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    Recipes — Beef

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    Grilled Italian Sausage Burgers

    Inject come spice into your next barbecue with quick and easy Italian sausage burgers, fresh off the grill. Thick slices of mozzarella and sun-dried tomato mayo make simple, savory finishing touches.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 6


        •    1 pound lean ground beef
    1/2 pound bulk mild or hot Italian sausage
    2 tbsps Progresso™ Italian-style bread crumbs
    6 slices (3/4 ounce each) mozzarella cheese
    12 slices Italian bread, 1/2 inch thick
    1/2 cup sun-dried tomato mayonnaise
    1 cup shredded lettuce
    1 medium tomato, thinly sliced


    1. Heat coals or gas grill for direct heat. Mix beef, sausage and bread crumbs in large bowl. Shape mixture into 6 patties, about 1/2 inch thick and 3 1/2 inches in diameter.
    2. Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes, turning once, until meat thermometer inserted in center reads 160°. Top patties with cheese. Cover and grill about 1 minute longer or until cheese is melted. Add bread slices to side of grill for last 2 to 3 minutes of grilling, turning once, until lightly toasted.
    3. Spread toasted bread with mayonnaise; top 6 bread slices with lettuce, tomato and patties. Top with remaining bread slices.

    This great family recipe is thanks to Betty-Crocker Recipes at https://www.bettycrocker.com/recipes/grilled-italian-sausage-burgers/34d508c1-f400-41ff-bfbc-86081ea1b085

    Seasoned Ribeye Roast

    This is a very special and savory way to prepare a boneless beef rib roast. Gravy made from the drippings is exceptional. You can also use a ribeye roast with excellent results.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour 15 minutes (Let stand 10 minutes before slicing)
        •    Yield: Serves 8


        •    1 beef ribeye roast (3 to 4 pounds)
        •    1/4 teaspoon cayenne pepper
        •    1/2 teaspoon dried rosemary, crushed
        •    3/4 teaspoon garlic salt
        •    1-1/2 teaspoons paprika
        •    1-1/2 teaspoons lemon-pepper seasoning


    1. Preheat oven to 350°. Mix seasonings. Place roast on a rack in a roasting pan, fat side up; rub with seasonings.
    2. Roast, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-1/2-2 hours. Remove from oven; tent with foil. Let stand 10 minutes before slicing.

    This great family recipe is thanks to Taste-of-Home Recipes at https://www.tasteofhome.com/recipes/seasoned-ribeye-roast/

    Pan-Seared Rib Eye Steak

    Moody’s Foodie personal steak recipe for steaks at least 1-1/4 inch thick; an all-time favorite for those who cherish the rich flavor of premium dry-aged steak.

    Prep Time

        •    Prep time: Allow steaks to come to room temperature (about 1 hour)
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •    2 Moody’s premium dry-aged New York strip or rib eye steaks (at least 1 1/4 inch thick)
        •    2 T canola oil
    2 T butter
        •    Salt and freshly ground black pepper to taste


    1. Allow steaks to come to room temperature (about 1 hour)
    2. Heat a cast iron skillet over high heat until very hot (6 to 8 minutes)
    3. Rub the steaks all over with 1 T canola oil then season the steaks on all sides generously with the rub or salt and pepper.
    4. Add 1 T canola oil to the skillet, making certain it is evenly distributed in the pan, and carefully add the steaks.
    5. Cook without turning until deeply browned and crusty – about 5 to 6 minutes depending on thickness.
    6. Flip the steaks and cook until browned on the second side – 2 to 4 minutes depending on preferred doneness.
    7. Remove from pan, platter the steaks and add 1 T butter to each. Tent with foil and allow to rest for 5 minutes.
    8. Note: Cooking time generally produces steaks between medium and medium rare depending on thickness.

    * TIPS: When fresh herbs are available, you might want to try this great natural rub: Garlic, thyme and rosemary all finely chopped mixed with salt and pepper and the canola oil.

