Although angus beef has been enjoying rapid growth in recent years, the term  is not yet commonly found in kosher cookbooks and/or online sites offering traditional kosher recipes.  That is probably due to the fact that the popularity and widespread availability of kosher angus beef is a relatively new phenomenon.

Angus cattle, also referred to as Black Angus cattle, are a breed of cattle named after Angus County in Scotland. Current herds of US Black Angus are descendants of herds developed over a period of several hundred years in Angus County. In 1873, a Scotsman named George Grant organized a group of his fellow countrymen to emigrate to the middle of the Kansas prairie lands with him. He wanted to share with them his dream of setting up an American colony of wealthy Scots country gentlemen who would engage in what they hoped would be the profitable enterprise of raising and selling livestock.  He brought four Angus bulls with him, and although he died 5 years later and the community he founded did not endure, those bulls were the original source.of what has become today the most popular breed of cattle in the US.

At first, however, the newly introduced animals were considered a little freakish by American farmers, apparently due to the fact they don’t have any horns. However, a total of 1200 more Angus cattle were imported from Scotland during a short spurt of enthusiasm between 1878 and 1883, and the Angus were cross-bred with native Texas longhorn cows.  This new cross-breed thrived, and developed qualities highly valued by ranchers who understood the tastes of American beef consumers.  The cattlemen discovered that the new Angus – the result of the cross-breeding process over a number of years — was sturdy, adaptable and therefore easy to raise to maturity in a comparatively short time – and, perhaps most important of all, angus beef began to be recognized for its “eatability.”  Angus beef steak, along with basically all other cuts of angus, is now highly prized for its excellent flavor and fine marbled texture.

Kosher cooks, and the diners they serve, are definitely among angus fans.  If you haven’t yet experienced kosher angus beef, a good place to start is with angus beef steak –  Get Glatt Kosher (OU), all natural, antibiotic-free and hormone-free Choice Angus Bone-In Ribeye Steak delivered directly to your door by TheKosherExpress – just order it online: Kosher Beef Steak

There is a reason that this kosher recipe is often requested – bison is becoming more and more popular. Not only is bison meat lean and healthy, it also tastes delicious. When you combine healthy and delicious, it is not surprising that people get excited about that. This recipe with roasted garlic is sure to appeal.

Ingredients:

• 1 cup of water
• Four 9-ounce boneless kosher bison rib steaks
• 2 tablespoons of vegetable oil
• 1 cup of kosher chicken stock
• 4 tablespoons of unsalted butter
• Salt and freshly ground pepper
• 4 large heads of garlic, halved

Preparation:

Start by preheating the oven to 350. Take the heads of garlic and season them with salt and pepper. Grab a skillet (make sure its ovenproof) and melt two tablespoons of the butter into the skillet. Now add the garlic, but make sure that side where you halved the garlic head is down on the skillet. Add the stock to the skillet and bring it to a simmer. Cover the skillet and roast in the oven (approximately minutes) until tender.

On moderate heat, place the skillet and let the stock evaporate by simmering. Add another tablespoon of the butter, let cook until the garlic has a nice browned color. Place the browned garlic onto a plate. Heat one tablespoon of oil in each of two large skillets.

Start by seasoning the steak and add them to the skillet. Let the meat sear over high heat for two minutes. Then proceed to cook the steaks over moderately high heat until you have achieved a nice pink medium-rare

Add the water and boil in the skillet until the liquid is reduced by half (should be about five minutes). Take off the heat source and add the leftover butter. Add the salt to your liking and pour over the steaks. Garnish the steak with the garlic and enjoy.

 For some it is not easy to get quality kosher meat because they are not close to a kosher butcher. In those instances, check the Kosher Express. The Orthodox Union certifies their meat Glatt Kosher and they deliver to your doorstep.

With the New Year here again, there are undoubtedly some of us that want to eat healthier – that is why this kosher recipe is appealing. A kosher bison boneless ribeye steak rewards you with great tasting meat (providing you cook it right) that is low in fat.

Ingredients:                    

• ½ tbsp. of olive oil
• Salt and pepper
• One kosher bison boneless ribeye steak

Preparation:

First, apply the olive oil onto both sides of the steak, after that add salt and pepper to your liking. Unlike some other meat, bison does not need very high heat to cook (it is a very lean meat) that is why it is never recommended to go above 325 degrees.

Once you have a grill going at a relatively low heat, place the steaks onto the grill and let them sear for approximately three minutes on both sides. This locks in the juice and thus the flavor, meaning you do not end with a dry piece of meat.

You want the steak to have internal temperature between 130 and 145 degrees. At that temperature bison will be rare to medium-rare. Once you reach 170 degrees, it means the meat is well done – that may actually make the meat tough to eat.

