Steak on Grill

• Allow steak to thaw to room temperature.
• Rub olive oil on steak to prevent it from sticking to grill.
• Season steak with garlic salt, coarse black pepper and whatever else you want to add for flavor. Heat grill to sear.
• Put ribeye on grill and leave for approximately 2 ½ minutes per side. Filet mignons 5 minutes per side.
• Grass-fed beef is best medium rare. Do not overcook!
• Heat fresh garlic, butter, rosemary in separate pan while grilling.
• Let cooked steak rest for a few minutes before serving. Drizzle butter, garlic, rosemary on before serving.

Steak in a Skillet

• Allow steak to thaw to room temperature.
• Season steak with olive oil, garlic salt and coarse black pepper.
• Heat a cast iron skillet until you can’t hold your hand 1 inch over the surface for more than 3 seconds.
• Add steak; cook for 2 ½ - 3 mins for ribeye and 5 mins for filet mignon each side.
• Press with finger to check for doneness… steak not feel mushy, but should not be hard either.
• Remove from heat and place on cutting board.
• Cover with foil and let stand for 5-8 minutes.
• Melt butter, smashed garlic clove and fresh rosemary for drizzle.
• Drizzle over steak, slice thinly and enjoy!

Longhorn Burgers

• Form patties; we usually make 3 per pound.
• Rub olive oil on patties to prevent sticking; season with garlic salt, black pepper and whatever else you like. We use Tony Chachere’s for a little kick!
• Heat grill to medium/medium high (depends on the grill…hot, but not too hot)
• Put burgers on grill and cook for about 2 ½ to 3 minutes per side. Test burger by pressing on it…should be a little spongy but not mushy.
• Add cheese during the last minute of cooking if you want to cheeseburger.
• Serve them up and enjoy.