Kenneth Wilkins

Ingredients

20 oz Teres Major (serves 2-3)

Neutral vegetable or grapeseed oil

Kosher salt

¼ cup black peppercorns (or mixed peppercorns), coarsely crushed

1 Tablespoon minced shallot, or 1-2 cloves minced garlic

1/2 cup dry red wine (red wine can be substituted for cognac, sherry, or brandy)

1 cup beef stock (if using store bought, opt for low sodium)

2 Tablespoons unsalted butter, room temperature

Chopped herbs such as flat-leaf parsley or thyme for garnish, optional

Instructions

Remove steak from the refrigerator 45 minutes to an hour before cooking.

Pat dry.

Fifteen minutes before cooking, rub the steaks with just a bit of oil, season generously with kosher salt.

Spread the crushed peppercorns on a plate or shallow dish and press the steak into the pepper on all sides to make sure it adheres.

Heat a cast iron skillet over medium high heat. Once the skillet is very hot, about 10 minutes, add a tablespoon or so of oil and swirl to coat the pan.

Place the steak into the pan and sear for about 60 seconds.

Turn the steak and sear on all sides for 60 seconds for a total of about 4 minutes.

Take the internal temperature of the meat. You are shooting for right around 128F for medium rare (the steak will continue to cook for a few minutes while resting).

If the meat is not there, cook an additional 30 seconds or so per side until you reach the target temperature.

Remove the pan from the heat and the meat to a cutting board, and cover it loosely with foil to rest.

Put the pan–drippings, peppercorns and all–back over medium high heat add the shallot or garlic.

Saute for a couple of minutes to soften, pour in the wine to deglaze pan and reduce by half.

Add beef stock and allow to reduce until sauce coats the back of a spoon or by half.

Taste and adjust seasonings if necessary. If you salted your meat liberally, it won’t need anything.

Remove the pan from the heat and add the butter, swirling the pan and stirring gently until the sauce is thick and glossy.The butter adds richness and helps to mellow any harshness from the wine reduction.

Slice the steak into medallions and arrange on a platter or individual plates.

Dress with the sauce and sprinkle with the optional herbs.

Serve immediately.

Dizzy Pig Red Eye Seasoning is a Coffee based seasoning a great alternative if you cant get Dizzy Pig is Cowboy Crust from Spiceology, be sure to grab one when your in to pick up your cut.

Preheat grill or oven to 400 degrees.

Drizzle with olive oil and season with The Butcher’s Market House Seasoning onto both sides of the chop.

Place chop onto the grill and cook for about five minutes.

Flip and let cook until an internal temperature of 145°. (Want it a little sweeter baste both sides with The Butcher’s Market Maple Bourbon Sauce Remove pork from the grill and let rest for about five minutes.

Enjoy your Steak of the Month: Pork Porterhouse!

Season with preferred seasoning blend (Recommended: The Butcher’s Blend or Camp Mix).

Taking a sharp knife, gently cut a quarter of an inch into the meat creating a checkered grid of cuts into the meat (this will add to flavor as fat renders).

Lightly rub with olive oil and refrigerate for thirty minutes.

Heat the grill to 450-500 degrees F. Place meat on the grill and let cook for ten minutes.

Move (don’t flip yet) the meat to a different place on the grill, this encourages better caramelization, let cook for another five minutes.

Flip the steak, let cook for five minutes, move to a different location on the grill.

Lower the flames or move the charcoal, let steak cook over indirect flames. Let cook for five to ten more minutes, take the internal temperature of the steak this should be 130-135 degrees F, take meat off the grill.

Let the steak rest for ten minutes.

Slice the bone off first, if desired place the meat around the bone back onto the grill.

With the remaining meat, slice into quarter inch pieces.

Season lightly with salt.

Enjoy your Cowboy Steak!

Heat your grill to 450-500 F or oven to 550 F. If using a cast iron for stove-top cooking, use a high heat setting.

Internal meat temp will reach 130 F when finished cooking.

Season T-Bone with an even coating of preferred seasoning (Pro-tip: Salt & Beef pair well together) and olive oil.

Sear for fifteen minutes on one side, flip and sear for ten minutes.

Remove from heat and slather the Bacon Blue Cheese butter on top and let rest for ten minutes.

Put back on heat for 45 seconds a side to caramelize butter, remove from heat.

Slice into quarter inch thick pieces and enjoy your T-Bone Steak!

Preheat the grill to 550-600 degrees on the grill, if using a cast iron pan you’ll want high heat so you’ll have a sear.

Place flank steak on the grill for five minutes, flip and cook for another five minutes.

