Brush Creek Valley Farms (Recipe: Ribeye Steak with FLAVOR TOWN)

Disclosure: This post is sponsored by Brush Creek Valley Farms. The Newlywed Chefs received product and financial compensation for this post, however, as always, all opinions are 100% our own.

We are excited to announce our new partnership with Brush Creek Valley Farms! You might have seen a few posts on our Instagram stories featuring their products, and we are excited to tell you all about this farm. This post is also super special because at the end, there is a recipe for a ribeye steak with a sauce we lovingly named “FLAVOR TOWN.” Believe it or not, that portion of this post is written by none other than NEIL. (gasp) If you’ve been following this blog for any amount of time, you know that’s kind of a big deal.

Brush Creek Valley Farms (we’ll refer to them as BCVF throughout the post) was born out of a collaboration between two families, the Hattons, and the Stubblefields. Both with adjacent farms along Brush Creek, the two families decided to come together to responsibly raise meat and provide nourishing produce to Mid-Missouri. The Hattons are currently in their 5th generation of farming along Brush Creek, and the Stubblefields are in their 8th generation. Their farm is a sustainable operation and uses farming practices such as rotational grazing for green and healthy pastures.

BCVF has 300 laying hens. They use a portable predator fencing system to ensure their safety while letting them eat all of the fresh grass and bugs. They’re licensed to butcher on location, but currently take them for processing to flash freeze the chickens. They sell whole chickens as well as breast, thighs, and drumsticks. The chicken we received as part of this partnership was HUGE. Way more meat than a regular whole grocery store chicken. We snapped a quick picture of our lady, and she’s a beaut! The eggs were also super fresh.

As mentioned before, they use a rotational grazing system for our cattle to ensure the cattle are happy and healthy. This system prevents overgrazing, so their forage is high quality grass (as opposed to invasive weeds). They send their beef to Mary’s Valley Butchering. They currently sell premium steaks which you’ll see below (1 1/2 inch thick), ground beef and brisket. You can also order a quarter beef for $750. We still have some of the ground beef in our freezer, and we’re planning on using it to make a chili recipe this fall, so be sure to check back for that recipe coming soon!

Although it’s near the end for tomato season, we had the opportunity to sample some of their tomatoes and they were bursting with summer flavor. By the time the season is over, they will have grown 2 TON of tomatoes. That’s a lot. We made these delicious stuffed tomatoes with ours.

Something they’re super excited about and promoting recently on social media is the start of their subscription boxes, a monthly subscription for a pasture-raised meat box delivered FREE on Wednesdays. As of now, they plan to guarantee $170 worth of premium meat for a $150 monthly subscription. DEAL. One more great thing about BCVF: they deliver to the St. Louis area! If you’re interested in their products, you can fill out the online order form for Wednesday delivery (in Crawford County + St. Louis), or St. Louis pickup on Thursdays and Cuba pickup on Fridays. They’re also at the Midtown Farmers Market every other Saturday.

We think BCVF is doing things RIGHT. Their farming practices, customer service, dedication to the people of Mid-Missouri, and quality of their products blew us away. Wondering how to prepare one of their products? Well without further ado, here’s Neil to share one how to make FLAVOR TOWN, followed by how to prepare your BCVF ribeye!

Hello everyone. I don’t normally write for the blog, but I felt inspired to share a recipe for something I’ve been making for several years, which I have come to name FLAVOR TOWN. Most of you would know this better as a chimichurri, but FLAVOR TOWN is much more exciting. It’s essentially a combination of oil, vinegar, garlic, herbs, and some heat of your choosing. Here’s how I make it:

FLAVOR TOWN

Prep Time: 5 min. Cook Time: 0 min.

Ingredients:

3 tablespoons olive oil

3 tablespoons white vinegar

1/2 teaspoon red chili flake

1/2 teaspoon coriander

1/2 teaspoon cumin

1/8 teaspoon ground clove

1 cup cilantro, medium chop

1 garlic clove, minced

3 finger pinch of kosher salt

Preparation:

Whisk together the olive oil and white vinegar in a medium-sized mixing bowl. Toss in the chili flake, coriander, cumin, minced garlic, salt, and stir it all together.

While that all sits in the bowl grab your knife and the cilantro. Don’t be like your friend Dennis who picks off the individual cilantro leaves from the stems. No one has time for that, not even Dennis. Simply chop about a cup worth of cilantro directly off the top including stems and place it on your cutting board. You’ll want a medium chop on that because you can still feel the texture of the cilantro when you’re eating it on your steak. Add the chopped cilantro to the bowl with the rest of the ingredients and stir together with a spoon. Or whisk it, whatever, but I don’t like getting things like cilantro caught in my whisk – it bothers me.

Throw it in the fridge for 30 minutes while the flavors come together and serve it on top of anything that could benefit from FLAVOR TOWN: steak, potatoes, roasted vegetables, polenta, etc.

Tip: Take that leftover cilantro and put it in a plastic cup that you got from a bar in college. Fill it up with some cold water so the stems have something to drink while you store it in your fridge. You’ll forget about it a week later and it will be all brown and unusable, but at least you’ll feel better about not wasting that organic cilantro you spent $.99 on.

How to Prepare a BCVF Ribeye

Two summers ago, Cook’s Illustrated published an article on Grilled Frozen Steaks. I was skeptical at first, but this is a great way to cook ribeye and strip steak. Luckily, BCVF sent our ribeyes frozen to preserve freshness, so I knew I was going to use this technique. Time to cook your steak.

Pour charcoal into your chimney starter and get the fire going. After about 10 minutes once the top coals are grey, pour the charcoal out onto one side of the charcoal grate. Put the lid on and preheat the grill for at least 10 minutes. Meanwhile, go inside and put your frozen steak on a plate. Bring it outside and remove the grill cover. Put the steak directly over the coals and add a few pinches of kosher salt. Cook for 3 minutes or until the steak starts to show some charring. Flip the steak over, add a few more pinches of kosher salt and cook for 3 more minutes. After both sides are charred, move the steak over to the non-charcoal side of the grill. Put the grill lid back on and cook the steak for about 10 minutes until the interior reaches 140 degrees.

Bring the steak inside and put it on a cutting board. Let it rest for at least 15 minutes or you ruined your steak. I don’t know how you sleep at night when you don’t let meat rest. Grab the serrated knife your wife bought on Amazon on mega-sale and slice the steak against the grain to the thickness of your liking.