Ribeye Steak with Prosciutto
Prosciutto is used as a stand-in for bacon in this “wrapped” steak. The tomatoes lightly sautéed with onions and rosemary makes good use of early, small tomatoes if you can find them. (In the winter, you can use canned plum tomatoes.) Prep Time: about 10 minutes Cook Time: About 20 minutes Serves 4 1 1/2 teaspoons olive oil 1 1/2 teaspoons butter 2 cloves garlic, crushed 2 (10-ounce) Meyer Natural Angus prime ribeye steaks Salt and pepper to taste … continued…
Burger with Brie & Green Apple Slaw
Something about brie and apples seems right — I’ve made a super slaw here using just a touch of buttermilk in the slaw instead of mayo and a hint of lime. While my tasters loved the slaw on the burger, they loved it as a side dish every bit as much. Prep Time: About 15 minutes Cook time: About 8 minutes Serves 4 1 green apple 1 carrot 1/4 cup low-fat buttermilk 1/4 tsp. cumin 1 tablespoon honey 3 … continued…
Classic Meatloaf
This version of meatloaf stays moist and gets a lovely crust to it. You can’t go wrong by adding mashed potatoes and gravy. Or you can keep it light with rice and snow peas. Prep time: 15 minutes Cooking time: 1 hour Serves 8 1 medium onion, roughly chopped 1 red pepper, seeded and cored, then roughly chopped 2 carrots, cut into 1-inch pieces 2 celery stalks, cut into 1-inch pieces 1 teaspoon oil 1 teaspoon cumin 2 teaspoons … continued…
Sirloin Panini with Horseradish Cheddar
This steak sandwich is topped with a combination of horseradish cheddar cheese and avocado mayo, then grilled until crisp and golden. Prep time: About 10 minutes Cook time: About 15 minutes Serves 4 2 (6-ounce) Meyer Natural Angus Top Sirloin Steaks 4 tablespoons mayonnaise 1/2 avocado 4 (2-ounce) rolls 2 ounces horseradish cheddar, grated 2 teaspoons butter 2 small tomatoes, thinly sliced 1. Heat sandwich press. Grill steak to desired degree of doneness. Let rest. Cut steak … continued…
Strip Steak with Cumin, Curry and Potatoes
The cumin and curry infuse both the steak and the potatoes in the dish. The cocoa in the spice rub gives a bit of a mystery note to the dish and really adds to the beautifully dark crust formed when you sear the steak. You could just as easily grill the steak, but this cooks nicely in a cast-iron skillet. Prep time: About 10 minutes Cook time: 15 to 20 minutes (work on steak while potatoes are cooking) Serves 2 … continued…
Ribeye Steak with Orange Soy Glaze
This dish goes together quickly and seems to please every palate. Citrus is in season in the cold winter months, so it’s a great idea to use oranges–they are easy to find, reasonably priced and at the peak of freshness. If you are bold, consider using tangerines or even Meyer lemons in place of the oranges. (Meyer lemons are a combination of lemons and oranges). Prep time: 5 minutes Cook time: 10 minutes Serves 4 1/2 cup orange juice … continued…
Sirloin Steak with Ginger-Garlic Marinade
Fresh ginger makes all the difference to a recipe. This recipe has a lot of ingredients, but comes together quickly–toss everything into the blender, give it a whirl, pour over sirloin steaks. After a couple of hours in the marinade, the flavor is infused into the steaks, which are sliced into medallions so there’s even more surface area for the marinade. Remember to reserve about 1/2 cup of the marinade before you pour it over the steaks. Pass this reserved … continued…
Filet Mignon with Balsamic Red Wine Sauce
Simplicity is wonderful. Filet mignon often needs very little beyond a lovely sauce to make an enjoyable meal. That is how I feel about red wine sauce. I cook the steaks in a cast-iron skillet, which happens to be my favorite steak-cooking method; I even like it more than grilling, it’s true. The best thing with this method and this sauce is that deglazing the skillet with the red wine brings up all the flavor left in the skillet as … continued…
Ribeye Steaks with Pears, Apples and Sage
Fall fruits keep showing up in my recipe brainstorming session and here I put a classic combo together: pears, apples, sage, blue cheese and pecans. I’ve been known to create salads with these flavors, so why not as a compliment to the beef? It works and works well. The blue cheese/pecan finish gives both flavor and another texture to the dish. Serve this with wide buttered egg noodles to catch any of the sauce. If you have leftovers, slice and … continued…
H-E-B Visits the Ranch
Recently H-E-B, a grocery store chain from Texas, came to the ranch to see how the ranch operates and how the cattle are handled and raised in a natural environment. In an effort to further educate the customers and end users, when visiting the ranch we included them in working ranch operations. In the middle of September we were pre-conditioning our calves, which means we were giving them their vaccination shots before weaning time as we will wean sometime mid … continued…
