MJB Kitchen Welcome to Marshall John's Beef Kitchen, where we are constantly striving for the next level of beef awesomeness. Here you will find useful information about beef and different methods of preparing beef. You will also find some of our favorite recipes, all using basic cuts of beef.
Pulling it Together: Midway through the second quarter, turn on the oven and preheat it to 400. Somewhere around the two minute warning (or when the oven is hot), place your burgers in the oven and bake for 8-12 minutes, or until they are done to your liking. If all goes well on and off the field, your burgers should be done very near the end of the first half. Remove the pan(s) from the oven and add a cheese slice to each burger. While the cheese is melting, you can begin the assembly process. We recommend ketchup, mustard and a scoop of the onions on the bottom bun, and mayo, lettuce, tomato and pickles on the top bun. Add the now cheesy burger, carefully flip the top bun onto the bottom and re-wrap in the foil. As you finish each burger, can call off the person's name and set it out with the order form for them to pick up. Or... Put the burgers on a platter and the onions in a bowl and set them out with the wrapped, toasted buns and all the toppings. Shazam! Gourmet burger bar! Get creative with your topping choices - jalapeños, bacon, fried eggs... your imagination is the only limit.
Perfect is a relative term, and will obviously mean different things to different people. In this case the term perfect means medium-rare with a flavorful seared crust. You will need: One inch thick MJB Ribeyes Salt and Fresh Ground Black Pepper Olive Oil Cast Iron Skillet (stainless steel will work) Tongs Good oven mitt (don’t try this with a bad oven mitt. Seriously) Bring your steaks to room temperature. 20-30 minutes on the counter should do it. When you’re ready to cook, turn your oven to broil and place the skillet on the top rack, 8 inches from the heat. Let the skillet heat for 20 minutes. Meanwhile, lightly oil your steaks and season them with salt and fresh ground black pepper to your taste. Turn a burner on the stove to high. Carefully pull this skillet from the stove and put it on the burner (this is where the good oven mitt comes in). It should be screamin hot. Put the steaks in the skillet for 30 seconds. They will hiss and sizzle. Flip them over for another 30 seconds, and then put the skillet back in the oven and close the door for 2 minutes. After 2 minutes, flip the steaks and close the door for another 2 minutes. When done, pull the pan from the oven (use the mitt!) and immediately remove the steaks from the pan and cover them loosely with foil and let them rest of about 5 minutes. The result should be a perfect medium-rare steak. Shorten the final broiling times for rare and lengthen it for medium.
How done is done and how do I know?
There are many variables involved in cooking beef - thickness, cooking temperature, cooking method, even different cuts of beef cook differently. The most accurate method of determining doneness is to use an instant read thermometer, which allows you to quickly test individual steaks, burgers or roasts with a sharp probe placed in the center of the thickest part of the meat.
People who cook steaks for a living can tell how done a steak is by the way it feels. The firmer a steak is when prodded with a tongs, the more done it is. It takes practice to get good at 'feeling' for doneness, especially since different cuts have different densities to start with. A tenderloin at medium-rare will feel quite different than a sirloin at medium-rare. Another option is a temperature probe which you can leave in the steak or roast while it is cooking. The igrill (show on the right) communicates with an app on your phone via Bluetooth.
Southwestern Style Steak Salad This easy crowd pleaser is loaded with flavor, delicious beef and plenty of crunch.
Bulgogi (Korean Sesame Beef) A delicious and addictive appetizer that will disappear shortly after you put it out!

 

29440 482nd Ave   Hudson, SD 57034