Get 5% Off + a Free Item for Life
When you Subscribe and Save

How To Cook A Steak In The Oven

written by

Blaine Hitzfield

posted on

April 5, 2020

How-to-Cook-Steak-in-the-Oven.png

As any steak fanatic will tell you, oven-cooked isn't the usual route a chef will take when whipping up your favorite rib-eye or T-bone. The best steaks are grilled or pan-fried, and they taste wonderful when done this way, but getting the meat just right is a somewhat time-consuming process.

Standing over your grill waiting eagerly for your juicy steak to hit its sweet spot isn't practical for many people, so steak is often tossed to the side as a treat for a special occasion.

This is where the other option comes in - cook steak in an oven. By using this method, you can have your steak the way you want it in as little as 20 minutes. The best part? It's still delicious, so much less work, and doesn't turn your kitchen into some kind of smoky nightmare. Here's our tips for achieving the best results.

What's The Perfect Cut For Cooking Steak In The Oven?

For oven-cooked steak you'll want to look into thicker cuts than you might usually opt for. Our recommendations are:

  • Top sirloin: Cut from the upper-middle part of the cow and possessing great flavor, this is a popular middle-ground option. It isn't so thin that it won't cook properly in an oven, but is leaner than other available cuts
  • Filet mignon: The leanest cut you can get from the tenderloin, it is also often the most expensive, but this price point is because it is the most tender cut available
  • Rib-eye Steak: Cut from the rib section, meat from this cut has great marbling and can be served either on bone or off. It is the cut that produces the juiciest steaks
  • Strip steak: Cut from just below the backbone, strip steak produces one of the most tender steaks. No doubt you've heard of t-bone steaks; well the strip steak is the largest and tastiest piece of meat on the t-bone.

When cooking, it's important to pay attention to the white fat and marbling of the cut you select. The goal is to find a piece that could be placed somewhere comfortably between lean and fatty.

CTA-Grass-Fed-Beef-v1.2.jpg

Some tell-tale signs of the perfect steak are a white strip of fat around the cut with thin marbling throughout. If the marbling is too thick, it can affect the quality of the meat.

Our TOP recommendations for steaks that strike this balance are filet mignon and rib-eye.

Ingredients For A Delicious Steak

Of course, the most obvious ingredient is the steak itself. When choosing the ideal grassfed steak, it isn't just the cut that you need to take into consideration. Quality matters, and with so many cuts available both in stores and online, it can be easy to simply opt for the cheapest option.

Don't. Often when a price is too good to be true, it's exactly that.

When purchasing your meat, keep a special eye out for sustainably raised stock that's grass-fed and grass-finished like all of ours at Seven Sons Farm.

At Seven Sons, Our beef are always grass-fed, pasture-raised, and farmed ethically. We set our standards high for the quality of meat we provide because we know customers receive a better meal when they shop farm-to-table. That's why we believe if you want the best oven-cooked meat, avoid processed factory farm meats.

It isn't just the steak itself you need to consider when creating the perfect dish. There are lots of components that come together to create a delicious end result when cooking steak.

Some of the key ingredients you're going to need are:

  • Grass-fed steak of your choosing (preferably an inch thick)
  • 1-2 tablespoons of cooking oil: vegetable or olive oil are all fine choices
  • 1 tablespoon of grassfed butter (or appropriate alternative depending on your diet)
  • Freshly ground black pepper
  • 2 teaspoonfuls of Salt
  • 3 garlic cloves

It's really a simple steak recipe, but it offers magnificent results. Also, yes, salt seems hefty, but when oven-cooking steak, it's beneficial to use more salt than you think. It helps bring out the flavor in a significant way.

While we're on the topic of seasoning: fresh cracked black pepper is vastly superior to the stuff out of regular shakers.

When it comes to high-heat cooking oils, most of your favorites should be fine:

  • Peanut oil
  • Vegetable oil
  • Coconut oil
  • Avocado oil
  • Olive oil

These are all perfectly acceptable. This is because they can all withstand prolonged periods of high heat without burning, so they're ideal for cooking meat in the oven.

Equipment Needed to Cook a Steak in the Oven

This might be a much easier way to cook a steak, but that doesn't mean your oven is the only thing you need to be armed with. There's still some level of equipment required, but don't worry: it's far from heavy-duty.

