FLAT IRON

INGREDIENTS

Flat Iron / Cumbrae's No 1 Steak Blend / Cumbrae's Porcini Shallot Butter

COOKING INSTRUCTIONS

Start with our No 1 Steak blend, rubbing it on both sides.

Place the Flank steak on the barbecue at medium-high heat BBQ for approximately 3-4min a side depending on thickness for rare or medium rare

Finish with one of our compound butters

Let it rest for 7-10 min before slicing

MARINATED PORK TENDERLOIN

INGREDIENTS

Pork Tenderloin / Cuban Mojo Marinade

COOKING INSTRUCTIONS

On med-high heat, sear all sides for a total of 60 seconds

Place into preheated oven at 350F and cook for 15min

An internal temp of 150-155 for medium well

Let it rest for 7min

Cut the tenderloin into slices

RACK OF LAMB

INGREDIENTS

Rack of Lamb / Lemon Herb Butter / No. 8 Lemon Herb Spice Blend

COOKING INSTRUCTIONS

Start with our No. 8 lemon herb spice blend, rubbing it on both sides.

Sear on med-high heat for 90 seconds each side

Place in the oven and cook at 350 for 7 min for medium rare

An internal temperature of 130 Let it rest for 10min

Cut between the bones

You can finish it off with one of our compound butters.

RIBEYE STEAK

INGREDIENTS

Ribeye Steak / 8 Week Ribeye / Cumbrae's No 1 Steak Blend / Beef Demi Glacé

COOKING INSTRUCTIONS

Start with our No 1 Steak blend, rubbing it on both sides.

Medium high 3min a side depending on thickness for rare/medium rare

Let it rest for 7-10 min before slicing

WHOLE CHICKEN

INGREDIENTS

Whole Chicken / Lemon Herb Butter / Roast Chicken Demi Glacé

COOKING INSTRUCTIONS

Untie the whole chicken

Gently release the skin from the breast.

Insert the compound butter between the breast and skin.

Season chicken with salt and pepper and inside the cavity

Drizzle and rub olive oil over the whole chicken

Place on pan and cook at 350 degrees for 75 minutes in the oven

An internal temperature of 170-175F.

You can finish it off with our Roast Chicken Demi Glace and a little salt and pepper