GRASS FED BEEF RECIPES
This is a great marinade for any steak. Marinade 3 hours. Longer for sirloin and chuck steaks.
Enough for up to 1.5 Lbs of Steak
2 TBSP water
1/3 a cup of Soy Sauce
1 TBSP Spicy Brown Mustard
1 TBSP Raw apple cider vinegar
2 large Garlic Cloves diced
¼ tsp Onion powder
¼ tsp Smoked Paprika ( I usually have reg paprika on hand
1/2 tsp Sea Salt
1/8 tsp Pepper OR Red Pepper flakes for spice
¼ cup Olive or Avocado oil
I like to add a little liquid smoke.
Ribeye or New York Strip Steak Rub
Liberally salt both sides of steak.
Liberally sprinkle garlic powder on both sides of steak.
Rub steak with olive oil.
Lay flat on a dish then sprinkle pepper and Montreal steak seasoning on top.
Cover with saran wrap and let set for a minimum of 3 hours.
OR use Steak Butter
Sprinkle steaks with pepper and salt; then rub them with olive oil.
Pre-heat skillet or grill to medium high heat. Turn the heat down to low and immediately sear the steak on both sides.
Let steak cook till desired doneness. Then pull steak off the heat. Let it rest for 8 minutes. While it is resting, slice off a piece of the compound butter and let it melt on top of the steak.
¼ cup, butter (room temperature)
1 clove garlic, finely minced
2 TBSP lemon juice
1 tsp finely chopped fresh parsley. Mix all together in a mixing bowl. Put butter mixture on a piece of wax paper and form a log shape. Chill the butter log for at least on-half hour to allow the flavors to combine. Keep in fridge and use as needed.
This Recipe is a family favorite and can be used on any roast.
3-5 pound brisket ( double recipe for 8 pound brisket)
2 tsp. worcestershire sauce
2 T. liquid smoke
2 tsp. soy sauce
2 tsp. celery seed
2 tsp. pepper
1 1/2 tsp. salt ( I like a little more salt)
1 tsp. garlic powder
1 tsp. onion powder
Mix all ingredients together and rub all over brisket. I like to do this the night before and wrap the brisket in saran wrap overnight. This allows the flavors to sink in, and my brisket is ready for the oven first thing.
Place brisket in a large pan and cover tightly with foil. Bake at 300 for 5 hours or all day depending on the size of roast you have. An 8 pound brisket will take 8 hours to become fork tender.
Enjoy every Bite!