Recipes

High heat. A dry surface. Five minutes of rest. That is the entire formula for a perfect grass-fed ribeye — and this recipe does not ask for anything more. Ferguson Farms 100% grass-fed and finished ribeye has the marbling, depth, and clean beef flavor to carry a meal on its own. The garlic herb butter is not a crutch — it is a finish. It melts into the crust as the steak rests and turns something already exceptional into something you will be asked to make again.

High heat. A dry surface. Five minutes of rest. That is the entire formula for a perfect grass-fed ribeye — and this recipe does not ask for anything more. Ferguson Farms 100% grass-fed and finished ribeye has the marbling, depth, and clean beef flavor to carry a meal on its own. The garlic herb butter is not a crutch — it is a finish. It melts into the crust as the steak rests and turns something already exceptional into something you will be asked to make again.

Sweet heat, deep smoke, and crispy skin — these wings deliver on every level. The dry brine with baking powder is the technique that separates average wings from exceptional ones. It draws out surface moisture overnight and guarantees a crispy exterior even on the smoker. Ferguson Farms pasture-raised party wings are meatier and more flavorful than conventional wings, which means they stand up to bold glazes without losing their character. Combat Canary Poultry Seasoning adds a clean medium heat that builds beautifully under the honey-sriracha finish.

The secret to shatteringly crisp skin and juicy, tender meat is a cold cast iron start. This method slowly renders the fat from the skin without burning it, building a deep golden-brown crust that grocery store chicken simply cannot replicate. Ferguson Farms pasture-raised bone-in thighs are meatier, more flavorful, and more forgiving than conventional chicken — this technique maximizes every advantage. A simple butter baste with garlic and fresh herbs finishes the job.

This hearty grass-fed beef stew is a simple, nutrient-dense classic built around tender stew meat and slow-simmered vegetables. Browning the beef first creates depth of flavor, while a gentle simmer allows the meat to become fork-tender and rich. Ideal for batch cooking, freezer planning, and practical weeknight meals, this stew delivers real nourishment from quality 100% grass-fed beef.

Pan-seared Delmonico steak with a deep crust and juicy center, finished with garlic herb butter and rested properly for a steakhouse-quality result at home. Designed for 100% grass-fed & finished beef, this method focuses on high heat, quick basting, and an essential rest for maximum tenderness.

Savor the rich flavor of a perfectly seared grass-fed Delmonico steak with this easy cast iron recipe. Learn how to create a golden crust, lock in tenderness, and finish with garlic butter and fresh herbs for a restaurant-quality steak at home. Perfect for weeknight dinners or special occasions.

Master the art of BBQ with this smoked grass-fed brisket recipe. Seasoned with a bold Texas-style rub and smoked low and slow over oak or hickory wood, this brisket turns out tender, juicy, and full of smoky flavor. Perfect for cookouts, holidays, or any gathering where you want to impress.

Transform pasture-raised beef short ribs into a melt-in-your-mouth centerpiece with this braised short ribs recipe. We’ll walk you through cooking beef short ribs low and slow in red wine, beef broth, and herbs for deep, rich flavor and fork-tender results. Perfect for Sunday dinners, holidays, or anytime you want a hearty, comforting meal.

Bone marrow steak is a perfect expression of that. It’s not just about flavor (though it’s incredible). It’s about nourishment, zero waste, and a return to real food—simple, nutrient-dense, and soul-satisfying.

Let’s be honest—cooking chicken breast perfectly can be a little intimidating. Too long, and it’s dry. Too short, and it’s undercooked.

Ground chicken is one of those for me. It’s easy, fast, and plays well with just about any flavor you throw at it.