Cooking can be tough but it all comes to a beautiful end when everyone gathers around the table for a bite and a few laughs. For the times when you are out of ideas, we have shared some of our favorite cooks, and how to get them right every time. Keep in mind that you can always ask our friendly butchers for tips and advice on how to best prepare each cut.
Prime rib roast
Preheat oven to 425 degrees. Lay roast bone side down in a shallow roasting pan. Season generously with a dry rub on top (fat side) of the roast. This will form a nice crust while it cooks. Cook uncovered for 20 minutes at this temperature, and then reduce heat to 325 degrees and finish cooking. Cook uncovered, 15 minutes per pound more. Let set 10-15 minutes before carving. Enjoy!
7-8 oz cold water lobster tails
Thaw lobster tail in cold water. Cut shell on top and pull meat out so that it rests on top of the shell. Season the meat with butter, lemon juice, and paprika. Preheat oven to 425 degrees, and then bake for 20-25 minutes. Meat will be bright white and no longer glossy when done. Enjoy!
- 3 garlic cloves, minced
- 1 tbsp kosher salt
- 2 tsp course black pepper
- 2 tsp chopped fresh thyme or rosemary or 1 tsp dried
Whole beef tenderloin
Let meat sit out at room temperature for two hours. Preheat oven to 425 degrees. Rub meat with olive oil and then season to taste. Cook uncovered.
Total cooking time
25-30 minutes for medium-rare, 35-40 minutes for medium, and 45-50 minutes for well done. Let sit 5-10 minutes before carving. Enjoy!