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Recipes

Short Ribs Recipes - Campo Meat

Short Ribs Recipes

1. Korean-Style Grilled Short Ribs:

Ingredients:

  • 2 pounds of beef short ribs, flanken-cut
  • Soy sauce (1/2 cup)
  • Mirin (1/4 cup)
  • Sugar (2 tablespoons)
  • Garlic cloves (4, minced)
  • Ginger (1 tablespoon, grated)
  • Green onions (2, chopped)
  • Sesame seeds (1 tablespoon)
  • Vegetable oil (2 tablespoons)

Cooking Method:

  1. Marinate the Short Ribs:

    • In a bowl, mix soy sauce, mirin, sugar, minced garlic, grated ginger, and chopped green onions.
    • Place the short ribs in a large resealable bag and pour in the marinade.
    • Seal the bag and refrigerate for at least 2 hours, or ideally overnight.
  2. Preheat the Grill:

    • Preheat your grill to medium-high heat.
  3. Grill the Short Ribs:

    • Remove the short ribs from the marinade and pat them dry.
    • Brush the ribs with vegetable oil.
    • Grill for about 2-3 minutes per side until they are slightly caramelized and cooked to your preferred level of doneness.
  4. Garnish and Serve:

    • Sprinkle sesame seeds over the grilled short ribs before serving.

2. Braised Short Ribs in Red Wine Sauce:

Ingredients:

  • 2 pounds of beef short ribs, flanken-cut
  • Olive oil (2 tablespoons)
  • Onion (1, chopped)
  • Carrots (2, chopped)
  • Celery (2 stalks, chopped)
  • Garlic cloves (4, minced)
  • Red wine (1 bottle)
  • Beef broth (2 cups)
  • Fresh thyme sprigs (4)
  • Salt and pepper to taste

Cooking Method:

  1. Sear the Short Ribs:

    • In a large oven-safe pot, heat olive oil over medium-high heat.
    • Sear the short ribs on all sides until they are browned.
  2. Prepare the Sauce:

    • Add chopped onion, carrots, celery, and minced garlic to the pot.
    • Stir and cook until the vegetables are tender.
  3. Deglaze with Red Wine:

    • Pour in the red wine and beef broth.
    • Add fresh thyme sprigs and season with salt and pepper.
    • Bring the mixture to a boil.
  4. Braise the Short Ribs:

    • Cover the pot and transfer it to a preheated oven at 325°F (163°C).
    • Braise for about 2.5 to 3 hours until the short ribs are tender and falling off the bone.
  5. Serve with Sauce:

    • Remove the short ribs from the pot and serve with the flavorful red wine sauce.

3. Short Rib Tacos:

Ingredients:

  • 2 pounds of beef short ribs, flanken-cut
  • Corn tortillas (8)
  • Lime wedges (for serving)
  • Fresh cilantro leaves (for garnish)

For Marinade:

  • Soy sauce (1/4 cup)
  • Lime juice (2 tablespoons)
  • Brown sugar (2 tablespoons)
  • Garlic cloves (3, minced)
  • Ground cumin (1 teaspoon)
  • Chili powder (1 teaspoon)

Cooking Method:

  1. Marinate the Short Ribs:

    • In a bowl, combine soy sauce, lime juice, brown sugar, minced garlic, ground cumin, and chili powder.
    • Coat the short ribs with the marinade and refrigerate for at least 1 hour.
  2. Preheat the Grill:

    • Preheat your grill to medium-high heat.
  3. Grill the Short Ribs:

    • Grill the marinated short ribs for about 2-3 minutes per side until they are nicely charred and cooked to your desired level of doneness.
  4. Assemble the Tacos:

    • Warm the corn tortillas on the grill.
    • Slice the grilled short ribs into thin strips.
    • Fill the tortillas with the short rib strips.
    • Garnish with fresh cilantro leaves and serve with lime wedges.

4. Korean-Inspired Braised Short Ribs:

Ingredients:

  • 2 pounds of beef short ribs, flanken-cut
  • Soy sauce (1/2 cup)
  • Mirin (1/4 cup)
  • Sugar (2 tablespoons)
  • Garlic cloves (4, minced)
  • Ginger (1 tablespoon, grated)
  • Green onions (2, chopped)
  • Sesame oil (1 tablespoon)
  • Sesame seeds (1 tablespoon)

Cooking Method:

  1. Marinate the Short Ribs:

    • In a bowl, mix soy sauce, mirin, sugar, minced garlic, grated ginger, chopped green onions, and sesame oil.
    • Place the short ribs in a large resealable bag and pour in the marinade.
    • Seal the bag and refrigerate for at least 2 hours, or ideally overnight.
  2. Braise the Short Ribs:

    • Preheat your oven to 325°F (163°C).
    • Transfer the marinated short ribs and marinade to a baking dish.
    • Cover with aluminum foil and bake for about 2.5 to 3 hours until the short ribs are tender.
  3. Serve with Sesame Seeds:

    • Remove the short ribs from the baking dish and place them on a serving platter.
    • Sprinkle sesame seeds over the short ribs before serving.

5. Short Rib and Vegetable Stir-Fry:

Ingredients:

  • 2 pounds of beef short ribs, flanken-cut
  • Vegetable oil (2 tablespoons)
  • Bell peppers (2, sliced)
  • Broccoli florets (2 cups)
  • Carrots (2, sliced)
  • Snow peas (1 cup)
  • Garlic cloves (4, minced)
  • Ginger (1 tablespoon, grated)
  • Stir-fry sauce (store-bought or homemade)
  • Cooked rice (for serving)

Cooking Method:

  1. Stir-Fry the Short Ribs:

    • Heat vegetable oil in a wok or large skillet over high heat.
    • Add the short ribs and stir-fry until they are browned and cooked to your preferred level of doneness.
    • Remove the short ribs from the pan and set them aside.
  2. Stir-Fry the Vegetables:

    • In the same pan, add bell peppers, broccoli, carrots, snow peas, minced garlic, and grated ginger.
    • Stir-fry for a few minutes until the vegetables are tender-crisp.
  3. Combine with Stir-Fry Sauce:

    • Return the cooked short ribs to the pan.
    • Pour in the stir-fry sauce and stir until everything is well-coated and heated through.
  4. Serve Over Rice:

    • Serve the short rib and vegetable stir-fry over cooked rice.

Remember to use a meat thermometer to ensure your ribeye roast reaches the desired internal temperature:

  • Medium-Rare: 135°F (57°C)
  • Medium: 145°F (63°C)
  • Medium-Well: 150°F (66°C)
Read more
Porterhouse Recipes - Campo Meat

Porterhouse Recipes

1. Classic Grilled Porterhouse Steak:

Ingredients:

  • 2 Porterhouse steaks (approximately 1.5 pounds each)
  • Olive oil (2 tablespoons)
  • Coarse salt (1 tablespoon)
  • Ground black pepper (1/2 tablespoon)
  • Fresh rosemary sprigs (4)

Cooking Method:

  1. Preheat the Grill:

    • Preheat your grill to high heat.
  2. Prepare the Porterhouse Steaks:

    • Brush each Porterhouse steak with olive oil.
    • Season them generously with salt and ground black pepper.
    • Thread fresh rosemary sprigs through the bone handle for added flavor.
  3. Grill the Porterhouse Steaks:

    • Place the Porterhouse steaks on the hot grill grates, bone-side down.
    • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
  4. Rest and Serve:

    • Let the Porterhouse steaks rest for a few minutes before slicing and serving.

