Beef Tenderloin Steak With Herb Sauce

1 pkg DFB tenderloin steaks (2 steaks)
Olive oil for brushing
salt
black pepper

Pan Sauce:
2 TBS butter
1c beef froth
1 TBS Worcestershire sauce
4 TBS heavy cream
1 TBS fresh parsley, chopped
3 chives, chopped

For steak: preheat oven to 425 degrees. Heat cast iron skillet on stove top on medium heat. To prep your tenderloin steaks, pat dry with paper towel. Brush steaks with olive oil and generously salt and pepper both sides. Place steaks in hot skillet. Let sear for 3 minutes on each side. Place cast iron skillet with steaks in oven for 7 minutes. 

For sauce: heat up cast iron skillet over medium heat. Place in butter, when melted add Dijoin mustard and whisk. Add beef broth and Worcestershire sauce. Turn temperature on low and simmer for 5 minutes until liquid has reduced by half. Add cream and let simmer for 1 minute longer. Stir in parsley and chives. 

Pull steaks from oven and let sit 10 minutes. Drizzle sauce over steaks and serve. The sauce is also excellent over fresh green beans served along the steaks!

Lemon Seared Chuck Steak

1 pkg DFB chuck steak (2 steaks)
Olive oil for brushing
2 TBS butter
salt
black pepper

Preheat your oven to 425 degrees. Heat your cast iron skillet on medium heat on stove top. Take your steak out of the package and dab dry with paper towel. Brush olive oil on both sides of steak and generously salt and pepper both sides. Place steak in skillet and let cook for 3 minutes on each side. 

Once each side has a nice sear, place 1 TBS butter on each steak and 1 garlic clove. Juice 1 lemon over top of steaks. Place cast iron skillet in oven for 7 minutes. The steak should be around 145 degrees for medium. Pull and let steaks rest 10 minutes. Cut and serve with sliced lemon. 

Perfect combination with cheesy potatoes!

2 lemons
2 garlic cloves, minced

Sirloin Tip Steak Honey Garlic Bites

1 pkg DFB sirloin tip steak
1 tsp paprika
salt and pepper to taste
2 TBS olive oil
3 TBS soy sauce
1/4 c. water
4 garlic cloves, minced

1/4 c. honey
1 TBS white wine sugar
1 TBS sesame oil
1/2 tsp oregano
2 tsp corn starch
sesame seeds and green onions for garnish

Cut sirloin tip steak into cubes and toss with paprika, salt and pepper seasoning. In bowl mix soy sauce, water, garlic, honey, vinegar, oil, oregano and corn starch. 

Heat cast iron skillet over medium heat add olive oil to skillet. In batches brown sirloin tip steak to get a nice sear on the sides, and add more oil if needed. Cook for 2 minutes on each side. 

Pour honey garlic sauce over the meat. Continue to cook for 2 minutes until sauce thickens. 

Serve over rice and garnish with sesame seeds and green onions. A great side for this dish is green beans. Enjoy!

Salisbury Steak Burger

2/3 c. mayo
2 tbs. ketchup
2 tbs. brown mustard
2tsp. Worchestershire sauce
1/2 beef bouillon cube
1/2 c. parsley, chiopped
2lbs ground beef
1/2 tsp. salt

Black pepper to taste
6tbs. butter
2 onions, sliced

Directions: 

Mix mayo, 1 tbs. ketchup, 1 tbs. mustard, 1 tsp. Worcestershire sauce and parsley. 

Combine ground beef, bouillon cube, pepper, salt, 1 tbs. ketchup, 1 tbs. mustard, 1 tsp. Worcestershire sauce. Divide mixture into 6 patties. 

Grill for 4-5 minutes per side until medium-well. 

In skillet over medium heat, melt butter with sauce mixture and onions. Cook 10 minutes until golden brown. 

Top bun with sauce, burger and sautéd onions. 

Enjoy.

Philly Cheese Cube Steak Sandwiches

2lbs DFB cube steak, sliced
2-3 tsp Montreal steak seasoning
Olive oil
1 green pepper, sliced
1 onion, sliced
1 tsp garlic salt
1/2 tsp black pepper

dash of Worchestershire sauce
4 slices mozzarella cheese
4 hoagie rolls

Instructions: Pre-heat oven to low broil. In heated cast iron skillet add olive oil and cube steak seasoned with Montreal steak seasoning. Cook until almost cooked through, add green pepper and onion and season with garlic salt and black pepper. Dash with Worcestershire sauce. 

