Dinner Delivered, Delicious Achieved: Cooking Tips and Recipes for Doorstep Meat

Gone are the days of scrambling after work to the grocery store, only to find your desired cut of meat sold out. With convenient meat delivery services, high-quality protein arrives fresh or frozen at your doorstep, ready to transform into a delicious dinner. But having beautiful cuts of meat doesn’t guarantee culinary success. Here’s your guide to unlocking the flavor potential of your delivered meat, along with recipe inspiration to turn those deliveries into delectable dishes.

General Cooking Tips for Delicious Delivered Meat

• Know Your Cuts: Delivery services offer a wide variety of cuts, from tenderloin steaks to bone-in roasts. Understanding the characteristics of each cut is key to selecting the right cooking method. Lean cuts like fillets benefit from quick searing, while tougher cuts like chuck roast thrive with slow braising.
• Thaw Properly: Frozen meat needs proper thawing to ensure even cooking and avoid bacterial growth. The safest method is thawing in the refrigerator. Plan ahead and allow enough time – 24 hours for every 5 pounds of meat.
• Temper Your Meat: Take your meat out of the refrigerator 30 minutes before cooking. This allows the meat to cook more evenly and prevents a tough, overcooked exterior with a cold center.
• Pat It Dry: Excess moisture on the surface of your meat will hinder achieving a beautiful sear. Pat your meat dry with paper towels before cooking.
• Season Generously: Don’t be shy with salt and pepper! Season your meat generously just before cooking to enhance its natural flavors. Experiment with other spices and herbs to create exciting flavor profiles.
• Sear for Flavor: Searing creates a flavorful crust on steaks, chops, and roasts. Use a hot pan with a high smoke point oil like canola or avocado oil. Don’t overcrowd the pan, and let the meat sear undisturbed for a few minutes before flipping.
• Resting is Crucial: Let your cooked meat rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful experience.

Recipe Inspiration for Your Delivered  Ottawa Valley Meats 

Seared Steak with Herb Butter and Garlic Roasted Potatoes (Perfect for Weeknights):

This recipe is a weeknight hero, showcasing the beauty of a simple yet flavorful steak.

• Ingredients:

  • 2 thick-cut steaks (ribeye, New York strip, or your preference)
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 4 tbsp butter, softened
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 1 lb baby potatoes, halved
  • 2 cloves garlic, smashed

• Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat steaks dry and season generously with salt and pepper.
  3. Heat olive oil in a cast iron skillet over high heat until shimmering. Sear steaks for 2-3 minutes per side for a medium-rare doneness.
  4. In a small bowl, combine softened butter, rosemary, and thyme.
  5. Transfer steaks to a plate and tent with foil.
  6. Toss potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and add smashed garlic cloves.
  7. Bake potatoes for 20-25 minutes, or until tender and golden brown.
  8. Add butter mixture to the hot pan used for searing the steaks, swirling to melt and scrape up any browned bits.
  9. Plate steaks, top with herb butter, and serve alongside roasted potatoes.

Slow Cooker Honey Garlic Chicken (Easy and Flavorful):

This recipe utilizes the convenience of a slow cooker to deliver fall-off-the-bone tender chicken infused with a sweet and savory glaze.

• Ingredients:

  • 4 boneless, skinless chicken breasts or thighs
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp minced garlic
  • 1 tsp grated ginger
  • 1/2 tsp ground black pepper

• Instructions:

  1. In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and black pepper.
  2. Place chicken breasts in your slow cooker and pour the marinade over them, ensuring they are well coated.
  3. Cook on low for 6-8 hours, or until chicken is cooked through and falling off the bone.
  4. Shred the chicken with two forks or using a stand mixer with the paddle attachment.