Where’s Your Beef? Ep 2; 11/21/2022
Take a Journey with BBQuest as they explore Caney Creek Ranch!
What's Going On in Our World!
Coming this Spring on Magnolia Network!
Our Farm to Freezer Family had a great time filming Family Dinner with Andrew Zimmern which will air on Magnolia Network this Spring.
1. Use a paper towel to pat the steaks dry for an even sear.
2. Season your steak with Kosher salt and freshly ground pepper. Generously season both sides
3. Heat pan to medium and apply oil to pan using a brush (½ tbsp or less)
4. Sear steak for 3-4 minutes or until a brown crust has formed. Then sear edges for 1 minute each
5. Add in butter, cut garlic cloves and rosemary sprigs
6. Tilt pan and spoon garlic butter over steaks
7. Cook to desired temperature: Medium 145 degrees
8. Remove steak from pan and let rest for 10 minutes
9. Enjoy your simple masterpiece!
The Perfectly Pan Seared Steak!
When it comes to the simple elegance of a steak, we continue our journey with the classic method of Pan Searing a Steak!
Best for-Ribeye, New York Strip or Sirloin steak
Ingredients-Kosher Salt, Grindable black pepper, Oil for basing pan, Butter, Garlic cloves, Rosemary sprigs
For best results use Iron Skillet
Heavy stainless steel pan will also work
FARM TO FREEZER WORD SCRAMBLE
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Where’s Your Beef? Ep 1; 10/20/2022
Meet our Caney Creek Ranch Manager! Kim
Our easy Flavor Packed Grilled Steak!
For our very first recipe, we decided to start with the basics:
Marinating & Grilling the perfect steak!
Best for-Ribeye (does not need to marinade), Flank or Skirt steak
Ingredients-olive oil, balsamic vinegar, mustard, fresh herbs, citrus, brown sugar and/or honey, Kosher salt, freshly ground pepper, Adobo seasoning, creole seasoning
Whisk together an olive oil base
Adding balsamic vinegar & mustard for a bold flavor!
Add in fresh herbs, citrus or both
Finishing with sweetness by adding brown sugar or honey
Marinate in the fridge for a minimum of 30 minutes!
Then remove to chill at room temperature for 30 minutes before grilling
Create your crust-
*immediately before putting on the grill to avoid moisture misplacement
Basic base of kosher salt and freshly ground pepper
To create a more bold flavor, add adobo or creole seasoning
Oil the grill; use tongs to brush clean grates with a high smoke point oil such as canola or peanut oil with a paper towel
Heat grill on high heat until oil smokes
Rub grates one more time creating a slick coating
Use Direct heat (directly over flames)
Temperature; preferably use a thermometer. You want your grill Scorching hot!
Medium rare= 130-135 degrees
Medium well= 145-155 degrees
Keep the grill Scorching hot to deepen the flavor! Do not close lid/cover.
Consider flipping steak once or twice to best flavor containment. However, flipping more crisps the crust more which is also not discouraged. Your steak, do to your preference!
Let rest for a MINIMUM of 10 minutes before slicing! Lightly tent the meat with foil to prevent heat from escaping.
Slice against the grain (grain=appearance of the muscle fiber) cut perpendicular to the grain.
Enjoy your amazing, bold flavored, perfectly cooked steak!
Delish Cooking Recipes
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