Steaks
How to Cook the Butcher’s Cut
Target
Medium-rare
Pull at
120°F
Rest
10 min
A sleeper from the shoulder, tender and deeply marbled, and it rewards high heat more than almost anything we sell. Whatever method you’re using, salt your steak an hour or two before cooking, even better to salt early and leave to absorb uncovered in the fridge for a few hours. Pull it out about 30 minutes before it hits the heat so it comes up close to room temp and cooks evenly.
On the skillet
Get the oiled pan ripping hot and sear your North 36 Farms Butcher’s Cut 2-3 minutes a side. Pull it at 120F for a perfect 130 medium-rare, rest it 10 minutes, then slice it against the grain, watching for where the fibers change direction partway down the steak.
On the grill
On the grill it’s marbled but compact, so it takes high direct heat without much fuss. A butter, thyme, and garlic baste at the end and all that marbling drinks it right up.
From our farm in Middle Tennessee.
