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Here are some of our tried and tested recipes to enhance your culinary experience.

Featured Recipes

Spice-Rubbed Chuck Steak with Whiskey


(adapted from Good Meat by Deborah Krasner)

* 2-3lbs grass-fed chuck steak
* 1/2 teaspoon coriander seeds
* 1/4 teaspoon whole black peppercorns
* 1 tablespoon Moroccan Spice Blend (see end of recipe)
* 1/8 cup single-malt whiskey or amber spirits such as bourbon

Bring the meat to room temperature and blot it dry.  Using an electric spice grinder or a mortar and pestle, grind the coriander seeds and peppercorns.  Blend them with the Moroccan Spice Blend.  Rub this mixture all over the meat’s surface to form a thick coat.  Set aside for 1 hour at room temperature.

Heat the oven to 500 degrees.  Using a cast-iron frying pan, roast the meat in the center of the oven for 10 minutes.

Turn the oven’s setting to 300 degrees and continue to roast for 30 minutes or until a thermometer probe in the center of the meat reads 122 degrees.  Remove from the oven, pour the whiskey over the meat, and let rest for 20 minutes.  Remove the meat from the pan and cook the pan juices mixed with the whiskey over medium heat, stirring and scraping up the browned bits to incorporate them into the sauce, until thickened and reduced by a third.

Use an electric knife or a very sharp carving knife to cut the meat across the grain into thin slices, drizzle with the sauce, and serve.

(This recipe works with chuck roast as well.  Just double the amounts and cooking time for a 4 1/2 pound roast)

Moroccan Spice Blend
2 tablespoons cumin seeds (or ground cumin)
1 teaspoon sweet paprika
1/2 teaspoon hot paprika or crushed red pepper flakes
1 tablespoon kosher salt

Combine all ingredients. (Use an electric spice grinder if using whole seeds.) Store in an airtight tin or jar away from heat and light, and use for a rub with lamb or beef


Grilled grass-fed burgers


* 1 pound Cowboy Steak Burger
* 4-5 cloves garlic, chopped
* 2 teaspoons rosemary
* 2 teaspoons sage
* 1 teaspoon salt
* 1 teaspoon pepper

Mix the garlic and spices into the meat. Form beef into patties. Make a slight indentation in the center of each burger to avoid burger bulge - the tendency for the burger to get too big in the middle. Cook on a gas or charcoal grill to desired temperature.

Serve burger on whole wheat bun with organic cheddar cheese, tomato slices, lettuce, onions, and any other condiments you wish (mustard, ketchup, mayo). Or serve without bun next to a green salad tossed with olive oil and vinegar.

Steak Salera


Part 1:

* 1.5lbs top round steak
* ½ teaspoon ground cumin
* 1 teaspoon salt
* Freshly ground pepper to taste
* 1 tablespoon olive oil
* 1 tablespoon butter

Season meat with cumin, salt, and pepper in a skillet over medium-high heat. Quickly brown meat on both sides in oil and butter. Reduce heat to medium and cook another 2-3 minutes on each side, until meat is rare to medium-rare. Remove to shallow, glass dish, and chill.

Part 2:

¼ cup olive oil
3 tablespoons lime juice
1 teaspoon dried oregano
2 cloves of garlic, crushed
3 tablespoons chopped cilantro
2 tomatoes, sliced
1 avocado, sliced
Cilantro sprigs

Slice chilled meat 1/8 inches thick diagonally across the grain. Combine ¼ cup oil with lime juice, oregano, garlic, and chopped cilantro. Spoon over meat slices and chill for 1 hour, periodically turning in marinade. Place marinated meat slices in the center of a chilled serving platter surrounded by rows of tomatoes and avocados. Garnish with cilantro sprigs and serve on a hot summer evening.


Beef Stroganoff



4 tablespoons flour
½ teaspoon salt
1 lb beef sirloin, cut into ¼ inch strips
4 tablespoons butter (or 2 tablespoons butter and 2 tablespoons olive oil)
1 cup thinly slices mushrooms
½ cup chopped onion
1 clove garlic, minced
1 tablespoon tomato paste
1 ¼ cup rich beef broth
1 cup sour cream
2 tablespoons sherry

Combine 1 tablespoon of flour and ¼ teaspoon salt and coat meat with it. Heat 2 tablespoons butter or oil in large skillet and brown meat quickly; remove meat from skillet. Add mushrooms, onion, and garlic to skillet and cook until onion is clear; remove from pan and set aside. Blend 2 tablespoons butter, 3 tablespoons flour, and 1 tablespoon tomato paste in pan. Slowly add beef broth to above and stir until thick. Return meat, onions, mushrooms, and garlic to pain, stir in sherry and sour cream and heat. DO NOT BOIL – high temperatures ruin sour cream and yogurt by turning them gritty. Serve sour cream on the side if you prefer. Serve over prepared noodles or rice.

CUTS OF BEEFcutsofbeef.jpg


In addition to our own suggestions, try these sites for great tasting grass-fed beef recipes:

All Things Grass-fed Recipes

American Grass-fed Recipe Index


- Rare: 120°F – 130°F

- Medium Rare: 130°F – 140°F

- Medium: 140°F – 150°F

- Well Done: 150°F – 165°F


- Wash your hands before and after handling raw meat

- Thaw meat in the refrigerator instead of at room temperature

- Cook meat within 48 hours of thawing

- Keep raw meat separated from other food during preparation

- Wash all utensils used to prepare raw meat before using them to prepare other food

- Use one cutting board for raw meat, and another for all other food

- After cooking, do not place cooked meat on the unwashed plate used to carry raw meat

- When grilling, preheat the grill surface to kill harmful bacteria

- Roast meat at 250°F or higher

- Refrigerate leftovers within two hours of cooking

- Enjoy leftover meat within 4 days of cooking

- Re-heat leftover meat to 160°F or higher

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