To cook steak in the oven we think you need the following:

  • A cast iron skillet: These easily retain heat and work to ensure your steak is evenly cooked throughout
  • Tongs: You'll need these to move your steak from the hot skillet to the oven and vice-versa, depending on your cooking technique (covered below)
  • A meat thermometer: This is vital if you want to cook steak in the oven to a particular level such as rare, medium, or well done. It's also a handy tool to make sure the meat is thoroughly cooked through before serving, especially if you're a fan of rare meat
  • A sharp knife: This isn't necessarily for the cooking process and might sound exceptionally obvious, but meat is always best cut against the grain. You'll need a sharp knife to achieve this, so make sure you have one handy!

Though the equipment needed may vary from recipe to recipe, these items listed above are the most important for the recipe we'll be covering in this guide.

How To Cook Steak In The Oven: Step-By-Step

There's more than one way to cook steak in the oven. The biggest variance is how you like your meat cooked. In an oven, you can achieve a perfectly cooked rare steak just as much as well done.

The key difference in how to achieve these results is to monitor the internal temperature of the meat. Besides that, the process is very similar. Just follow our complete guide below. We've included the most popular ways to cook your meats. Simply scroll to your preferred steak for a full explanation.

Here are all the ways to cook steak in the oven broken down into simple steps:

Rare

Step 1: Let the steak reach room temperature by allowing it to sit for thirty minutes

Cold meat will seize up if thrown directly into a pan, which will make the end result much tougher and less palatable.

Step 2: While the meat is thawing, preheat your oven to 400

Place a cast iron skillet inside to heat it up.

Step 3: Rub both sides of the steak with your choice of oil (vegetable, canola, or olive oil)

Then season thoroughly with fresh black pepper, salt, and the roughly cut garlic cloves.

Step 4: Remove the hot skillet from the oven

Place it on top of your stove on a medium heat.

Step 5: Using some tongs, move the steak onto the cast iron skillet

Sear both sides for a minute each.

Step 6: Move the steak into the oven

Turn halfway through cooking, usually at the fifteen-minute mark. To ensure it's cooked rare, use a meat thermometer to check the internal temperature. If it's between 125 and 130 degrees, then you know you're done.

Step 7: Once fully cooked, remove the steak from the oven

Let the steak rest for five to ten minutes before bringing it to the cutting board. This allows the meat to settle.

Last step: Cut the meat against the grain and serve up!

Medium-Rare

Step 1: Allow the steak to thaw out on a kitchen side for 20 minutes

This is so that it can reach room temperature. Frozen meat will seize if heated too quickly.

Step 2: Once thawed, remove any excess moisture from the steak by blotting it with kitchen paper

Step 3: Once dry, rub down both sides of the steak with your chosen cooking oil until fully covered

Step 4: Begin to season your steak with your choice of salt (we prefer kosher salt), pepper, and garlic (or whichever dry seasonings you wish to use)

Step 5: Place into the oven and for a cooking time of 20 minutes

Just a note that some ovens are different so the total time might be different depending on how you want your steak cooked.

Step 6: Cover the bottom of a cast iron skillet in oil

Step 7: Move the steak from the oven to the cast iron skillet

Cook on both sides until brown and crispy

Step 8: Use a meat thermometer to check the temperature of your steak

For medium rare, you'll want a temperature of 130 degrees.

Last step: If cooked to the correct temperature, remove from heat and let steak rest for 10 minutes

Then, serve by cutting against the grain. Enjoy!

Medium

Step 1: Blot your steak dry with paper towels and allow for it to sit for 20 minutes

If you think it needs more prep time to reach room temperature, you can extend this to 30 minutes. This allows the meat to cook more evenly.

Step 2: Preheat your oven to 500 or 550 degrees

Or follow whatever your personal broiler setting dictates.

Step 3: Heat your cast iron skillet beneath the broiler

Heat for up to 20 minutes before cooking. To get this to the desired temperature the total time heating might be slightly different for your broiler.Just keep an eye one it.

Step 4: Prepare your steak by covering it in olive oil (or oil of your choice)

Use either your hands or a brush.

Step 5: Season it with your chosen dry seasonings

Step 6: Using an oven mitt, move the cast iron skillet from the oven to the stove-top

Then place the steak into the very center of the skillet. You should hear it begin to sizzle immediately. Sear for thirty seconds on one side and do the same for the other side.

Step 7: Place the skillet back into the oven and cook for four minutes on each side

Use a meat thermometer to check the temperature. If it's at 140 degrees then it's ready to remove from the oven.

