Steaks & Chops Recipes

20 OUNCE BONE-IN - Item # 2582 (20-22oz)

Thaw* product on a dish in the refrigerator.

SEAR & ROAST
1. Preheat oven to 400°F.
2. Season steaks with salt and pepper.
3. In skillet, heat 2 teaspoons of olive oil on medium-high heat until
almost smoking.
4. Sear steaks 2 minutes on each side.
5. Roast in oven 8-10 minutes on each side for medium-rare. Please adjust time if your steak is bigger or smaller, or if you like it more or less done.

GRILL
1. Heat grill to medium-high.
2. Lightly brush steaks with olive oil and season with salt and pepper.
3. Grill 8–10 minutes on each side for medium-rare.
BROIL 1. Preheat broiler to high.
2. Lightly brush steaks with olive oil and season with salt and pepper.
3. Broil 8–10 minutes on each side for medium-rare.
Remove thawed meat from the refrigerator 30 minutes before cooking. Let rest for 5 minutes before serving.

INGREDIENTS

• 1/2 cup soy sauce
• 1/4 cup real maple syrup
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon mustard powder
• 1/2 teaspoon sesame oil
• 1/4 teaspoon hot pepper sauce
• 1/2 cup beer
• 4 (16-18oz) beef rib eye steaks Item # 2580

DIRECTIONS

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.

SEAR & ROAST
1. Preheat oven to 400°F.
2. Season filets with kosher salt and pepper.
3. In skillet, heat 2 teaspoons of olive oil on medium-high heat until almost smoking.
4. Sear filets 1 minute on each side.
5. Roast in oven 6-8 minutes on each side for medium-rare. Please adjust time if your filet is bigger or smaller, or if you like it more or less done.
GRILL
1. Heat grill to medium-high.
2. Lightly brush filets with olive oil and season with salt and pepper.
3. Grill 7–9 minutes on each side for medium-rare.
BROIL
1. Preheat broiler to high.
2. Lightly brush filets with olive oil and season with salt and pepper.
3. Broil 5–7 minutes on each side for medium-rare.
Remove thawed product from the refrigerator 30 minutes before cooking. Let rest for 5 minutes before serving.

INGREDIENTS

• 6 ea. 5 oz. Filet Mignons, thawed
• Salt and pepper, to taste
• 3/4 lb. firm, fresh mushrooms, sliced
• 1 cup heavy cream, heated
• 9 Tbsp. butter
• 6 slices French bread
• 2 Tbsp. cooking oil
• 6 Tbsp. butter
• 2 tsp. flour
• 1/2 cup scotch

DIRECTIONS 1. Remove filets from package and set aside. Get at room temperature.
2. Heat 3 Tbsp. butter in large saute pan, over medium heat. Sauté the mushrooms for about 8-10 minutes.
3. Add flour, blend well.
4. Stir in warmed cream, reduce heat to keep warm. Add salt and pepper, to taste.
5. In a separate pan, heat 2 Tbsp. of oil on medium high heat.
6. Sauté the filets for 2-1/2 minutes per side for rare, 3-4 minutes per side for medium rare.
7. Meanwhile in a separate pan, heat 6 Tbsp. butter over medium high heat. Add the bread slices, turning often until golden brown.
8. Place one bread slice on each serving plate.
9. Top each bread slice with a cooked filet.
10. Add the scotch to filet pan juices and boil 1-2 minutes.
11. Add mushroom sauce to pan with scotch and bring to a boil. Spoon sauce over filets and serve.

INGREDIENTS

• 1 - 2 pound London Broil
• 4 tablespoons extra-virgin olive oil, divided
• 1 pound cremini mushrooms, quartered
• 4 tablespoons butter, divided
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 3 carrots, cut into 1-inch slices
• 3 parsnips, cut into 1-inch slices
• 1 bay leaf
• 6 sprigs of thyme
• 1/2 cup (about a handful) parsley
• 1 quart beef stock
• 1 pound baby yukon gold potatoes, cut in half depending on size
• Salt and freshly ground black pepper
• 2 tablespoons flour
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• Prepared horseradish
• Loaf of crusty bread

