Recipes!!

Awesome Recipes | MRL Ranch

Akaushi Recipes

These simple preparations let the exceptional marbling and tenderness of our Akaushi beef shine. Less is more — salt, heat, and a good rest are usually all you need.

Pan-Seared Ribeye with Garlic Herb Butter

Serves 2 · 20 minutes · Best with Signature or Grill Master cuts

Ingredients

  • 1–2 MRL Ranch Ribeye steaks (about 1–1.5 inches thick)
  • Kosher salt and freshly ground black pepper
  • 1–2 Tbsp high-heat oil (avocado or grapeseed)
  • 3 Tbsp unsalted butter
  • 2–3 garlic cloves, lightly crushed
  • 2–3 sprigs fresh thyme or rosemary

Method

  1. Pat steaks dry and season generously with salt and pepper. Let sit at room temperature 20–30 minutes.
  2. Heat a cast-iron skillet over medium-high until very hot. Add oil.
  3. Sear steaks 2–3 minutes per side until a deep crust forms.
  4. Reduce heat to medium. Add butter, garlic, and herbs. Tilt the pan and baste the steaks with the foaming butter for 1–2 minutes.
  5. Pull at 125–130°F for medium-rare. Rest 5–8 minutes before slicing.

The rich marbling bastes the steak from the inside while the herb butter adds aroma without overpowering the beef.

Reverse-Seared NY Strip

Serves 2 · 45 minutes · Excellent for thicker NY strips

Ingredients

  • 1–2 MRL Ranch NY Strip steaks
  • Kosher salt and black pepper
  • Optional: finishing salt

Method

  1. Season steaks and place on a wire rack. Roast in a 250°F oven until internal temperature reaches 110–115°F (about 25–40 minutes depending on thickness).
  2. Heat a cast-iron skillet or grill to high.
  3. Sear 60–90 seconds per side until a deep brown crust forms.
  4. Rest 5–10 minutes. Finish with a pinch of flaky salt if desired.

Slow, even cooking renders the marbling gently, then the quick sear builds flavor on the outside.

Simple Filet with Compound Butter

Serves 2 · 15 minutes · Highlights the tenderness of filet

Ingredients

  • 2 MRL Ranch Filet steaks
  • Salt and pepper
  • 2 Tbsp butter, softened
  • 1 tsp chopped parsley
  • ½ tsp minced garlic
  • Pinch of lemon zest (optional)

Method

  1. Mix butter, parsley, garlic, and lemon zest. Form into a small log and chill.
  2. Season filets and sear in a hot skillet 2–3 minutes per side for medium-rare.
  3. Rest 5 minutes. Top each filet with a slice of the compound butter just before serving.

Filet is already exceptionally tender. The butter melts into the meat and adds brightness without masking the flavor.

Akaushi Burger with Caramelized Onions

Serves 4 · 30 minutes · Great use of hamburger from any box

Ingredients

  • 1 lb MRL Ranch hamburger
  • Salt and pepper
  • 1 large onion, thinly sliced
  • 2 Tbsp oil or butter
  • Cheese and buns of choice

Method

  1. Caramelize onions slowly in oil or butter over medium-low heat, 15–20 minutes.
  2. Form beef into patties and season both sides.
  3. Grill or pan-sear 3–4 minutes per side. Add cheese in the last minute.
  4. Serve on toasted buns with the caramelized onions.

The higher fat content in Akaushi ground beef keeps the burgers juicy even when cooked through.

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