Ordering or buying and cooking beef can be a bit overwhelming. There are easily more than a dozen cuts of beef and not all types of steak are the same: Some are tender and rich with fabulous marbling, while others are lean and require a little more preparation —often in the form of a marinade—to yield moist, tender results. However, prepared correctly any cut will be delicious. The next time you’re in the mood for a steak dinner, do yourself a favor and familiarize yourself with the most common cuts of beef, what they’re good for, and the best way to cook each one.

At Cascade Organic we have a wide selection of pasture raised beef and there is a steak for every cooking or dining occasion. If you are feeding a crowd from the grill flank steak is a great choice. Grab sirloin steaks for dinner with friends. New York Strip Steak or ribeye make great date night dinner for two. Here are some of our favorite cuts with delicious recipes to get you started!

Flat Iron Steak

Flat iron steak is an extremely tender, grill-ready cut. It’s more marbled with fat than a chuck roast or short ribs, and doesn’t require slow cooking. In fact, a flat iron steak is best when grilled quickly over high heat. This cut is quite flavorful and can deliver delicious results when done right. Try marinating it before cooking to tenderize the meat and slice thinly against the grain. 

Flat Iron Steaks with Asian-Style Marinade

Ingredients

• 1 pound pasture raised flat iron steak

• 1/2 cup soy sauce

• 1/2 cup cooking sherry

• 1/4 cup honey

• 3 tbsp sesame oil

• 2 cloves minced garlic

• 2 tsp salt

• 2 tsp pepper

• 1 tbsp minced ginger

• 1 tsp crushed red pepper

• Sesame seeds for garnish

• Green onions for garnish

Directions

1. Mix all ingredients for the marinade together.

2. Let flat iron steaks marinade in the mixture for a couple of hours in the fridge.

3. Remove steaks and grill them hot and fast on a pre-heated grill.

4. Pull steaks from grill when it hits your desired doneness. Let steak rest for 10 minutes.

5. Slice steak and top with sesame seeds and green onions.

Flank Steak

Flank steak is a large, flat cut from the underside of the cow. Similar to skirt steak, it’s thin and cooks quickly. While very flavorful, flank steak is a leaner cut that can become chewy if not cooked correctly. To counteract this, avoid cooking flank steak past medium and slice it thinly and against the grain before serving. It’s best when marinated and grilled such as in this Sweet and Spicy Flank Steak recipe or sliced thin and stir-fired. 

Sweet and Spicy Grilled Flank Steak

Ingredients 

• 3 tablespoons coarsely chopped scallions

• 1 tablespoon peeled and finely chopped ginger

• 1 fresh jalapeño, seeded if desired, coarsely chopped

• 2 garlic cloves, finely chopped

• 1 tablespoon light brown sugar

• Zest of 1/2 lime

• 2 teaspoons lime juice

• 1 teaspoon sriracha or other hot sauce (or to taste)

• 2 tablespoons extra-virgin olive oil

• 1 ½ teaspoons coarse kosher salt

• 1 ½ pounds pasture raised flank steak

• 
  

• Directions 

1. In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.

2. Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.

3. When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.

Ribeye Steak

Ribeye steaks are famed for their rich, deep flavor and outstanding marbling. They’re not quite as tender as the tenderloin steak or strip steak, but offer more flavor in compensation. As long as it’s properly cooked, this super-fatty steak will melt in your mouth. You can grill ribeye but it has so much fat that you could easily encounter a flare-up when you’re grilling so sure you keep a close eye on your steak throughout. Otherwise, pan sear ribeye in a smoking hot cast iron pan.

Cast Iron Ribeye with Garlic Mushrooms

Ingredients

• 2 pasture raised boneless ribeye steaks, 1-1.5 inches thick

• Vegetable oil

• Kosher salt and freshly ground black pepper

• 3 Tablespoons butter, divided

• 8 ounces sliced mushrooms

• 2 cloves garlic, minced

• Fresh parsley 

Directions

1. Preheat the oven to 425 degrees.

2. Remove the steak from the packaging and allow it to rest at room temperature while the oven preheats. Brush both sides of the steak with vegetable oil and sprinkle generously with salt and pepper.

