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Steaks and Grilling

Fire up the grill or grab your favorite cast-iron skillet. It’s steak night at 179 FarmS! From thick-cut Ibérico chops to shoulder steaks with beautifully browned edges, these are the cuts we reach for when we want a good sear and a dinner everyone shows up hungry for.

Wondering what to do with the cut you brought home? Find it below for the cooking basics, then try one of our recipes when you’re ready to mix things up. We’ll show you which cuts are ready for a quick sear and which ones like a little more time over gentler heat. Sometimes all we reach for is salt and pepper. Other nights, there’s garlic butter involved, and you’ll want some bread to mop it up.

This is how WE love cooking the world’s best pork. Pick your cut and let’s get dinner sizzling!

Brown Sugar BBQ Spare Ribs / St. Louis Style Ribs

Basic cooking instructions
Cook these ribs low and slow until a toothpick slides easily into the meat between the bones. Finish uncovered with barbecue sauce for a sticky glaze. A full rack of spare ribs may take longer than a trimmed St. Louis rack, so let tenderness tell you when they’re ready.

The recipe

You’ll need 1 rack of spare ribs or St. Louis style ribs, 2 tbsp brown sugar, 2 tsp smoked paprika, 1 tsp fine sea salt, 1 tsp garlic powder, ½ tsp black pepper, and ½ cup barbecue sauce.

  1. Heat the oven to 275°F. If there’s a tough membrane on the bone side, loosen one corner and pull it off with a paper towel.

  2. Mix the sugar, paprika, salt, garlic powder, and pepper. Rub over both sides of the rack.

  3. Set the ribs meat side up in a rimmed pan and cover tightly with foil. Start checking at 2½ hours and keep cooking until the meat between the bones is tender.

  4. Uncover, brush with barbecue sauce, and raise the oven to 425°F. Roast for 5–10 minutes, watching closely, until the sauce is tacky. Rest for 10 minutes, then slice between the bones.

Maple-Dijon Baby Back Ribs

Basic cooking instructions
Baby backs usually cook faster than spare ribs. Roast them covered until tender, then uncover and glaze. If you want a little char, finish them on the grill for a few minutes after glazing.

The recipe

You’ll need 1 rack of baby back ribs, 1 tsp fine sea salt, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp black pepper, 2 tbsp maple syrup, 1 tbsp Dijon mustard, and 1 tsp apple cider vinegar.

  1. Heat the oven to 275°F. Remove the membrane if present, then season both sides with salt, paprika, garlic powder, and pepper.

  2. Place the ribs meat side up in a rimmed pan and cover tightly with foil. Start checking at 2 hours. Keep cooking until a toothpick slides easily between the bones.

  3. Whisk together the maple syrup, Dijon, and vinegar. Brush over the ribs and roast uncovered at 425°F for 5–8 minutes, until the glaze bubbles and sets.

  4. Rest for 10 minutes, then cut into individual ribs.

Garlic Butter Boneless Chops

Basic cooking instructions
Pat boneless chops dry and sear them over medium-high heat. Check thin chops early, sliding the thermometer in from the side so the tip reaches the center. Cook to Medium and rest for at least 3 minutes.

The recipe

You’ll need 2 boneless chops, 1 tsp neutral oil, ½ tsp fine sea salt, ¼ tsp black pepper, 1 tbsp butter, 2 smashed garlic cloves, and 2 sprigs thyme.

  1. Pat the chops dry and season with salt and pepper. Heat the oil in a skillet over medium-high heat.

  2. Sear the chops until browned on both sides. Start checking the temperature after about 2 minutes per side.

  3. Lower the heat and add the butter, garlic, and thyme. Spoon the butter over the chops as they finish cooking to desired temperature.

  4. Rest for 5 minutes, then spoon the garlic butter over the chops. Serve with mashed potatoes or green beans.

Rosemary-Dijon Frenched Chops

Basic cooking instructions
For thick frenched chops, sear both sides for a good crust, then finish in the oven. Check the thickest part without touching the bone. Cook to Medium and rest for at least 3 minutes.

The recipe

You’ll need 2 frenched chops, 1 tbsp neutral oil, ¾ tsp fine sea salt, ½ tsp black pepper, 1 tbsp Dijon mustard, 1 minced garlic clove, and 1 tsp chopped fresh rosemary.

  1. Heat the oven to 375°F. Pat the chops dry and season both sides with salt and pepper.

  2. Heat the oil in an oven-safe skillet over medium-high heat. Sear for about 2 minutes per side, until browned.

  3. Mix the Dijon, garlic, and rosemary. Spread over the top of each chop and transfer the skillet to the oven.

  4. Start checking after 5 minutes and roast until the thickest part reaches your desired temperature. Rest for 5 minutes before serving.

Grilled Lemon-Pepper Bone-In Chops

Basic cooking instructions
Set up a hot side and a cooler side on the grill. Sear the chops over direct heat, then move them to the cooler side if they need more time or the fat starts to flare. Cook to Medium away from the bone and rest for at least 3 minutes.

