Recipes

A Fossil Rock Farms Ribeye deserves to be the centerpiece. Slow smoked followed by a blazing-hot sear gives this impressive steak an evenly cooked center and deeply caramelized crust.

Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade.

From the zesty lime and pungent garlic to the perfectly cracked black pepper, this dish reminds us why skirt steak is one of our favorite cuts to cook. The marinade infuses the meat with such brightness and depth, while the quick pan or grill sear develops a beautiful crust that’s irresistible every time.

Smoky, sticky, beefy cubes with caramelized edges turn the richly marbled Brisket Point into one of barbecue's greatest bites.

Simple seasoning, clean smoke, and patience transform our Brisket flat cut into tender slices with deep bark and rich beef flavor.

Massive beef flavor, dark peppery bark, and a tender interior make Fossil Rock Farms Short Ribs a true pitmaster cut.

Tender, buttery, and exceptionally lean, our thick-cut Tenderloin Filet gets a simple cast-iron sear and garlic-herb butter finish worthy of a special occasion.

A savory garlic and herb crust turns this traditional roast into a beautiful centerpiece for Sunday dinner and produces fantastic leftovers for sandwiches.

Fork-tender beef, carrots, potatoes, onions, and rich pan gravy make this the kind of Sunday dinner that brings everyone back to the table.

Lean and flavorful Sirloin Tip Roast gets a savory garlic-herb crust and slow oven roast for tender slices perfect for dinner or next-day roast beef sandwiches.

A simple steakhouse-style method that lets the rich marbling and deep beef flavor of our 14-Day Dry-Aged Prime Ribeye take center stage. A hard sear, butter, garlic, and fresh herbs are all you need.

Wood smoke and a hot final sear give Tri-Tip a smoky exterior while preserving its juicy, beef-forward character.