DIRECTIONS

1. Preheat broiler. Take the steak out of the refrigerator and let it come up to room temperature.
2. Heat the olive oil, about 2 turns on the pan, and 2 tablespoons of butter in medium saucepot over medium-high heat. Once the butter is melted, add the mushrooms and cook about 5 minutes, until brown.
3. Add the onion, garlic, carrots, parsnips and herbs. Cook until veggies are tender, about 4-5 minutes.
4. Add the potatoes and 3 cups of stock plus one cup of water. Bring up to a bubble then reduce heat and simmer 20-30 minutes.
5. As the liquid simmers, place the London broil on a broiler pan. Rub it with about 2 tablespoons of olive oil and season it generously with salt and freshly ground black pepper.
6. Place the meat under the broiler about 6 inches from the flame for 10-15 minutes, flipping it over halfway through to ensure even cooking. Remove the meat from the broiler and let it rest for about 5 minutes.
7. While the meat is resting, add the remaining 2 tablespoons of butter to a small skillet over medium-high heat. Once melted, add flour and cook about 1 minute. Whisk in the remaining stock, about a cup, then add the Worcestershire sauce and Dijon mustard. Once thickened, add the mixture into your saucepot with the veggies.
8. Ladle the veggie stew into shallow bowls. Cut the steak into thin slices and place it on top. Serve with a dollup of prepared horseradish on top and a nice hunk of crusty bread with butter on the side.

INGREDIENTS

• 4 garlic cloves, mashed to a paste w/ 1 tsp salt
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 4 8oz skirt steak Item #2821
• 3 orange, red and green peppers, julienned
• 1 large sweet onion, julienned
• 1/4 cup cilantro
• 12 (8-inch) flour tortillas, warmed
• Guacamole, tomato salsa, and sour cream as sides

DIRECTIONS BEFORE COOKING
1. Combine garlic paste, lime juice, cumin, and olive oil.
2. Place skirt steak, bell peppers, onion, and cilantre into marinade, cover and refrigerate at least 2 hours over night.

DIRECTIONS DURING COOKING
1. Preheat grill to high heat.
2. Remove skirt steak from marinade, shaking off liquid.
3. Hold onto marinade for the vegetables.
4. Preheat a heavy skillet to the smoking point.
5. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and soft. Set aside.
6. Grill skirt steak over high heat quickly until mid-rare, about 2 minutes per side.
7. Slice meat into strips and serve immediately with warm tortillas, the seared pepper vegetable mix, guacamole, salsa, and sour cream.

INGREDIENTS

• 1 orange, thinly sliced with peel
• 1/2 onion, thinly sliced
• 4 garlic cloves, halved and smashed
• 6/8oz skirt steak item #2821
• Kosher salt and fresh ground black pepper
• 1 cup light-colored beer (preferably larger style)
• 1/2 cup soy sauce

DIRECTIONS
1. In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garli pieces on the bottom of the dish.
2. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices.
3. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce.
4. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
5. Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.

INGREDIENTS

• 1/2 tablespoon olive oil
• 6 8 oz skirt steak, trimmed item #2821
• Kosher salt and freshly ground black pepper
• 3/4 cup pecan pieces
• 2 tablespoons cold butter, cut into small pieces
• 2 tablespoons honey
• 1-1/2 tablespoon roughly chopped fresh rosemary

DIRECTIONS
1. Position an oven rack about 6 inches from the broiler and heat the broiler on high.
2. Line a large rimmed baking sheet with foil and grease the foil with the oil.
3. If necessary, cut the steak crosswise into pieces 8 to 10 inches long.
4. Arrange the steak on the baking sheet in a single layer and season with 1 tablespoon salt and 1/4 tablespoon pepper.
5. Put the pecans, butter,honey, rosemary, 1 tablespoon salt, and 1/4 tablespoon pepper in a food processor and pulse until well combined and the pecans are finely chopped.
6. Broil the steak until lightly browned, 3 to 4 minutes. Flip it and broil until it's cooked nearly to your liking, about 3 minutes more for medium rare.
7. Spread the pecan mixture over the steak, patting the mixture with the back of a spoon to help it adhere. Continue broiling until the pecan coating is toasted and fragrant, 1 to 2 minutes. Set the streak aside to rest for 5 minutes.
8. Thinly slice the steak against the grain and transfer to plates. If the pecan coating falls off the steak as you're slicing it, spoon it over the top.

INGREDIENTS

• 1/2 cup cola
• 2 tablespoons extra-virgin olive oil
• Juice of 2 limes, plus lime wedges for serving
• 2 teaspoons chili powder
• Salt
• 6 8oz skirt steak item #2821
• 2 tomatoes, finely chopped
• 1 small onion, chopped
• 1/4 cup finely chopped cilantro
• 2 jalapeno chiles, finely chopped
• 8 crisp taco shells
• 2 cups shredded slaw mix (from a 1-pound bag)
• 1 avocado, cut into 8 lengthwise slices

DIRECTIONS
1. In a resealable plastic bag, combine the cola, olive oil, 2 tablespoons lime juice, the chili powder and 1 1/2 teaspoons salt.
2. Add the steak and let marinate at room temperature for about 30 minutes.
3. In a large bowl, toss together the tomatoes, onion, cilantro, jalapenos and remaining lime juice; season with salt.
4. Preheat the grill or grill pan to high.
5. Grill the steak, turning once, about 15 minutes for medium rare; let rest for 5 minutes. Thinly slice the steak againste the grain and toss with the tomato salsa.
6. Fill each taco shell with some slaw mix, an avocado slice and steak with salsa. Serve with the lime wedges.