2. Teriyaki Glazed Porterhouse Steak:

Ingredients:

  • 2 Porterhouse steaks (approximately 1.5 pounds each)
  • Teriyaki sauce (1/2 cup)
  • Garlic cloves (3, minced)
  • Ginger (1 tablespoon, minced)
  • Green onions (2, chopped)
  • Sesame seeds (1 tablespoon)
  • Olive oil (2 tablespoons)

Cooking Method:

  1. Marinate the Steaks:

    • In a bowl, mix teriyaki sauce, minced garlic, minced ginger, and green onions.
    • Place the Porterhouse steaks in a large resealable bag and pour in the marinade.
    • Seal the bag and refrigerate for at least 30 minutes, or ideally a few hours.
  2. Preheat the Grill:

    • Preheat your grill to high heat.
  3. Grill the Porterhouse Steaks:

    • Remove the steaks from the marinade and pat them dry.
    • Brush each steak with olive oil.
    • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
  4. Serve with Sesame Seeds:

    • Remove the Porterhouse steaks from the grill, let them rest, and sprinkle sesame seeds on top before serving.

3. Cajun Spice Rubbed Porterhouse Steak:

Ingredients:

  • 2 Porterhouse steaks (approximately 1.5 pounds each)
  • Cajun spice rub (store-bought or homemade)
  • Olive oil (2 tablespoons)

Cooking Method:

  1. Preheat the Grill:

    • Preheat your grill to high heat.
  2. Prepare the Porterhouse Steaks:

    • Brush each Porterhouse steak with olive oil.
    • Generously rub both sides of the steaks with Cajun spice rub.
  3. Grill the Porterhouse Steaks:

    • Place the seasoned Porterhouse steaks on the hot grill grates, bone-side down.
    • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
  4. Serve with a Cajun Kick:

    • Remove the Porterhouse steaks from the grill, let them rest, and serve with a Cajun flavor kick.

4. Mushroom and Red Wine Porterhouse Steak:

Ingredients:

  • 2 Porterhouse steaks (approximately 1.5 pounds each)
  • Olive oil (2 tablespoons)
  • Coarse salt (1 tablespoon)
  • Ground black pepper (1/2 tablespoon)
  • Button mushrooms (8 ounces, sliced)
  • Red wine (1/2 cup)
  • Beef broth (1/2 cup)
  • Shallots (2, minced)
  • Fresh thyme leaves (2 tablespoons)
  • Unsalted butter (4 tablespoons)

Cooking Method:

  1. Preheat the Grill:

    • Preheat your grill to high heat.
  2. Prepare the Porterhouse Steaks:

    • Brush each Porterhouse steak with olive oil.
    • Season them generously with salt and ground black pepper.
  3. Grill the Porterhouse Steaks:

    • Place the Porterhouse steaks on the hot grill grates, bone-side down.
    • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
  4. Mushroom and Red Wine Sauce:

    • In a saucepan over medium heat, sauté minced shallots and sliced mushrooms in butter until softened.
    • Pour in red wine and beef broth, and let it simmer until reduced and thickened.
    • Stir in fresh thyme leaves.
  5. Serve with Mushroom Red Wine Sauce:

    • Remove the Porterhouse steaks from the grill and let them rest.
    • Slice the steaks and serve with the mushroom and red wine sauce.

5. Chili-Rubbed Porterhouse Steak:

Ingredients:

  • 2 Porterhouse steaks (approximately 1.5 pounds each)
  • Olive oil (2 tablespoons)
  • Chili powder (2 tablespoons)
  • Ground cumin (1 tablespoon)
  • Paprika (1 tablespoon)
  • Brown sugar (1 tablespoon)
  • Coarse salt (1 tablespoon)

Cooking Method:

  1. Preheat the Grill:

    • Preheat your grill to high heat.
  2. Prepare the Porterhouse Steaks:

    • Brush each Porterhouse steak with olive oil.
  3. Chili Spice Rub:

    • In a bowl, combine chili powder, ground cumin, paprika, brown sugar, and coarse salt.
    • Rub this mixture onto both sides of the Porterhouse steaks.
  4. Grill the Porterhouse Steaks:

    • Place the seasoned Porterhouse steaks on the hot grill grates, bone-side down.
    • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
  5. Enjoy the Spicy Kick:

    • Remove the Porterhouse steaks from the grill, let them rest, and enjoy the spicy flavor.

6. Blueberry Balsamic Glazed Porterhouse Steak:

Ingredients:

  • 2 Porterhouse steaks (approximately 1.5 pounds each)
  • Olive oil (2 tablespoons)
  • Coarse salt (1 tablespoon)
  • Ground black pepper (1/2 tablespoon)
  • Fresh blueberries (1 cup)
  • Balsamic vinegar (1/4 cup)
  • Brown sugar (2 tablespoons)

Cooking Method:

  1. Preheat the Grill:

    • Preheat your grill to high heat.
  2. Prepare the Porterhouse Steaks:

    • Brush each Porterhouse steak with olive oil.
    • Season them generously with salt and ground black pepper.
  3. Grill the Porterhouse Steaks:

    • Place the Porterhouse steaks on the hot grill grates, bone-side down.
    • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
  4. Blueberry Balsamic Glaze:

    • In a saucepan, combine fresh blueberries, balsamic vinegar, and brown sugar.
    • Simmer over low heat until the blueberries break down and the mixture thickens into a glaze.
  5. Serve with Blueberry Balsamic Glaze:

    • Remove the Porterhouse steaks from the grill and let them rest.
    • Spoon the blueberry balsamic glaze over the steaks before serving.

Remember to use a meat thermometer to ensure your ribeye roast reaches the desired internal temperature:

  • Medium-Rare: 135°F (57°C)
  • Medium: 145°F (63°C)
  • Medium-Well: 150°F (66°C)
Read more
Tomahawk Recipes - Campo Meat

Tomahawk Recipes

1. Grilled Tomahawk Steak with Herb Butter:

Ingredients:

  • 2 Tomahawk steaks (approximately 2 pounds each)
  • Olive oil (2 tablespoons)
  • Coarse salt (1 tablespoon)
  • Ground black pepper (1/2 tablespoon)
  • Fresh rosemary sprigs (4)
  • Fresh thyme sprigs (4)
  • Unsalted butter (4 tablespoons)
  • Garlic cloves (4, minced)

Cooking Method:

  1. Prepare the Grill:

    • Preheat your grill to high heat.
  2. Prepare the Tomahawk Steaks:

    • Brush each Tomahawk steak with olive oil.
    • Season them generously with salt and ground black pepper.
    • Thread fresh rosemary and thyme sprigs through the bone handle for added flavor.
  3. Grill the Tomahawk Steaks:

    • Place the Tomahawk steaks on the hot grill grates, bone-side down.
    • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
  4. Prepare Herb Butter:

    • In a saucepan over medium heat, melt the unsalted butter.
    • Stir in minced garlic and let it cook for a couple of minutes.
  5. Serve with Herb Butter:

    • Remove the Tomahawk steaks from the grill and let them rest for a few minutes.
    • Slice the steaks, drizzle with the garlic herb butter, and serve.