Last step: Cut your juicy steak against the grain and serve

Add extra butter for some additional moisture!

Medium-Well

Step 1: Take your cast iron skillet and place it in your oven at 450 degrees

If the skillet and oven are the same temperatures, you'll benefit from an evenly cooked steak.

Step 2: Place your steak on the kitchen side to reach room temperature

This should take around 20 minutes.

Step 3: Whisk together your salt, pepper, and garlic (or other dry seasonings)

Whisk until they're fully mixed as one powder. Leave this aside for the moment.

Step 4: Blot your steak with paper towels to remove excess moisture

Then begin covering it in your cooking oil of choice. You can do this by hand or with a brush. Once done, begin to sprinkle the powder mixture from before across the steak.

Step 5: Heat a cast iron skillet on the stove-top on high heat for 6-8 minutes

One hot, place the steak into the pan and press firmly on it with a spatula to cook the surface. Do this for thirty seconds each side.

Step 6: Once it has been seared on both sides in this way, move the cast iron skillet into the oven

Broil for 2-3 minutes, flip the steak, and then repeat the process.

Step 7: Check the internal temperature of the steak using a meat thermometer

If it's at 150 degrees then you've hit medium rare and you're good for serving.

Last step: Remove from oven and serve by cutting against the grain

Well-Done

Step 1: Allow steak to sit on the kitchen side for up to 30 minutes

This gives it the chance to thaw out so that it won't seize when heated.

Step 2: Preheat oven to 450 degrees

Step 3: Baste the steak in the cooking oil of your choice either with your hands or with a brush.

Ensure both sides are covered.

Step 4: Next, season thoroughly with salt

If you feel like you've gone overboard with the salt, you're doing it right. This helps bring out the flavor. Add pepper and garlic or any other dry seasonings if you choose.

Step 5: Preheat a cast iron skillet on high heat

Check it's hot enough by placing a drop of water on top: if it immediately evaporates then you know you have the right temperature.

Step 6: Place the steak onto the skillet and sear both sides until a crust begins to form

This usually takes 3-4 minutes. Once this is done, transfer the skillet to the heated oven.

Step 7: Keep inside oven and roast until internal temperature sits at 160 degrees

This is the temperature it hits when it's well done. You can measure this most accurately with a meat thermometer.

Last step: Cut against the grain and serve up

Conclusion

However you choose to cook your steak, whether it's rare or well done, rib-eye or t-bone, it goes without saying that this meat makes for a delicious meal.

Now you know how to cook steak in the oven, it's an even more realistic meal option for everyday enjoyment. Now, you can cook your steak mid-week and enjoy casually on a Wednesday night, with or without guests, just as easily as chicken or pork.

Seven Sons Farm.png

In fact, if you're the type to pre-prepare your meals for an entire week, steak might be a perfect addition to your routine. You don't have to eat it immediately; you can store it in the fridge for up to three days. If frozen, store it for up to three months! Just remember to leave it overnight to thoroughly defrost before any attempting to reheat.

Granted, even the hottest of broilers or cast iron skillets won't replicate the smoky taste gained from a grill, but that doesn't mean if you cook steak in an oven, that it’ll be sub-par. Oven-cooking is an easy way to enjoy a meal that is usually reserved as a treat or for special occasions.

We do ship our Seven Sons Farm pasture-raised beef to much of the USA, so add your zip code here to confirm we serve your area.

And always remember: it isn't necessarily the heat or equipment that makes a steak meal so enjoyable: it's how it's cooked. Get creative with your seasoning, or mix up your favorite steak recipe with unique sauces. Cooking doesn't have to be time-consuming to be exciting: with these simple oven-cooked recipes, you'll enjoy convenient and creative steaks without the extra hassle of grilling.