3. Place a cast iron skillet over medium high heat and coat with about a Tablespoon of vegetable oil. Heat the pan until the oil is shimmering. Add the steaks to the pan and allow them to cook until seared on one side, about 3-4 minutes. Flip the steaks over and then place in the oven to continue cooking until the internal temperature reaches 145 degrees for medium, or about another 4-6 minutes. 

4. Remove the steaks from the oven, transfer to a warm plate and place a Tablespoon of butter on each steak. Tent with foil and allow to rest for at least 10 minutes.

5. Meanwhile, make the mushrooms. Melt 2 Tablespoons of the butter in a large skillet over medium heat. Add the mushrooms and allow them to cook undisturbed until well browned on one side. Flip them over and continue to sauté until the mushrooms are soft and browned. Stir in the garlic and cook for another minute, or until fragrant. Serve the steaks with the mushrooms on top.

New York Strip Steak

Strip steak is from the short loin of the cow (the portion of the back behind the ribcage), and is sold either boneless or bone-in. This cut is prized for its excellent marbling and bold beef flavor. The New York strip steak is better suited to grilling than the ribeye. Since there is less marbling on this cut, you should experience fewer flare-ups. Pan seared is also an excellent choice for this cut. Either way the best method is hot and fast, coaxing out the tenderness of the cut.

New York Steak with Creamy Garlic Shrimp

Ingredients

Steaks:

• 4 Pasture raised New York Steak strip steaks

• Salt and pepper to season

• 1-2 tablespoons olive oil

Creamy Garlic Shrimp:

• 3 tablespoons unsalted butter, divided

• 8 ounces (250 g) shrimp deveined, tails on or off

• 4 cloves garlic (or 1 tablespoons minced garlic)

• 1/4 cup dry white wine or low-sodium chicken broth

• 3/4 cup heavy cream

• 1/4 cup fresh shredded parmesan cheese

• Salt and pepper to taste

• 1 tablespoon fresh parsley chopped

Directions

1. Pat steaks dry with paper towel. Season with salt and pepper.

2. Heat a large cast iron skillet or grill over medium-high heat. Sear/grill steaks for 4-5 minutes each side until browned and cooked to desired doneness.

3. Transfer steaks to a warm plate; set aside.

4. Melt 2 tablespoons butter in the skillet. Add shrimp to the skillet, season with salt and pepper and sear until just cooked and pink -- about 2 minutes. Transfer to a bowl; set aside.

5. To the same skillet, add the remaining butter, add the garlic, sauté until fragrant (about one minute). 

6. Pour in the white wine (or broth), and allow to reduce to half, while scraping any bits off of the bottom of the pan.

7. Reduce heat to low-medium heat, add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese; allow to melt through the simmering sauce. Season with salt and pepper to your taste.

8. Add the shrimp back into the pan; sprinkle with the parsley, and stir through.

9. Serve with steaks.

Sirloin Steak

Top sirloin is a naturally lean, thick cut of steak with a bold, beefy flavor. This versatile steak is delicious on its own, adds huge flavor to recipes, and cooks well with marinades and sauces. It can be broiled, grilled, skillet-cook or stir-fried. When cut into cubes, sirloin steak is also great for quick-cooking kabobs. A favorite way to enjoy this cut of meat is with a simple pan sear, and a dollop of garlic butter on top.

Ingredients

• 1 1/4 pounds pasture raised top sirloin steak

• salt and pepper to taste

• 1 tablespoon olive oil

• 4 tablespoons butter softened

• 1/2 teaspoon garlic minced

• 1 tablespoon minced fresh herbs such as thyme, parsley or chives, plus more for garnish

Directions

• Pat each steak dry with a paper towel. Heat a large cast iron skillet or other heavy pan over medium high heat.

• Pour the olive oil into the pan. Season the steaks on both sides with salt and pepper.

• Place the steaks in a single layer in the pan. Cook for 4-5 minutes per side or until browned. Use a thermometer to cook the steak to your desired level of doneness.

• While the steak is cooking, place the butter in a bowl along with the garlic, herbs, salt and pepper. Stir to combine.

• Let the steaks rest for at least 5 minutes off the heat. Place a dollop of butter on top of each steak. Slice the steak. Garnish with additional fresh herbs if desired, then serve.