Ribeye/Rib Steak: Most chefs prefer a cast iron pan or a grill. Season with lots of salt and pepper, other seasonings burn easily as well as mask the intense beef flavor. Best served medium rare with the reverse sear method leaving a crust on both sides. The ribeye showcases the true taste of our marbling, so all it needs is a little salt and pepper to achieve maximum flavor.

T-Bone: For the steakhouse favorite, we suggest using a broiler, large cast iron pan, or a grill on high heat. Season with lots of salt and pepper, cook until browned on both sides, and medium-rare (or your desired temperature) throughout. Letting your meat rest after removing from heat will keep the juices in the steak. Trust us, don’t skip this part.

Tenderloin: The tenderloin is a lean cut which means it quickly becomes tough if over cooked. This is an easy steak to cook at home, and can be broiled, grilled or pan fried. Season with lots of salt and pepper, cook until seared on both sides and medium-rare (or your desired temperature) throughout. 

Flank: The flank can be sauteed, broiled, grilled, or roasted. We suggest cooking to a medium rare, and cutting it against the grain to maximize tenderness. This is one of our favorite cuts for versatility. 

Chuck: For roasts, we recommend slow cooking. The longer you cook a chuck roast, the more tender it gets. Throw this one in a slow cooker or a dutch oven with some vegetables, and cook it low-and-slow for a hearty, one-pot meal. Some of the smaller cuts such as the Flat Iron Steak become immediate favorites when cooked on a grill. 

Ground Beef: the possibilities are endless. Our favorite is a good ol’ fashioned burger. Skip the breadcrumbs, ditch the eggs, and just use ground beef, salt and pepper to experience the true flavor of our born-and-bred pasture raised North Dakota cattle.

Picanha: Use cast iron, or fire up the grill. Be sure to cut against the grain to maximize tenderness.

Denver: With a rich, beefy flavor, we suggest nothing but salt and pepper on your Denver steak. Cook in a nice hot pan or on the grill for a few minutes on each side. Let rest, and baste with quality butter. 

Flat Iron: The flat iron is versatile. Perfect for fajitas or stir fry, the flat iron is great in any steak-based recipe. This cut takes seasoning very well, so don’t be shy with your favorite rub or blend. Flat iron can be grilled, broiled, or pan fried. Don’t fret if it gets a little overcooked, this is an excellent steak to serve more well-done. 

Skirt Steak: With such a full-flavored cut of meat, we suggest keeping it simple. Skirt steak can be broiled, pan fried, or grilled. However you cook it, though, make sure to cut your skirt steak against the grain to maximize tenderness. 

Sirloin: As one of the more muscular cuts, Sirloin becomes tougher the more it’s cooked. This is a cut best served rare. 

Round Roast: Slow and low. The longer you cook a round roast, the more tender it’s going to get. Roast this cut for a long time to break down any connective tissue. The longer, the better. Use your favorite seasonings, and throw the round roast in a slow cooker, pressure cooker, or right in the oven.