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Prime recipes


These recipes are brought to you by Trevor Bird, chef & owner at Fable Kitchen (Kitsilano, Vancouver) for the following cuts in your Meatme box

  1. Bone in Prime Rib
  2. Strip loin
  3. Tenderloin

These cuts cook relatively fast and are good for that special meal for 2. Enjoy with a nice bottle of wine. 

1. Bone in Prime Rib

Procedure: 
  1. If frozen, let steak thaw overnight in the fridge. If looking to thaw in 2-3 hours, run under cold water in a zip tight bag or container.
  2. Bring steak to room temperature by leaving it out covered on the counter for at least one hour.
  3. Season very well with salt and pepper, adding in Montreal steak spice if preferred.
  4. Preheat oven to 250F. Leave steak in oven for 30 minutes and check temperature. You ideally want it at 45C. If its not quite there, leave in for another 10 minutes and check again. This method allows you a longer period of time to hit the “sweet spot” of medium rare when cooking your meat. You can leave that steak in the oven for an hour to an hour and half and it will never really over cook. It’s a fail-safe cooking method so don’t be too bothered with a thermometer if you don’t feel like it.
  5. When the steak is at 45C, remove and put a pan on very high heat, with a tbsp of oil. When the pan starts smoking, place the steak in the pan and leave for 1-2 minutes until the steak is nicely caramelized with a dark brown colour. Flip and colour the other side for 1-2 minutes. Remove and let rest for 3 minutes.
  6. Optional: instead of using a fry pan you can do the same with high heat on the bbq.
  7. Slice the meat off the bone and slice into pinky finger sized slices and share evenly
  8. Any leftover can be sliced very thinly and placed over a salad or in a sandwich. 

2. Strip Loin

Procedure:
  1. If frozen, let steak thaw overnight in the fridge. If looking to thaw in 2-3 hours, run under cold water in a zip tight bag or container.
  2. Bring steak to room temperature by leaving it out covered on the counter for at least one hour.
  3. Season very well with salt and pepper, adding in Montreal steak spice if preferred. 
  4. Preheat oven to 250F. Leave steak in oven for 30 minutes and check temperature. You ideally want it at 45C. If it’s not quite there, leave in for another 10 minutes and check again. This method allows for a longer period of time to hit the “sweet spot” of medium rare when cooking your meat. You can leave that steak in the oven for an hour or an hour and half and it will never really over cook. It’s a fail-safe cooking method so don’t be too bothered with a thermometer if to you don’t feel like it.
  5. When the steak is at 45C remove and put a pan on very high heat, with a tbsp of oil. When the pan starts smoking, place the steak in the pan and leave for 1-2 minutes until the steak is nicely caramelized with a dark brown colour. Flip and colour the other side for 1-2 minutes. Remove and let rest for 3 minutes.
  6. Optional: instead of using a fry pan you can do the same with high heat on the bbq. Slice into pinky finger sized slices and share evenly.
  1. Any leftover can be sliced very thinly and placed over a salad or in a sandwich.

3. Tenderloin 

Procedure:
  1. If frozen, let steak thaw overnight in the fridge. If looking to thaw in 2-3 hours, run under cold water in a zip tight bag or container.
  2. Bring steak to room temperature by leaving it out covered on the counter for at least one hour.
  3. Season very well with salt and pepper, once again adding in Montreal steak spice if preferred.
  4. Preheat oven to 250F. leave steak in oven for 30 minutes and check temperature. You ideally want it at 45C. If it’s not quite there, leave in for another 10 minutes and check again. This method allows for a longer period of time to hit the “sweet spot” of medium rare when cooking your meat. You can leave that steak in the oven for an hour to an hour and half and it will never really over cook. It’s a fail-safe cooking method so don’t be too bothered with a thermometer if to you don’t feel like it.
  5. When the steak is at 45C remove and put a pan on very high heat, with a tbs of oil. When the pan starts smoking, place the steak in the pan and leave for 1-2 minutes till the steak is nicely caramelized with a dark brown colour. Flip and colour the other side for 1-2 minutes. Remove and let rest for 3 minutes.
  6. Optional: instead of using a fry pan you can do the same with high heat on the bbq. Slice into pinky finger sized slices and share evenly
  7. Any leftover can sliced very thinly and placed over a salad or in a sandwich cold

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