High Mountain Signature Recipes.

Medium

1.8 hr

Serves 2

The Cowboy Ribeye, Reverse-Seared

If a single dish could define our ranch on a plate, this is it. A two-inch bone-in ribeye, dry-brined overnight, brought up slowly to temperature, then seared in beef tallow until the bark is a deep, lacquered mahogany.

Medium

30 min

Serves 2

Filet Mignon au Poivre with Cognac Cream

This is what I cook when the occasion asks for something special and the clock says thirty minutes. Filet au poivre is French bistro cooking at its most direct — good beef, coarsely cracked peppercorns, a splash of cognac, a heavy cream reduction. Our pasture-raised filet has real backbone from a life spent on grass, which is exactly what you need to stand up to all that black pepper.

Advanced

3 hr

Serves 4

The Tomahawk Ribeye, Shared

The tomahawk gets all the Instagram, but two of our bone-in ribeyes cooked side by side and sliced on a board will feed more people better, with a deeper crust and a more even blush. This is the steak we cook when the whole family drives up the canyon. Treat it like a small roast that happens to sear like a steak.

Advanced

4 hr

Serves 4

Personal Beef Wellingtons

This is the dish that turns a Tuesday into an occasion. Individual Wellingtons let every guest cut into their own gold-crusted pastry and find a pink, juicy filet inside — no ceremonial carving, no fighting over end pieces. It's the closest thing to a Michelin plate you can pull off in a home kitchen, as long as you commit to the chill times.

Medium

1.8 hr

Serves 2

New York Strip Frites

The dish that made me fall for Paris in a single bite: a screaming-hot pan, a well-marbled strip, potatoes fried twice in beef tallow, and a wine reduction glossy enough to see your reflection in. Built with a Prime pasture-raised strip, the intramuscular fat carries a beefy sweetness no commodity steak can touch. It reads simple on paper. It rewards patience like nothing else in the repertoire.

Medium

45 min

Serves 4

Whole Roast Chicken, Charred Lemon Pan Jus

This is the chicken I make on Sundays when my kitchen needs to feel like a kitchen again. Spatchcocked, dry-brined the night before, roasted screaming hot over a bed of onions and lemons that char down into pan sauce with almost no effort from you. If you own one chicken recipe for the rest of your life, make it this one.

Advanced

18 hr

Serves 10

The 18-Hour Brisket

Brisket is the final exam of barbecue. This is the recipe that's gotten us through three Memorial Days, one wedding, and more Sunday afternoons than I can count. Salt, pepper, post oak, time, patience.

Easy

4.8 hr

Serves 6

Sunday Chuck Pot Roast, Braised in Red Wine

Chuck is the honest cut — hard-working, richly flavored, and packed with the collagen that turns a long braise into something transformative. Our Prime pasture-raised chuck has enough marbling to reward every minute of the four-hour cook, and the fond you build from that first sear becomes the backbone of the whole dish. This is the Sunday roast every home cook should master; get it right once and you'll come back to it every fall.

Medium

3.8 hr

Serves 6

Apple-Cider Braised Pork Loin

This is the roast that closes out apple season at our place. We take a pasture-raised loin, sear it hard in the Dutch oven, then let it lounge in hard cider, mustard, and honey for three hours until the whole kitchen smells like Sunday. The pan sauce is the point here — reduce it down properly and it'll ruin you for gravy.

Medium

25 hr

Serves 5

Standing Prime Rib Roast, Slow-Roasted

Every December I get asked the same question: do I really need an eight-pound rib roast for four people? You don't. Two bone-in ribeyes tied bone-to-bone give you a proper standing rib with all the ceremony and none of the leftovers you'll still be eating on New Year's Eve.

Easy

4.4 hr

Serves 2

Sous Vide NY Strip, Four Hours to Perfect Medium-Rare

This is the recipe we give new sous vide owners and nervous first-time steak cooks. Bag the strip with garlic and thyme, hold it at 130°F for four hours, then sear sixty seconds a side. The bath does the thinking; you just handle the finish.

Easy

25 hr

Serves 12

The 24-Hour Beef Bone Broth

This is the one recipe every Ranch Club member should have committed to memory. A proper 24-hour bone broth is the backbone of a good winter kitchen — you'll reach for it more than you think, and once you've sipped a mug of the real thing, the boxed stuff is dead to you.

Easy

19 hr

Serves 12

The Foundational Bone Broth

A real bone broth is the foundation of pasture-raised cooking. Made right, it's liquid gold — collagen-rich, electrolyte-dense, and the secret weapon behind every great sauce, soup, and Sunday lunch on the ranch.

