Red River Ranch™ Angus Beef


Genuinely tender™. Guaranteed.

Buttered Strip Steaks

Servings: 4
Grilling Time: 16 minutes


  • 4 Red River Ranch Angus boneless beef strip loin steaks, cut 1-inch thick (about 2 pounds total)
  • 2 tablespoons crumbled Gorgonzola
  • 2 tablespoons onion-garlic cream cheese, softened
  • 1 to 2 tablespoons butter, softened
  • Thinly sliced fresh basil or chopped parsley (optional)


  1. Preheat grill to medium. Grill steaks on rack, uncovered, turning once. Cook 8 to 12 minutes or until the internal temperature reaches 135ºF on a meat thermometer for medium-rare doneness.
  2. Meanwhile, for flavored butter, stir together Gorgonzola or blue cheese, cream cheese, butter and nuts. Shape into 1-inch-diameter log. Wrap in plastic wrap, and chill. Cut flavored butter into 8 slices.
  3. Place 1 to 2 slices of flavored butter on each steak. Sprinkle with basil or parsley, if desired.

Note: If you have any leftover flavored butter, use it as a spread on French bread, on toasted pieces of Italian bread topped with slices of Roma tomatoes, on baked potatoes or in mashed potatoes.

Seasoned Grilled Vegetable Kabobs

Servings: 4
Prep Time: 20 minutes
Total Time: 30 minutes


  • ¼ tablespoon olive oil
  • 1 tablespoon garlic pepper
  • 2 green bell peppers, seeds and membrane removed, quartered
  • 2 yellow bell peppers, seeds and membrane removed, quartered
  • 1 large red onion, quartered and divided between 8 skewers
  • 16 cherry tomatoes, whole
  • 8 wooden skewers, soaked in water 20 minutes


  1. In a small bowl, combine olive oil and garlic pepper. Alternate the vegetables on the wooden skewers. Place on grill over medium heat, and brush with olive oil mixture. Grill 8 to 10 minutes.

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