20 OUNCE BONE-IN - Item # 2582 (20-22oz)
Thaw* product on a dish in the refrigerator.
Remove thawed meat from the refrigerator 30 minutes before cooking. Let rest for 5 minutes before serving.
In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.
Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.
Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.
8 OUNCE FILET - Item # 1076 4-80z Prime
Thaw* product on a dish in the refrigerator. Bring to room temperature half hour before cooking.
Remove thawed product from the refrigerator 30 minutes before cooking. Let rest for 5 minutes before serving.
In a 5-6 qt saucepan, sauté onions, peppers, and garlic until tender. Add meat cubes and brown. Add water, tomatoes, both petite and Rotel tomatoes, potatoes, paprika ,salt, red pepper and caraway seeds. Bring to a boil, reduce heat, cover & simmer two hours or until meat is tender. Cook noodles according to pkg. Serve over noodles and about six servings.
Recipe courtesy of Mrs. Vaughan Bartlett, TN
Stock Yards cannot attest to the accuracy of this recipe since it has not tried it, but it sounds delish
Place butter into a mixing bowl and with a gloved hand or a potato masher, mix until softened. (A mixer with a paddle attachment can be used) Add all other ingredients to the butter, except the blue cheese. Mix until all ingredients are incorporated into the butter. Fold in the blue cheese crumbles until incorporated throughout. Place into a container and refrigerate until ready to use.
Preheat your grill or broiler to approximately 350°F or medium high heat. Season the steak with the Stock Yards Epicure Seasoned Salt and place on grill turning every 2–4 minutes depending on desired doneness. Medium Rare – 4-6 minutes per side Medium – 7-8 minutes per side Remove the steaks from the grill. Place 2 oz. of caramelized onions on each plate in the center. Place the steak over the onions and top with 2 oz. of room temperature blue cheese butter. Serve warm.