More from the blog

A Complete Guide to Cuts of Chicken

A Complete Guide to Cuts of Chicken

From aromatic, creamy curries to light summer salads, chicken is a versatile, nutritious meat that works wonderfully as the centerpiece for thousands of dishes across cuisines.  But you’re missing out if you’ve only cooked with chicken breasts or thighs. Plenty of other chicken cuts are packed with flavor–not to mention essential nutrients.  We provide ethically raised pastured chicken cuts of all types because we believe nothing should go to waste. That’s why we’ve curated this list to help you enjoy parts of the chicken you might have overlooked! We’ll discuss these cuts in more detail, explaining the unique flavor profile of each one. For inspiration, we'll also include some of our favorite mouth-watering recipes.  The Importance of Ethical, Pasture-Raised Chicken  Factory-farmed chickens are often raised in crowded conditions that may increase the risk of disease and stress. This non-natural environment also reduces the meat's nutritional benefits and gives it an inferior taste compared to ethically raised chickens.  That’s why we’re committed to delivering healthy, delicious, ethically raised chicken to our customers. Pasture-raised chickens are more nutritious because of the diverse, nutrient-dense diet they get through foraging on healthy farmland. In the warm seasons, our chickens roam in mobile coops that rotate daily to fresh, lush pastures. Their interaction with the land naturally fertilizes and helps regenerate the soil. When winter sets in, we transition our chickens to warm barns, protecting them from the harsh elements while maintaining access to pasture as weather permits. In addition, our chicken is free of GMOs, antibiotics, and hormones. Dark vs. White Meat As we explain the different cuts of chicken, you’ll notice that some–like thighs, legs, and drumsticks—are dark meat, while cuts like breast, wings, and back are white meat.  This is due to the difference in color from a protein called myoglobin, which stores oxygen in the chicken’s muscles. Certain muscles–like the legs–need more oxygen and blood flow than other parts, like the breast, leading to the difference in meat color.  While you may have heard that white meat is better for you, this isn’t the case. Although there are differences between the two, these generally come down to taste preference and the recipe you’re making: Protein content: White and dark meat have relatively similar calorie counts, although white meat is slightly lower and has more protein. Nutritional profile: White meat is rich in vitamins B12, B3, and B6, while dark meat has more iron, zinc, and B2.  Taste: The differences in fat between white and brown meat give these cuts different flavors. White meat is more delicate and mild, while brown meat is richer and more succulent. Types of Chicken Cuts Here, we’ll look at 11 of the most popular chicken cuts. Some may surprise you, but we encourage you to be adventurous and try new recipes.  1. Boneless Chicken Breast Boneless chicken breasts are a versatile, household staple across countries. This lean cut of white meat comes from the bird's chest and is packed with essential proteins. With its mild, succulent taste and quick cooking time, chicken breast works in a variety of recipes. One of our favorites is bacon-wrapped honey chicken breast.  Meat type: White Common uses: Salads, curries, sandwiches, stir-fries  How to cook: Oven bake, grill, poach, sautĂ© 2. Chicken Thigh Try cooking with chicken thighs for a meaty, tender lunch or dinner. This succulent, juicy meat comes from the upper part of the chicken’s leg. Depending on your preference, you can buy this dark meat bone-in or boneless and skinless. With their rich, intense flavor, chicken thighs work wonderfully in slow cooker recipes, but you can also marinate them overnight then grill, saute with veggies, or bake them in the oven.  Meat type: Brown  Common uses: Casseroles, sheet pan dinners, barbecues, paellas How to cook: Oven bake, grill, sautĂ©, slow cook 3. Whole Chicken Cooking a whole chicken can provide for several meals throughout the week, making it both practical and economical. With this delicious cut, you get both white and dark meat. You get breasts, thighs, drumsticks, back, and wings–perfect for a variety of taste preferences.  The best way to cook a whole chicken is to roast it. Try our whole roasted garlic chicken recipe.  Meat type: Both  Common uses: Roasts, plus leftovers used for sandwiches, salads, and stir-fries  How to cook: Roast 4. Chicken Drumsticks Another summer barbecue classic is the chicken drumstick. This succulent, dark cut of meat comes on the bone and is from the chicken’s shins. In addition to their savory, juicy flavor, chicken drumsticks are cost-effective and easy to cook.  