As the summer sun shines, we need any excuse to be outside. Well fire up your grill because The Meat House is providing three succulent recipes. Add some light veggies on the side for a health kick. Enjoy this hearty family meal, gain some protein, and get a tan all at once.

Cowboy Up Steaks
Entrée / Beef Recipe
with Cheesy Spuds & Bourbon Baked Beans
Servings: 4
Prep Time: 1 hour
Cook Time: 1 3/4 – 2 hours

Ingredients:
• 2 Cowboy Steaks – approximately 1 ¾ pounds
• 1 can pinto beans and 1 can black beans
• 1 medium yellow onion – cut as you please
• ¼ cup favorite bourbon
• ½ cup molasses
• 6 slices North Country Smoked bacon
• 1 ½ pounds small red potatoes
• 2 cups shredded cheese, extra sharp cheddar
• ¼ cup milk
• 1 stick butter
• 1 medium yellow onion, diced
• ¼ cup chopped chives
• Olive oil, salt, pepper, granulated garlic, ground sage

Instructions
1. Remove the steaks from their packaging. Rub them on all sides (bones included) in olive oil, and leave them to warm for one hour on a platter at room temperature. Start the beans. Chop the bacon strips into ½ inch pieces. Crisp the bacon in a large skillet or suitable pot.
2. Drain the crispy bacon bits in a colander, leaving some fat. Add the onion and sauté until translucent. Reduce the heat and add the bourbon, molasses and bacon. Simmer for 30 minutes or more. Consider making them the day before and reheating. Works great!
3. Wash the potatoes and add them to boiling water. Cut the largest pieces in half so most of the pieces are roughly the same size. As the potatoes boil, sauté the diced onion until soft. When the potatoes are fork tender, drain them in a colander and return them to the warm pot. Add the butter and milk and set to mashing up the spuds to your liking.  Add the sautéed onion and cheese then mix to combine. Top with a bit of shredded cheese and the chives then reserve in a warm area.
4. Pre-heat your grill or heavy skillet to high heat. Clean and oil the grates if grilling.
5. When the surface is very hot, add the steaks searing them for 8 to 10 minutes. Turn the meat with tongs and dust the crusted side with garlic, salt, pepper and sage to taste.  Grill an additional 8 to 10 minutes for medium-rare.
6. Turn the steaks onto a dinner plate or serving platter to rest with the seasoned side down and unseasoned side up. Dust the unseasoned side with garlic, salt, pepper and sage to taste.
7. Let rest 4 minutes before serving.

Founded in 2003 in New Hampshire by lifelong friends Justin Rosberg and Jason Parent, The Meat House is the modern revival of the neighborhood butcher. The Meat House has 26 locations in 8 states– Maine, Massachusetts, New Hampshire, New York, North Carolina, Texas, Connecticut and California. They also have plans to open stores in Oklahoma and Florida this summer.

The Meat House offers a wide selection of expertly butchered premium meats, poultry, veal, lamb, and pork, marinated and prepared proteins, fine cheeses, fresh produce, hearty breads, prepared side dishes, deli products, delectable desserts and pastries, and other gourmet grocery items. At least 20 percent of these items are locally sourced products. At select locations, The Meat House also carries a wide selection of beer and over 200 varieties of wines from around the world.