Recipes

Looking for a tasty recipe to use with Circle J Meat Grass Fed Ribeyes? Try this one we got from Marcus Samulesson at People Magazine. The Yassa Onion Sauce brought out the wonderful flavors for grass fed grass, grass finished beef. Traditionally this is served with chicken, but we found this delicious with steak. 

Ingredients:

¼ C vegetable oil
2 (9oz) yellow onions thinly sliced
½ fresh habanero chile (seeded if desired)
1 TBSP minced fresh ginger
1-1/2 tsp kosher salt, divided
2 TBSP sherry vinegar
2 tsp fresh lime juice
1 &1-3/4 -lb) bone in rib eye steak (about 1-1/2 in thick) at room temperature
½ tsp black pepper
2 TBSP unsalted butter
6 medium garlic cloves
Flaky sea salt

Cooking Instructions

1. Heat 2 tablespoons oil in large skillet over medium high. Add onions, stirring
occasionally, until softened and translucent, about 5 minutes.

Reduce heat to medium low; cook, stirring constantly, until onions begin to turn a deep golden brown, about 20 minutes.

Add chili, ginger and ½ teaspoon salt; cook stirring occasionally, about 2 minutes. Add vinegar and lime juice, cook, stirring constantly for 1 minute. Remove from heat, discard chili, and set aside.

2. Season steak with black pepper and 1 teaspoon salt. Heat 2 tablespoons oil in a large cast-iron skillet over medium high. Once oil is just about to smoke, add steak and cook, undisturbed, until a light-brown crust forms, about 4 minutes. Flip, and cook another 4 minutes. Reduce heat to medium; add butter and garlic to skillet. Continue cooking steak until a deep brown crust forms and internal temperature is 125 to 130 degrees (medium rare) and garlic starts to brown, 4 to 6 more minutes, turning every 2 minutes and basting with pan juices. Transfer steak to a cutting board, let rest 10 minutes.

3. Cut meat from bone, against the grain, into thick slices. Spoon some of the pan juices over steak and arrange cooked garlic around dish. Sprinkle with sea salt; serve with yassa sauce.

Serves: 2 Active time 45 minutes
Total time: 55 minutes

Sirloin Steak with Hardcore Carnivore Rub 

You want to do a serious steak that will impress your guests with crazy flavor and looks? Well we've got the quick recipe for you. All you need is a special rub, an oven or smoker, and a hot pan or grill.

We're going to do a reverse sear, which is a cooking technique that allows you to get your cut of beef to a particular temperature and then quickly sear at the end of cooking.   

1. Get some Circle J Sirloin Steak
2. Heat your smoker or oven to 225 Degrees (I use my wood pellet grill)
3. Season your Steak with Hardcore Carnivore Black. Yes it is very dark. See the video below about the rub. It is our favorite for sirloins. She cooks with a ribeye in the video, but you'll get the idea.  
4. Get a temperature probe and insert into the middle of the meat. and watch to see when it gets to 125-130 (depending on how you like your steak) I found that usually with our 12 oz Sirloins this can take 20 minutes depending on your oven / smoker.    
5. Take your steak off and rest for 10 minutes.  
6. While your steak is resting, heat your pan or grill to 500 degrees or hotter 
7. Sear on each side for about 2 mins each 
8. Slice and serve!