Blog

Looking for ways to jazz up your family dinners? This Cajun T-bone steak recipe will do just the trick, with Braveheart's signature T-bone steak its Midwest-raised, restaurant-quality beef is cut from beef short loin with craftsmanlike precision. Mixed in with the cajun spice you will be sure to wow your guests and family with this zesty flavor. 

Ingredients: 

• 2 teaspoons garlic powder
• 2 teaspoons paprika 
• 2 teaspoons kosher salt 
• 2 teaspoons freshly ground black pepper 
• 1/4 teaspoon cayenne pepper 
• One Braveheart T-bone steak (1 to 1 1/2 pounds)
• Vegetable oil, for the grill

Directions:

1. Combine the garlic powder, paprika, salt, black pepper and cayenne in a small bowl.

2. Place the steak on a rack set over a baking sheet.

3. Sprinkle the spice mixture evenly on both sides of the steak (use all of the spice mixture). Let the steak sit on the rack at room temperature for 30 minutes to 1 hour.

4. Preheat a grill to medium-high. Lightly brush with the oil.

5. Place the steak on the grill, then cook until dark marks form on the underside and the steak releases easily from the grill, about 6 minutes.

6. Flip the steak and continue cooking until a thermometer inserted in the center (avoiding bone) registers 125 degrees F for medium-rare, 5 to 7 more minutes.

7. Remove to a cutting board and let the steak rest for 10 minutes before slicing and serving.

Looking for more recipes? Try this Coffee-Rubbed Grilled Ribeye! This recipe is a delicious and unique home cooked meal guaranteed to be a memorable dish for anyone.

Spice up Braveheart’s Black Angus beef by giving your guests something to rave about. This ground beef stroganoff recipe gives ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner. It will be a clean plate club all around the dining room table!

Ingredients:

• 1 pound Braveheart’s Black Angus Beef Burger meat 
• Kosher salt and freshly ground black pepper
• One 10-ounce package white mushrooms, halved or quartered if large
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon paprika
• 3 cloves garlic, finely chopped
• 1 carrot, cut into 1/4-inch dice
• 1 small onion, chopped
• 1 tablespoon tomato paste
• One 15-ounce can low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 2 cups dried penne pasta
• 2 ounces cream cheese, at room temperature
• 1/4 cup sour cream
• 3 tablespoons chopped fresh chives
• 3 tablespoons chopped fresh parsley leaves

Directions:

1. Heat a large nonstick skillet over medium-high heat.

2. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes.

3. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.

4. To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes.

5. Transfer the cooked mushrooms to the bowl with the beef.

6. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.

7. Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes.

8. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta.

9. Cover and cook according to package directions until just al dente.

10. Uncover, stir in the reserved beef and mushrooms and cook until heated through.

11. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy.

12. Season with salt and pepper. Serve warm.

If you enjoyed this recipe try out our Barnyard Braveheart Burger! This recipe has all the fixings, whether you like to keep it plain and simple or dress it up-either way you will not be going hungry. Satisfied and full is the promise of this recipe!

With summer just around the corner, cool off with a refreshing salad that will leave you speechless. Using Braveheart’s top of the line Ribeye steaks the meat adds a full, rich flavor, and a tender bite while the salad compliments it with its tangy marinade and crispy onion strings you’ll hardly believe it’s not from a restaurant! Expand your taste buds with Braveheart’s steak salad recipes crunch, tenderness, and revitalizing flavor! 

Ingredients:

Dressing/Marinade:

• 3/4 cups canola oil
• 3 tablespoons red wine vinegar 
• 1 tablespoon balsamic vinegar 
• 2 tablespoons lime juice 
• 2 tablespoons plus 1 teaspoon soy sauce 
• 1 tablespoon Worcestershire sauce 
• 1/2 teaspoon hot chili oil 
• 2 tablespoons sugar 
• 1 tablespoon minced fresh ginger 
• 3 cloves garlic, peeled and minced or chopped 
• 1 teaspoon kosher salt 
• Lots of freshly ground black pepper 
• 2 whole 1-inch Braveheart ribeye steaks, extra fat trimmed 

Onion Strings:

• 2 whole onions
• 2 cups buttermilk 
• 2 cups all-purpose flour 
• 1 tablespoon kosher salt 
• 1/2 teaspoon cayenne pepper 
• Freshly ground black pepper
• 4 cups canola oil 

Salad:

• Lettuce mix: romaine, arugula, watercress, radicchio, etc.
• 3/4 cups crumbled blue cheese 
• 4 roma tomatoes, sliced

Instructions: 

1. For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.

2. Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.

