Mexican Street Corn and Certified Hereford Beef Tri-tip on the Grill

www.cobornsblog.com - Family, Friends & Food with Jayne
Jayne

Next week is July 4th and it is my very favorite holiday. I love the weather and all the fun that comes along with this time of year. Getting together with family and friends is got to be the best. Continue reading “Mexican Street Corn and Certified Hereford Beef Tri-tip on the Grill”

Prime Rib

Kevin C.In the past, the only time a person ate Prime Rib was at a very special occasion, or you went out to a fine restaurant. Now, you don’t have to wait for that special occasion, we have Prime Rib ready for you everyday. In fact, we have even made it easy for you, we fully cook our Prime Rib to make your time in the kitchen minimal and easy to give you more time relax and unwind after a busy day or week. Our Fully Cooked Prime Rib will deliver a top-quality eating experience every time. Continue reading “Prime Rib”

Weekly Ad Recipe – Grilled Pesto Steaks

Grilled Pesto Steaks Recipe - www.cobornsblog.com

I love anything with pesto in it so when I found this recipe I just had to try it.   It was phenomenal! The flavor of the pesto and parmesan along with that drizzle of olive oil over the ribeye was unbelievable. This recipe just moved into my top 5 of favorite recipes. Serve with a Caesar salad and then top it off with a slice of Tiramisu and it just makes my mouth water.  Enjoy….I did!
– Jayne
Coborn’s Meat and Seafood Merchandiser

Weekly Ad Recipe - Grilled Pesto Steaks
Author: 
Serves: 4
 
Ingredients
  • 2 Beef Ribeye Steaks, 1½ inches thick
  • ¼ Cup Basil Pesto
  • 2 T. Parmesan Cheese, finely shredded
  • 1 T. Olive Oil
Instructions
  1. Heat coals or gas grill for direct heat.
  2. Make horizontal cut in side of each steak, forming a pocket.
  3. Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed.
  4. Drizzle oil over beef.
  5. Cover and grill beef 4 to 5 inches from medium heat . Grill 10-12 minutes until internal temperature reaches at least 145°F, turning once.
Notes
Suggested Wine Pairing: Middle Sister Cabernet Sauvignon

 

Weekly Ad Recipe – Grilled Southwestern Steak

www.cobornsblog.com Grilled Southwestern Steak Recipe

This was a great steak of you like a little spice in your life. I have also prepared this recipe with my favorite barbecue sauce in place of the steak sauce and that give it even more flavor.  Enjoy….I did!
– Jayne, Coborn’s Meat & Seafood Merchandiser

Grilled Southwestern Steak
Serves: 4
 
Ingredients
  • 2 Boneless Beef Ribeye Steaks (1 lb.)
  • 2 tsp. Olive Oil
  • 1 T. Taco Seasoning Mix
  • ¼ Cup Steak Sauce
Instructions
  1. Heat grill to medium heat.
  2. Brush steaks with oil; coat with taco seasoning.
  3. Let stand 5 minutes.
  4. Grill 5 minutes, turning after 3 minutes.
  5. Brush with steak sauce; grill 4-5 minutes until internal temperature of meat reaches 145°F., turning after 2 minutes.
  6. Remove steaks from grill; cover with foil.
  7. Let stand 5 minutes before slicing.
Notes
Suggested Wine Pairing: Dancing Bull Zinfandel

 

Weekly Ad Recipe – Prime Rib Roast

Coborn's Blog: Prime Rib RoastI served this recipe for my Christmas Dinner and it was the hit of the year!!! All I had to do was stop into the Coborn’s Meat Department and grab an order form off the top of the Service Case and filled out my information and it was ready to go for me on the date and time I scheduled it and the Meat Manager spent the time with me to make sure I prepared this recipe correctly. I was always intimated to make a Beef Ribeye Roast until I found out how easy it really is to make. Now my family is expecting this at every Christmas dinner.

Directions

Season roast the day before using Cash Wise Prime Rib Rub or the following ingredients: Pepper, Celery Salt, Onion Salt, Garlic Salt, 2 Crushed Bay Leaves. Wrap in butcher block paper. Generously rub the entire roast. When you think you’ve put on enough, add a little more. Preheat oven to 325°F. Cook fat side up, uncovered with no liquid, for 18-20 minutes per pound.
Use a meat thermometer. For rare to medium-rare pull out at 125°F. For medium pull out at 130°. Let rest for 15 minutes, lightly covered. For au jus, pour out most of the fat. Put on stove top and cook off burnt seasonings. Add water to the pan and season to taste. Note: For thermometer reading insert into the thickest part of the roast, halfway through the depth of the roast.

Suggested Wine Pairing

Entwine Cabernet Sauvignon