    This great family recipe is thanks to Moody's-Butcher-Shop Recipes at https://moodysbutchershop.com/pan-seared-new-york-strip-or-rib-eye-steak-for-steaks-at-least-1-%C2%BC-inch-thick/

    Pan Seared Ribeye with Herb Butter

    The perfect steak in just 15 minutes! Pan Seared Ribeye that’s finished off in the oven and topped with homemade Herb Butter that will make you swoon!

    This Pan Seared Ribeye with Herb Butter starts off on the stove top to sear in all the flavors and then is finished off in the oven to ensure it comes out with the perfect temperature. But the kicker on top is the herb butter finish!

    You will love everything about this Ribeye! The flavor is incredible and it only takes 15 minutes to make! Bon Appetit my friends!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


        •   2 8-10 oz Ribeye
        •   2 tablespoons olive oil
        •   salt & pepper to season
        •   3 tablespoons of butter (softened)
        •   2 teaspoons fresh thyme
        •   2 teaspoons fresh rosemary
        •   1/4 teaspoon salt
        •   1 teaspoon lemon juice


    1. Make the Herb Butter: to a small bowl add butter, thyme, rosemary, salt, and lemon juice. Using a spoon, mix the ingredients together.
    2. Place butter mixture in a sheet of plastic wrap and roll the butter into a log. Place in the refrigerator for 20 minutes, until butter hardens.
    3. Preheat grill to 500 degrees.
    4. Place a large 10″ cast iron skillet in the oven. Heat for 5 minutes.
    5. In the meantime season both sides of the ribeye with olive oil, salt, and pepper.
    6. Remove the cast iron skillet from the oven and place on a burner set to HIGH heat. Add steaks to the pan and sear for 45 seconds. Flip the steaks with tongs to sear on the other side for another 45 seconds.
    7. Immediately place skillet in the oven and cook (at 500 degrees) for 2 minutes. Flip the steaks and cook for another 2 minutes on the other side. Remove skillet from the oven. (this will be medium rare, if you like it more well down cook it another minute on each side)
    8. Cover the skillet with foil and let steaks sit for 2 minutes.
    9. Serve. Top with herb butter and a lemon wedge.

    This great family recipe is thanks to Joyful-Healthy-Eats Recipes at https://www.joyfulhealthyeats.com/pan-seared-ribeye-herb-butter/

    Churrasco with Chimichurri

    Churrasco, a Portuguese term for grilled meat, is a backbone of many Latin American cuisines. Michael Cordúa makes his with butterflied tenderloin, Nicaraguan-style.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 8


        •   2 bunches curly parsley (8 ounces), thick stems discarded
        •   1/3 cup garlic cloves, crushed
        •   3/4 cup plus 3 tablespoons extra-virgin olive oil
        •   3 tablespoons white wine vinegar
        •   2 pounds trimmed center-cut beef tenderloin
        •   Kosher salt
        •   Freshly ground pepper


    1. In a food processor, combine the parsley and garlic with the 3/4 cup of olive oil and the vinegar and pulse until smooth. Refrigerate the chimichurri for at least 2 hours or up to 8 hours.
    2. Using a sharp chef’s knife, make a 1/4-inch, lengthwise cut in the top of the tenderloin. Turning the tenderloin and rolling it out as you go, spiral-cut the meat until you have a long, rectangular piece about 1/4 inch thick.
    3. Light a grill. Season both sides of the tenderloin with salt and pepper. Rub all but one-third of the chimichurri over the meat and grill over moderately high heat, turning once, about 4 minutes for medium-rare meat; let rest for 5 minutes before slicing.
    4. Meanwhile, in a bowl, mix the remaining chimichurri and olive oil. Season with salt and pepper and serve with the steak.

    This great family recipe is thanks to Food-and-Wine Recipes at https://www.foodandwine.com/recipes/churrasco-with-chimichurri