For more than 80 years, the Strauss family has provided high quality meat to chefs and restaurants and fabulous grocery stores. Now, Strauss Brands recently expanded to offer consumers the option to order the same chef-quality meat delivered Direct to Your Door with their online store, Strauss Free Raised Direct. Whether you buy in-store or direct to your door, it’s never been easier to enjoy authentic, great-toting American grass-fed beef.
I had a fabulous week in the kitchen with Strauss Family and so happy to be sponsored by them. I love working with Strauss Family because they’re a brand that’s committed to supporting American farmers who manage their land sustainably and that’s something I’m super passionate about. It’s better for the animals, better for the Earth and better for us.That’s all well and fine, but can we just talk about how fantastic the meat really is. Delicious and succulent! I love that Strauss Family has everything for getting dinner on the table every night, to wonderful specialty items, like these gorgeous cowboy steaks.
The meat is exceptional and comes from animals that are ethically raised on family farms by experts in their craft. It’s grass-fed and grass-finished, antibiotic and hormone free and the outcome is authentically amazing meats.
Here’s a wonderful idea for a Sunday Supper. There are so many different ways to cook steak, and I love to grill when whether permits–and even sometimes when it doesn’t. I’ve learned a method of searing on the stove and finishing in the oven that comes out perfect every time. As a girl who is unapologetic for my love of red meat, my partnership with Strauss Family is a match made in heaven. Get a load of these amazing Cowboy Cut steaks! I love a bone-in steak, seared on all sides on the stove and finished in the oven. It’s accompanied by roasted winter veggies.
Strauss Sunday Supper
- Strauss Family Grass Fed Meat 2-1/2 inch on-the-bone Ribeye, or Cowboy Cut steak
- 2 small red onions, quartered
- 2 small assorted squash, skin-on, de-seeded and cut into 1/2 inch slices or cubes (butternut, delicata, or your favorite)
- Yellow beets, quartered (4 small or 2 large)
- 1 head of garlic, peeled
- 4 medium Yukon Gold potatoes, quartered
- 2 tsp salt
- 2 tbsp olive oil
- Remove steaks from refrigerator 30 minutes before cooking.
- Pre-heat oven to 400 F.
- In a bowl, toss all vegetables in olive oil and salt.
- Line a sheet tray with parchment paper. In a single layer, place the coated vegetables on the sheet pan.
- Bake until done, about 45 minutes (shorter or longer, depending on the size of vegetables), flipping every 15 minutes. Remove each vegetable as it is done. Loosely cover. Delicious served at room temperature.
- Turn the oven on as high as possible. Salt and pepper the steaks well on every side.
- When oven is hot, heat olive oil in a large pan over high heat on the stovetop.
- Sear all 4 sides of the steak. Begin by searing the top of the steak on the stovetop for 4 minutes. Then flip it over and sear the back for 4 more minutes. Using tongs to hold the steak, sear the bone side for 1 minute and then flip and sear the opposite edge for 1 minute. Lay the steak flat in the pan and place in the oven.
- Cook steak for 10 minutes.
- Remove and let rest 10 minutes.
- Set up a platter on a bed of arugula, surrounded by vegetables and steak.
Note: This cooking method is easy to remember because you are searing it on the stove for the same amount of time you are cooking it in the oven and the same amount of time you are letting it rest. This 2-1/2 inch bone-in steak, you sear 10 minutes, cook in the oven for 10 minutes and allow it to rest for 10 minutes. Times completely vary depending on your steak. For example small steaks might be 5-5-5 and medium steaks 8-8-8.