Recipes & Cooking Guides


Get the most out of your Oak Ridge Beef with our tried-and-true recipes and expert cooking tips. From quick weeknight dinners to special occasion meals, we'll help you create memorable dining experiences.

Cooking Temperature Guide

Doneness Internal Temperature Description
Rare 120-125°F Cool red center
Medium Rare 130-135°F Warm red center
Medium 135-145°F Warm pink center
Medium Well 145-155°F Slightly pink center
Well Done 155°F+ No pink

Featured Recipes

Perfect Ribeye Steak

Ingredients: 2 Oak Ridge ribeye steaks, salt, black pepper, garlic powder, butter, fresh thyme

Instructions:

  1. Remove steaks from refrigerator 30 minutes before cooking
  2. Season generously with salt, pepper, and garlic powder
  3. Preheat cast iron skillet over medium-high heat
  4. Cook 3-4 minutes per side for medium-rare
  5. Add butter and thyme in final minute, basting steaks
  6. Rest 5 minutes before serving

Slow-Cooked Beef Roast

Ingredients: 2-3 lb Oak Ridge chuck roast, onions, carrots, potatoes, beef broth, herbs

Instructions:

  1. Sear roast on all sides in Dutch oven
  2. Add vegetables and seasonings
  3. Cover with broth and cook at 325°F for 3-4 hours
  4. Internal temperature should reach 145°F for medium

Gourmet Burgers

Ingredients: Oak Ridge ground beef, brioche buns, your favorite toppings

Instructions:

  1. Form patties gently, don't overwork the meat
  2. Season with salt and pepper just before cooking
  3. Cook on medium-high heat 3-4 minutes per side
  4. Don't press down on patties while cooking

Cooking Tips

  • Thawing: Always thaw in refrigerator, never at room temperature
  • Seasoning: Salt draws out moisture, so season just before cooking for best results
  • Resting: Let steaks rest 5-10 minutes after cooking to redistribute juices
  • Temperature: Use a meat thermometer for perfect doneness every time
  • Marbling: Our well-marbled beef stays juicy - don't overcook!

Cut-Specific Guides

Steaks (Ribeye, Strip, Filet): Best grilled or pan-seared over high heat

Roasts (Chuck, Brisket): Perfect for slow cooking or braising

Ground Beef: Great for burgers, meatballs, and casseroles

Short Ribs: Excellent braised or slow-cooked until tender

Wine Pairing Suggestions

Ribeye & Strip Steaks: Bold reds like Cabernet Sauvignon or Malbec

Filet Mignon: Elegant reds like Pinot Noir or Merlot

Braised Dishes: Full-bodied reds like Syrah or Zinfandel