We recently received quite a shipment of happy-running, grass fed beef from my in-law's farm in Illinois. I was thawing a sirloin tip roast with the idea that I would slather it with some love and grill it. But it has not yet thawed and I now have to go somewhere tomorrow without a grill and thought I'd ask the hotline for some ideas. I was in the mood for something more "steaky" than "stewy" though I could be persuaded! Something less labor intensive would be great. Considering we will have about 22 more pounds of beef following, any other favorite recipes for rib eyes, roasts, ribs (I only cook pork usually), and even bones are welcome.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)