INGREDIENTS

• 6 skirt steaks item 2821 STOCK YARDS SKIRT STEAKS
• 2 cups loosely packed flat-leaf parsley leaves
• Olive Oil
• 1 1/2 to 2 cups large, shaved curls of Parmigiano-Reggiano (Tip: Use a veggie peeler to get large flakes of cheese)
• Kosher salt and coarse black pepper
• 3 bundles baby broccoli
• Zest of 2 lemons, divided
• 1 1/2 teaspoons crushed red pepper flakes
• 4 tablespoons rosemary, stemmed and coarsely chopped
• 1 large red mild pepper, seeded and thinly sliced lengthwise
• 8 cloves garlic, 4 finely chopped, 4 thinly sliced
• Butcher twine

DIRECTIONS
1. Preheat oven to 425°F. Prepare outdoor grill or grill pan to medium-high heat. 2. Unroll steaks on a large work surface and lightly pound if necessary to make the meat an even thickness, about 1/4- to 1/2-inch thick. 3. Drizzle meat with EVOO and season both sides with salt and pepper. Scatter the zest of 1 lemon on each steak. Halve the zested lemons for grilling and reserve. 4. Top the meat with rosemary and chopped garlic, and scatter a layer of parsley over the top using about 1 cup of leaves per steak. 5. Top the parsley with shaved Parmigiano-Reggiano cheese. 6. Carefully wrap and roll the steaks into large pinwheels. Tie the center of each steak tightly with butcher twine at the center then tie of 2 more pieces of string on either side of the center string, about 1 inch in from the edges. 7. Cut each steak evenly, spacing your knife between the strings to form 6 pinwheels each about 1 1/2 inches thick and 4 inches in diameter.

INGREDIENTS

• 1 1/2 cups packed fresh mint leaves
• 1/2 cup grated parmesan cheese
• 2 1/2 cups baby spinach
• 1/2 to 1 1/2 cups extra-virgin olive oil
• 4 garlic cloves, chopped
• 6 Stock Yards Skirt Steaks item #2821
• 1/3 cup pine nuts
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil

DIRECTIONS
1. For the pesto, combine the mint, spinach, garlic, pine nuts, salt, pepper and Parmesan in a food processor and pulse to partially combine.
2. Turn the processor on Auto and drizzle in the olive oil, a half cup at a time, until the ingredients start to come together into a chunky paste.
3. Make sure to add the oil a little at a time to ensure a nun-runny pesto.
4. Place the Stock Yards skirt steaks flat on a work surface with the grain of the meat running perpendicular to you.
5. Season with salt and pepper.
6. Spread the pesto all over the meat, leaving a 1 1/2-inch space all around the edge.
7. Roll up the steak, with the grain running the length of the roll, and tie up with kitchen string every 2 inches.
8. Wrap with plastic wrap and refrigerate until ready to cook.
9. Preheat the oven to 350°F.
10. Rub the steak with olive oil then sear it in a very hot, cast-iron skillet over high heat or on a very hot grill.
11. Place it in the oven for 15 to 20 minutes for medium-rare steak.
12. Place the steak on a cutting board and allow it to rest for 10 minutes.
13. Remove the strings and carve across the grain into 1-to 2-inch slices.
Serves 6

INGREDIENTS

• 4 dried guajillo peppers
• Juice of 1 lemon and 1 lime
• 4 dried ancho peppers
• 1/4 cup cilantro chopped
• 4 cloves garlic
• 2 tablespoons extra virgin olive oil
• 1/2 white onion, chopped
• Salt & pepper
• 1 cup pineapple juice
  For serving
• Charred pineapple salsa
• Corn tortillas
• 1/2 cup diced tomato
• cheese, finely grated
• 1/2 cup diced red onion
• Lime
• 1 jalapeño seeded and diced
• STOCK YARDS SKIRT STEAKS 4/8 oz. item 2821
• 1 cup grilled pineapple diced
• Jalapeño seeded and diced

DIRECTIONS
1. Seed, dice and toast peppers over a flame.
2. Place in saucepot and cover with water; simmer 10 minutes.
3. Strain out water and purée in a food processor with garlic, onions and pineapple juice.
4. Marinate Stock Yards item 2821 4 skirt steak for in the fridge for 2-3 hours or overnight.
5. Mix all salsa ingredients together and set in refrigerator.
6. Season Stock Yards skirt steak with salt and pepper then grill over high until medium rare.
7. Warm corn tortillas in dry sauté pan.
8. Fill each tortilla with a slice of skirt steak and top with some of the pineapple salsa.
9. Finish with cheese and serve with fresh lime wedges.

