Grass Fed Steak Rub A-Dub-Dub with a Cowboy in the Tub [Recipe]

New York Striploin Steak recipe


Summer is in full swing, the days are long, and the sun is 10 times hotter than a shirtless cowboy coming home from a branding to offer you a glass of wine (or a beer…or whiskey, depending on what kind of day you’ve had). Right now you’re probably asking Google for ideas on how to ramp up the flavor of that steak in your fridge while your cowboy cleans up. Look no further you beautiful, steak flipping, wine sipping Queen: the ultimate steak rub recipe is only a few lines away…

And if you’re lucky enough to have a grass fed, grass finished steak you may also enjoy two more easy grilling recipes to turn your grass fed steak dinner into a three course meal without having to pay the cowboy overtime.

Grass Fed Steak Rub A-Dub-Dub

From Our Kitchen to Yours-- the WGB Team


Prep Time: 1 hour, 5 minutes Cook Time: 15 minutes Serves: 4
4 Western Grassfed Beef New York Striploin Steak 
1/2 cup   Olive oil (we like Kasandrino’s)
3 tbsp Finely ground black coffee
2 tbsp Brown sugar
2 tbsp Chili powder
2 tsp Cumin
4 tsp Paprika
4 tsp Coarse salt
2 tsp Garlic powder
2 tsp Onion powder
2 tsp Cracked Peppercorn



  1. Mix all ingredients in a small bow.

  2. Remove steaks from refrigerator.

  3. Coat steaks well with olive oil.

  4. Rub steaks evenly with the seasoning mixture on all sides.

  5. Let set for one hour at room temperature.

  6. Turn on the grill to medium-high, and oil the grates well.

  7. Add steaks to the grill searing for 1 to 2 minutes on each side.

  8. Lower the heat to medium, or medium-low.

  9. Cook steaks for an additional 5 to 10 minutes (depending on how rare you prefer your meat), flipping once.

  10. Remove from grill, and let rest for an additional 7 to 10 minutes.


Wait a minute…something is different here…

You may have noticed the cook time on the grass fed steak is a bit shorter than the recommended cook time for conventionally raised, grain finished beef. Western Grassfed Beef cattle are raised on a pastures, never fed antibiotics or given hormones, and 100% grass fed and grass finished so it cooks quicker. You’ll want to cook to medium doneness max, but grass fed beef is best at medium rare (cooking thermometers are the best for perfectly done meat)!


3 ­Ingredient Grilled Ranch Potatoes


Recipe and Image By Tiffany at Crème de la Crumb

Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4


2 lbs Baby red potatoes
3 tbsp Olive oil (we like Kasandrino’s)
1 packet Ranch seasoning
  Skewers, metal or wood. 
(If using wood soak in water for 1 hour)


  1. Wash, pat dry, and quarter potatoes (for larger ones you may need to chop into slightly smaller pieces, about 1 inch pieces).

  2. Place chopped potatoes in a large resealable bag. Drizzle olive oil into the bag, seal, and toss to coat the potatoes.

  3. Open the bag, sprinkle in half of the ranch seasoning, seal, toss to coat, then repeat with remaining seasoning.

  4. Thread potatoes on skewers. Grill over low heat for 10­20 minutes (depending on your grill and the size of your potatoes) turning throughout to ensure even cooking. When fork­tender, remove from grill.

Serve warm with cold ranch dressing if desired. Enjoy!


Mexican Street Corn Salad with Avocado

Corn_salad*Adapted for Grilling*

Original Recipe and Image By Jaclyn at Cooking Classy

Prep Time: 10 minutes Cook Time: 25 minutes Serves: 4-6


4 Ears of corn, husked and rinsed 
1 1/2 tbsp Olive oil (we like Kasandrino’s)
1/3 cup Red or green onion, chopped (if using a red onion, 
run under water and drain to remove harsh bite)
1/3 cup Cilantro leaves, chopped
1 Jalapeno pepper seeded and chopped
1 Clove garlic, minced
3 oz Cotija cheese, finely crumbled
3 tbsp Mayonnaise, light or regular. (You can also substitute with softened cream cheese)
1 1/2 tbsp Lime juice, divided into 1 tbsp and 1/2 tbsp
1/2 tsp Chili powder, add extra for taste
1 1/2 Medium sized, ripe avocados peeled, cored and chopped small



  1. Lightly coat the ears of corn with olive oil. Season with salt to taste.

  2. Grill corn on medium heat for 15 to 20 minutes, turning every 2 to 5 minutes.

  3. Remove corn from grill. Slice corn off the cob, place in medium to large bowl.

  4. Add onions, cilantro, jalapeno, garlic, 3/4 of the Cotija cheese, mayonnaise (or substitute), 1 tbsp of the lime juice, and the chili powder. Toss.

  5. Pour remaining 1/2 tbsp of lime juice over diced avocados.

  6. Add avocados to the corn mixture, and gently toss.

  7. Top the dish with remaining Cotija cheese, and additional chili powder to taste.


Enjoy these 3 recipes for your summertime grill-out with your cowboy!

If you’re wary, don’t be afraid to give grass fed, grass finished beef a try (you can buy it at the WGB online store). There are a number of health benefits, even for those of you with high cholesterol. If you’d rather take some time to learn more about Western Grassfed Beef and our products, just enter your email at the top right and choose how often you’d like to hear from us.  

Western Grassfed Beef, the Natural Beef label from Panorama Meats, works directly with U.S. family ranchers throughout the West and Midwest. All cattle are born and raised on open pasture and are fed a diet of grasses and range forage. Our natural 100% grass fed and grass finished beef is humanely raised with no antibiotics or added hormones, and always raised on pastures. We believe in supporting our rancher's way of life and in raising cattle the right way.

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