2. Smoked Tomahawk Steak with BBQ Glaze:

Ingredients:

  • 2 Tomahawk steaks (approximately 2 pounds each)
  • Olive oil (2 tablespoons)
  • Coarse salt (1 tablespoon)
  • Ground black pepper (1/2 tablespoon)
  • BBQ sauce (1/2 cup)
  • Wood chips (for smoking, soaked in water)

Cooking Method:

  1. Prepare the Smoker:

    • Preheat your smoker to 225°F (107°C) using the soaked wood chips for flavor.
  2. Prepare the Tomahawk Steaks:

    • Brush each Tomahawk steak with olive oil.
    • Season them generously with salt and ground black pepper.
  3. Smoke the Tomahawk Steaks:

    • Place the seasoned Tomahawk steaks on the smoker grates.
    • Smoke for approximately 1.5 to 2 hours or until the internal temperature reaches 125°F (52°C) for medium-rare.
  4. Glaze with BBQ Sauce:

    • Brush the Tomahawk steaks with BBQ sauce during the last 15-20 minutes of smoking.
  5. Rest and Serve:

    • Remove the Tomahawk steaks from the smoker and let them rest for a few minutes.
    • Slice the steaks and serve with extra BBQ sauce if desired.

3. Rosemary and Garlic Butter Tomahawk Steak:

Ingredients:

  • 2 Tomahawk steaks (approximately 2 pounds each)
  • Olive oil (2 tablespoons)
  • Coarse salt (1 tablespoon)
  • Ground black pepper (1/2 tablespoon)
  • Fresh rosemary sprigs (4)
  • Garlic cloves (6, minced)
  • Unsalted butter (4 tablespoons)

Cooking Method:

  1. Prepare the Grill:

    • Preheat your grill to high heat.
  2. Prepare the Tomahawk Steaks:

    • Brush each Tomahawk steak with olive oil.
    • Season them generously with salt and ground black pepper.
    • Thread fresh rosemary sprigs through the bone handle for added flavor.
  3. Grill the Tomahawk Steaks:

    • Place the Tomahawk steaks on the hot grill grates, bone-side down.
    • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
  4. Prepare Rosemary Garlic Butter:

    • In a saucepan over medium heat, melt the unsalted butter.
    • Stir in minced garlic and fresh rosemary leaves. Cook for a few minutes.
  5. Serve with Rosemary Garlic Butter:

    • Remove the Tomahawk steaks from the grill and let them rest.
    • Slice the steaks and drizzle with the rosemary garlic butter before serving.

4. Coffee-Rubbed Tomahawk Steak:

Ingredients:

  • 2 Tomahawk steaks (approximately 2 pounds each)
  • Olive oil (2 tablespoons)
  • Coarse salt (1 tablespoon)
  • Ground black pepper (1/2 tablespoon)
  • Ground coffee (2 tablespoons)
  • Brown sugar (2 tablespoons)
  • Smoked paprika (1 tablespoon)

Cooking Method:

  1. Prepare the Grill:

    • Preheat your grill to high heat.
  2. Prepare the Tomahawk Steaks:

    • Brush each Tomahawk steak with olive oil.
    • Season them generously with salt and ground black pepper.
  3. Coffee Rub:

    • In a bowl, mix ground coffee, brown sugar, and smoked paprika.
    • Rub this mixture onto the Tomahawk steaks.
  4. Grill the Tomahawk Steaks:

    • Place the Tomahawk steaks on the hot grill grates, bone-side down.
    • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
  5. Rest and Serve:

    • Remove the Tomahawk steaks from the grill and let them rest before slicing and serving.

5. Chimichurri-Drizzled Tomahawk Steak:

Ingredients:

  • 2 Tomahawk steaks (approximately 2 pounds each)
  • Olive oil (2 tablespoons)
  • Coarse salt (1 tablespoon)
  • Ground black pepper (1/2 tablespoon)
  • Chimichurri sauce (homemade or store-bought)

Cooking Method:

  1. Prepare the Grill:

    • Preheat your grill to high heat.
  2. Prepare the Tomahawk Steaks:

    • Brush each Tomahawk steak with olive oil.
    • Season them generously with salt and ground black pepper.
  3. Grill the Tomahawk Steaks:

    • Place the Tomahawk steaks on the hot grill grates, bone-side down.
    • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
  4. Serve with Chimichurri:

    • Remove the Tomahawk steaks from the grill and let them rest.
    • Slice the steaks and drizzle with chimichurri sauce before serving.

6. Blue Cheese and Bacon Tomahawk Steak:

Ingredients:

  • 2 Tomahawk steaks (approximately 2 pounds each)
  • Olive oil (2 tablespoons)
  • Coarse salt (1 tablespoon)
  • Ground black pepper (1/2 tablespoon)
  • Blue cheese (4 tablespoons, crumbled)
  • Bacon strips (4, cooked and crumbled)

Cooking Method:

  1. Prepare the Grill:

    • Preheat your grill to high heat.
  2. Prepare the Tomahawk Steaks:

    • Brush each Tomahawk steak with olive oil.
    • Season them generously with salt and ground black pepper.
  3. Grill the Tomahawk Steaks:

    • Place the Tomahawk steaks on the hot grill grates, bone-side down.
    • Grill for approximately 5-7 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
  4. Blue Cheese and Bacon Topping:

    • In a bowl, mix crumbled blue cheese and crumbled cooked bacon.
    • Top the Tomahawk steaks with this mixture and let it melt slightly.
  5. Rest and Serve:

    • Remove the Tomahawk steaks from the grill and let them rest.
    • Slice the steaks and serve with the blue cheese and bacon topping.

Remember to use a meat thermometer to ensure your ribeye roast reaches the desired internal temperature:

  • Medium-Rare: 135°F (57°C)
  • Medium: 145°F (63°C)
  • Medium-Well: 150°F (66°C)
Read more
Fillet Mignon Recipes - Campo Meat

Fillet Mignon Recipes

1. Classic Grilled Fillet Mignon:

Ingredients:

  • 4 fillet mignon steaks (6-8 ounces each)
  • Olive oil (2 tablespoons)
  • Coarse salt (1 tablespoon)
  • Ground black pepper (1/2 tablespoon)
  • Fresh rosemary sprigs (4)

Cooking Method:

  1. Preheat the Grill:

    • Preheat your grill to high heat.
  2. Prepare the Fillet Mignon:

    • Brush each fillet mignon with olive oil.
    • Season them with salt, pepper, and fresh rosemary sprigs.
  3. Grill the Fillet Mignon:

    • Place the fillet mignon steaks on the hot grill grates.
    • Grill for approximately 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
  4. Rest and Serve:

    • Let the fillet mignon rest for a few minutes before serving.

2. Bacon-Wrapped Fillet Mignon:

Ingredients:

  • 4 fillet mignon steaks (6-8 ounces each)
  • Bacon strips (4)
  • Olive oil (2 tablespoons)
  • Coarse salt (1 tablespoon)
  • Ground black pepper (1/2 tablespoon)

Cooking Method:

  1. Preheat the Oven:

    • Preheat your oven to 425°F (220°C).
  2. Prepare the Fillet Mignon:

    • Wrap each fillet mignon with a strip of bacon and secure it with toothpicks.
    • Brush with olive oil and season with salt and pepper.
  3. Sear and Roast:

    • Heat an ovenproof skillet over medium-high heat.
    • Sear the bacon-wrapped fillet mignon for about 2 minutes per side.
    • Transfer the skillet to the preheated oven and roast for approximately 6-8 minutes for medium-rare.
  4. Rest and Serve:

    • Remove toothpicks and let the fillet mignon rest for a few minutes before serving.