Medium

30 min

Serves 2

Beef Heart Tartare

Heart is the gateway organ — leaner than steak, mild in flavor, dense with nutrients (CoQ10, B12, iron). Hand-chopped, dressed simply, it eats like the cleanest, most concentrated tartare you've ever had.

Easy

25 hr

Serves 2

The Pure Butter-Basted Ribeye

This is the recipe I cook when someone asks what to do with a real ribeye and I don't have time to write a paragraph. Salt, butter, garlic — three things that have been on kitchen shelves for four thousand years, and a piece of USDA Prime bone-in ribeye that spent its life eating grass instead of grain in a feedlot. Nail this once and you'll stop paying steakhouse prices for the rest of your life.

Easy

10 min

Serves 1

Ground Beef and Egg Yolk Warrior Bowl

Ten minutes from cold pan to bowl. This is what we eat when the day ran long and the freezer's still full of ground beef—no garnish, no apologies, just fat and protein and salt done with respect. Pulling grass-fed beef at 145°F and finishing with two raw yolks turns a pound of ground into something worth sitting down for.

Easy

40 min

Serves 2

Tallow-Fried Bone-In Pork Chops

There's a moment about ninety seconds into the sear when the tallow starts smelling like a rendered rib eye and the crust on your chop turns the color of an old copper penny. That's what we're here for. This is the whole recipe, honestly — good pork, hot fat, patience with the thermometer.

Advanced

45 min

Serves 4

Beef Tartare, the Classic Preparation

Tartare is one of those dishes that separates cooks who use recipes from cooks who use standards. There's nothing to hide behind here — no sear, no sauce, no long braise — just cold beef, sharp acid, and your own judgment about the meat in front of you. That's exactly why we make it, and why we tell you to only make it with a strip you can trace back to a real pasture.

Medium

2.8 hr

Serves 4

Chicken Thighs Confit in Beef Tallow

Confit isn't just for duck. Beef tallow — clean, grass-fed, with that faint hay-and-butter note — turns pasture-raised chicken thighs into something that shouldn't legally be this good. Two hours submerged, ten minutes crisping, and you've got the most decadent protein you'll cook this month.

Easy

1.5 hr

Serves 5

Fitness Bowls — 5 Days of Meal Prep

Five days of high-protein lunches from one Sunday cook session. Each bowl lands around 580 calories and 52g protein — the macros that build muscle without the bloat.

Easy

30 min

Serves 1

Post-Workout Strip Steak Power Bowl

Forty grams of clean protein on the plate, ready in 20 minutes, with the carbs your muscles need within an hour of finishing a hard session. This is the post-lift meal we put on rotation during cut season.

Easy

1.3 hr

Serves 5

Ground Beef Taco Bowls, 5-Day Meal Prep

This is the bowl I actually eat five days a week when training's on. Not the sexiest thing you'll cook, but it's the one that keeps the wheels on the wagon — 45 grams of protein, real food, ready in the fridge before Monday hits. Our ground beef does the heavy lifting; the rest is just being organized about it.

Easy

45 min

Serves 4

Sheet Pan Chicken Thighs and Sweet Potato

This is the recipe we cook Sunday night when we know Monday through Thursday need to happen without much thought. Boneless thighs on a sheet pan, sweet potato and broccoli around them, one bowl of marinade that does everything. Four portions, 42 grams of protein each, and nothing on the counter to wash for more than five minutes.

Easy

55 min

Serves 2

Strip Steak Power Salad

This is the salad we eat after training, when dinner needs to feel like a reward and not a rehab meal. A properly seared NY strip earns its place on top of roasted delicata, chewy farro, and massaged kale, tied together with a lemon-tahini dressing that eats like ranch. 52 grams of protein and a plate that looks like something you'd pay $28 for at the place near your gym.

Easy

2 hr

Serves 7

Pork Loin Macro Meal Prep

Pork loin gets skipped in the fitness world because everyone reaches for chicken breast on autopilot. That's a mistake. A properly roasted pasture-raised loin cooks in one shot, portions cleanly for a week, and delivers real pork flavor at 40 grams of protein per meal — cleaner and cheaper per gram than another sad chicken breast.

Easy

45 min

Serves 12

Breakfast Sausage and Egg White Cups

These are the breakfast we actually make on Sunday nights when we know Monday through Friday will be a war. Twelve cups, one muffin tin, and you're covered until the weekend. The HMM breakfast sausage does the heavy lifting here — you barely need to season anything else.