On parchment lined baking sheet place cube steak in 4 bundles the size of hoagie rolls. Place mozzarella cheese on top. Place under boil for couple minutes, watch closely and pull when cheese is melted. Place on hoagie roll with all your favorite toppings and enjoy! 

Fool-Proof Prime Rib

DFB Prime Rib- lbs with change cook time

Meat block seasoning rub *Sold with DFB prime rib orders 

Instructions: Preheat oven to 500 degrees. Place your seasoned prime rib in roasting pan rib side down or fat side up. 

Cook prime rib at 500 degrees for 5 minutes per pound. Turn off oven; do not open oven. Leave prime rib in oven for 2 hours—again, NO peaking!

Remove from oven after 2 hours and cut for perfect medium rare prime rib!

Serve with Au Juice and Horseradish sauce! ENJOY!

Blue Cheese Sirloin Steak

2 DFB sirloin steaks 
2 TBS butter
Salt and pepper to taste
4 TBS butter
1 onion, sliced
1 c. heavy cream
2 tsp Worcestershire sauce
1/2 c. crumbled blue cheese

Instructions: Heat cast iron skillet over medium heat. Season steaks with salt and pepper on each side. Add 2 TBS butter to skillet and cook steaks 4 minutes on each side until seared. Remove steaks and add 4 TBS butter to skillet. Add onion and cook for 5-7 minutes until golden brown. Pour in cream and let simmer for 3-5 minutes. Stir in Worcestershire sauce and blue cheese until cheese is melted. Remove from heat and submerge steaks in sauce. Let steaks rest in sauce until warmed and serve! ENJOY!

Corn Beef

Brine:
          

Instructions: Mix together brine ingredients in large pot over high heat. Bring to a boil, then remove from heat and let cool to room temperature. Refrigerate until chilled. Place chilled brisket in brine. Brine in refrigerator for 5-7 days, rotate brisket in brine every other day so that all side brine evenly. 

1 gallon water 
1c. and 3 1/2 TBS Mortons Kosher Salt
5 tsp pink curing salt *I had to purchase online
3 TBS picking spices
1/2 c. brown sugar
          

1 5lb DFB Brisket
1 TBS picking spices
          

*You can also brine in ziplock bag and then just flip the bag every other day (recommend placing bag in pan in case it leaks). 

Cooking corn beef: Remove brisket from brine and rinse all sides with cool water. Place brisket in large pot and fill with water so that the brisket is fully submerged. Add a tablespoon of pickling spices to water. Boil corn beef for 3-4 hours until fork tender. Pull and cut across the grain. 

We LOVE corn beef and always have it for our St.Patrick’s Day dinner. I serve with boiled cabbage, carrots and potatoes (in corn beef water) and Irish soda bread. Corn beef must be served with mustard, and it’s always good to make extra so you can fix up Rubens the next day with leftovers! 

ENJOY your Irish meal!

Beef Tips with Rice

1 pkg DFB stew meat
2 TBS olive oil
1 medium onion chopped
2 c. water
1/4 c. soy sauce
1/4 c. Worcestershire sauce
1 tsp black pepper
1/2 tsp alpine touch original 
2 TBS corn starch—slurry with 1/4 c. water

Warm cast-iron skillet over medium-high heat. Add olive oil and sear stew meat in batches and then place in slow cooker. Add additional ingredients into slow cooker. Set on low for 8 hours and cook until stew meat is tender; then add corn starch slurry and cook an additional 15 minutes while you cook the rice. 

Serve meat and sauce over rice and enjoy! My kiddos love this meal! 

Marinated New York Steak

1 pkg DFB New York steaks (2 steaks)

Marinade:
2 TBS soy sauce
2 TBS balsamic vinegar
2 TBS Worcestershire sauce
1 lemon, juiced 
1 tsp Dijon mustard 
2 garlic cloves, minced
1 TBS vegetable oil

Mix marinade in ziplock bag, add steaks. Allow to marinate 1-4 hours (the longer the better, lets the flavors really soak into your steak)

Heat grill on high. Place steaks on grill and grill 5 minutes on each side until meat thermometer reads 145 degrees (for medium). Pull steaks from grill and let rest for 10 minutes. 

These New York steaks are great served with baked potatoes and all the fixings!