Now oftentimes people grab the meat and immediately start eating, but if you have a good kosher bison boneless ribeye steak, let it sit for an extra 10 minutes. This locks in all the flavor and gives the meat a chance to unleash all the deliciousness.

If you want to be sure that you have the right kosher meat, make sure you check the Kosher Express. The Orthodox Union certifies their meat Glatt Kosher.

Kosher skirt steak is a delicious, lean, piece of meat that you do not have to do much to in order to get the most out of it. It is such a juicy, flavorful cut of beef that just a few ingredients are enough to complete this kosher recipe. This makes around six servings and takes less than an hour to prepare.

Ingredients:

• kosher salt to taste
• 1 tbsp of black pepper (freshly ground)
• 2 lbs kosher beef skirt steak (cut into 6 inch pieces)
• 1 tbsp of vegetable oil
• 1/2 tsp of cayenne pepper
• 1/2 tsp of white pepper
• 2 cloves of mashed garlic
• 2 tbsp of soy sauce

Preparation:

Combine all the ingredients for the marinade in a large mixing bowl – whisk them together rapidly. After that, add the steak and make sure all the pieces of the skirt steak get an even coat. Cover the bowl with plastic or foil and let it sit for about 20 minutes (at room temperature.

Take the steak out of the marinade and use paper towels to pat them dry. Add the kosher salt and freshly ground black to taste. On a grill pan indoors or a preheated, very hot, outdoor grill, you need to cook approximately three minutes on each side for medium-rare. Just a minute or two longer for medium-well.  When slicing the meat, to get the tenderest results for your meat, make sure you go against the grain.

If you are not lucky enough to have a kosher butcher shop near your house, you can have the skirt steak delivered to your home. Websites like www.thekosherexpress.com make sure that the certified kosher meat is delivered right at your door.

Kosher Hanging Tenderloin Steak

If you like kosher hanging tenderloin steak but want to try it with something else, try it with this marinade. This kosher recipe makes 4 to 6 servings.

Ingredients:

• Extra-virgin olive oil
• Kosher salt
• 2 (1 1/2-pound each) hanger steaks kosher beef (cut in half lengthwise)
• Juice and zest of one lemon
• 2 sprigs rosemary, picked and finely chopped
• Pinch crushed red pepper
• 3 cloves garlic, smashed and finely chopped
• 4 tablespoons Dijon mustard

Preparation:

Grab a small bowl and combine the red pepper, lemon juice and zest, rosemary, garlic and Dijon mustard. Make sure that you apply the combination generously to the steaks. Cover them and leave them in the fridge for a minimum of two hours (let them sit overnight for the most flavor)

Preheat the grill and season the steaks with the kosher salt to your liking. Once the steaks are on the grill, make sure you use excess marinade to brush the steaks. Each side of the steak should get around 4 to 5 minutes to achieve a medium rare status. After you have removed them from the grill, make sure you let them sit for 5 to 10 minutes, the steaks are still cooking from within, this adds even more flavor to your meal.

If you want to save even more time and still want a good cut of kosher meat, you can also order it already cut into processing sizes from stores such as The Kosher Express.

Although minute steaks can usually be found anywhere that a kosher steak is sold, most of us who eat them don’t really know much about them or their culinary history.  If you want to learn a bit about this type of steak, it’s a good bet the first question that comes to your mind will be “How did it get that name?” The names of most of the better-known steaks cut from a side of kosher beef usually indicate what part of the animal they came from – rib steak, for example, or hangar steak, so-called because it’s cut from a “hanging tenderloin.”  So, why “minute steak?”

A more logical name for a cut of meat has not yet been created:  Minute steak is called that because it’s meant to be cooked extremely quickly.  Of course, as with all kosher beef, the higher the grade of meat, the more soft and tender the steak cut from it will be, and the faster you can cook it.  Minute steaks are usually cut from the sirloin or round steak; they’re well-marbled, flavorful meat that’s been cut into very thin slices, each just big enough for one serving.

What distinguishes minute steaks from other kinds of kosher steak is that they’re pounded with a kitchen mallet, which makes them even thinner, while also tenderizing the meat. This pounding, combined with quick cooking time, enables the meat to retain its juices.  The result is a steak that you can throw into a heated skillet, put on the grill, or just broil, and your dinner — a moist and flavorful kosher steak — will be ready in a minute.

It’s great to keep a package of minute steaks on hand for those occasions that pop up in everyone’s day when dinner is already overdue.  Of course, depending on how your day is going, you might just feel like pounding the dickens out of a couple of pieces of meat, but, sorry to disappoint – nowadays the neatly packed minute steaks in your freezer have already been beaten by the butcher, and are ready to be pan-seared or grilled.

Besides its quick cooking time, another advantage is cost:  because minute steak undergoes that fierce pounding process to make it tender, it’s possible to cut the slices from less expensive cuts of kosher beef than those used for gourmet steak.