Whether you grill drumsticks on the barbecue or roast them in the oven, you can get creative with herbs, spices, and marinades, from spicy cajun to sweet honey garlic.  Meat type: Brown  Common uses: Barbecues, sheet pan dinners How to cook: Grill, oven bake 5. Chicken Wings Like drumsticks, chicken wings are also incredibly cheap and versatile. This white cut of meat comes on the bone and is best cooked in the oven or on the grill, doused in your favorite marinade. While chicken wings can be a little messy to eat, they’re delicious: crispy on the outside and soft and tender on the inside. For best results, brine and/or marinate your chicken wings overnight to infuse them with flavor.  Meat type: White  Common uses: Barbecues, sharing platters,  How to cook: Grill, oven bake, deep fry, air fry 6. Chicken Tenderloin Chicken tenderloin often gets confused with chicken breast, but the two differ slightly. While both are cuts of white meat, chicken tenderloin comes from a different part of the bird–a long, thin muscle on the underside of the breastbone.  This moist, tender cut of meat can be used interchangeably with breast in most recipes. As a side note, chicken tenderloins are a great option if you own an air fryer because they’re small and quick to cook.  Meat type: White Common uses: Salads, curries, sandwiches, stir-fries  How to cook: Oven bake, grill, poach, sautĂ©, air fry  7. Chicken Liver A less common cut of chicken is the liver, an organ meat. This cost-effective part of the chicken has a tender, smooth texture and a rich, meaty taste. It’s low in calories and nutrient-dense, with high levels of iron, vitamin A, and vitamin B12. Because of its rich flavor, chicken liver is a wonderful centerpiece in warming stews and casseroles. Saute it with caramelized onions, bacon, and tender mushrooms, served alongside creamy mashed potatoes.  Meat type: Brown  Common uses: Casseroles, pate, stews  How to cook: Fried, oven bake, saute 8. Chicken Heart The heart is another part of the chicken that’s often overlooked, rich in iron and zinc. Chicken hearts are dark in color, with a rich flavor similar to chicken thighs.  Like chicken liver, juicy and tender chicken hearts work wonderfully in stews and casseroles or simply stir-fried with your favorite vegetables. Because this cut is so delicate, it’s quick to cook. You can have dinner on the table in just 15 minutes from start to finish! Meat type: Brown  Common uses: Casseroles, stews, stir-fries How to cook: Grill, oven bake, saute  9. Chicken Neck For a healthy, nutritious lunch or dinner rich in collagen, glucosamine, and calcium, try chicken necks. This dark cut of meat comes on the bone and has a rich, gamey flavor. Like chicken thighs, chicken necks are wonderfully versatile. You can slow-cook them to perfection, saute them with your favorite veggies, or marinate them and grill. Just be careful about overcooking! Since they’re small, chicken necks need much less cooking time than drumsticks and breasts.  Meat type: Brown  Common uses: Casseroles, stews, soups, stir-fries How to cook: Slow cook, oven bake, saute, grill  10. Chicken Back The chicken's back is the spine of the chicken. While you can’t eat chicken backs by themselves, these bones are the perfect base for flavorful, healthy chicken broths and soups due to their high collagen, protein, vitamin, and mineral content.  Try cooking them in a large pot with your favorite vegetables and spices, then slow cooking for a day to infuse your liquid with all the taste and nutrients. Meat type: N/A  Common uses: Casseroles, soups, broth How to cook: Simmer in water  11. Chicken Feet A popular ingredient in Asian cuisine, chicken feet have a delicate, mild taste, making them the perfect base ingredient for a variety of flavorful recipes. A great recipe to try is Dim Sum, which involves deep-frying the chicken feet before coating them in a glossy, decadent garlic, ginger, and soy sauce. What I find as the best use for chicken feet in our house is to add more richness and consistency to our homemade chicken broth. Chicken feet are high in gelatin, which helps add thickness to your broths. Meat type: Dark Common uses: Casseroles, stir-fries, appetizers, broth How to cook: Saute, boil, braise, deep fry, simmer  Order Your Ethical Pasture-Raised Chicken Today!  Now that you know about these 11 cuts of chicken, you can elevate your meals! We hope this guide has inspired you to experiment with different parts of chicken. Ready to cook? Order your ethical pasture-raised chicken now.