Flank Steak Stir Fry

Ginger Sauce:

1/2c. low-sodium soy sauce
1/3 c. water
2 TBS cornstarch
2 TBS maple syrup
2 TBS rice vinegar
1-2 tsp sweet Thai chili sauce
1 tsp ground ginger
1/2 tsp sesame oil

Instructions: Whisk all ginger sauce ingredients together and set aside. In heated cast iron skillet add 1 TBS olive oil and steak. Cook for 4-5 minutes until cooked through. Transfer steak to dish and set aside. Add 1 TBS olive oil to skillet and add onion, cooking until soft. Then add cabbage, garlic and carrots. Continue cooking until you reach your desired level of crispness. 

Add steak and sauce to veggies. Toss and cook until sauce thickens. Remove from heat. Serve and top with green onions. ENJOY!

1-2lbs DFB flank steak, sliced thinly (tossed in salt and pepper)
2 TBS olive oil
1 onion, sliced
1 green cabbage, chopped
4 TBS minced garlic
2/3 c. shredded carrots
green onions for serving

Cast Iron Tri-Tip Roast

Instructions: Rub down tri-tip roast with seasoning mixture. Allow to sit at room temperature for 10 minutes. 

Pre-heat oven to 400 degrees.

Heat cast iron skillet over medium heat. Add olive oil, and sear tri-tip on all sides 2-3 minutes per side. Add butter, garlic, shallots, and rosemary to pan. With spoon, spoon melted butter over the roast. 

Place cast iron skillet in oven for 7 minutes. Pull and test internal temperature for 125 degrees. Allow to rest at room temperature for 10 minutes. Slice for perfect medium rare Tri-tip roast. 

Serve with favorite potato dish—mine is scalloped potatoes! ENJOY!

Tri-Tip Rub

1 TBS salt
1 TBS black pepper
1 TBS garlic powder
1 TBS onion powder

2-3 lb. DFB Tri-Tip Roast
2 TBS olive oil
2 TBS butter
2 minced garlic cloves
2 shallots, sliced
2 rosemary sprigs

Beer Braised Chuck Roast

3-4lb DFB chuck roast
2 TBS salt
2 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
2 TBS vegetable oil
2 TBS butter

1 onion, sliced
1 TBS minced garlic 
1 tsp thyme
3 sprigs rosemary
2 tsp oregano
12 ounces beer
32 ounces beef stock 

Instructions: Preheat oven to 300 degrees. Mix salt, pepper, garlic powder, and onion powder; set aside. Place dutch oven over medium high heat. While its heating, season chuck roast with mixture. Sear meat in dutch oven, 2-3 minutes each side until good crust forms. 

When seared all around, add onion, garlic, and fresh herbs. Pour in beer and beef stock. Place in oven covered and cook 3-4 hours until roast is fork tender. 

Serve with favorites such as mashed potatoes and creamed corn! ENJOY!

Herb Crusted Rump Roast

3-4 lbs DFB rump roast
3 TBS olive oil
3 TBS dried onion flakes
3 TBS Italian seasoning
1 TBS garlic powder
2 tsp salt
1 tsp dry mustard

Instructions: Preheat grill to 300 degrees.

Allow roast to come to room temperature on counter for 2 hours before cooking. Rub roast with olive oil. Mix together all the seasonings. Press seasoning into the meat on all sides, so well coated. 

Place on grill and let cook for 1 hour and 30 minutes until internal temperature reads 130-140 degrees. Remove and tent with foil. Let sit for 20 minutes. Slice and serve with rice. (My favorite is rice pilaf!) ENJOY!

T-Bone Steak with Herbed Butter

Herbed Butter:

1 c salted butter
2 garlic cloves, minced
1 TBS olive oil
4 chopped herbs (parsley, rosemary, and chives)

Let butter reach room temperature. In skillet over medium heat add olive oil and garlic. Roast until browned. Let cool completely. Add garlic to butter and chopped herbs. Mix together and roll on wax paper into a log. Place in fridge for 1 hour. 

T-Bone Steak with Herbed Butter

1 pkg DFB T-bone steak
olive oil for brushing
salt 
black pepper

Pre-heat oven to 425 degrees. In cast iron skillet heat over medium heat until hot. Brush both sides of steak with olive oil and sprinkle generously with salt and pepper. Place in hot skillet, cooking for 3 minutes on each side until a nice sear has formed. Place a pat of your herbed butter on each steak. Then place in oven and cook for 7 minutes until the meat thermometer reaches 145 degrees for medium. Remove from oven and skillet, place another pat of herbed butter on each steak, and let sit for 10 minutes. 

The T-bone steak is so good served with herbed sweet potato fries!