Morgan Ranch Beef * Offer Closed* - Wagyu From The Sandhills of Nebraska

[Mich@el Ch@ng]

I’ve done some sous vide with the flank steaks in a marinade; it seems to work quite well.

[ken emery]

Just received the Morgan Ranch order yesterday and the steaks look fantastic. We'll be grilling up the hamburger tomorrow. Was a bit suprised by the tri tip, but after reading here I now understand, we out here in CA seem to have a different view of Tri Tips The marbling looks insane, not quite Waygu A5 BMS 12-13 but pretty close.

Looking forward to grilling the steaks and eating them.

Btw, I assume the large flat steak is the flank steak, the package wasn't labeled which was a bit odd as everything else was neatly labeled.

[Brian Tuite]

Anyone have a good recipe for those flank steaks that doesn't involve an outdoor grill. We sous vide frequently. We cooked our previous Morgan Ranch steaks sous vide and then seared them. They were amazing and perfectly cooked too.

Cut a few 4” wide strips off it with the grain. Toss them in a generous mixture of S&P, grated lemon rind and fresh chopped oregano. Let sit at room temp for an hour or so. Pan sear in EVOO in cast iron pan. Rest and slice against the grain. Serve over salad or rice.

[D Zurcher]

Home alone today-pulled one of the 7-8oz Tri Tips. Beautiful steak! Generous salt and pepper-continually flipped on a very hot cast iron skillet. Pulled at 108 and rested maybe 5 minutes. Cook is over-my probe might be off again-pics not the best.

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It was fabulous, buttery, just wish it was a bit more rare. My bad-

[sdfruman]

I also chose the tri tip for Monday's dinner. I used a seasoned carbon steel pan and followed the directions that came with my shipment. It was so delicious that I forgot to take a picture. Tasted just as good slightly warmed for Tuesday's dinner.

[Siun O Connell]

The most beautiful beef arrived … wow!

[Mich@el Ch@ng]

Breaking out premium selection striploin and ribeye tomm.

[ken emery]

Five of us had the striploin along with a 40 ounce Flannery Porterhouse and a 16 ounce ribeye Iwakumi Wagyu from Papa Wagyu. We slightly overcooked the Imakumi steak but it was still really tasty. The Morgan Ranch striploin was spectacular, really good flavor and very tender. Cooked it on the grill. The Flannery we baked in the oven to 109 and then seared it on the grill. The flannery was flavorful but the other steaks came out on top in the tasting. Going to have to get some mone of the Morgan Ranch beef that's for sure. Still need to try the ribeye and tri tip's but the hamburger and striploin was greats.

[JDavisRoby]

We’ve used the Morgan Ranch hamburger for sliders. Topped with some grilled onion, Swiss, a sweet bun and it paired great.

[Brian Tuite]

Home alone today-pulled one of the 7-8oz Tri Tips. Beautiful steak! Generous salt and pepper-continually flipped on a very hot cast iron skillet. Pulled at 108 and rested maybe 5 minutes. Cook is over-my probe might be off again-pics not the best. 3AD01178-65EB-450A-8422-E74AC3237579.jpeg94C8521F-43E8-41D1-8ED6-4FC4FE1C5B85.jpegD4864BD8-71D0-4CA4-AE3F-50905C66B659.jpegIt was fabulous, buttery, just wish it was a bit more rare. My bad-

That’s tri-tip for you. I pull mine at 120° and let it rise as it rests.

[Dani B]

I ordered the private selection and accidentally threw away the preparation card. Could someone send me a picture of it? Hoping to make some tomorrow. Thanks

[Brian Tuite]

I ordered the private selection and accidentally threw away the preparation card. Could someone send me a picture of it? Hoping to make some tomorrow. Thanks

Preparation card?

[Mich@el Ch@ng]

I made the flank steak as carne asada, it was delicious!

[Andrew K.]

Preparation card?

They send a card with recommended preparation. IIRC it wasn't anything extra special, just normal steak cooking technique.

[Todd F r e n c h]

I made the flank steak as carne asada, it was delicious!

I’m thinking of cooking it in the smoker, brisket-style - not sure if it will be moist enough, though

[Mich@el Ch@ng]

I made the flank steak as carne asada, it was delicious!

I’m thinking of cooking it in the smoker, brisket-style - not sure if it will be moist enough, though

It’s pretty thick so would probably would work. I made it in the anova precision oven and skillet.

[Dani B]

Preparation card?

They send a card with recommended preparation. IIRC it wasn't anything extra special, just normal steak cooking technique.

Thanks. Did they say to reverse sear all the cuts?

[jordan whitehead]

I made the flank steak as carne asada, it was delicious!

I’m thinking of cooking it in the smoker, brisket-style - not sure if it will be moist enough, though

I do it in the smoker til med-rare

[Eric White]

cooked up burgers last night - omg, so good!

[Todd F r e n c h]

For those who wonder what to do with that huge flank steak, I have the delicious solution. Smoked, pulled beef.

Salt and pepper:

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4 hours in the smoker at low temperature (225 degrees, with water pan)

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Toss some bbq sauce, butter, and Bourbon over the flank, wrap in butcher paper, 3 more hours in the smoker at 275 degrees

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Meanwhile make some caramelized onions and coleslaw for the sandwiches. When finished, shred by hand, and enjoy the deliciousness!!!!

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One might say 'I about passed out from elations'...

[Glen Gold]

My own flank steak recipe:
Cut with the grain into thirds. Marinade in garlic, tamari, lime and habanero honey for two hours. Onto hot grill for what is supposed to be four minutes a side, but after three minutes, look at the grill from across the yard, notice it is on fire, foot-tall flames shooting out of the sides, smoke rolling out, smell of burning plastic. Turn off grill, attempt to take steaks off, fail beause of balls of flames, close lid, wait a bit, drink wine, curse. After six more minutes, remove steaks.
Let rest.
Reader, they were freakin' delicious. Seriously - they came out perfectly. This is now my go-to method of preparation. I can come over and demonstrate on your grill if you want.

[Brian Tuite]

My own flank steak recipe:
Cut with the grain into thirds. Marinade in garlic, tamari, lime and habanero honey for two hours. Onto hot grill for what is supposed to be four minutes a side, but after three minutes, look at the grill from across the yard, notice it is on fire, foot-tall flames shooting out of the sides, smoke rolling out, smell of burning plastic. Turn off grill, attempt to take steaks off, fail beause of balls of flames, close lid, wait a bit, drink wine, curse. After six more minutes, remove steaks.
Let rest.
Reader, they were freakin' delicious. Seriously - they came out perfectly. This is now my go-to method of preparation. I can come over and demonstrate on your grill if you want.

[Marc Yamawaki]

My own flank steak recipe:
Cut with the grain into thirds. Marinade in garlic, tamari, lime and habanero honey for two hours. Onto hot grill for what is supposed to be four minutes a side, but after three minutes, look at the grill from across the yard, notice it is on fire, foot-tall flames shooting out of the sides, smoke rolling out, smell of burning plastic. Turn off grill, attempt to take steaks off, fail beause of balls of flames, close lid, wait a bit, drink wine, curse. After six more minutes, remove steaks.
Let rest.
Reader, they were freakin' delicious. Seriously - they came out perfectly. This is now my go-to method of preparation. I can come over and demonstrate on your grill if you want.

Pics or it didn't happen!