Rocky Mountain Rub

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef

Ingredients:

2 Tbsp Brown Sugar | 1 Tsp Onion Powder | 1 Tsp Dried Thyme | 1 Tsp Paprika | 1/2 Tsp Garlic Powder | 1/2 Tsp Cumin | 1/2 Tsp Cayenne | 1/2 Tsp Crushed Black Pepper

Instructions:

Combine all ingredients in a spice grinder and pulse 30 seconds or mix in a bowl for 1 minute until well blended. Rub on steak prior to searing on flat iron. Makes enough for 2 pounds of meat.

Perfect Mashed Potatoes

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef

Ingredients:

2 pounds Yukon gold potatoes | 4 ounces sour cream | 2 ounces butter, softened and at room temperature | 1 teaspoon chopped rosemary | Salt and white pepper

Instructions:

Place whole potatoes in heavy 4-quart pot and cover with water, then bring to boil and cook until potatoes are fork-tender. Drain well with colander. Mash potatoes by hand or (gently) with electric mixer, adding butter, sour cream, rosemary, and then salt and pepper to taste.

Cabernet Reduction Sauce

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef

Ingredients:

1 cup Cabernet Sauvignon | 3 cups veal stock or beef broth | 3 sprigs fresh thyme | 1 bay leaf

Instructions:

In a heavy-bottomed 2-quart sauce pan, reduce wine over medium-high until it reaches a syrupy consistency. Add stock, thyme, and bay leaf, and further reduce for 20 minutes or until one cup remains. Season with salt and pepper, then pass through fine mesh strainer.

Grilled 7X Ribeyes

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef

Ingredients:

12-ounce 7X ribeyes | Salt and pepper

Instructions:

Ribeyes should be at room temperature for 20 minutes prior to grilling. During that 20 minutes, heat a gas grill on medium high heat. Season steaks with salt and black pepper, and place gently on grill. If a flare-up occurs, move meat to one side and turn down the grill. Cook steaks four minutes on each side for medium rare, then set aside to rest for 5 minutes. Slice on the bias, and serve with Cabernet Reduction Sauce.

Maitake Mushrooms for 7X Ribeye

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef

Ingredients:

1 pound maitake mushrooms | Olive oil or butter

Instructions:

In small sauté pan over medium heat, lightly sauté mushrooms in olive oil or butter for about three minutes.

Rosemary Chips for Garnish

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef

Ingredients:

2 large baking potatoes | 1 quart canola oil | 4 sprigs rosemary

Instructions:

Thinly slice potatoes lengthwise, using mandoline or slicer. Fry potato slices about 30 seconds, just enough to blanch and soften. As they come from the fryer, place flat on a sheet pan. On each slice, place a small sprig of rosemary, and then another slice of cooked potato, pressing flat. When pan is full, place pan in oven for 10 minutes, turning once, and remove when crisp. Season with salt.

Asian Style Marinade

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef

Ingredients:

1/2 Tamari or Soy Sauce | 1/2 Cup Water | 2 Tblsp. Peanut Oil | 2 Tblsp Chopped Ginger | 2 Cloves Garlic | 1/4 Cup Brown Sugar | 1/4 Cup Cilantro | 1/4 Cup Green Onions | 1 Tsp. Onion Powder | 1/2 Tsp. Chili Flakes

Instructions:

Place all ingredients in a blender on high for two minutes until smooth. Marinate steaks for 2 to 4 hours. Makes enough for 2 pounds of steak.

Mediterranean Marinade

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef

Ingredients:

2 Tbsp Red Wine Vinegar | 1 Tbsp Balsamic Vinegar | 1/4 Cup Red Wine | 1/2 Virgin Olive Oil | 1/2 Tsp Onion Powder | 1/2 Tsp Crushed Black Pepper | 6 Basil Leaves

Instructions:

Place ingredients in a blender on high for two minutes until smooth. Marinate steaks for 4 to 6 hours. Makes enough for 2 pounds of steak.