“Convenient and delicious” is how online retailer The Kosher Express describes the minute steaks it offers.  Order the steaks online; they’ll be delivered, fully frozen, right to your door.

Kosher Hangar Steak

Kosher hangar steak is one of those kosher recipes that you can have ready in 30 minutes, but still tastes delicious and serves two to three people. This makes it an easy yet tasty recipe. Because of the delicious flavor, it is a favorite amongst meat lovers everywhere.

Kosher Steak:

Ingredients:

• One kosher hanger steak with center vein removed and trimmed
• Vegetable oil cooking spray
• Freshly ground black pepper to taste
• Kosher salt
• Olive oil

Preparation:

1. Make sure you heat up the cooking source first to high heat.

2. Spray the vegetable oil cooking spray because you do not want the meat to stick to the source after the meat sears.

3. Brush some olive oil across the steak and add salt and pepper to both sides. To achieve the best effect, press the salt and pepper into the meat gently. First thing to do is sear the steak on both sides. This traps the juices into the meat and ensures that you retain the flavor.

4. After both sides have been seared, grill for 12 to 15 minutes. The amount of time depends on how thick the steak is. Turn the steak frequently during grilling.

5. Before you serve it, let it sit for about five minutes so it cooks a bit more from the inside.

Because hangar steak is so prized for its taste, it used to be labeled “Butcher’s steak.” The reason for it is that rather than offer it for sale, butchers would often keep it for themselves. Luckily, nowadays places like The Kosher Express actually sell us the best cuts.

Kosher Ribeye Steak

This kosher rib eye steak is enough to have those who appreciate a good cut of beef salivate. One of the easier kosher recipes to prepare, you can prepare two to three servings within a half hour. This recipe mixes up the flavor a bit by adding some sweet paprika for an unexpected taste.

Kosher steak:

Ingredients:

• One boneless rib-eye kosher steak
• One teaspoon of olive oil
• One teaspoon of fresh ground black pepper
• 1/4 teaspoon kosher salt
• One teaspoon of smoked sweet paprika

Preparation:

1. Mix all of the olive oil and spices together, you want to whisk them together until you create a thick paste.

2.Rub the spice mixture evenly onto both sides of the steak.

3. Grab a 10 to 12 inch cast iron skillet and place it in the oven.

4. Heat the oven to 500 degrees with the skillet in there. Once the oven has reached 500 degrees, remove the skillet (be careful) but leave the oven on.

 5. Transfer the skillet to a stove-top burner on high heat quickly.

6. Place the steak in the middle of the skillet, because of the heat this is going to sear in the juices. Cook for 30 seconds.

7. Flip the steak and let it cook for another 30 seconds. Take the pan from the heat and place it into the oven again. If you want your steak medium, let sit for three minutes on each side. If you like your steak medium rare, let it cook for two minutes on each side.

If you want to be sure that you are getting the finest cuts of beef that are guaranteed kosher you can always order from stores like TheKosherExpress.Com, those cuts of meat are certified Glatt kosher by the Orthodox Union.

Kosher Pepper steak

Kosher pepper steak provides three great flavors at once. It adds the succulent flavor of the kosher steak in with the tangy sensation of bell peppers. Because of the addition of ginger and honey, it creates a spectrum of flavors that is almost unique amongst kosher recipes.

 Kosher Steak:

Ingredients:

• Two pounds of pepper steak strips
• 1/4 cup of soy sauce
• Two large onions, thinly sliced
• 1/2 teaspoon of ginger
• One tablespoon of crushed garlic
• Three tablespoons olive oil
• Three tablespoons of honey
• One whole red bell pepper, seeded (slice thin)
• One whole green bell pepper, seeded (slice thin)
• One tablespoon of cornstarch
• Two tablespoons of cold water

Preparation:

1. First, rinse your steak and pat it dry. Place the steak in a large bowl and let it sit for a moment.

2. In a smaller bowl, blend your cornstarch with cold water until it becomes smooth.

3. Add the cornstarch in with the steak. Add soy sauce, ginger, garlic, two tablespoons of olive oil, and honey. Mix it together by stirring and set aside.

4. Heat the remaining tablespoon of olive oil on high heat, in a medium skillet.

5. Add onions and peppers, sauté for three minutes. After the three minutes reduce heat to medium, let the skillet stand for 10 to 15 minutes or until you feel the veggies are soft.

6. Grab a large skillet and sauté the honey mixture and steak together for three minutes over high heat. Reduce the heat to medium and cover the large skillet. Let sit for 10 to 15 minutes or until the meat is cooked throughout.

7. Add the onions and peppers with the honey mix and steak in a large serving bowl and serve.

It also makes a great leftover meal and can be combined with bread or rice after it is defrosted. If you do not want to waste time on cutting the steak and want a good cut of meat, you can also order it already cut into thin strips from places like The Kosher Express.