Take the temperature of the steak, this should be done by placing the thermometer in the thickest part of the meat. It should be around 90 degrees at this time.

Close the grill lid and cook for another 4-5 minutes.

Take the temperature of the meat, if the internal temperature is 125 degrees take the steak off the grill. Let the meat rest for ten minutes.

After resting it’s time to cut into the steak. In the middle of the meat cut it in half going with the grain.

Now slice the meat against the grain. Enjoy your Ancho Chili Lime Flank Steak.

If your flank steak is not already marinated from The Butcher’s Market here is the recipe.

For the Marinade:

3 limes

2 green onions chopped

3 garlic cloves, minced

3 tbsp fresh cilantro chopped

2 tsp olive oil

1/2 tbsp. cocoa powder

1 canned chipotle pepper chopped

1 tbsp. of adobo sauce

1/4 tsp coriander powder

1/4 tsp cumin powder

1/4 tsp ancho chile powder

Salt & Cracked Black Pepper

Mix the lime juice and some lime zest, the green onions, garlic, cilantro, olive oil, cocoa powder, chipotle pepper, adobo, coriander, cumin, chile powder, and salt and pepper together in a large mixing bowl and whisk ingredients together. Place the meat in a resealable food-storage bag. Add the marinade and toss to thoroughly coat the meat. Marinate in the refrigerator for 12 to 24 hours, turning every so often to coat the meat.

• Preheat grill to 450-500 degrees. Or substitute a cast iron skillet on the stove-top, medium-high heat.

• Create a marinade for the Lamb: Dijon Mustard Black pepper Minced Garlic, Oil of your choice, fresh Rosemary, The Butcher’s Market House Seasoning. Mix the ingredients together to create a paste the consistency of mayonnaise.

• Trim Fat off Lamb Rack: To fabricate (trim the fat) the Lamb Rack, locate the fat cap on the top of the rack, place your knife or finger beneath the fat, and pull back about 2 inches. Next, lay your knife flat on the now exposed meat and cut the remaining fat cap off of the meat, keeping your knife on top of the rib bones. (PRO TIP: Instead of using cooking spray or butter, keep the fat you just trimmed. This can be used as a delicious alternative to oiling up the grill or pan).

Lastly, with your knife, trim the thin layer of silver skin off the loin. Now you have removed the skin & fat so you’re left with a beautiful, pink rack of lamb.

• Cut into Lollipops: Between each rib cut so that each bone is individually sliced. Will be 3-4 inches in size.

• Marinate the meat: Using the marinade you created, cover each lollipop on both sides.

• Cook: On your high heat grill or cast iron skillet, let the fat cap render down & oil the cooking surface. Sear for 1-2 minutes on each side.

• Eat: Enjoy your Lamb Rack Steak of the Month!

▢ Flour

▢ 1/4 cup Butter

▢ 2 Fresh Garlic Cloves, crushed, peeled and chopped

▢ 1tsp dried thyme

▢ 1tsp dried oregano

▢ 1 Large Chopped Onion

▢ 1 Large Chopped Carrot

▢ 2 Celery Stalks Chopped

▢ 1 cup Dry White Wine

▢ 2/3 cup Beef or Chicken Stock

▢ (1 can) Crushed Tomatoes 28oz

▢ Salt Course Grated, like Maldon Sea Salt Crystals

▢ Prepared Mashed Potatoes

Salt and Pepper the shanks then dust lightly with flour.

Melt the butter in a deep skillet or Dutch oven over medium to medium-high heat.

Add the boar, and rotate until browned on all sides.

Remove boar to a plate.

Add garlic, onion and celery to the skillet; cook over medium heat till onion and celery are tender.

Return the boar to the pan and mix in the carrot and wine. Simmer for 10 minutes.

Pour in the tomatoes, beef stock, oregano, thyme and season with salt and pepper.

Cover, and simmer over low heat for 1 1/2 hours, basting the boar every 15 minutes or so. The meat should be tender, but not falling off the bone.

Enjoy plated with mashed potatoes.

Preheat your grill to 500 degrees.

If you’re not using a grill, grab a cast iron pan and heat to medium-high.

Rub the ribeye with olive oil then generously sprinkle The Butcher’s Market House Seasoning onto both sides of the meat. Place onto the grill or cast iron and cook to an internal temperature of 125 degrees.

You’ll want to take the temperature by placing the thermometer into the thickest part of the steak. A yummy crust should caramelize on the meat.

Take the steak off the grill or cast iron and let it rest until it reaches 130 degrees (Pro-tip: Let one of The Butcher’s Market flavored compound butters melt on the steak while it rests).

Carve the bone off the meat and enjoy your Bone-In Ribeye Steak of the Month!