Category: Beef

Beef, Entrees

Perfect Grass-fed Beef-Filet.

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I cant take full credit for this one – but when you see kids cooking amazing filets in Master Chef Jr. – I got over my fear and got out the skillet.

Starting with a good cut of meat-Im blessed to have access to Sinking Creek Grass Fed beef. Sinking Creek Beef

Grass fed has a unique tenderness and sweet flavor.

  • Filets
  • Kosher salt and black pepper
  • Two sprigs fresh rosemary
  • Two sprigs fresh oregano
  • Tablespoon olive oil
  • Two tablespoons butter
  • Two cloves garlic-peeled and crushed

Secret is being ready. These cook fast and you want to be prepared. Have your sides ready to plate.

Steaks room temp. Out of fridge takes about 30 minutes.

Prep oven for425 degrees

Rub both top and bottom of steak with salt and pepper.

Black skillet high heat heat olive oil.

Sear one side- important you dont move- steaks for 4 minutes. Be patient and have faith.

At 4 minutes add butter to center as well as garlic and fresh herbs.

Flip steaks and quickly baste with butter and juices. Quickly place full pan into prepared hot 425 degree oven.

Bake 5 min rare 6-7 min med rare 8 min med.

Remove from pan and serve. Amazing!

Beef, Entrees

Sliders.

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You know Ive never beed a fan of the burgers. Thats just me. But you make it bitesize pan fried with juicy grass fed beef and all my favorite toppings. They become the amazing wimpy burger -Yum! I didn’t get a fab picture… just the yumminess that followed my delight!

I mixed the grass fed beef with tsp garlic seasoned salt, 1/2 tsp black pepper, dash Worcestershire sauce and mixed well. ( seasonings can be kept to minimal with the flavors of grass fed- nothing better) Allow to rest to room temp then form in small patties for slider rolls. Cook in preheated skillet. Cast iron works good. Don’t over cook… three minutes each side. Enjoy with your favorite toppings.

Pictured Americans style with melted pepper jack.

Beef, Entrees

Beef Lovers-Flank Steak

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A good marinade for a delicious cut of beef. Guarantee to please.

Marinade

  • 1 cup vegetable oil
  • 1/3 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 2 Tbl spoon Worcestershire sauce
  • 2 fresh cloves chopped
  • 2 Tbs brown Sugar
  • 1 tsp black pepper

Place all ingredients mix well in a freezer gallon size bag with flank steak. Marinade in fridge for minimal 30 min – 6 hours. Shaking to insure all sides of steak are coated.

Let flank steak come to room temp. while heating hot grille.

Sear each side 1 minute then cook 8 minutes each side.

Allow to rest 10 minutes before slicing thin against grain.

Beef, Condiments

Herbed butter

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What a simple item to make that tops off steaks, baked potatos or even hot bread in a classy style.

  • 1 stick room temp butter
  • Tsp dried parsley
  • Tsp garlic salt
  • 1/2 tsp thyme
  • 1/2 tsp dried basil

Stir together in a small bowl all ingrediant.

Small spoon portions onto wax paper or into a mold. Place in freezer to firm up. Serve on hot meat or tableside as a condiment.

Beef, Entrees, Soups and Appitizers

Jamaica Beef Oxtail stew- over coconut rice

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Summer fare can consist of fresh corn on the cob, garden dug tatars and sliced ripe tomato. Momma always added a fresh chopped salad with a dolop of hommade thousand island dressing or simple oil and vinegar. Fresh is best!

When it comes to farm living you appreciate every little morsel . One item I just came across from sister Tracy’s grass fed beef is Oxtail. This is truely the tail but has very simular flavor and fat like short ribs. Wow this was good! Hope you enjoy my interpretation of the Jamaican stew and branch out and try this unique cut. 

  • Beef Oxtail
  • Salt n pepper
  • Two tsp smoked papreka
  • Two cloves chopped garlic
  • Tbs parsley
  • 4 cups beef broth or stock
  • 3 large carrots chopped
  • Two celery stalks
  • Med yellow onion
  • 1 large fresh yam
  • Three bay leaves
  • Two  cans butter beans or lima beans
  • I can italian tomatos ( I jar fresh canned stewed tomatos)
  • Wash and trim excess fat off oxtail dry and salt and pepper
  • Brown oxtail in olive oil and chopped garlic sand p brown all sides
  • Place browned meat and drippings in crock pot or dutch oven
  • All spices
  • Beef stock
  • Simmer two hours
  • Add choppedvegetables
  • Two cans drained beand
  • Simmer two more hours
  • Thicken with 2 tbl cornstarch mixed in 1/2 water

Skim off excess fat on stew. Serve over coconut rice

Coconut rice

I make mine in rice cooker. 1 can coconut milk, 1 cup calrose or jasmine rices. 2 cup chicken stock. 

Beef, Entrees

Black skillet London Broil (aka Top Round) they come back for more … good! 

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This is a cut Ive always been scared of because of the little marbling in the meat. But the secret is don’t over cook! You dont even have to marinade with this recipe its so simple.

Trim any tough pieces or fat off edges

Dry rub

  • Garlic powder 1 Tbs
  • Dry mustard 1 Tbs
  • Blk pepper 1 tsp
  • Kosher salt 1 tsp
  • Cayene Pepper 1/4 tsp

Mix and rub all over cut. Allow to rest to room teperature for 1-2 hours

Heat skillet on high heat

Rub soft butter all over meat

Sear in hot skillet 4-5 minutes flip and cook 4-5 minutes . Make sure you have that nice browned sides.

Take off heat and foule tent with meat themometer in pan. 10-15 minutes until internal temp hits 135-40 degrees.

Slice thin. Sooo good!