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Bison Strip Steak with Spicy Red Onion Marmalade
Prep. Time: 5-10 min. Cook-Refridgerage Time: 5-15 min. Serving Size: 4 servings Cooking Method(s): Grill & Skillet
Ingredients: 4 Butcher's Choice of Atlanta, Inc., Black Angus Strip Steaks Salt and pepper to taste 5 red onions, medium 1-1/2 cup sugar	2 tablespoons red curry paste 1 can of unsweetened coconut milk 1 tablespoon garlic, minced 1 tablespoon fresh rosemary, chopped Olive oil
Instructions: Season strip steak with salt and black pepper generously on both sides Place on heated grill Cook each side for about 5 minutes to achieve a medium rare to medium or to about an internal temperature of 130 Place steak on plate Top steak with the Spicy Red Onion Marmalade (and seasonal vegetables): -In a sauce pot add some olive oil -Add and sauté onions and garlic till translucent Add sugar, coconut milk and curry paste (if you do not like spicy food then do not add curry paste or cut in by half) -Whisk until paste is dissolved -Reduce until you have a thick glaze consistency -Fold in fresh chopped rosemary

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Rio Grande Spice Rub Strip Steak
Prep. Time: 5-10 min. Cook-Refridgerage Time: 5-15 min. Serving Size: 4 servings Cooking Method(s): Grill or Skillet
Ingredients: 4 Butcher's Choice of Atlanta, Inc., Black Angus Strip Steaks 1-1/2 tablespoon Ground ancho chili or dark chili powder 1-1/2 tablespoon Ground cumin	1 teaspoon Ground corriander 1/2 teaspoon Ground cayenne pepper Olive oil Salt and pepper
Instructions: Preheat grill pan or electric indoor grill to high heat Combine chili powder, cumin, corriander, cayenne pepper and rub well onto steaks Drizzle olive oil onto panand grill steaks 5 minutes on each side. Remove from heat and let stand for 5 minutes before cutting. Season with salt and pepper if desired.

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Strip Steak with Cilantro Pepper Crust
Prep. Time: 20 min. Cook-Refridgerage Time: 5-15 min. Serving Size: 8 servings Cooking Method(s): Grill or Skillet
Ingredients: 1-1/2 pound Butcher's Choice of Atlanta, Inc., Black Angus Strip Steaks 1 bunch cilantro, stems and leaves, washed thoroughly, roughly chopped	4 cloves garlic, peeled 2 tablespoons whole peppercorns 1 cup plus vegetable oil Kosher salt
Instructions: In a blender, combine first four ingredients. Blend, adding more oil if necessary until the consistency of a think and chunky sauce. Pour over steak on platter, coating both sides. Let rest at room temperature for 10 minutes. Meanwhile pre-heat a grill pan or large saute pan over high heat. After 10 minutes, make sure both sides of steak have a decent coating of the sauce and sprinkle with Kosher salt. Cook or grill about 4 minutes on each side for medium-rare. Remove to cutting board and let rest 5 minutes before serving.

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Strip Steak with Mushrooms
Prep. Time: 5-10 min. Cook-Refridgerage Time: 10-15 min. Serving Size: 2 servings Cooking Method(s): Skillet
Ingredients: 2 Butcher's Choice of Atlanta, Inc., Black Angus Strip Steaks 8 tablespoons butter 1 cup sliced green onions	1 pound mushrooms, cleaned-trimmed, whole or sliced Salt and pepper 2 tablespoons lemon
Instructions: Cut steaks into 1/2 inch by 2 inch strips. Heat 3 tablespoons of the butter in frying pan or heavy skillet. Over high heat, saute meat 3 to 4 minutes tossing constantly until meat is cooked to your likeness. Remove and keep warm. Add green onions and mushroom saute 3 to 4 minutes. Add the juice of lemon juice and meat drippings. Boil over high heat about until juices are a glaze about 1/4-inch deep in pan. Whisk remaining butter. Return meat and mushrooms to pan. Toss and cook over high heat until mixture is hot. Serve immediately over rice or noodles.

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Strip Steak with Pepper Cream Sauce
Prep. Time: 5 min. Cook-Refridgerage Time: 10-20 min. Serving Size: 4 servings Cooking Method(s): Oven Baked
Ingredients: 4 Butcher's Choice of Atlanta, Inc., Black Angus Strip Steaks Kosher salt 2 teaspoons black peppercorns, coarsely crushed 2 tablespoons clarified, unsalted butter	3/4 cup beef stock or broth 3 tablespoons cognac 3/4 cup heavy cream 1 tablespoon green peppercorns in brine, drained and slightly crushed
Instructions: Preheat oven to 200 degrees F. Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm. Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes. Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

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Strip Steak With Rosemary Butter
Prep. Time: 20-35 min. Cook-Refridgerage Time: 1 hour marinde, 8-10 min. cooktime Serving Size: 4 servings Cooking Method(s): Grill
Ingredients: 4 Butcher's Choice of Atlanta, Inc., Black Angus Strip Steaks 1/2 cup butter, softened 1 tablespoon fresh rosemary 2 teaspoons grated lemon rind, divided	1 tablespoon dried Italian seasoning 1-1/2 tablespoons olive oil 2 garlic cloves, minced 1 teaspoon pepper 1/2 teaspoon salt
Instructions: Stir together butter, rosemary, 1 tsp. grated lemon rind, and salt and pepper to taste. Cover and chill until ready to serve. Combine Italian seasoning and next 4 ingredients in a small bowl. Stir in remaining 1 tsp. lemon rind. Rub mixture over steaks. Cover and chill 1 hour. Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or to desired degree of doneness. Serve with butter.

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