INGREDIENTS

• 3 Tablespoons Olive Oil
• 1 large turnip or parsnip chopped
• Tenderloin Cubes 36 1-1.5oz item #2362
• 1 cup dry red wine or dark beer
• 2 medium onions diced
• 1 cup beef broth
• 1 tablespoon balsamic vinegar
• 2 tablespoons tomatoe paste
• 1 large sweet potatoe peeled chunks
• 4 whole peppercorn
• 3 small yellow potatoes chunks
• 1 teaspoon rosemary
• 3 medium carrots peeled pieces
• 1/2 cup fresh basil or dry basil
• 2 large celery cut up
• 1 cup frozen peas

DIRECTIONS
1. Pat dry meat and season in salt, pepper.
2. In large dutch oven heat 1 tablespoon oil brown meat in small groupsto sear.
3. Remove meat set aside.
4. Heat 1 tablespoon oil in same dutch oven add onions cook stirring often 1-2 minutes then add rest of vegetables and tomato paste.
5. Cook 1-2 minutes.
6. Add wine or beer, broth and spices.
7. Cover and cook on stove low simmer or cook in a 325 degree oven about 2 hours. Before serving add frozen peas and basil.

INGREDIENTS

• ITEM 2362 Tenderlion Cubes 36/ 1-1.5 oz.
• 1/8 Tablespoon Pepper
• 1/2 Cup Oil
• 1/2 tsp Worcestershire Sauce
• 1/2 Cup Red Wine
• 3 Tablespoons Catsup
• 1/2 tsp Salt
• 2 Tablespoons Tarragon

DIRECTIONS
1. Mix all ingredients.
2. Marinade beef for an hour( long for a stronger flavor).
3. Thread on skewers with small onions, mushroom caps, and cherry tomato or any other vegetable or fruit( pineapple).Grill until done.

INGREDIENTS

• 1 1/2 teaspoon veg oil
• 1 teaspoon salt
• 1 onion chopped
• 1/2 teaspoon crushed red pepper
• 1/2 green pepper chopped
• 1 teaspoon caraway seeds
• 1/2 clove garlic chopped
• 4-5 potatoes peeled & cut into 1" cubes
• 2 1/2 cups water
• 1 16oz can petite diced tomatoes
• 1lb Stockyards tenderloin cubes cut in 1" pieces item #2362
• 1/2 can Rotel tomatoes
• 1 1/2 tablespoons good quality Hungarian Paprika
• 1/2 pkg cooked medium egg noodles

DIRECTIONS
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 Enjoy!

Stock Yards cannot attest to the accuracy of this recipe since it has not tried it, but it sounds delish

INGREDIENTS

• 3 tablespoons butter
• 1/2 cup red wine
• 8oz mixed wild mushrooms
• 3/4 cup low-sodium beef broth
• 4 Bone-In Chops at room temp. item #2580
• 2 teaspoons dijon mustard
• 1 large shallot, thinly sliced
• 1 teaspoon fresh thyme leaves

DIRECTIONS
1. In a large cast-iron skillet, 1 1/2 tablespoons butter over medium-high heat.
2. Add the mushrooms; cook, stirring, until browned, 6 to 7 minutes.
3. Transfer the mushrooms and juices to a plate.
4. Pat the chops dry; season with 1 tablespoon salt and 1/2 tablespoon pepper.
5. Add to the skillet and cook, turning once, until the chops are browned on both sides and firm to the touch, about 8 minutes.
6. Transfer the chops to plates; tent with foil to keep warm.
7. Add the shallot to the skillet and cook, scraping up any browned bits, until softened, 1 to 2 minutes.
8. Stir in the wine;boil until reduced by half, about 2 minutes.
9. Stir in the beef broth;boil until thickened slightly, about 2 minutes.
10. Stir in the mustard, thyme and remaining 1 1/2 tablespoons butter until melted.
11. Add the mushrooms back to the pan, turn off the heat and let sit until heated through, about 1 minute; season with salt and pepper.
12. Return the rib chops to the skillet and serve.

Blue Cheese Butter:

INGREDIENTS

• 1 lb unsalted butter, room temperature
• 1/2 Tbs Worcestershire sauce
• 1 tsp fresh squeezed lemon juice
• 3 Tbs minced chives
• 1 Tbs minced parsley
• 3/4 lb blue cheese crumbles
• salt and pepper to taste, approximately 1/4 tsp of each
  DIRECTIONS 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.

Bone-in Filet with Onions and Blue Cheese Butter:

INGREDIENTS

• 4 /16 ounce bone in Filet Mignons item # 1526
• 1 tsp Stock Yards Epicure Seasoned Salt # 9901
• 8 oz caramelized onions
• 8 oz blue cheese butter
  DIRECTIONS
  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.