3. Mushroom and Red Wine Fillet Mignon:

Ingredients:

  • 4 fillet mignon steaks (6-8 ounces each)
  • Olive oil (2 tablespoons)
  • Coarse salt (1 tablespoon)
  • Ground black pepper (1/2 tablespoon)
  • Mushrooms (8 ounces, sliced)
  • Red wine (1/2 cup)
  • Butter (2 tablespoons)
  • Fresh thyme leaves (2 tablespoons)

Cooking Method:

  1. Prepare the Fillet Mignon:

    • Brush each fillet mignon with olive oil.
    • Season them with salt and pepper.
  2. Sear the Fillet Mignon:

    • Heat a skillet over medium-high heat.
    • Sear the fillet mignon for approximately 4-5 minutes per side for medium-rare.
    • Remove them from the skillet and set aside.
  3. Prepare the Sauce:

    • In the same skillet, add butter and sliced mushrooms. Sauté until mushrooms are tender.
    • Pour in the red wine and fresh thyme leaves. Simmer until the sauce thickens.
  4. Serve with the Sauce:

    • Spoon the mushroom and red wine sauce over the fillet mignon steaks and serves.

      

4. Peppercorn-Crusted Fillet Mignon:

Ingredients:

  • 4 fillet mignon steaks (6-8 ounces each)
  • Olive oil (2 tablespoons)
  • Coarse salt (1 tablespoon)
  • Coarsely crushed black peppercorns (2 tablespoons)
  • Butter (2 tablespoons)
  • Cognac or brandy (1/4 cup)
  • Heavy cream (1/2 cup)

Cooking Method:

  1. Preheat the Oven:

    • Preheat your oven to 400°F (200°C).
  2. Prepare the Fillet Mignon:

    • Brush each fillet mignon with olive oil.
    • Season them with salt and press the coarsely crushed black peppercorns onto both sides.
  3. Sear and Roast:

    • Heat an ovenproof skillet over medium-high heat.
    • Sear the fillet mignon for about 2 minutes per side until the peppercorns are fragrant and the steaks are nicely browned.
    • Transfer the skillet to the preheated oven and roast for approximately 5-7 minutes for medium-rare.
  4. Prepare the Sauce:

    • Remove the skillet from the oven and place it back on the stovetop over medium heat.
    • Add butter and deglaze the pan with Cognac or brandy. Allow it to cook for a minute.
    • Stir in heavy cream and simmer until the sauce thickens.
  5. Serve with the Sauce:

    • Spoon the peppercorn sauce over the fillet mignon steaks and serve.

5. Blue Cheese-Stuffed Fillet Mignon:

Ingredients:

  • 4 fillet mignon steaks (6-8 ounces each)
  • Olive oil (2 tablespoons)
  • Coarse salt (1 tablespoon)
  • Ground black pepper (1/2 tablespoon)
  • Blue cheese (4 tablespoons, crumbled)
  • Fresh rosemary sprigs (4)

Cooking Method:

  1. Preheat the Grill:

    • Preheat your grill to medium-high heat.
  2. Prepare the Fillet Mignon:

    • Brush each fillet mignon with olive oil.
    • Season them with salt and ground black pepper.
  3. Create a Pocket for Cheese:

    • Make a small incision in the side of each fillet mignon to create a pocket.
    • Stuff each pocket with 1 tablespoon of crumbled blue cheese.
  4. Grill the Fillet Mignon:

    • Place the stuffed fillet mignon steaks on the grill.
    • Grill for approximately 4-5 minutes per side for medium-rare.
  5. Rest and Serve:

    • Remove the fillet mignon from the grill and let them rest for a few minutes before serving.

These recipes offer a delightful range of flavors for fillet mignon enthusiasts, and the specific cooking times and temperatures ensure perfect results every time. Enjoy your culinary adventure!

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Whole Tenderloin Recipes - Campo Meat

Whole Tenderloin Recipes

1. Classic Roast Beef Tenderloin:

Ingredients:

  • 1 whole beef tenderloin (3-4 pounds)
  • Olive oil (2 tablespoons)
  • Coarse salt (2 tablespoons)
  • Ground black pepper (1 tablespoon)
  • Garlic cloves (4, minced)
  • Fresh rosemary sprigs (4)

Cooking Method:

  1. Preheat the Oven:

    • Preheat your oven to 425°F (220°C).
  2. Prepare the Tenderloin:

    • Trim any excess fat and silver skin from the tenderloin.
    • Rub olive oil over the entire tenderloin.
    • Season it generously with salt, pepper, minced garlic, and fresh rosemary sprigs.
  3. Roast the Tenderloin:

    • Place the seasoned tenderloin on a roasting pan or ovenproof skillet.
    • Roast in the preheated oven for 30-40 minutes or until the internal temperature reaches 125°F (52°C) for medium-rare.
  4. Rest and Slice:

    • Remove the tenderloin from the oven and let it rest for 10-15 minutes.
    • Slice it into medallions and serve.

2. Garlic Butter Beef Tenderloin:

Ingredients:

  • 1 whole beef tenderloin (3-4 pounds)
  • Olive oil (2 tablespoons)
  • Butter (4 tablespoons, melted)
  • Garlic cloves (4, minced)
  • Fresh thyme leaves (2 tablespoons)
  • Salt and pepper to taste

Cooking Method:

  1. Prepare the Oven:

    • Preheat your oven to 425°F (220°C).
  2. Prepare the Tenderloin:

    • Trim any excess fat and silver skin from the tenderloin.
    • Rub olive oil over the entire tenderloin.
    • Season it with salt, pepper, minced garlic, and fresh thyme leaves.
  3. Roast the Tenderloin:

    • Place the seasoned tenderloin on a roasting pan.
    • Roast in the preheated oven for 30-40 minutes or until the internal temperature reaches 125°F (52°C) for medium-rare.
  4. Add Garlic Butter:

    • In a small saucepan, melt the butter over low heat.
    • Stir in minced garlic and let it cook for a couple of minutes.
    • Pour the garlic butter over the cooked tenderloin.
  5. Rest and Slice:

    • Allow the tenderloin to rest for 10 minutes before slicing and serving.

3. Herb-Crusted Beef Tenderloin:

Ingredients:

  • 1 whole beef tenderloin (3-4 pounds)
  • Dijon mustard (2 tablespoons)
  • Breadcrumbs (1 cup)
  • Fresh parsley (1/2 cup, chopped)
  • Fresh thyme leaves (2 tablespoons)
  • Olive oil (2 tablespoons)
  • Salt and pepper to taste

Cooking Method:

  1. Prepare the Oven:

    • Preheat your oven to 425°F (220°C).
  2. Prepare the Tenderloin:

    • Trim any excess fat and silver skin from the tenderloin.
    • Brush the entire tenderloin with Dijon mustard.
  3. Create Herb Crust:

    • In a bowl, mix breadcrumbs, chopped parsley, fresh thyme leaves, olive oil, salt, and pepper.
    • Press this herb mixture onto the Dijon-covered tenderloin to create a crust.
  4. Roast the Tenderloin:

    • Place the seasoned tenderloin on a roasting pan.
    • Roast in the preheated oven for 30-40 minutes or until the internal temperature reaches 125°F (52°C) for medium-rare.
  5. Rest and Slice:

    • Let the tenderloin rest for 10-15 minutes before slicing and serving.

