Recipes

Our Ribeye Steaks (and Ribeye Tomahawk Chops) can handle stovetop searing and grilling, but if you want a particularly tender, delectable experience, we suggest taking it a bit slower…

This recipe comes from one of our home cook foodie friends, who tells us “…the guests pronounced the chops the best they had ever eaten.” Chops MUST be properly thawed

Mastering the basics of cooking sausage—whether grilled, pan-seared on the stovetop, or cooked in your favorite recipes—is all about bringing out their rich, savory flavor while keeping them juicy. With simple techniques, you can enjoy perfectly cooked sausages every time, ready to pair with sides, sauces, or just on their own.

This recipe is 100% worth the wait! Despite the rather intimidating time frame, this is one of the easiest short rib recipes I’ve ever done. Prep time and grill time total is about 15 minutes. The sous vide does all the hard work. Just sit it on your counter one evening, and let it roll until you grill it up two evenings later. The scoring technique, by exposing more of the fat cap to high heat, helps increase crispy, sweet, buttery fat bits. The simple rub is simply the BEST (far better than the other glazes I tried).

As with all Randall Lineback cuts (and all grassfed beef in general), a little gentleness and a little more patience goes a long way.

This can be done inside on a griddle or outside on the grill. If neither is available, use a large skillet! Remember that Skirt Steak is among the most flavorful of cuts, but it can also get tough if overcooked. So err on the side of under-cooking and always slice very thinly across the grain.

This recipe gives you the blackened char of a grilled Tri Tip, but the stovetop gives you better control & a bit more predictability. I used a 12oz Tri Tip for my testing, so check the weight and adjust your cook times accordingly. my rub uses ground mustard instead of the more typical cayenne or chili powder. i find it provides a lovely, mellow spice with a more subtle flavor profile that allows the richness of the randall to shine through.

This sauce has a lovely bright green color and adds freshness and zip to almost any Randall Lineback recipe

One of the easiest accompaniments out there. With an undeniable and delightful flavor that takes your braised beef recipe up a notch. Best with: Ossobuco, Slow Braised Chuck Roast, etc.

This Lemon Juice and Worcestershire Marinade brightens meats with zesty citrus while adding a savory, umami depth. It’s a simple, flavorful way to tenderize and elevate any dish.

This is our go-to, simple marinade at Chapel Hill Farm. It brings out the brilliant flavors of Randall Lineback rather than masking them, as many marinades do. Increase the “No Fail Marinade” at will and to your own taste. The ingredients below are for approximately 2 New York Striploin steaks or 2 Flank/Skirt steaks. You can rub your meat in this marinade and leave at room temperature (i.e. on the counter) for at least 30 minutes before cooking. You can also prepare ahead, rubbing the meat in the marinade up to 24 hours ahead of time, then keeping it refrigerated.

This Red Wine and Worcestershire Marinade infuses meats with deep, savory flavor and a subtle tang that enhances every bite. Its rich, aromatic blend makes even simple cuts taste like a gourmet meal.