Jim Coleman Recipes

Grilled Grass-fed Ribeye Steaks with a Mustard Glaze

For this recipe you will need:

• 4 (6-8 ounce) grass-fed eye ribeye steaks
• 2 Tbsp good quality mustard
• 2 Tbsp apricot or peach preserve
• 1/2 lemon, juiced
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• salt and pepper to taste

Combine mustard, preserve, lemon juice, thyme, and oregano in a small saucepan. Over high heat, bring to a simmer stirring constantly. Remove from heat.

To grill the steaks:

Over medium hot coals or gas grill, oil the grates. Salt and peper steaks to taste and place on the oiled grates. After approx. 3 minutes, flip and brush the top grill side with the glaze and finish grilling to desired doneness.

Tips for cooking with Grass-fed meats:

• Don't over cook the meat, it will become tough.
• Grass-fed meat takes approximately 25% less time to cook than normal meat.
• If your not using a glaze, give the meat a brush with olive oil.
• DO NOT cook it in the microwave.