The recipe

You’ll need 2 non-frenched bone-in chops, 1 tbsp olive oil, the zest and juice of ½ lemon, ¾ tsp fine sea salt, ½ tsp cracked black pepper, and ½ tsp garlic powder.

  1. Pat the chops dry. Rub with olive oil, lemon zest, salt, pepper, and garlic powder. Save the lemon juice for serving.

  2. Grill over direct medium-high heat until browned on both sides, about 2–3 minutes per side to start.

  3. Check the thickest part. If it’s below your desired temperature, move the chops to the cooler side, close the lid, and check every few minutes.

  4. Rest for 5 minutes, then finish with a squeeze of lemon.

Smoky Paprika Shoulder Steaks with Grilled Onions

Basic cooking instructions
Sear shoulder steaks over direct heat, then move them to a cooler spot if they need more time. Cook to Medium Rare to Medium, rest for at least 3 minutes, and slice thinly across the grain for a more tender bite.

The recipe

You’ll need 2 shoulder steaks, 1 tbsp neutral oil, ¾ tsp fine sea salt, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp black pepper, 1 thickly sliced yellow onion, and 1 tbsp apple cider vinegar.

  1. Heat the grill to medium-high with a cooler area on one side. Use half the oil to coat the onion rounds and the other half to rub the steaks. Season the steaks with salt, paprika, garlic powder, and pepper.

  2. Grill the onions until softened and charred in spots, about 4–6 minutes per side. Toss with the vinegar and a pinch of salt.

  3. Sear the steaks for about 2–3 minutes per side. Move them to the cooler side as needed and cook to the desired remperature.

  4. Rest for 5 minutes. Slice thinly across the grain and pile the grilled onions on top.

Cider-Braised BBQ Boston Steaks

Basic cooking instructions
Brown Boston steaks first, then braise them covered until fork-tender. Finish uncovered with barbecue sauce so it gets sticky around the edges. Check thinner steaks early, since they’ll soften sooner.

The recipe

You’ll need 2 Boston steaks, 1 tbsp neutral oil, ¾ tsp fine sea salt, ½ tsp black pepper, 1 tsp smoked paprika, 1 sliced onion, ½ cup apple cider, 1 tbsp apple cider vinegar, and â…“ cup barbecue sauce.

  1. Heat the oven to 300°F. Season the steaks with salt, pepper, and paprika. Brown both sides in oil in a Dutch oven, then move them to a plate.

  2. Soften the onion in the same pot for about 5 minutes. Add the cider and vinegar and scrape up the browned bits.

  3. Return the steaks to the pot, cover, and braise until a fork goes in easily. Start checking after 1 hour and allow more time for thicker steaks.

  4. Transfer the steaks to a rimmed baking sheet, brush with barbecue sauce, and broil for 1–3 minutes, watching closely. Serve with the cider onions and creamy grits.

Brown Sugar & Mustard Ham Steaks

Basic cooking instructions
For fresh ham steaks, start with a quick skillet sear. Lower the heat to finish cooking, then brush on the glaze toward the end so the sugar doesn’t burn. Cook to Medium and rest for at least 3 minutes.

The recipe

You’ll need 2 fresh ham steaks, 1 tsp neutral oil, ½ tsp fine sea salt, ¼ tsp black pepper, 1 tbsp brown sugar, 1 tbsp Dijon mustard, and 1 tbsp apple cider or water.

  1. Stir together the brown sugar, Dijon, and cider. Pat the steaks dry and season both sides with salt and pepper.

  2. Heat the oil in a skillet over medium-high heat. Sear both sides until lightly browned, starting with about 2 minutes per side.

  3. Lower the heat to medium-low. Brush the steaks with the glaze and turn once or twice until glossy and the center reaches your desired temperature.

  4. Rest for 3–5 minutes. Serve with biscuits and eggs for breakfast or sweet potatoes for supper.

Sharp Cheddar & Griddled Onion Iberi-Burgers

Basic cooking instructions
Cook Iberi-Burgers over medium-high heat on a grill or in a cast-iron skillet. Give the patties room to brown and leave them unpressed so the juices stay in the burger. Cook the burger to Medium.

The recipe

You’ll need 4 Iberi-Burger patties, 1 tbsp neutral oil, 1 thinly sliced yellow onion, 4 slices sharp cheddar, 4 buns, 2 tbsp mayonnaise, 1 tbsp Dijon mustard, and dill pickle slices. Add salt and pepper to taste if the patties need seasoning.

  1. Heat the oil in a skillet over medium heat. Cook the onions for 10–15 minutes, stirring occasionally, until soft and golden. Set aside.

  2. Toast the buns and stir the mayonnaise and Dijon together.

  3. Heat the skillet or grill to medium-high. Cook the patties, turning once they release easily. Start checking after about 4 minutes per side and cook until each center reaches medium. Add the cheddar near the end so it melts.

  4. Spread Dijon mayo on the buns, then stack on the patties, griddled onions, and pickles.

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