4. Balsamic Glazed Beef Tenderloin:

Ingredients:

  • 1 whole beef tenderloin (3-4 pounds)
  • Balsamic vinegar (1/2 cup)
  • Brown sugar (1/4 cup)
  • Soy sauce (1/4 cup)
  • Dijon mustard (2 tablespoons)
  • Garlic cloves (4, minced)
  • Salt and pepper to taste

Cooking Method:

  1. Prepare the Oven:

    • Preheat your oven to 425°F (220°C).
  2. Prepare the Tenderloin:

    • Trim any excess fat and silver skin from the tenderloin.
    • Season it with salt and pepper.
  3. Prepare the Glaze:

    • In a saucepan over medium heat, combine balsamic vinegar, brown sugar, soy sauce, Dijon mustard, and minced garlic.
    • Bring the mixture to a simmer and let it cook for about 5 minutes until it thickens.
  4. Coat and Roast:

    • Brush the beef tenderloin with the balsamic glaze, reserving some for later.
    • Place the tenderloin on a roasting pan and roast in the preheated oven for 30-40 minutes or until the internal temperature reaches 125°F (52°C) for medium-rare.
  5. Glaze Again:

    • During the last 10 minutes of roasting, brush the tenderloin with more of the balsamic glaze.
  6. Rest and Slice:

    • Allow the tenderloin to rest for 10-15 minutes before slicing and serving. Drizzle any remaining glaze over the slices.

5. Mustard and Herb-Crusted Beef Tenderloin:

Ingredients:

  • 1 whole beef tenderloin (3-4 pounds)
  • Dijon mustard (1/4 cup)
  • Fresh rosemary (2 tablespoons, chopped)
  • Fresh thyme leaves (2 tablespoons)
  • Fresh parsley (2 tablespoons, chopped)
  • Olive oil (2 tablespoons)
  • Salt and pepper to taste

Cooking Method:

  1. Prepare the Oven:

    • Preheat your oven to 425°F (220°C).
  2. Prepare the Tenderloin:

    • Trim any excess fat and silver skin from the tenderloin.
    • Brush the entire tenderloin with Dijon mustard.
  3. Create Herb Crust:

    • In a bowl, mix chopped fresh rosemary, fresh thyme leaves, fresh parsley, olive oil, salt, and pepper.
    • Press this herb mixture onto the Dijon-covered tenderloin to create a flavorful crust.
  4. Roast the Tenderloin:

    • Place the seasoned tenderloin on a roasting pan.
    • Roast in the preheated oven for 30-40 minutes or until the internal temperature reaches 125°F (52°C) for medium-rare.
  5. Rest and Slice:

    • Let the tenderloin rest for 10-15 minutes before slicing and serving.

These recipes provide a variety of delicious options for cooking a whole beef tenderloin, with clear step-by-step instructions to help even beginners achieve excellent results. Enjoy your culinary adventure!

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Picanha Recipes - Campo Meat

Picanha Recipes

1. Classic Whole Picanha (2.5 - 3.5 lb) Grilled:

Ingredients:

  • 1 whole Picanha (approximately 2.5 - 3.5 pounds)
  • Coarse sea salt (3 tablespoons)
  • Olive oil (2 tablespoons)
  • Skewers or meat hooks (for grilling)

Cooking Method:

  1. Prepare the Picanha:

    • Place the whole Picanha on a clean cutting board, fat cap side up.
    • Using a sharp knife, score the fat cap in a crisscross pattern, creating square-shaped cuts. Be sure to cut through the fat without reaching the meat.
  2. Season the Picanha:

    • Drizzle olive oil over the entire Picanha, ensuring it coats the meat and the scored fat cap evenly.
    • Sprinkle a generous amount of coarse sea salt on both sides, focusing on the scored fat cap.
  3. Preheat the Grill:

    • Preheat your grill to high heat. You'll want a searing temperature for the initial cooking.
  4. Grill the Picanha:

    • Place the seasoned Picanha directly on the hot grill grates, fat cap side down.
    • Sear the fat cap for about 10-15 minutes until it turns crispy and golden brown. This initial searing helps to render the fat and create a flavorful crust.
  5. Flip and Continue Grilling:

    • Flip the Picanha over so that the meat side is now facing down.
    • Continue grilling for approximately 20-25 minutes or until the internal temperature reaches your desired level of doneness. Use a meat thermometer for accuracy:
      • Rare: 120°F (49°C)
      • Medium-rare: 130°F (54°C)
      • Medium: 140°F (60°C)
      • Medium-well: 150°F (65°C)
  6. Rest and Slice:

    • Remove the Picanha from the grill and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat.
    • Slice the Picanha against the grain into thin pieces, starting from the thinner end and moving towards the thicker end.

Why Square-Shaped Cuts on the Fat?

Making square-shaped cuts on the fat cap of Picanha serves several purposes:

  1. Enhanced Flavor: The cuts create more surface area for seasoning, allowing the salt to penetrate the fat and infuse it with flavor. As the fat renders during cooking, it bastes the meat with its rich, seasoned juices.

  2. Crispy Crust: The square cuts promote the development of a crispy and golden-brown crust when searing the fat cap. This crust adds texture and a delightful crunch to each bite.

  3. Even Cooking: The scoring helps the fat render evenly, preventing it from becoming overly greasy or chewy. This ensures a harmonious balance of flavors and textures throughout the Picanha.

With this classic whole Picanha recipe, you'll enjoy a perfectly grilled steak with a delectably seasoned, crispy fat cap and tender, juicy meat. It's a Brazilian barbecue favorite that's sure to impress!

 

2. Classic Grilled Picanha Steak:

  • Ingredients:

    • 1.5 pounds Picanha steak
    • 2 tablespoons coarse sea salt
  • Cooking Method:

    • Preheat your grill to medium-high heat.
    • Score the fat cap of the Picanha in a diamond pattern.
    • Season both sides generously with 1 tablespoon of coarse sea salt.
    • Grill fat-side down for 15 minutes until the fat cap is crispy.
    • Flip and grill for another 10-15 minutes for medium-rare. Use a meat thermometer for precision (internal temperature of 135°F or 57°C).

3. Garlic and Herb Picanha:

  • Ingredients:

    • 1.5 pounds Picanha steak
    • 4 cloves garlic, minced
    • 1 sprig fresh rosemary, chopped
    • 1 sprig fresh thyme, chopped
    • 2 tablespoons olive oil
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat your grill to medium-high heat.
    • In a bowl, mix minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper.
    • Rub this mixture onto both sides of the Picanha.
    • Grill for 15-20 minutes, flipping occasionally, until it reaches medium-rare (internal temperature of 135°F or 57°C).

4. Chimichurri Marinated Picanha:

  • Ingredients:

    • 1.5 pounds Picanha steak
    • Chimichurri sauce (store-bought or homemade)
    • Salt and pepper to taste
  • Cooking Method:

    • Marinate the Picanha steak in chimichurri sauce for at least 30 minutes.
    • Preheat your grill to medium-high heat.
    • Grill for 15-20 minutes, flipping occasionally, until it reaches medium-rare (internal temperature of 135°F or 57°C).

