An Update served with Ribeyes with Garlic and Herb Compound Butter

This summer…okay this spring and summer has been quite a ride!

I thought I could be a superwoman and stay on top of this blog, plus prepare for a newborn. Then, I said newborn and managed 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 absence and prepare yourself for some new post full of stories from our little piece of the Flint Hills, recipes for a Sunday supper, and others that have become our go-to quick weeknight meals we enjoy between a crying baby and a wild toddler!

First, I want to give you a quick recap of what’s been going on here.

We shipped steers to grass. These steers were 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 we received in February were all bred by artificial insemination or AI. They are due to calve in the spring. This will be the first calf that all of these heifers have.

We welcomed our second little cowboy on June 8th at 11:33 a.m. 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 says, “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 ensure their health 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 vaccinated and will be taken to the grass this week. This was our first experience working them as a family of four. Thank goodness for the unusually cool August temperatures.

The steers ate their fill of grass, and we gathered and shipped them to their owners in Iowa. They will be fed and then harvested.

Now Ross is two months old, and August is here! It has been one busy summer, but we would not trade it for the world!

We also ate a lot of beef and cooked new things that we can’t wait to share!

First up is a ribeye with garlic and herb compound butter. It sounds fancy and hard, but trust me, it is not!

Ribeyes with Garlic and Herb Compound Butter

2 ribeye beef steaks one inch thick
4 Tbs softened butter
2 large cloves of 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. Whether 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 necessary. Season both sides of the steaks with salt and pepper. Then, rub about 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 have time on the cooler side of the grill, flip the 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 why we prefer them. If you like your steaks to a higher degree of doneness, finish them on the cooler side of the grill until they reach the desired temperature. 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!