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Jonathan Brubaker | 2931 Brubaker Lane | Asheboro, NC 27205
Cooking Tips for Belgium Blue Beef
ROASTS
Preheat oven to 250 degrees.
Take roast from freezer - remove from packaging.
Place roast in dish or pan and add 1/2 cup of water.
Sprinkle pepper and seasoning salt over meat.
Place in oven. Cook at 250 degrees for 1 hour. Turn oven up to 300 degrees, cook for 1 hour. Set oven to
350 degrees for remainder of cooking time until roast forks tender.
After cooking is complete, you may want to add one of the following for additional flavor:
French Onion soup
Beef Consume
Your favorite steak sauce
Turn off oven - remove roast after 30 minutes.
HAMBURGERS
Thaw hamburger package. Place hamburger in bowl and add your favorite steak sauce and Lawry's
Seasoning salt.
Mix well and shape into patties.
Cook and enjoy!! The hamburgers are as good as steaks.
STEAKS
Thaw steaks and cover with your favorite steak sauce 1 hour before grilling.
Hint - (Leftover steaks are great to slice in small strips - place on buttered bread for steak sandwiches.)
Preheat oven to 250 degrees.
Take roast from freezer - remove from packaging.
Place roast in dish or pan and add 1/2 cup of water.
Sprinkle pepper and seasoning salt over meat.
Place in oven. Cook at 250 degrees for 1 hour. Turn oven up to 300 degrees, cook for 1 hour. Set oven to
350 degrees for remainder of cooking time until roast forks tender.
After cooking is complete, you may want to add one of the following for additional flavor:
French Onion soup
Beef Consume
Your favorite steak sauce
Turn off oven - remove roast after 30 minutes.
HAMBURGERS
Thaw hamburger package. Place hamburger in bowl and add your favorite steak sauce and Lawry's
Seasoning salt.
Mix well and shape into patties.
Cook and enjoy!! The hamburgers are as good as steaks.
STEAKS
Thaw steaks and cover with your favorite steak sauce 1 hour before grilling.
Hint - (Leftover steaks are great to slice in small strips - place on buttered bread for steak sandwiches.)
HOW TO COOK THE PERFECT STEAK
Beef cooks more evenly and stays juicier if allowed to come to room temperature prior to cooking.
Placing the refrigerated meat on a thick aluminum or copper pan or cookie sheet will help warm it up by
conducting the cold away more swiftly. Cover lightly with plastic wrap, but do not make an airtight seal.
Grill the meat hot. A good way to test the grill is with water. Sprinkle a few drops on the surface; if it sizzles,
you are set.
Be sure to cook the meat at the correct temperature. This is often the difference between a good steak and
an inedible slab of shoe leather. Too high a temperature can char the outside before the inside is done
properly, or can overcook the whole thing.
For best results, sear the meat over high heat before cooking it over reduced heat. Searing seals the
juices in and allows the meat to cook more evenly.
To check the temperature of your barbecue or gas grill, cautiously hold the palm of your hand about four
inches above the grate. Count the number of seconds you can hold your hand in that position before the
heat forces you to pull away. Four seconds means medium coals, five seconds, indicates medium-low.
Always use tongs to turn your steak; a fork will pierce the meat and allow the natural juices to escape.
Take the steak off the grill just short of the desired doneness. A thick steak will continue to cook after it has
been removed from the heat. Do NOT overcook it. You can always put it back on the grill, but you cannot
undo what has been done.
Allow the meat to rest 10 minutes before carving so the juices can settle and be redistributed throughout
the meat.
Prepare your side dishes first. In most cases, your steak will be done in a few minutes, and you do not
want it to get cold while you are waiting for your baked potato or steamed vegetables.
Beef cooks more evenly and stays juicier if allowed to come to room temperature prior to cooking.
Placing the refrigerated meat on a thick aluminum or copper pan or cookie sheet will help warm it up by
conducting the cold away more swiftly. Cover lightly with plastic wrap, but do not make an airtight seal.
Grill the meat hot. A good way to test the grill is with water. Sprinkle a few drops on the surface; if it sizzles,
you are set.
Be sure to cook the meat at the correct temperature. This is often the difference between a good steak and
an inedible slab of shoe leather. Too high a temperature can char the outside before the inside is done
properly, or can overcook the whole thing.
For best results, sear the meat over high heat before cooking it over reduced heat. Searing seals the
juices in and allows the meat to cook more evenly.
To check the temperature of your barbecue or gas grill, cautiously hold the palm of your hand about four
inches above the grate. Count the number of seconds you can hold your hand in that position before the
heat forces you to pull away. Four seconds means medium coals, five seconds, indicates medium-low.
Always use tongs to turn your steak; a fork will pierce the meat and allow the natural juices to escape.
Take the steak off the grill just short of the desired doneness. A thick steak will continue to cook after it has
been removed from the heat. Do NOT overcook it. You can always put it back on the grill, but you cannot
undo what has been done.
Allow the meat to rest 10 minutes before carving so the juices can settle and be redistributed throughout
the meat.
Prepare your side dishes first. In most cases, your steak will be done in a few minutes, and you do not
want it to get cold while you are waiting for your baked potato or steamed vegetables.