Read more
3 Easy Recipes to Make with Chicken Broth

3 Easy Recipes to Make with Chicken Broth

From nourishing, hearty soups to show-stopping main dishes, chicken broth is an integral ingredient that deserves a place among your kitchen cupboard essentials. It certainly is for this farmer’s wife. Chicken broth is a nutrient-rich liquid made by simmering chicken bones, connective tissue, vegetables, and herbs in water for around 24 hours. This creates a rich, flavourful mixture packed with collagen, vitamins, and antioxidants.  Chicken broth is an excellent source of vitamins and minerals and a great way to minimize waste and be more environmentally conscious in the kitchen.  From our regenerative grazing practices to offering a variety of cuts from our ethical pasture-raised chicken to our customers, we believe in sustainable farming that supports animals, the environment, and your well-being. So, whether you make your own chicken broth using leftover chicken frames or buy Seven Son’s chicken broth, here’s a look at how to use this flavorful, nutritious ingredient in your own cooking. Chicken Broth vs. Chicken Stock: What's the Difference? Before we discuss the recipes, let’s clarify a common source of confusion: the difference between chicken broth and chicken stock.  While you can make both liquids by simmering chicken bones, leftovers, vegetables, and herbs, bone broth is superior in nutritional value and flavor.  That’s because chicken bone broth cooks for around 24 hours, while chicken stock cooks for only one or two. The longer simmering time deeply infuses the broth with the chicken bones’ exceptional nutritional properties. Collagen, electrolytes, minerals, and vitamins–give it a rich, savory flavor.  In addition, the quality and quantity of the ingredients that go into making bone broth are unmatched. To make it, you need to use specific parts of the chicken carcass that contain connective tissue, allowing them to slowly cook to release their nutritional value.  With chicken broth, on the other hand, you’ll use any leftover chicken parts and bones, letting them simmer for a couple of hours to make a tasty liquid–but with a lower amount of protein and nutrients. While both ingredients can add a meaty flavor to your cooking, chicken bone broth undoubtedly has a richer taste and more health benefits.  The Shelf Life of Chicken Broth: Maximizing Freshness If you’re ready to use chicken broth in your recipes, you’ll be pleased to know that once opened, this ingredient has a shelf life of three to four days. This means you can use it in countless recipes over the week.  Plus, if you have leftover broth, you can always freeze it in batches in Ziploc bags or ice cube trays. Once frozen, we recommend using the broth within three to four months.  Why Choose Broth Over Water in Cooking? The beauty of bone broth is its versatility. If a savory recipe requires water, swap the same amount of bone broth for a richer, umami-laced flavor that will elevate your dishes.  The fact that bone broth is highly nourishing helps. It’s packed with healthy nutrients like proline, glycine, collagen, calcium, and more. Bone broth has a range of health benefits, including:  Immune system boost: Research shows that the amino acids in chicken broth reduce inflammation and boost immune system function, helping to combat common ailments like asthma, heart disease, and arthritis. Heals the gut: Bone broth is easy for our bodies to digest and soothe the gut. It can even positively change the gut microbiome and ease the symptoms of Inflammatory Bowel Syndrome (IBS).  Mood-busting: Bone broth is rich in calcium and glycine, both of which are crucial to healthy brain function, mood regulation, and high-quality sleep. Not to mention the aroma and soothing warmth that is so comforting on cold winter days. Healthy weight support: Packed full of protein and low in calories, bone broth helps to regulate the appetite by reducing hunger hormones like ghrelin and increasing satiety hormones.  Recipe Inspirations: Making the Most of Chicken Broth By now, you’re probably ready to put the wonders of bone broth to good use in your kitchen.  