Recipes for Grass-fed beef that we use at Big Oaks Ranch

Grilled Steaks 1 ½ to 2 inches thick:

Get kosher or sea salt.  Do not use regular salt . . . does not dissolve in water.

Soak steaks in salt water for 30 minutes.

Wash off and rub with ground black pepper (or whatever herb rub you like)

Prepare grill to hot and warm side ( or if gas . . . get the grill hot 500+ then turn down to med)

Get a timer

Do not use anything to stick the steaks while turning -- Do not penetrate the meat to preserve the juices

Grill on 1st side for 3 minutes

Turn

Grill on other side for 3 minutes

Turn and move to warm side (or cut the heat to low/med)

Grill on med/low heat for 6 minutes

Turn

Grill on med/low heat for 6 minutes

Stick with your digital meat thermometer (find one that registers the temp within seconds)

Stick into the side of the meat not the top, do not get close to bones

Turn and grill until the desired temperature is reached

125 deg for rare

135 deg for med rare

145 for med

When you reach the desired temp. remove from grill, tent with foil, rest for 3-5 minutes to finish the inside cooking

Round steak or Cutlets

flour, salt and pepper steak (also try any herb rub you like)

get large frying pan for top of stove

heat oil (olive oil or whatever you like . . . we do not use veg oil) to moderate temp

brown a few pieces at a time on each side

continue browning all the pieces

use left over oil, add flour and brown

add water and onion

add meat to pan

set the eye on lowest heat you can and cook covered until tender (about 2 hours)

it just pulls apart with your fork and has great flavor

2 tablespoons (more or less) of olive oil in new pan, heat, add ¼ cup (more or less) of flour, brown

pour broth from cooking steak into pan, heat, add milk to make gravy consistency you like

We add fresh vegetables to go with the steak

cook mashed potatoes or rice for the gravy

This has always been a hit!!

 Super Slow Roasted Chuck Roast or Sirloin Steak  -- 1 ½ to 2 inches thick:

Soak steak in salt water for 30 minutes (kosher or sea salt NOT regular salt)

Wash off and rub with ground black pepper and fresh or dried basil leaves chopped up

Also see rubs from Grass-fed Gourmet Cookbook

preheat oven to 250

cover loosely with plastic wrap and rest for 30-60 minutes at room temp

put meat in shallow pan with olive oil, turn it and coat both sides well

Roast meat in shallow pan for 30 minutes 

Alternate method = brown the steak on top of the stove in olive oil. Brown both sides and edges then put in oven) 

lower temp to 170

roast for 4-6  hours

check internal temp 120-125 for tenderness

do not cook beyond 125 or you loose tenderness

allow meat to rest, cover with foil loosely, 5-10 minutes

Slice and serve

My guests said this was the best steak they had ever eaten!!

Dry rub for Brisket

 17 TBS sugar

15 TBS salt

4 TBS paprika

3 TBS grnd blk pepper

1 TBS garlic powder

1 TBS onion powder

1 TBS cayenne pepper

MIMI’s Yummy Stove Top Potatoes

 10-12” iron skillet

6-8 small potatoes, peeled and sliced about ¼ to ½ inches thick

Place potato slices in skillet and slightly cover with water.

Add about ½ teaspoon of sea salt (more or less to taste)

Slice 1 small to med onion on top of potatoes

Add 2 garlic cloves sliced

Add 1 tablespoon parsley

Simmer until potatoes are tender

Add ½ stick real butter

Add ½ cup or more real sour cream

Simmer on lowest heat while frying 4 strips of bacon (crispy)

Turn off heat, crumble bacon, stir and serve.

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