Tony ZentgrafTuscan Spiced Bone-in Ribeye reverse seared and paired with grilled sweet onions, charred lemon, blistered tomatoes & grilled asparagus, YUM!
Smoked Rosemary Prime Rib
Slow Smoked Prime Rib with Au Jus The secret to perfectly Smoked Rosemary Prime Rib is… LOW & SLOW! You don’t want to rush the …
Bourbon & Balsamic Flat Iron
Bourbon & Balsamic Flat Iron with Bourbon Peppercorn Sauce This Bourbon & Balsamic Flat Iron marinade is a win! But if it wasn’t for the …
Coffee & Chile Rubbed Ribeye
Featuring Northbound Coffee Roasters & Salant Family Ranch Coffee & Chile Rubbed Ribeye was inspired by the Exploring the Source interview with Northbound Coffee Roasters. …
Bourbon Marinated Flat Iron with Bourbon Shallot & Chive Compound Butter
Those who know me, bourbon and whiskey are my drinks of choice. The complexity of the notes of the aromas, smokey, spice, vanilla, or leathery …
Bourbon Shallot & Chive Compound Butter (GF)(V)
Compound butter or Beurre Compose is a French creation. One of the first recipes was known as Maitre d’butter that traditionally was butter that included …
Braised Beef Short Ribs with Mushroom Ravioli
These beef short ribs are better than any pot roast, sorry to all the grandmothers out there. Searing the ribs then assembling the braising liquid, …
Beef Shawarma
Beef Shawarma traditionally done on a vertical rotisserie where the meat cooks and chars as it rotates. Cutting the flank steak into strips gives more …
Chimichurri – The Condiment for Every Grilled Meat (GF) (V)
Chimichurri is an Argentinian sauce that is served cold with hot meats. Great with grilled beef, chicken and seafood. Try it tossed on some potatoes …
Smokey & Spicy Santa Maria Style Tri Tip (GF)
Santa Maria style Tri Tip originated in the mid-19th century where ranchers would host Spanish style open fire feasts over coastal live oak in the …