Thomas Cattle Holiday Recipes
HOLIDAY PRIME RIB ROAST
Ingredients:
TCC Prime Rib
2 sticks softened butter
6 cloves garlic
2 sprigs rosemary
2 sprigs thyme
Salt & Pepper
Instructions:
Spread:
Chop garlic and herbs and mix with softened butter in a bowl. Once mixed, place back in the fridge to chill and spread mixture.
After chilling for 5 minutes, wipe off the Prime Rib with a napkin or towel to remove moisture.
Spread the butter mixture on the sides and top of the Prime Rib.
Cooking:
Place Prime Rib on a roasting pan or cooling rack on top of a baking sheet.
Roast at 500 degrees for 30 minutes.
Reduce temp to 325 degrees and bake until the desired temperature is reached*.
Create a tent with tinfoil over the Prime Rib and rest for 30+ minutes.
HOLIDAY TENDERLOIN ROAST
Ingredients:
1 Thomas Cattle Tenderloin Roast
3 cloves garlic, minced
2 T Olive oil
1 tsp black pepper
1/2 bunch fresh thyme
kosher salt to taste
Optional: Add citrus zest (orange or lime) for holiday flavor
Instructions:
Spread:
Mix all ingredients, except the salt, and rub on your roast 3 days before you are ready to cook
Cover and refrigerate roast.
3 hours before you cook the roast, remove it from the fridge and place it on a baking rack with a baking sheet under it to allow for airflow. Allow the roast to rest uncovered at room temperature.
Cooking:
Pre-heat your oven to 425 degrees.
Generously salt your Tenderloin and place it in the oven for 15 minutes, then lower the temperature to 375 without opening the door.
Check the temperature of the Tenderloin after about 15 minutes.
Pull the roast when the desired temperature is reached*.
Let the meat rest for at least 20 minutes before you cut and serve.
ASIAN MARINATED FLAT IRON STEAK
Ingredients:
1 TCC Flat Iron Steak
1/4 C rice wine vinegar
1 -15 oz can cubed pineapple with juice
1 C low sodium soy sauce
4 cloves crushed garlic
1 tsp ginger
3 T light brown sugar
2 T sesame oil
1 tsp Sriracha sauce
Instructions:
Mix all ingredients and marinate the Flat Iron for at least 1-4 hours, up to overnight. When ready to cook, heat the grill to a temp of 400 degrees F.
Remove meat from the marinade and pat dry.
Pour marinade into a saucepan.
Grill flat iron until preferred internal temp.
Rest the meat for at least 10 minutes before serving.
While the meat is resting, simmer the marinade until reduced by half, about 10 minutes. Serve with the sauce and your favorite sides.
TRI TIP SANDWICH
Ingredients:
1 TCC Tri Tip
Favorite BBQ seasoning to taste
4 French rolls
Arugula
Chipotle Sauce
2 chipotle peppers in adobo 1 T adobo sauce from the can of peppers
1/2 C mayo
1 /2 C sour cream
Juice of 1 lime
2 cloves crushed garlic Salt
Instructions:
Preheat half of the grill on high and leave the rest of the grill turned off.
Season Tri Tip.
Place Tri Tip on the indirect (cold) side of the grill and cook for about an hour until the temperature reaches 100 degrees F.
Move Tri Tip to the hot side of the grill and sear until internal temp of 130 degrees F. Rest the meat for at least 10 minutes.
While the meat is resting, put all ingredients for the chipotle sauce in the blender and blend until smooth.
If sauce is too thick you can add a tablespoon or 2 of water (it will thicken as it sits).
Toast rolls and assemble sandwich.