5. Picanha Skewers:

  • Ingredients:

    • 1.5 pounds Picanha steak (cut into 1-inch cubes)
    • 1 red bell pepper (cut into chunks)
    • 1 red onion (cut into chunks)
    • Wooden skewers (soaked in water for 30 minutes)
    • 2 tablespoons olive oil
    • Salt and pepper to taste
  • Cooking Method:

    • Thread Picanha cubes, bell pepper chunks, and onion chunks onto the skewers.
    • Brush with 2 tablespoons of olive oil, salt, and pepper.
    • Grill for 10-12 minutes, turning occasionally, until meat is medium-rare.

6. Picanha Roast with Mustard Crust:

  • Ingredients:

    • 2 pounds Picanha roast
    • 1/4 cup Dijon mustard
    • 2 cloves garlic, minced
    • 1/2 cup bread crumbs
    • 2 tablespoons olive oil
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat your oven to 400°F (200°C).
    • Mix Dijon mustard, minced garlic, bread crumbs, olive oil, salt, and pepper.
    • Spread this mixture evenly over the Picanha roast.
    • Roast for 30-35 minutes until it reaches medium-rare (internal temperature of 135°F or 57°C).

7. Picanha Tacos:

  • Ingredients:

    • 1.5 pounds Picanha steak (sliced)
    • Flour tortillas
    • Salsa
    • Sour cream
    • Shredded lettuce
    • Shredded cheese
  • Cooking Method:

    • Grill or pan-sear the sliced Picanha until medium-rare.
    • Warm the flour tortillas.
    • Assemble tacos with Picanha slices, salsa, sour cream, lettuce, and cheese.

Enjoy these Picanha recipes with precise cooking times, quantities, and steps to create delicious and perfectly cooked dishes!

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Outside Skirt Recipes - Campo Meat

Outside Skirt Recipes

1. Classic Grilled Outside Skirt:

  • Ingredients:

    • Outside skirt steak
    • Olive oil (2 tablespoons)
    • Garlic powder (1 teaspoon)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to high heat.
    • Brush the outside skirt steak with olive oil and sprinkle with garlic powder, salt, and pepper.
    • Grill for 3-4 minutes per side for medium-rare.

2. Chimichurri Marinated Outside Skirt:

  • Ingredients:

    • Outside skirt steak
    • Chimichurri sauce (store-bought or homemade)
    • Salt and pepper to taste
  • Cooking Method:

    • Marinate the outside skirt steak in chimichurri sauce for at least 30 minutes.
    • Preheat the grill to medium-high heat.
    • Grill for 3-4 minutes per side, brushing with extra chimichurri during cooking.

3. Korean BBQ-Style Outside Skirt:

  • Ingredients:

    • Outside skirt steak
    • Korean BBQ marinade (soy sauce, ginger, garlic, brown sugar)
    • Sesame seeds and green onions for garnish
  • Cooking Method:

    • Marinate the outside skirt steak in Korean BBQ sauce for at least 1 hour.
    • Preheat the grill to medium-high heat.
    • Grill for 3-4 minutes per side, garnish with sesame seeds and chopped green onions.

4. Cilantro Lime Outside Skirt Tacos:

  • Ingredients:

    • Outside skirt steak
    • Fresh lime juice (2 tablespoons)
    • Fresh cilantro (1/4 cup, chopped)
    • Taco shells and favorite toppings
  • Cooking Method:

    • Mix lime juice and chopped cilantro. Marinate the outside skirt steak for at least 30 minutes.
    • Grill for 3-4 minutes per side.
    • Slice and serve in taco shells with your favorite toppings.

5. Garlic Butter Basted Outside Skirt:

  • Ingredients:

    • Outside skirt steak
    • Butter (4 tablespoons)
    • Garlic (4 cloves, minced)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to medium-high heat.
    • In a pan, melt butter and sauté minced garlic until fragrant.
    • Grill the outside skirt steak for 3-4 minutes per side, basting with garlic butter.

6. Teriyaki Glazed Outside Skirt:

  • Ingredients:

    • Outside skirt steak
    • Teriyaki sauce (1/4 cup)
    • Pineapple juice (2 tablespoons)
    • Brown sugar (1 tablespoon)
    • Salt and pepper to taste
  • Cooking Method:

    • Marinate the outside skirt steak in teriyaki sauce, pineapple juice, brown sugar, salt, and pepper for at least 30 minutes.
    • Grill for 3-4 minutes per side, brushing with the teriyaki glaze.

7. Balsamic Honey Outside Skirt:

  • Ingredients:

    • Outside skirt steak
    • Balsamic vinegar (2 tablespoons)
    • Honey (1 tablespoon)
    • Dijon mustard (1 teaspoon)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to medium-high heat.
    • Mix balsamic vinegar, honey, Dijon mustard, salt, and pepper.
    • Grill the outside skirt steak for 3-4 minutes per side, brushing with the balsamic honey mixture.

8. Thai-inspired Peanut Outside Skirt:

  • Ingredients:

    • Outside skirt steak
    • Thai peanut sauce
    • Chopped peanuts and cilantro for garnish
  • Cooking Method:

    • Marinate the outside skirt steak in Thai peanut sauce for at least 1 hour.
    • Grill for 3-4 minutes per side, garnish with chopped peanuts and cilantro.

9. Mediterranean Herb-Crusted Outside Skirt:

  • Ingredients:

    • Outside skirt steak
    • Mediterranean herb blend (rosemary, thyme, oregano)
    • Olive oil (2 tablespoons)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to medium-high heat.
    • Rub the outside skirt steak with olive oil, Mediterranean herbs, salt, and pepper.
    • Grill for 3-4 minutes per side for medium-rare.

10. Smoky Paprika Outside Skirt:

  • Ingredients:

    • Outside skirt steak
    • Smoked paprika (2 teaspoons)
    • Garlic powder (1 teaspoon)
    • Onion powder (1 teaspoon)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to high heat.
    • Mix smoked paprika, garlic powder, onion powder, salt, and pepper.
    • Grill the outside skirt steak for 3-4 minutes per side, creating a smoky crust.

Remember to use a meat thermometer to ensure your ribeye roast reaches the desired internal temperature:

  • Medium-Rare: 135°F (57°C)
  • Medium: 145°F (63°C)
  • Medium-Well: 150°F (66°C)
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NY Strip Steak Recipes - Campo Meat

NY Strip Steak Recipes

1. Classic Grilled NY Strip:

  • Ingredients:

    • NY Strip steaks (1.5 inches thick)
    • Olive oil (2 tablespoons)
    • Garlic powder (1 teaspoon)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to high heat.
    • Brush NY Strip steaks with olive oil and sprinkle with garlic powder, salt, and pepper.
    • Grill for 4-5 minutes per side for medium-rare.

2. Balsamic Glazed NY Strip:

  • Ingredients:

    • NY Strip steaks (1.5 inches thick)
    • Balsamic vinegar (1/4 cup)
    • Honey (2 tablespoons)
    • Dijon mustard (1 tablespoon)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat a skillet over medium-high heat.
    • Mix balsamic vinegar, honey, Dijon mustard, salt, and pepper.
    • Sear NY Strip steaks for 4-5 minutes per side, brushing with the balsamic glaze during the last few minutes.

