My third installment of the Foxhollow Farm monthly recipe series brings us my very favorite steak: the ribeye! Beautifully marbled, this particular cut of meat sits on the upper section of the cow's ribs, protected from over use and allowed to remain healthfully fat. The next time you are at the Foxhollow Farm Store, take a close look at the various cuts of meat. You will notice that the ribeye has more fat running throughout, whereas a strip steak, for example, is more uniform in color. Delicious in it's own right, the strip steak offers a more lean option whereas the ribeye is decadent and absolutely chock-full of flavor. Couple that with the fact that both cuts of meat come from grass fed cows and you are guaranteed to have a more nutritious and decidedly more delicious steak experience. Unfamiliar with the concept of grass fed beef? It seems like an obvious term - I mean all cows eat grass, right? Yes, by nature cows are herbivores. In fact, their bodies were designed to eat only grass. Industrial cattle farms take a different, far less natural approach. Focused on volume and dollars, the cows may begin on grass - sometimes, not always - however the objective is to fatten them up as quickly as possible. What does that best? Corn and grains. What were cows bodies not designed to eat? Corn and grains. Need I say more? If I'm going to indulge myself in a ribeye steak - or any beef for that matter - I want to know that it was raised the way nature intended. The fact that grass fed beef is lower in calories and higher in Omega 3's and Vitamins A and E is another bonus. One I find hard to ignore!
During my most recent visit to the Farm Store to pick up my grass fed ribeyes, I came across what appeared to be a very large ginger root. This knobby and awkward veggie turned out to be a sunchoke. Also known as a Jerusalem artichoke, they are a great seasonal substitute for a potato and are relatively mild, acting as a wonderful base for a variety of flavors and textures. Visions of a light sunchoke purée topped with thinly-sliced ribeye began to fill my head and I jetted home to begin playing in my foodie-girl kitchen. The end result is an impressive and fulfilling meal, fit for the finest company. And guess what? It could not be easier to prepare! I hope you enjoy my latest Foxhollow-inspiration and I look forward to seeing you at the Farm Store this December!