Discover the exceptional flavour and tenderness of Chairman’s Reserve Premium Beef and Pork—available fresh at your supermarket’s meat counter. These featured recipes celebrate the quality and taste of fresh-cut meats for any occasion!
As summer heads towards us there’s no better way to impress than at the grill. Fire up the flames and bring bold heat with a Korean Grilled Ribeye with Gochujang Sauce, or keep it classic with a sweet and savoury Barbecue Pork Tenderloin and more! However you cook it, fresh Chairman’s Reserve meats bring restaurant-quality taste straight to your backyard.
Beef Tenderloin with Mustard Steak Sauce
Directions
Place the Tenderloin on the grill grates over direct heat (500F). Grill direct over the high temperature for 5 minutes and then rotate and continue grilling direct for 5 more minutes. Because of the shape of the Tenderloin it tends to be like a triangle, grill the last side for 3-5 additional minutes (to make sure there’s a good sear on all sides).
After all three sides were grilled move to indirect heat, which is the cooler side of the grill. The internal temperature of the meat will continue to rise. Monitor this stage closely by using a meat thermometer. Pull the meat at your desired finishing temperature.
Pull the Tenderloin and then let the meat rest for 10 additional minutes. As it rests the internal temperature of the steak will continue to rise an additional 5 to 7 degrees. So be sure you pull at a temperature you like and account for the additional temperature increase. If you want your steak at 130 degrees F then pull the roast between 120 to 125 degrees F.
For the Mustard Sauce
In a small sauce pan over medium heat melt butter and then add the flour. Stir to combine and continue stirring for 1 minute until it starts to bubble for 30 seconds. This activates the roux. Add the milk and continue to stir often over medium heat until the milk starts to thicken into a pancake batter consistency.
Turn off the heat and then add the remaining ingredients. Stir to combine.
Smoked Pork Loin
Directions
Pat dry and then place on a wire rack.
Score the fat cap in a cross-hatch technique pattern, and then season generously (all sides) with kosher salt.
Combine all of your marinade ingredients into a mixing bowl with the olive oil and mix. Now place your pork loin into a large 1 gallon zip lock bag. Pour your marinade mixture in and mix until your pork loin is completely covered. Place in the fridge for 4-12 hours and let it marinade.
Set up your grill for direct grilling, you are going to sear off the fat cap, bottom and back of the loin. Typically 1-2 mins per side but it all depends on your grill and how hot your charcoal is rolling.
Now set your vents and add your heat deflector so your smoker is rolling at 275 degrees, I like to use lump charcoal and applewood chunks for this smoke show. Set your pork loin on and let it smoke.
Have your melted garlic butter basting goodness ready and baste your pork loin every 15-30 minutes. This is going to add tremendous flavour to your loin and keep it moist for serving.
Let it roll until an internal temp of 145 and remove from the smoker.
Now let it rest 8-10 mins and slice and serve.
Grilled Striploin with Tomato Chimichurri
Directions:
Tomato Chimichurri
Roast the tomatoes with garlic, salt, chilli flakes and 2 tbsp oil at 375F for 20-25mins, allow to cool for a few minutes
Blitz all the remaining ingredients with the other 2 tbsp oil and place in a mixing bowl
Mix the tomato and blended mixture together, mashing the tomatoes as you go
Set aside
Striploin
Remove steak from the fridge 20-30mins prior to cooking and season generously with salt and pepper
Grill at 400F for 2 mins per side or until internal temperature is 48-52c for medium rare
Remove and allow to rest for 3-4 mins before slicing
Top with your sauce and enjoy!
Korean Grilled Ribeye with Gochujang Sauce
Directions:
Mix marinade ingredients. Marinade the steaks for at least 2 hours, overnight preferred.
Preheat your grill for high-temp searing. Remove the steaks from the marinade. Grill directly over flames, flipping every 30 seconds. Cook until just before the target temperature, 125-130F for med rare. Allow the steak to rest briefly before slicing.
Mix gochujang with a tiny bit of water to thin it out for a tasty dipping sauce. Optionally top with more spring onions.
Barbecue Pork Tenderloin
Directions
Marinate
In a small bowl mix together the olive oil, Worcestershire sauce, pepper, chilli powder, garlic powder, onion powder, salt and cumin.
Place the pork tenderloins on large pieces of plastic wrap. Then coat all sides of the pork tenderloins generously with the wet rub. Wrap each tenderloin tightly in the plastic wrap and put in a Ziplock bag or in a rimmed baking dish.
Refrigerate for as little as 4 hours and up to 48 hours.
Grill
Set the grill up for direct (high heat) and indirect heat. Remove the tenderloins from the refrigerator and let stand at room temperature for at least 30 minutes while the grill heats up.
Grill the pork tenderloins over indirect heat, on a covered grill, for 12 minutes. Flip over, and baste the cooked side with 1/2 cup BBQ sauce.
Continue cooking for another 12-13 minutes, on a covered grill, until the tenderloins reach 140℉ internal temp.
When the tenderloins reach the right temp., remove them from the grill and baste the other cooked side with BBQ sauce.
Let the grilled pork tenderloin rest for 5-10 minutes. Cut into 1.5″ slices and serve with additional BBQ sauce on the side.
Chairman’s Reserve products are available in grocery stores island-wide.
For more information visit chairmansreservemeats.com