3. For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.

4. Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.

5. Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.

6. For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.

7. Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.

If you enjoy Braveheart’s ribeye steaks try our Beef Ribeye Cap Po’ Boy recipe! This recipe will not only wow guests but also leave you wanting more- zesty, juicy, and tender, you cannot go wrong!

Bring a 5-star meal right to your dining room table with Braveheart’s top sirloin taken to the next level. This steak tartare recipe will elevate your dinners and make you wonder why you would even go to a restaurant for it in the first place! With Braveheart’s top sirloin steaks, this lean cut pairs well with bold seasonings, marinades, or simply topped with sauteed mushrooms. Friends and family will be lining up for this dish!

Ingredients:

• 16 ounces of Braveheart’s top sirloin, cleaned and trimmed
• 2 teaspoons sherry vinegar 
• 1/2 teaspoon dry mustard 
• 2 large egg yolks 
• 1/4 cup light olive oil 
• 6 tablespoons finely diced shallots 
• 2 tablespoons small, brined capers, drained and unrinsed 
• 1 teaspoon kosher salt 
• 1/4 cup celery leaves, finely chopped and divided 
• 2 tablespoons fresh parsley, finely chopped and divided 
• 1 teaspoon freshly grated lemon zest

Directions: 

1. Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.

2. Whisk the vinegar, dry mustard and egg yolks together in a small bowl.

3. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.

4. Hand chop the meat to your desired texture. (Alternatively, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)

5. With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.

If you enjoyed this recipe and are looking for more try Braveheart’s skillet bourbon steak recipe! The steak is tender, a little tangy, and the sweet flavor of bourbon helps make this flavorful sauce a perfect partner for a juicy sirloin steak.

Looking to surprise your dad with breakfast for fathers day? Or just trying to level up your breakfast menu? Braveheart’s breakfast burger recipe is the perfect dish to add to your menu. With the juiciness of Braveheart black angus burgers it will leave your tastebuds dancing. It’s a quick and easy meal to wow any guest or just impress yourself, you can’t go wrong with a delectable dish like this.

Ingredients: 

• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon drained prepared horseradish

Burger:

• Braveheart’s Black Angus burgers
• 8 ounces bulk Italian sausage
• Kosher salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 1/2 cup shredded Cheddar (about 2 ounces)
• 4 English muffins, regular, sandwich-size or corn, split and toasted
• 1 vine-ripe tomato, thickly sliced into 4 pieces
• 1 cup peppery greens, such as baby arugula, mustard greens or watercress
• 4 large eggs

Directions:

1. For the dressing: Stir the mayonnaise, mustard and horseradish together in a small bowl and set aside.

2. For the burgers: Gently mix together the ground beef, sausage and 1/4 teaspoon each salt and pepper.

3. Divide the meat into 4 pieces and form each into a 4-inch patty.

4. Melt the butter in a 12-inch nonstick skillet over medium-high heat and add the patties.

5. Cook until well browned, about 3 minutes, and then flip. Top with some of the cheese and continue to cook until the cheese is melted and the burger is just cooked through, 2 to 3 minutes.

6. Spread the toasted muffins with some of the mustard dressing and top with a slice of tomato and a burger patty.

7. Crack the eggs into the skillet with the sausage drippings and cook to your preference.

8. Place an egg on each burger and finish with some baby arugula on the top of the English muffin.

If you enjoyed this dish and are looking to expand your recipes check out Braveheart’s Cheesy “Juicy Lucy” Burger. This recipe is juicy, cheesy and will have your guests' mouths watering.

Looking for a breakfast packed with protein and decorated with flavor? Look no further, Braveheart’s steak and egg fried rice bowl recipe is the perfect meal to start off your day. Combining the 5-star flavor of Braveheart’s New York Strip Steak with a spice of sriracha mixed in with a runny egg yolk, you will think you’re dining at your favorite resort. Start your day with a well balanced meal that is easy and fun to make.

Ingredients:

• 2 tablespoons low-sodium soy sauce
• 2 teaspoons sugar
• 4 scallions, thinly sliced (white and green parts separated)
• 2 cloves garlic, finely grated
• 1 teaspoon toasted sesame oil
• 12 ounces Braveheart New York Strip steak, thinly sliced
• Kosher salt and freshly ground pepper
• 4 teaspoons vegetable oil
• 3 cups frozen brown rice, thawed
• 4 cups baby spinach
• 1 cup bean sprouts
• 4 large eggs
• Sriracha, for topping

Instructions:

1. Combine the soy sauce, sugar, scallion whites, garlic and sesame oil in a large bowl; add the steak and let marinate for 10 minutes. Preheat a large nonstick skillet over high heat. Add the steak and marinade and season lightly with salt and pepper.

