherry vinegar 
• 1/2 teaspoon dry mustard 
• 2 large egg yolks 
• 1/4 cup light olive oil 
• 6 tablespoons finely diced shallots 
• 2 tablespoons small, brined capers, drained and unrinsed 
• 1 teaspoon kosher salt 
• 1/4 cup celery leaves, finely chopped and divided 
• 2 tablespoons fresh parsley, finely chopped and divided 
• 1 teaspoon freshly grated lemon zest

Directions: 

1. Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.

2. Whisk the vinegar, dry mustard and egg yolks together in a small bowl.

3. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.

4. Hand chop the meat to your desired texture. (Alternatively, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)

5. With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.

If you enjoyed this recipe and are looking for more try Braveheart’s skillet bourbon steak recipe! The steak is tender, a little tangy, and the sweet flavor of bourbon helps make this flavorful sauce a perfect partner for a juicy sirloin steak.