One new opportunity that this small town life has provided us with has been the option of purchasing a local cow to be butchered and packaged for our own personal use. This purchase comes with a lot of perks and I would highly recommend it to anyone who eats beef on a regular basis. First, you pay a large sum up front but it’s cheaper than what you would purchase for the same stuff at the grocery store over time. Second, you end up with a variety of cuts that you probably wouldn’t normally purchase for yourself like t-bones and porterhouses. Third, this is grass-fed beef! The top sirloin tasted like tri-tip and the nice cuts will literally make you swoon! There’s also the humane aspect that is nice to think about as well. This cow lived in a big field with lots of space and was well cared for by its owners (assuming that you know them).
Since it’s just Mountain Man and I, we only purchased 1/4 of a cow and boy is it a lot of meat! 4 brown paper grocery bags packed to the top! You may be wondering about how well the meat keeps, as long as you get it butchered and packaged by a reputable store, you won’t have any problems. We’re going on 3 months with zero freezer burn. The butchers put the meat through some sort of deep freeze process that keeps it super duper frozen. So where I would usually put frozen meat in the fridge to thaw for one day, I usually have to give it 2. Other than that, it’s been one of the best purchases we’ve made.
One late work night, I came home to MM mixing a concoction in the bottom of a gallon zip bag. He promptly threw a steak in it, shook it around, and refused to tell me what he put in it! So rude! After the first bite, I practically shouted at him “What did you do!?!? This is amazing!!” After a few more trial runs, he shared the recipe with me. It was so easy! Made from stuff we always have around the house! I love that man! So practical! Naturally, I had to play with it a little more just to rev the flavor up to my liking, which brings us to today and me sharing it with you. I’m not joking, we make this practically once a week and still love it as much as the first time we had it.
Now I apologize but I’m going to have to get a bit crass with you when talking about the steak seasoning we love and adore… It’s called Bull Shit from the Big Cock Ranch. I told you! Ignore the name if it bugs you but buy it! It’s amazing! Best seasoning ever! They also make one called Good Shit that is fantastic on chicken and salmon. If you live in the South Puget Sound, you can purchase it a Green Valley Meats in Auburn. Below is the link to purchase it via Amazon as well. If your wanting to try this sooner and don’t have time to get this particular seasoning, McCormick’s Montreal Seasoning will work in a pinch.
Oh, one more thing! Call me classless but I really love french fries with my steak. Recently we’ve been making this awesome fry sauce that is half ketchup and half A.1. It complements this recipe perfectly! I hope you love this recipe as much as we do! Cheers!
- 1-2 lb grilling steaks
- steak seasoning - see last paragraph in post
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 3 tbsp A.1. Steak Sauce
- 1 tbsp red wine vinegar
- 2 garlic cloves, diced
- Season the steak with the dry rub of your choice.
- In a large zip bag, add all other ingredients, mix, and place the steaks in the bag.
- Seal the bag and allow to marinade for at least 30 minutes.
- Remove from bag and grill.