Grilled Delmonico Steak

Ingredients:

• Seven Sons Grass‐Fed Delmonico Steak(s)
• Garlic Olive Oil or Regular Olive Oil
• Bourbon Barrel Smoked Salt or Kosher Salt
• Bourbon Barrel Smoked Pepper or Freshly Ground Black Pepper

How to Make It:

1. Clean your grill grates with a brush, and once your grill is hot, use a folded paper towel soaked with oil and brush the grill grates to help prevent sticking. 
2. Pre‐heat your grill to at least 500 degrees for searing. 
3. Coat the steaks with olive oil, then season generously with the Bourbon Barrel Smoked Salt and Pepper.
4. Place the steak on the grill grates and leave it alone for at least 1- 2 minutes, then turn it a 1/4 turn to create the cross-hatch grill marks.
5. After 1‐2 additional minutes, flip the steak and repeat on the second side. 
6. Watch closely to prevent burning the steak. If flare-ups occur, move the steak to a cooler part of the grill and allow the flames to die down.
7. Reduce heat to medium-high and continue cooking your steak, only flipping it one more time to allow for even cooking. 
8. Use a meat thermometer to check for the internal temperature of your liking. (130‐135 degrees for rare, 140‐145 for medium rare, and 155‐160 for medium.) Cooking the steak any more will cause it to lose moisture and become tough and dry out. 
9. Slice and serve.

Sautéed Onions and Mushrooms

Ingredients:

• 8 oz of Organic Baby Portobello Mushrooms Caps
• Medium to Large Sweet Organic Onion
• 1 ‐ 2 tbs ‐ Grass‐Fed or Organic Butter
• Bourbon Barrel Smoked Salt or regular kosher salt
• Bourbon Barrel Smoked Pepper or freshly ground black pepper Drizzle of Raw Honey

How to Make It:

1. Thinly slice the mushrooms and onions, and place them into separate bowls. 
2. Heat up your sauté pan on medium-high heat, add the butter, and allow it to melt and coat the pan. 
3. Add the onions and sauté until they start to brown. 
4. Drizzle a little bit of raw honey (to add a little bit of sweetness and help brown).
5. Next, add your mushrooms, stir, and season to taste with salt and pepper. 
6. If the pan looks dry, add an additional tablespoon of butter to help keep the vegetables from sticking to the pan. 
7. Cook until they’re done to your liking.