Here are some of our go-to recipes for what you can make with chicken broth. Soups and Stews: Heartwarming Classics A sure-to-please dish is chicken and vegetable stew. It’s rich in nutrients, great for a cozy night in, and simple to make! All you need to do is gather the ingredients: 1.5 Pounds chicken breasts or thighs, cut into 1-inch chunks 1 TBSP extra virgin olive oil 1 Large onion, diced 2 Cloves garlic, minced 2 Large carrots, sliced 3 Celery stalks, sliced 6 Cups chicken broth 1 Bay leaf 1 tsp dried thyme Salt and pepper to taste Fresh parsley for garnish (optional) And how to make this recipe: Cut the chicken into one-inch cubes, dice the onion, carrots, and celery, and mince the garlic. Heat the olive oil in a large pot, then saute the chicken and vegetables over medium heat. Add the chicken and stir until it starts to brown (roughly 5 minutes). Remove the chicken from the pot and set aside. Using the same pot, add in the onions and saute until softened. Add in the garlic and saute for a minute or two, then toss in your vegetables, making sure to stir so they don’t burn. Now it’s time for the chicken broth and spices! Add in the broth, the bay leaf, dried thyme (and any other favorite seasonings you have), and mix it. Bring it to a boil, then reduce heat. Grab the chicken you put aside, put it back in the pot, and simmer on low for about half an hour, making sure the chicken is cooked through. Season with salt and pepper, add any garnish of your choice, and serve! Rice and Grains: A Flavorful Foundation Chicken broth infuses rice and other grains with a mouth-watering, savory depth. A great dish is a Mexican chicken quinoa skillet, loaded with veggies and ready in just 25 minutes.  To make this recipe, you’ll need: 1 Pound chicken breast, cut into cubes 1 TBSP extra virgin olive oil 1 Small onion, diced 1 Bell pepper, diced 2 Cloves garlic, minced 1 Cup quinoa 2 Cups chicken broth 1 Can black beans, rinsed and drained 1 Can diced tomatoes (15 oz) 1 Cup corn, frozen or canned 1 tsp chili powder (or more if you like some kick!) ½ tsp cumin ½ tsp paprika Salt and pepper to taste Fresh cilantro And the steps to making this recipe:  Cut the chicken into bite-sized pieces, dice the onion and bell pepper, mince the garlic, and rinse the quinoa. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until lightly browned, about 6-8 minutes. Remove it from the pan and set aside. Using the same skillet, saute the onion until soft, then add the garlic and bell pepper, sauteing for about 3 minutes. Now, add the chicken broth, quinoa, black beans, tomatoes, corn, and spices. Mix well and slowly bring to a boil. Reduce heat and simmer until the quinoa is light and fluffy and the broth has been absorbed - about 25 minutes. Add the chicken to the skillet to warm, mixing all the ingredients. Check that the chicken is cooked through, adding salt and pepper to taste. Garnish and serve! Sauces and Gravies: Elevating Everyday Meals Chicken bone broth elevates many of the best comfort recipes. For example, try this quick and easy chicken broth gravy to turn mashed potatoes into a crowd-pleasing side or ensure there’s no biscuit left after dinner. To make this recipe, all you need is: 2 Cups chicken broth 2 TBSP butter 2 TBSP all-purpose flour ½ tsp garlic powder (optional) Salt and pepper to taste Fresh herbs for garnish For this quick and easy gravy, all you need to do is: Melt butter in a saucepan over medium heat. Add flour and whisk until it forms a roux. Cook for 2-3 minutes or until the roux turns golden. Pour in the chicken broth slowly while whisking. Make sure there are no lumps. Continue whisking while bringing the mix to a slow boil. Once it starts to boil, reduce the heat to low and simmer for 5-10 minutes, stirring every minute or so. Once it reaches your desired thickness, add the salt, pepper, or garlic powder to taste.  Serve hot on your dish of choice. Tip: If the gravy gets too thick while cooking, add more chicken broth to thin it. The Healing Elixir: Sipping on Chicken Broth While bone broth enhances the flavor and health benefits of many meals, you don’t always have to cook with it! One of our favorite ways to consume chicken broth is to warm it up on the stove and drink it–especially if we feel under the weather.  The number of powerful antioxidants in chicken broth, along with its herby, savory flavor, also makes this drink a great post-lunch pick-me-up or pre-dinner snack. However, not all chicken bone broth is created equal. If you’re going to drink it regularly, make sure you either make your own or buy from a company that doesn’t use artificial ingredients or lots of added sodium, which can undermine its health benefits. At Seven Sons, we’re proud to say that our ethical, pasture-raised chicken and chicken broth is 100% free from growth promotants, antibiotics, and GMOs–with no artificial ingredients or MSG. Ready to taste the difference? Order Seven Sons’ chicken broth or make your own using our bone broth kit today! As always, we love to see your recipe creations–so let us know what you’ve made in the comments. 