3. Chimichurri Marinated NY Strip:

  • Ingredients:

    • NY Strip steaks (1.5 inches thick)
    • Chimichurri sauce (store-bought or homemade)
    • Salt and pepper to taste
  • Cooking Method:

    • Marinate NY Strip steaks in chimichurri sauce for at least 30 minutes.
    • Preheat the grill to medium-high heat.
    • Grill for 4-5 minutes per side, brushing with extra chimichurri during cooking.

4. Cajun-Spiced NY Strip:

  • Ingredients:

    • NY Strip steaks (1.5 inches thick)
    • Cajun seasoning (2 tablespoons)
    • Olive oil (2 tablespoons)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to high heat.
    • Rub NY Strip steaks with olive oil, Cajun seasoning, salt, and pepper.
    • Grill for 4-5 minutes per side for medium-rare.

5. Gorgonzola and Mushroom Crusted NY Strip:

  • Ingredients:

    • NY Strip steaks (1.5 inches thick)
    • Gorgonzola cheese (1/2 cup, crumbled)
    • Mushrooms (1 cup, finely chopped)
    • Butter (2 tablespoons)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the oven broiler or grill to high heat.
    • Sear NY Strip steaks on both sides.
    • In a pan, sauté mushrooms in butter until soft. Top each steak with a layer of crumbled Gorgonzola and sautéed mushrooms. Broil or grill for an additional 3-4 minutes.

6. Asian-Inspired Soy-Ginger NY Strip:

  • Ingredients:

    • NY Strip steaks (1.5 inches thick)
    • Soy sauce (1/4 cup)
    • Ginger (1 tablespoon, grated)
    • Garlic (2 cloves, minced)
    • Sesame oil (1 tablespoon)
    • Green onions for garnish
  • Cooking Method:

    • Mix soy sauce, grated ginger, minced garlic, and sesame oil.
    • Marinate NY Strip steaks for at least 30 minutes.
    • Grill for 4-5 minutes per side, garnish with chopped green onions.

7. Coffee-Rubbed NY Strip:

  • Ingredients:

    • NY Strip steaks (1.5 inches thick)
    • Ground coffee (2 tablespoons)
    • Brown sugar (1 tablespoon)
    • Paprika (1 teaspoon)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to high heat.
    • Mix ground coffee, brown sugar, paprika, salt, and pepper.
    • Rub the mixture over NY Strip steaks and grill for 4-5 minutes per side for medium-rare.

8. Red Wine Reduction NY Strip:

  • Ingredients:

    • NY Strip steaks (1.5 inches thick)
    • Red wine (1 cup)
    • Beef broth (1/2 cup)
    • Shallots (2, finely chopped)
    • Butter (2 tablespoons)
    • Salt and pepper to taste
  • Cooking Method:

    • Sear NY Strip steaks in a hot pan.
    • In the same pan, sauté shallots until translucent. Add red wine and beef broth, simmer until reduced by half. Finish with butter, salt, and pepper.

9. Garlic Parmesan Crusted NY Strip:

  • Ingredients:

    • NY Strip steaks (1.5 inches thick)
    • Garlic (4 cloves, minced)
    • Parmesan cheese (1/2 cup, grated)
    • Olive oil (2 tablespoons)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the oven broiler or grill to high heat.
    • Mix minced garlic, grated Parmesan, olive oil, salt, and pepper.
    • Rub the mixture over NY Strip steaks and broil or grill for 4-5 minutes per side.

10. Teriyaki-Glazed NY Strip:

  • Ingredients:

    • NY Strip steaks (1.5 inches thick)
    • Teriyaki sauce (1/4 cup)
    • Pineapple juice (1/4 cup)
    • Brown sugar (2 tablespoons)
    • Garlic (2 cloves, minced)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to medium-high heat.
    • Combine teriyaki sauce, pineapple juice, brown sugar, minced garlic, salt, and pepper.
    • Grill NY Strip steaks for 4-5 minutes per side, brushing with the teriyaki glaze during the last few minutes.

Remember to use a meat thermometer to ensure your ribeye roast reaches the desired internal temperature:

  • Medium-Rare: 135°F (57°C)
  • Medium: 145°F (63°C)
  • Medium-Well: 150°F (66°C)
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Ribeye Recipes - Campo Meat

Ribeye Recipes

1. Classic Grilled Ribeye:

  • Ingredients:

    • Ribeye steaks (1.5 inches thick)
    • Olive oil (2 tablespoons)
    • Garlic (4 cloves, minced)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to high heat (around 450°F/232°C).
    • Rub each ribeye steak with olive oil, minced garlic, salt, and pepper.
    • Grill the steaks for about 4-6 minutes per side for medium-rare, adjusting time based on thickness and desired doneness.

2. Rosemary Garlic Butter Ribeye:

  • Ingredients:

    • Ribeye steaks (1.5 inches thick)
    • Fresh rosemary (2 tablespoons, chopped)
    • Garlic (4 cloves, minced)
    • Butter (4 tablespoons)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat a skillet over medium-high heat.
    • Season ribeye steaks with salt, pepper, chopped rosemary, and minced garlic.
    • Add butter to the skillet and sear the steaks for about 5-7 minutes per side for medium-rare.

3. Balsamic Glazed Ribeye:

  • Ingredients:

    • Ribeye steaks (1.5 inches thick)
    • Balsamic vinegar (1/4 cup)
    • Honey (2 tablespoons)
    • Soy sauce (2 tablespoons)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to medium-high heat.
    • Mix balsamic vinegar, honey, soy sauce, salt, and pepper to create a glaze.
    • Grill the ribeye steaks, brushing the glaze on each side during the last few minutes of cooking, aiming for medium-rare (about 6-8 minutes per side).

4. Coffee-Rubbed Ribeye:

  • Ingredients:

    • Ribeye steaks (1.5 inches thick)
    • Ground coffee (2 tablespoons)
    • Brown sugar (1 tablespoon)
    • Paprika (1 teaspoon)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to high heat.
    • Mix ground coffee, brown sugar, paprika, salt, and pepper to create a rub.
    • Coat the ribeye steaks with the rub and grill for approximately 4-6 minutes per side for medium-rare.

5. Blue Cheese Crusted Ribeye:

  • Ingredients:

    • Ribeye steaks (1.5 inches thick)
    • Blue cheese (1/2 cup, crumbled)
    • Breadcrumbs (2 tablespoons)
    • Fresh herbs (parsley or thyme, 2 tablespoons, chopped)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the oven broiler or grill to high heat.
    • Mix crumbled blue cheese, breadcrumbs, chopped herbs, salt, and pepper.
    • Pat the ribeye steaks dry, season with salt and pepper, then press the blue cheese mixture onto the top.
    • Broil or grill for about 5-7 minutes, or until the cheese is melted and bubbly, and the steaks reach the desired doneness.

6. Garlic and Herb Butter-Basted Ribeye:

  • Ingredients:

    • Ribeye steaks (1.5 inches thick)
    • Butter (4 tablespoons)
    • Garlic (4 cloves, minced)
    • Fresh herbs (rosemary and thyme, 2 tablespoons, chopped)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to medium-high heat.
    • Season ribeye steaks with salt and pepper.
    • Grill for 4-6 minutes per side for medium-rare.
    • In the last 2 minutes of grilling, baste the steaks with a mixture of melted butter, minced garlic, and chopped fresh herbs.