2. Cook, undisturbed, until the steak starts browning around the edges, about 3 minutes.

3. Stir and continue cooking until the steak is just cooked through, about 2 more minutes. Remove to a bowl.

4. Heat 2 teaspoons vegetable oil in the skillet. Add the rice, season with 1/2 teaspoon salt and cook, stirring occasionally, until slightly crisp, about 3 minutes.

5. Stir in the spinach until just wilted. Add the steak and any juices from the bowl; heat through.

6. Remove from the heat and stir in the bean sprouts; season with salt and pepper. Divide among bowls.

7. Wipe out the skillet, return to high heat and add the remaining 2 teaspoons vegetable oil. Crack in the eggs, season with salt and cook until the whites are set but the yolks are still runny, about 3 minutes. Top each rice bowl with an egg and the scallion greens. Drizzle with Sriracha.

If you enjoyed this recipe and are looking for more breakfast bowls to start your day, check out Braveheart’s New York Strip Steak Bite Sunrise Southwest Bowl. This bowl is bursting with flavor that makes every bite one you will want to savor.

With so many different cuts of meat available to buy, it’s understandable that we don’t know which one to go with everytime. From taste to texture to tenderness, there’s just so many things that go into making different kinds of steaks distinct. This holds true for T-bone and ribeye steaks.

T-bone and ribeye steaks are perhaps the most well known kinds of steaks. Even the most dedicated vegan at least knows their names. But what makes them different from one another? Which one’s the better steak, if there is one? Most importantly, which one should you be looking to buy? Well, let’s take a look at both and see if we can find the answer.

The first and most important difference that all cuts of steak share is that they’re from different parts of the cow. The T-bone comes from the cow’s loin, and the ribeye is a part of the cow’s rib. From there, a couple things start to fall into place. For instance, T-bone steaks are lower in fat than ribeye, and T-bone steaks tend to be bigger than ribeye steaks.

The thing about a T-bone steak is that it’s technically not just one steak. There’s a part of it that’s the tenderloin, and a part of it that’s the New York strip. These aren’t just fancy labels for two halves of a single piece of meat, either. The tender, mild taste of the tenderloin is distinct from the fatty, bold flavor of the New York strip. This means that you’re in for some wildly different flavors for each way you prepare a T-bone steak. Talk about bang for your buck.

On the other hand, ribeye steaks aren’t technically as diverse as a T-bone steak when it comes to taste, so you aren’t getting more than one flavor per steak. But oh, what a flavor it is. Ribeye steaks, be they boneless, bone in, or cowboy style, are prized for their rich, buttery flavor. While it might be a turn off for some, that quality is reflected in the ribeye’s price tag. If someone’s looking for the premiere steak to make their first, or if they’re looking to treat themselves for a night, they’d be hard pressed to find a better option than a ribeye.

Ultimately, if you’re looking for a less expensive dinner and want the best bang for your buck in terms of size without losing out on deliciousness, then the T-bone is the choice for you. If you want that extra touch of succulence and prestige, and are willing to pay a little bit more for a little less, then your best bet is sticking with the ribeye. Either way, you’re in for a fantastic meal.

Hot dogs are an easy go to summer meal. But if you really want to wow your guests, dress up your Braveheart Ridgecrest franks in a good old American summer way with Braveheart's Bacon Mac ‘N Cheese hot dog recipe. This dish combines your favorite barbecue sides all in one with a creamy coleslaw garnish over top a melty cup of mac ‘n  cheese that both coat Bravehearts Ridgecrest franks highest quality black angus beef. You will never go back to just ketchup and mustard again!

Ingredients:

• 4 Braveheart Ridgecrest Franks
• 4 hot dog or sausage buns
• 8 rashers bacon, cooked
• 1 cup macaroni and cheese, warmed
• ½ cup crumbled blue cheese
• 1 cup creamy coleslaw, for garnish

Instructions:

1. Prepare the hot dogs: Preheat grill to 500°F. Using a paring knife, cut small 45° slits along the length of the franks, marking every half-inch and going about halfway deep.

2. Transfer the franks onto the hot grill and cook for about 5 minutes, turning occasionally to ensure they’re uniformly cooked.

