Crafted by a True Idahoan

Embark on a journey of flavor with recipes crafted by local Idahoan, Cody Carpenter—a true master of cooking all cuts of beef.

With a deep-rooted passion for perfecting the art of meat preparation, Cody’s expertise is showcased throughout our website and social media, inspiring home cooks to elevate their meals.

His secret? Cowboy Butter—a rich, flavorful addition that takes every bite to the next level. And now, we’re sharing that secret with you.

Explore our collection of hand-selected recipes, each designed to bring out the best in our ethically raised, USDA Certified beef. Whether you’re firing up the grill, slow-cooking for deep flavor, or searing the perfect steak, these recipes will guide you to a mouthwatering masterpiece.

For ideas, refer to the recipe cards below and bring the spirit of the West to your table.

Tomahawk

INGREDIENTS
Tomahawk
Salt
Pepper
Smoked sea salt or other spices
Cowboy Butter (recipe below)

STEP 1: Season the steak liberally with salt and pepper, and optionally with smoked sea salt or other spices.

STEP 2: Preheat the oven or grill to a low temperature, around 225-250°F, and place the steak on a baking sheet or wire rack over indirect heat.

STEP 3: Cook the steak until it reaches an internal temperature of 110-125°F, depending on your preference for doneness. Use a thermometer to check the temperature.

STEP 4: Sear the steak on a hot grill, in a cast-iron pan, or under a broiler for a few minutes per side, until a nice crust develops.

STEP 5: Place cowboy butter on the steak and rest the steak on a foil-tented plate for 5-10 minutes before slicing and serving.

Delmonico

INGREDIENTS
2 Delmonico (ribeye) steaks (about 1 to 1.5 inches thick)
2 tablespoons olive oil or melted butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
Salt and freshly ground black pepper to taste
1 tablespoon butter (for basting)
Optional lemon wedges for serving

STEP 1: Prepare the steaks: remove from fridge 30 mins before, pat dry.

STEP 2: Mix olive oil/butter with garlic, rosemary, thyme; rub on steaks. Season with salt and pepper.

STEP 3: Heat cast iron skillet on medium-high until very hot.

STEP 4: Sear ~4 mins per side for medium-rare, basting with butter.

STEP 5: Temp guide: 120–125°F rare, 130–135°F med-rare, 140–145°F medium, 160°F+ well.

STEP 6: Rest steaks 5–10 mins.

STEP 7: Slice & serve with lemon wedge, sides of choice.

Cowboy Butter

INGREDIENTS
1/2 cup (4 oz) unsalted butter at room temperature
2 cloves garlic, minced
1 tablespoon chopped thyme
1 tablespoon chopped parsley
1 tablespoon chopped basil
1 teaspoon smoked paprika
1 teaspoon Dijon mustard
Pinch of crushed red pepper
1 teaspoon salt
1/2 teaspoon black pepper

STEP 1: Combine all ingredients until well mixed.

STEP 2: Form into a log, wrap with plastic wrap, and refrigerate until firm.

STEP 3: Slice and serve on steaks as desired.