7. Whiskey-Glazed Ribeye:

  • Ingredients:

    • Ribeye steaks (1.5 inches thick)
    • Whiskey (1/4 cup)
    • Brown sugar (2 tablespoons)
    • Dijon mustard (1 tablespoon)
    • Soy sauce (1 tablespoon)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to medium-high heat.
    • Mix whiskey, brown sugar, Dijon mustard, soy sauce, salt, and pepper to create a glaze.
    • Grill ribeye steaks for 4-6 minutes per side, brushing the glaze during the last few minutes of cooking.

8. Cajun-Spiced Ribeye:

  • Ingredients:

    • Ribeye steaks (1.5 inches thick)
    • Cajun seasoning (2 tablespoons)
    • Olive oil (2 tablespoons)
    • Paprika (1 teaspoon)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to high heat.
    • Rub ribeye steaks with olive oil, Cajun seasoning, paprika, salt, and pepper.
    • Grill for 4-6 minutes per side for medium-rare, adjusting based on thickness.

9. Gorgonzola and Walnut Crusted Ribeye:

  • Ingredients:

    • Ribeye steaks (1.5 inches thick)
    • Gorgonzola cheese (1/2 cup, crumbled)
    • Chopped walnuts (1/4 cup)
    • Dijon mustard (1 tablespoon)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the oven broiler or grill to high heat.
    • Combine crumbled Gorgonzola, chopped walnuts, Dijon mustard, salt, and pepper.
    • Spread the mixture over ribeye steaks and broil or grill for 5-7 minutes until the topping is golden and bubbly.

10. Teriyaki-Glazed Ribeye:

  • Ingredients:

    • Ribeye steaks (1.5 inches thick)
    • Teriyaki sauce (1/2 cup)
    • Pineapple juice (1/4 cup)
    • Brown sugar (2 tablespoons)
    • Garlic (2 cloves, minced)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to medium-high heat.
    • Combine teriyaki sauce, pineapple juice, brown sugar, minced garlic, salt, and pepper to create a glaze.
    • Grill ribeye steaks for 4-6 minutes per side, brushing with the teriyaki glaze during the last few minutes.

11. Mediterranean-Inspired Ribeye with Feta and Olives:

  • Ingredients:

    • Ribeye steaks (1.5 inches thick)
    • Feta cheese (1/2 cup, crumbled)
    • Kalamata olives (1/4 cup, chopped)
    • Cherry tomatoes (1/2 cup, halved)
    • Olive oil (2 tablespoons)
    • Salt and pepper to taste
  • Cooking Method:

    • Preheat the grill to medium-high heat.
    • Season ribeye steaks with salt and pepper.
    • Grill for 4-6 minutes per side for medium-rare.
    • Top the steaks with a mixture of crumbled feta, chopped Kalamata olives, halved cherry tomatoes, and a drizzle of olive oil before serving.

Remember, cooking times can vary based on factors like steak thickness and grill temperature. Always use a meat thermometer to ensure your steaks reach the desired internal temperature:

  • Medium-Rare: 130°F (54°C)
  • Medium: 140°F (60°C)
  • Medium-Well: 150°F (66°C)

RIBEYE ROAST 5 RECIPES:

1. Garlic and Rosemary Crusted Ribeye Roast:

  • Ingredients:

    • Ribeye roast (bone-in, about 5-6 pounds)
    • Garlic cloves (8 cloves, minced)
    • Fresh rosemary (3 tablespoons, chopped)
    • Olive oil (1/4 cup)
    • Salt and black pepper to taste
  • Cooking Method:

    • Preheat the oven to 450°F (232°C).
    • Mix minced garlic, chopped rosemary, olive oil, salt, and black pepper to form a paste.
    • Rub the paste generously over the ribeye roast.
    • Place the roast in a roasting pan and roast at 450°F for 15 minutes. Then, reduce the temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired level (about 20 minutes per pound for medium-rare).

2. Herb-Crusted Ribeye Roast with Red Wine Jus:

  • Ingredients:

    • Ribeye roast (bone-in, about 5-6 pounds)
    • Mixed fresh herbs (thyme, rosemary, parsley - 1/2 cup, chopped)
    • Dijon mustard (2 tablespoons)
    • Red wine (1 cup)
    • Beef broth (1 cup)
    • Salt and black pepper to taste
  • Cooking Method:

    • Preheat the oven to 450°F (232°C).
    • Mix chopped herbs, Dijon mustard, salt, and black pepper to create a herb paste.
    • Rub the paste over the ribeye roast.
    • Roast at 450°F for 15 minutes, then reduce the temperature to 325°F (163°C). For the last 45 minutes, baste the roast with a mixture of red wine and beef broth. Continue roasting until the internal temperature reaches your desired doneness.

3. Garlic Butter-Infused Ribeye Roast:

  • Ingredients:

    • Ribeye roast (bone-in, about 5-6 pounds)
    • Butter (1/2 cup, melted)
    • Garlic cloves (6 cloves, minced)
    • Fresh thyme (2 tablespoons, chopped)
    • Salt and black pepper to taste
  • Cooking Method:

    • Preheat the oven to 450°F (232°C).
    • Mix melted butter, minced garlic, chopped thyme, salt, and black pepper.
    • Rub the garlic butter mixture over the ribeye roast.
    • Roast at 450°F for 15 minutes, then reduce the temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness.

4. Coffee-Rubbed Ribeye Roast with Bourbon Glaze:

  • Ingredients:

    • Ribeye roast (bone-in, about 5-6 pounds)
    • Coffee grounds (1/4 cup)
    • Brown sugar (2 tablespoons)
    • Paprika (1 tablespoon)
    • Bourbon (1/2 cup)
    • Salt and black pepper to taste
  • Cooking Method:

    • Preheat the oven to 450°F (232°C).
    • Mix coffee grounds, brown sugar, paprika, salt, and black pepper to create a rub.
    • Rub the coffee rub over the ribeye roast.
    • Roast at 450°F for 15 minutes, then reduce the temperature to 325°F (163°C). In the last 30 minutes, baste the roast with bourbon. Continue roasting until the internal temperature reaches your desired doneness.

5. Mustard and Herb-Crusted Ribeye Roast with Horseradish Sauce:

  • Ingredients:

    • Ribeye roast (bone-in, about 5-6 pounds)
    • Dijon mustard (1/4 cup)
    • Fresh thyme (2 tablespoons, chopped)
    • Fresh rosemary (2 tablespoons, chopped)
    • Horseradish sauce for serving
    • Salt and black pepper to taste
  • Cooking Method:

    • Preheat the oven to 450°F (232°C).
    • Mix Dijon mustard, chopped thyme, chopped rosemary, salt, and black pepper.
    • Rub the mustard and herb mixture over the ribeye roast.
    • Roast at 450°F for 15 minutes, then reduce the temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness.
    • Serve with horseradish sauce on the side.

Remember to use a meat thermometer to ensure your ribeye roast reaches the desired internal temperature:

  • Medium-Rare: 135°F (57°C)
  • Medium: 145°F (63°C)
  • Medium-Well: 150°F (66°C)
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