This Ranch Steak with Mushrooms & Onions recipe was inspired by my recent trip to Ohio where I visited a beef farm and learned a ton about the beef industry!
I recently attended a beef tour near Columbus, Ohio and learned a ton about beef and the farming industry. I once again was truly intrigued and impressed by the farmers and their compassion for their profession. It’s amazing how it’s in their blood, through generations and generations. Just talk to a farmer for a couple of minutes and you can’t miss the look in their eyes and the passionate tone in their voice when they speak about their way of life.
Here are my previous experiences on beef farms: Michigan Pasture to Plate Tour: A city girl with a country heart and Beef: Does it deserve such a bad reputation? which were also quite eye-opening. If you ever have the opportunity to visit a farm, whether it be beef, dairy or even a crop farm, do it! You won’t be disappointed!
We also visited a local Meijer store where we learned about the quality of beef sold at Meijer stores called Certified Angus Beef. Certified Angus Beef supplies their beef to 60 countries worldwide and Meijer is the #1 supplier of Certified Angus Beef in the United States.
In addition to visiting an Angus beef farm and Meijer, we had the experience of a “Chopped” competition where we competed in small groups and were challenged to make a family-friendly meal that of course included beef. And my team actually won for best food styling (all in thanks to my awesome teammates, Julie from Taste of Lizzy T’s and Amanda from Amanda’s Cookin’).
I am still by no means a pro at cooking steak but I can say I’m improving. Here are a few tips that I’ve learned to improve my steak cooking skills while making my Ranch Steak with Mushrooms & Onions recipe.
Tips on Cooking Steaks
- Use a meat thermometer to determine doneness of the steak. Insert a thermometer horizontally into the thickest part of the steak (medium Rare: 145°F, Medium: 160°F, Well Done: 170°F).
- Use tongs when turning steaks to avoid piercing the steak and losing its flavorful juices.
- When you’re done cooking the steak, let it REST. This means don’t cut right into the steak, let it sit for at least 5 minutes (tented with aluminum foil to keep warm), to help keep the juices inside.
- Check out BeefItsWhatsForDinner.com for recipe inspirations and more!
And of course a trip to a farm isn’t complete without visiting with a few of the animals. I’m partial to the horse…if I lived on a farm a horse would be MUST HAVE!
For beef to be labeled as Certified Angus Beef it must meet 10 specifications. These specifications are grouped into three categories including: marbling and maturity, consistent sizing (of specific parts of the cattle), and quality appearance and tenderness. For more details check out Certified Angus Beef.
Disclaimer: I was not compensated to write this post, however lodging and meals were provided by the Beef Check Off. And as always, all the opinions and thoughts expressed are my own.
This Ranch Steak with Mushrooms & Onions (including an Ohio Beef Trip Recap) post first appeared on Chocolate Slopes.