Friday, August 3, 2012

Certified Hereford Beef and Garlic Herb Grilling Paste

Garlic Herb Grilling Paste
Picture compliments of

Health conscious people every where always try to cook the leanest quality meats available.  On our ranch Nolan Herefords, CHB - Certified Hereford Beef is what we cook most often.  For those of you out there who know first hand what's it's like to raise your own beef, simply knowing what you put in to it before it reaches your table is a huge when it comes to keeping your family healthy.  It is rare that I have any fat left over when preparing my hamburger meat as most of it simply cooks away.  Compare that to the beef you normally prepare from your grocery store and you'll understand.  The flavor alone is proof that good quality beef is just about the perfect meat to serve anytime.  As someone who is forever battling anemia, beef is one way I get the iron I need. 

I can remember growing up and now as a mother the handiness of being able to open up the freezer and grab our own beef labeled from the local butcher with either the name Herbert Young (my maternal grandfather who raised commercial cattle), Walter Nolan (my father-in-law) who provided us with beef when we were first married and needed a little assistance, or Nolan Herefords, our ranch name that we now harvest our own beef from for our freezers.  

Sunday dinner beef roast will always be a favorite of mine as the smell was heavenly.  As my youngest nephew said one day as he walked in my garage...we all know how boys eat...he said, "Aunt Alise...I smell beef!"   He had the biggest smile on his face and ate a ton...precious boy.  Most of the time that is what you smell at my house around dinner time. 

Because I can't do as good a job as our Hereford friends at, the link below will help you with some history about Certified Hereford Beef.

And their commitment to quality.

Each year at our National Jr. Hereford Expo, competitors compete in the CHB Cookoff event.  It's always good fun to watch and hear presentations and especially eat the winning results!  Here is a link to the 2011 junior winners from Kansas.  Texas has had some winners as well and I hope to soon share those recipes with you from my friends Sandra Warnken and Barbara Metch Holan.

If you were wondering which cuts of Certified Hereford Beef or any beef for that matter are the leanest, here's your link to buy and save!

Do you wonder how to tell if your beef is done? Read more at: How to Tell When Beef is Done |

You can never go wrong with a thermometer or in our family we use the hand method described briefly in this article above.

When and if you get the opportunity to buy Certified Hereford Beef, give it a try.  Don't cook it too long as in our family slight pink in the center - medium well - is a good thing!

Where to buy Hereford beef...that is if you don't get it from Nolan Herefords?  Check out this link below.

DM BR L1 Domino 146 • Calved: 3/26/01
DM BR L1 Domino 146 of Nolan Herefords

Above is a picture of our newest bull....11 year old DM BR L1 Domino 145 who has come to Nolan Herefords to retire.  We've used him extensively in our breeding program and could not be happier his final home is with us here on our ranch.  His days are spent courting a few heifers and laying under our pine trees. 


Today I am sharing a recipe right off the site for a great grilling paste to use on your next set of steaks.  I have a gigantic rosemary bush in my back yard that friends near by are welcome to cut from to make this paste. 

What I like most about this recipe is the easy to find ingredients that most of you will have in your kitchen  pantry.  I think the main turn off for some people when cooking is not having ingredients at hand.  My goal is to try to give readers of my blog The Ranch Kitchen ingredients in my recipes that are convenient! 

Garlic Herb Grilling Paste

This big-flavor grilling paste is delicious on a tender steak like a ribeye or filet mignon. This makes enough to use on four (6- to 8-ounce) Certified Hereford Beef® steaks.


  • ¼ cup fresh minced garlic (from about 6 to 8 large cloves)
  • ¼ cup sweet Hungarian paprika
  • 1 teaspoon dried rosemary
  • ¼ cup olive oil
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon ground black pepper


    1. Mix all ingredients together in a shallow pie pan. Dredge both sides of each steak in the grilling paste and set aside to marinate for at least 30 minutes before grilling. Makes about ¾ cup.

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