Order Beef About Our Beef History / Philosophy Who We Are Articles About Us Our Guarantee Shipping Information Product Testimonials Selected Bibliography Retail Stores Postcards & Wallpaper Recipes Monthly Newsletter Like-minded Links Home Contact Us

Check here and at our estore for current specials. Cooking Tips Recipes Grilling Steaks Grilling steaks should always be done over a slow, hot fire, meaning hot but not searingly hot. Spices should be added while the meat is on the fire, or immediately before and while the surface of the meat is moist. We recommend three basic seasonings: salt, pepper and granulated or fresh garlic. Salt should never be added before cooking as it dries out the meat; however, adding it while cooking enhances the outside texture a great deal. Rub the hot grill vigorously with an onion cut in half with the skin on, immediately before putting meat on the grill. This helps keep the meat from sticking and enhances the flavor. Cook it Frozen Cooking a steak immediately after taking it out of the freezer allows you to retain 100% of the natural juices, some of which are left behind in the package while thawing. Frozen steaks should be turned four times: the first two times for thawing and the second two times for cooking. Seasoning should be added after the first exposure to the fire when the surface becomes moist. Doneness All steaks vary in thickness so time (see table below) should only be a general reference for determining doneness. The best method is to feel the firmness of the steak by pressing a finger into it. To begin understanding the various degrees of firmness associated with the range of rareness, press a finger to the front of the forehead, the tip of the nose and the front point of the chin. As you move from the forehead to the chin, the firmness decreases from well done to rare: well done: forehead, medium rare: nose, rare: chin. With practice this method can be refined to determine exactly how well you like your steaks, regardless of steak thickness. Remember, steaks continue cooking after they are taken off the fire, so they should be removed a little before reaching the desired level of cooking. Time Table (one inch steaks) Thawed Doneness First Side (in minutes) Second Side (in minutes) Rare 3-5 6-8 Medium 4-6 7-9 Well 5-8 10-12 Frozen First and second turns should be left for 7-9 minutes on each side for thawing. Third and fourth turns should follow the above table. Return to top Recipes from The Lasater Ranch Fajitas Beef Salad Uncle Cy's Marinade Unbelievable Beef Roast Ruth's Beef Stew Beef Nacho Casserole Chris' Baked Brisket     Fajitas Ingredients One handful green onions for every two people, for each person cut one half green or red bell pepper, one half tomato, one half pound round steak and two flour tortillas. Cooking Leave green tails on onions and cut bell peppers into thin slices. Place all on grill over hot fire until 3/4 done (when texture begins to become less firm). Place Top Round steaks over hot part of fire and move the vegetables immediately around the steaks. Sprinkle salt, pepper and garlic in the meat to your taste. Grill according to instructions in cooking tips. Immediately after flipping the steaks over for the last time, pile all the vegetables over and around the steaks and cover with a large wok-shaped lid until steak is done. Lay tortillas over grill to warm, stacking warm tortillas in one pile on the edge of the grill. Drape a cotton dish towel over the top of the tortillas to keep warm. Serving Pull vegetables over to the far side of the grill and slice meat into the thinnest slices possible and place in a pile on cutting board. Cut tomato into thin slices. Serve several slices of meat, tomato, onion and peppers in each tortilla and fold in half. Pinto beans and fresh guacamole add greatly to the meal. Return to top Beef Salad Serves six Ingredients 1/4 cup red wine or seasoned rice wine vinegar 1/2 cup olive oil 2 tsp dijon mustard 2 cloves garlic, mashed 1/4 tsp sugar salt and pepper to taste 12 asparagus, cooked and cut in bite-sized pieces 1 1/2 pounds of grilled Round Steak, cut in fine strips 12 cherry tomatoes, halved 1 14 oz can artichoke hearts or hearts of palm 1 head iceberg lettuce, sliced 3 Tbs minced fresh parsley 3 Tbs blue cheese, crumbled Directions Combine marinade ingredients and mix well. Grill Top Round steak according to instructions in cooking tips and combine with asparagus, tomatoes and artichokes or hearts of palm. Pour marinade over all and refrigerate overnight. Serving Arrange beef mixture on bed of lettuce. Sprinkle with parsley and blue cheese. Return to top Uncle Cy's Marinade 2 cups of sherry 2 Tbs sugar 2 garlic cloves, crushed 2 cups of soy sauce juice of 2 oranges and 2 lemons   Marinate Top Round steak for 8-10 hours, then grill according to instructions in cooking tips. Serve thinly sliced. Return to top Chris' Baked Brisket 1 3-4# Brisket 1 pkg Lipton Onion Soup Wash Brisket with cool water. Sprinkle with Lipton Onion Soup mix. Wrap in foil, seal edges well. Put in baking pan and bake for 4 hours at 250 degrees. Return to top Unbelievable Beef Roast This can be started in the morning. Don't ask us why it works-- Any size rib or other roast of beef, salt and pepper, no flour. Place beef in roasting pan, uncovered and put in 375 degree oven for 1 hour. Turn oven off, but DO NOT open the oven door. For RARE roast beef: 45 minutes before serving time turn oven to 300 degrees For MEDIUM roast beef: 50 minutes before serving time turn oven to 300 degrees For MEDIUM WELL DONE roast beef: 55 minutes before serving time turn oven to 300 degrees. That's all----- DON'T PEEK! Return to top Ruth's Beef Stew 1 lb. stew beef or round steak (1/2 inch cubes) 1 medium carrot, sliced 1 medium potato, cubed 1 small onion, chopped 1 stalk celery, sliced 2 cups water 1/2 tsp each, salt and pepper In large saucepan or dutch oven, brown beef, them simmer 1 hour Add potato and onion, bring to boil, cook over medium heat for 8-10 minutes Add carrot and celery, cook until tender Return to top Beef Nacho Casserole 1 lb. ground beef 1 jar (12 oz) chunky salsa 1 cup frozen sweet corn, thawed and drained 3/4 cup salad dressing 1 Tbs chili powder 2 cups crushed tortilla chips, divided 2 cups (8 oz) natural shredded Colby, Monterey Jack cheese, divided Heat oven to 350 degrees. Brown ground beef, drain. Stir in salsa, corn, dressing, and chili powder. Layer 1/2 each of the meat mixture, chips and cheeses in 2-quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired. Makes 6 servings. Return to top Lasater Grasslands Beef LLC Within Colorado 1-719-541-2855 Outside Colorado 1-866-4LG-BEEF Buy Beef | Home | Top © 2002 Lasater Ranch All Rights Reserved Webdesign by Sherrie York and Alex Lasater