This summer…okay this spring and summer has been quite a ride!
I thought I could be superwoman and stay on top of this blog, plus prepare for a newborn then have said newborn and manage life with two kiddos…well superwoman I am not! I struggled most days to get a shower, much less take pictures of the yummy food my cowboy was cooking me! So please forgive our absents and prepare yourself for some new post full of stories from our little piece of the flint hills, recipes that are for a Sunday supper and others that have become our go-to quick week night meals we enjoy between a crying baby and a wild toddler!
First, I want to give you a quick recap on whats been going on around here.
We shipped steers to grass, these steers where weaned off their momma and shipped to a grow yard right down the road from us. Isaac Carr is the owner and operator of the yard and is one of Arturo’s nutrition customers. Isaac is a young progressive cattleman and I plan to introduce you to him and his operation soon.
We bred heifers and shipped them to grass. The heifers that we received in February all got bred by artificially insemination or AI. They are due to calve in the spring. This will be the first calf that all of these heifers have.
We welcome our second little cowboy on June 8th at 11:33 am. We named him Rosendo Harris Pacheco and will call him Ross. He is named after Arturo’s stepfather and carries my maiden name of Harris. We are pretty smitten with him. Leo loves his “Baby Ross” and in his words “He is so CUUUUTE!” It has been pretty fun watching these two get to know each other and I know it is only going to get more exciting.
Arturo spent his mornings horseback riding through the steers and heifers to make sure they were all healthy and accounted for.
I rocked and fed the baby…he is not a napper.
We received another set of heifers. These girls were weighed and given vaccinations and will be taken to grass this week. This was our first experience of working them as a family of four. Thank goodness for the unusual cool August temps we have been having.
The steers got their fill of the grass and we gathered and shipped them to their owners in Iowa. They will be fed out and then harvested.
And now Ross is two months old and August is here! Seriously, it has been one busy summer, but we would not trade it for the world!
We also ate a lot of beef and cooked some new things that we can’t wait to share!
First up is a ribeye with a garlic and herb compound butter. It sounds fancy and hard but trust me is not!
Ribeyes with Garlic and Herb Compound Butter
2 ribeye beef steaks one inch thick
4 Tbs softened butter
2 large cloves garlic roasted or fried
1 Tbs minced rosemary (or herb of your choice)
Salt and pepper
Begin by preparing your compound butter. Mash the garlic cloves with a fork to make a smooth garlic paste. We paired the steaks with French fries and had oil ready to prepare the fries so we fried the garlic, regardless of weather you fry or roast it you want to soften the garlic and the exterior will be golden brown. Mix the mashed garlic, rosemary and a teaspoon each of salt and fresh ground pepper with the butter and set aside.
Prepare the steaks by drying the exterior with a paper towel if need. Season both sides of the steaks with salt and pepper. Then rub about a 1 1/2 teaspoons of the prepared butter on each side of the steaks. Cover the steaks with plastic wrap and set aside at room temperature while you prepare the grill.
Set a grill up for indirect grilling. You want one side to be lower in heat and one side to be crazy hot. When the grill is ready, clean the grill grate and place the steaks on the cooler side of the grill. Grill for about 2 minutes per side on the cooler side of the grill. Once both sides of each steak has done time on the cooler side of the grill flip steaks to the hot side of the grill. Once on the hot side, grill steaks for another 2-4 minutes per side to sear the steaks. At this point the steaks should be around medium rare, which is how we prefer our steaks. If you prefer your steaks to a higher degree of doneness finish them on the cooler side of the grill until they reach the temperature you prefer. Once done, remove the steaks from the grill to a platter and cover with foil to rest for 5 minutes before serving.
We enjoyed our ribeyes with a dollop of the remaining compound butter, homemade French fries and green beans from the garden. Enjoy!