Recipes
Spicy Smokey Chili
This chili recipe has a little bit of a kick and tons of flavor. It's a little thicker than your traditional soups and chili recipes so it's great as a filling in a burritos, on top of nachos or just as a full meal to warm you up on those cool days.
Creekstone Farms Wood-Grilled Beef Tomahawk Steaks with Gorgonzola Butter
This signature Creekstone Farms recipe from Chef Steven Raiclen is always a show stopper! The Tomahawk steak is an impressive cut and when paired with this recipe, it is sure to be a crowd favorite.
Ingredients
Serves 4 to 8 (makes 4 large steaks)
For the Gorgonzola Butter:
- 2 ounces crumbled Gorgonzola, at room temperature
- 8 tablespoons (1 stick) salted butter, at room temperature
- 1 tablespoon finely minced chives
- 1 tablespoon finely minced fresh rosemary needles
- 1 teaspoon freshly ground black pepper, or more to taste
For the steaks:
- 4 “tomahawk” (bone-in) rib-eyes, preferably dry-aged, each about 24 ounces and 1-1/2 to 2 inches thick
- 4 tablespoons minced garlic
- 4 tablespoons minced fresh rosemary needles plus 4 sprigs of rosemary
- Coarse salt (kosher or sea)
- Coarsely and freshly ground black pepper
- Extra virgin olive oil
You’ll also need: a grill hoe or other long-handled tool to rake out the coals; long-handled tongs; grill gloves
Instructions
- Prepare the Gorgonzola Butter: Place the cheese, butter, chives, rosemary, and pepper in a food processor and process until creamy and smooth. Place a 12-inch piece of plastic wrap or parchment paper on your work surface and mound the butter in the center. Roll it up into a cylinder 1 1⁄2 inches in diameter, twisting the ends of the wrap to compact the butter. Refrigerate or freeze until firm. The butter will keep for 5 days in the refrigerator or up to 3 months in the freezer. You can do this step ahead of time.
- Build a hardwood fire and let it burn down to glowing embers. Using a grill hoe, spread the coals directly under the grill grate, deeper on one side than the other (you’re looking for a hot fire on one side and a cooler fire on the other).
- Season the steaks with the garlic, minced rosemary, and salt and pepper. Drizzle with olive oil. Pat the seasonings and oil into the meat with a fork. When ready to cook, brush and oil the grill grate.
- Arrange the steaks directly on the hottest part of the grill grate along with the rosemary sprigs for a fragrant infusion of smoke. Sear for about 5 minutes per side, rotating the steaks 90 degrees with long-handled tongs after 3 minutes to achieve a nice crosshatch of grill marks. Repeat on the other side.
- Transfer the steaks to the cooler part of the grill and continue to cook until the steaks are done to your liking—125 to 130 for medium-rare. (The exact time will depend on the strength of your fire and the thickness of the steaks.) If the bones start to burn, slide a sheet of aluminum foil under them.
- Transfer the steaks to a platter or plates. Top with a disk of the Gorgonzola Butter and let them rest for 2 minutes before serving.
Vegas Strip Steak with Chimichurri & Tomatoes
The Vegas Strip steak is a relatively new cut of steak that is only available a few places with Creekstone Farms being one of them! This cut is similar to a Flat Iron Steak or a New York Strip and has wonderful steak flavor. This piece can be used for the main course or is great serves as an appetizer as well.
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Easy Beef Stroganoff
- ½ pound Creekstone Farms Premium Ground Beef
- ½ t. Salt
- ¼ t. Ground Black Pepper
- 1 T. Olive Oil or Vegetable Oil
- ¼ C. Diced Yellow Onions
- 1 C. Button Mushrooms – Sliced
- 1 t. Chopped Garlic
- ¼ pound Wide Egg Noodles - Cooked
- ½ C. Beef Broth
- ¼ C. Sour Cream
Flank Steak Tacos
Flank Steak Tacos
- 1 Creekstone Farms flank steak
- Tomatilla Avocado Salsa
- Corn or flour tortillas
- Queso Fresco (mild white cheese – found in most groceries cheese aisle. Open and crumble cheese by hand.)
Flank Steak Marinade
- 1/2 C. Soy Sauce
- 2 Tablespoons Dried Ancho Chili Powder
- 4 t. Ground Cumin
- 2 Tablespoons Dried Oregano
- 1/2 C. Lime Juice
- 2 Tablespoons Light Brown Sugar
- 1/2 t. Cayenne...
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