Read more
The Deep Roots and Rich Diversity of Heritage Pig Breeds

The Deep Roots and Rich Diversity of Heritage Pig Breeds

Today, you get a little history lesson from your farmer. 🙂 While our family proudly includes Heritage in the name of our pork, it isn’t just a fancy name. It’s an indicator of the pork's quality, nutrition, and history – not to mention the farmer’s ethical breeding practices. Let’s explore the history of heritage pig breeds in more detail, so you can make an informed choice about pork when you shop. The Definition and Importance of Heritage Pigs  By definition, a heritage pig breed is one with deep historical roots. These breeds have been around for hundreds of generations. In fact, the first pigs were brought to America by Columbus in 1493.  Back then, pigs came in distinct colors, sizes, and shapes – the pink pig with a curly tail that comes to mind today didn’t exist.  Heritage pigs were allowed to roam on pastures and woodlands. Their diet didn’t include antibiotics, GMOs, or growth promotants. Farmers carefully bred the best for their hardiness, health, and ability to adapt to outdoor environments. The result was delicious, sustainable pork rich in nutrients and vitamins. Fast forward to the Industrial Revolution – pig farming changed drastically. Industrial operations were developed to house, feed, and harvest pigs more efficiently than small family farms. To maximize profits in this system, animals were bred for rapid growth and size.  Today, it’s still the same… Most grocery store pork is no longer heritage. It comes from concentrated animal feeding operations (CAFOs), where pigs are kept in overcrowded conditions, farrowed in small crates, and crossbred with little thought to hardiness and quality.  Seven Sons and our partner farms continue to champion the ethical rearing of heritage pigs. Like our forefathers, we prioritize the health and ethical care of our animals. Our heritage pigs are free to roam, play, and thrive – and we never use antibiotics or GMOs.  Diet of a Heritage Pig: Back to the Roots Not only do heritage pigs grow in vastly different conditions than factory-farmed livestock, but their diet is also vastly different. Industrially raised pigs are often fed diets limited to corn and soybeans, which are cheap and easy to produce at scale.  On the other hand, our heritage pig breeds are fed a mix of oats, barley, and other non-GMO grains including corn and soy. But best of all, and a key difference, is that the hogs are able to regularly forage for starchy roots and grubs, and all the colorful vegetation on our open pastures. We pasture raise our hogs and let them roam freely, interacting with the land in their natural and instinctive way. Combined with stress-free rearing, this creates richly colored, juicy meat with a wonderful, buttery flavor.  Exploring the Diverse Pig Breeds Now, we’ll dive into some of the most popular heritage breeds, looking at their history, characteristics, and flavor profile. Berkshire Pigs Berkshire pigs get their name from their place of origin: Berkshire, England. They’re one of the oldest heritage pig breeds alive today, with roots dating back to the 17th century. These animals have a distinct black coat with white markings on their snout, tail, and hooves. They have short legs and large bodies and can weigh up to 500-600 lb at full size. Flavor-wise, the Berkshire pig is renowned for its rich marbling, intense savory flavor, and melt-in-the-mouth tenderness. Red Pig Breeds Next, we’ll look at three of the most well-known red pig breeds: Tamworth, Red Wattle, and Duroc. Like the Berkshire, the Tamworth originates from England, with historical references dating back to the 1800s.  The Tamworth is active, long-legged, and lean, with an auburn coat and long snout. The meat is dark in color, with a nutty, sweet, and succulent flavor. The Red Wattle, a hardy breed, was first recorded in US history books in the mid-1800s. This breed also has a dark auburn coat and distinctive wattles on both sides of its neck. The meat is pinkish-red in color, and has a succulent, earthy flavor.  Lastly, there’s the Duroc. The Duroc dates back to New England in the 1800s, and is thought to come from Africa originally. These large, compact pigs have a mahogany coat, and can weigh anywhere from 700-900 lbs. In terms of flavor, the cuts of pork from this breed are deeply marbled with a rich, bold, and juicy taste. (There’s a reason you’ll find a number of Duroc in the Seven Sons Farm ecosystem.) ;) Spotted The most well-known spotted heritage big breed is the Gloucestershire Old Spot pig, which, as the name suggests, originates from Gloucestershire, England. This breed has a white coat with black spots.  When it comes to taste, the meat from this breed has a sweet, juicy flavor profile that’s perfect for pork chops or roasting. Hampshire and Other Heritage Pigs The Hampshire hog is the oldest American breed of pig, first written about in the 1790s. This breed has a distinctive coat: primarily black with a white ring across its shoulders and front legs. The meat is known for succulence and tenderness. The Environmental Footprint of Heritage Pig Farming Switching to heritage pasture-raised pork is better for your health, the welfare of the animal, and the environment.  At Seven Sons, our heritage hogs play a vital role in nurturing our environmental ecosystem. We use regenerative grazing practices, shepherding our pigs from one section of pasture or forest to another to support soil health, carbon sequestration, and improve biodiversity. The result is tasty, nutritious pork that supports environmental sustainability and promotes animal well-being. I hope you learned something today, and enjoyed the history lesson. Ready to taste the difference? Shop our pasture-raised heritage pork today.

Read more
Return To Top

About

Services

Resources

Visit

Featured Articles

Seven Sons Farms

  • 15718 Aboite Road
    Roanoke IN 46783
  • (877) 620-1977

Seven Sons Family of Companies:

GrazeCart.com | HenGear.com

FreshEggCo.com

Privacy Policy and Terms of Service