3. Open buns on the work surface and line each side with a rasher of bacon. 

4. Add a helping of macaroni and cheese onto each, spreading it across. 

5. Place one cooked frank onto each bun. Sprinkle it with cheese. 

6. Place prepared hot dogs into an oven-safe casserole or rectangular baking pan. Transfer to a preheated 250°F oven and bake for 10-15 minutes or until the cheese has melted and the bun is toasted. 

7. Garnish with a generous helping of coleslaw, distributing it across the hot dog. Serve immediately.

Looking for more recipes for Bravehearts Ridgecrest franks? Try Braveheart's Mexican Street Hot dog recipe this recipe provides a twist creating a tasty, refreshing sensation delivered right to your taste buds. Mix it up this summer with fun ways to spice up your hot dog dish!

Bravehearts Steak Fajita roll-up recipe is not only delicious and fun to eat but the whole family will be impressed! Using Braveheart's top sirloin steaks this can be served as a light low-carb meal or served with some salsa, guacamole and brown rice for the perfect taco tuesday mashup! 

Ingredients:

• 1 lb. thinly sliced Braveheart sirloin steak, pounded to a very thin even thickness and then cut into 1”x3” strips
• 2 Tbsps avocado oil, or olive oil, divided
• 3 different colored large bell peppers, cut into thin strips as shown
• 1 large yellow onion, sliced into strips
• 2-3 green onions, green parts sliced
• a small handful of fresh parsley or cilantro, chopped

Fajita seasoning mix:

• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper

Instructions:

1. In a very small bowl whisk all fajita seasoning ingredients, then set aside.

2. Heat 1 Tablespoon of oil in a large skillet over medium-high heat.

3. Add in your onions, bell pepper strips, and season with just half of your homemade fajita seasoning mix.

4. Cook, stirring frequently until just crisp-tender, about 3-4 minutes.

5. Remove peppers and onions from the pan, and set on a plate.

6. To prepare the roll-ups, place the prepared steak strips on a large cutting board, and sprinkle them lightly with your remaining fajita seasoning

7. Add peppers and onion strips equally and nicely as shown to each piece of steak, then roll up and around, and insert a toothpick to secure the rolls as shown.

8. Heat the same large skillet over medium-high heat again, and add in remaining oil.

9. Carefully add into the skillet all of your steak roll-ups, and cook for about 2 minutes per side, until golden brown and cooked to your liking.

10. Remove from heat and sprinkle with fresh chopped parsley/cilantro and green onions.

Enjoy this twist on steak fajitas? Try Braveheart's Steak Bite taco recipe these handheld tacos have the perfect mix of savory and luscious flavor with a delightful combo of snow pea and jicama slaw and chipotle aioli adds crunch to go with a creamy spice.

Looking to mix up your presentation of Braveheart's Black Angus burger? One way to make your burger stand out from the rest is instead of putting the cheese on top, why not mix it up by putting the cheese inside the meat. Surprise your guests with the juicy texture of Braveheart's black angus burgers mixed with a melty surprise inside making for the perfect summer dish.

Ingredients:

• 1 1/2 pounds Braveheart Black Angus Burger 
• 6 slices American cheese
• 3 cloves fresh garlic, finely chopped (or substitute 1 teaspoon garlic powder)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• Canola cooking spray
• 4 buns
• Grill pan or cast iron pan (optional)

Instructions:

1. Cut each cheese slice evenly into 4 squares; arrange in 4 stacks with 6 slices each.

2. In a large mixing bowl combine ground beef, garlic, Worcestershire, salt and pepper; mix by hand.

3. Form beef mixture into 8 thin patties on a large sheet pan.

4. With your thumb, press an indented well in the center of 4 patties and put the portioned cheese in the wells.

5. Encase the cheese with the remaining 4 patties, hand forming your burger to a uniform shape with sealed edges.

6. Refrigerate at least 30 minutes before grilling.

7. Spray burgers with a light coat of cooking spray. Grill or pan sear over high heat 3 minutes per side.

8. Transfer to the cool side of the grill or 375°F oven to finish cooking to an internal doneness of 160°F (5 to 8 minutes). Remove from the grill and rest at least 3 minutes for the cheese to set.

Looking for more recipes to spice up your Braveheart black angus burgers? Try Braveheart's Philly Beast burger recipe. It's a black Angus burger made with Philly beef steak. Combined with the perfect bun and shredded cheeses for a delicious meal.