Grilling the great steak

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Grilling the great steak

Ignacio rancher reaches finals of national cooking contest
Ignacio rancher Patti Buck is a member of Cowbelles, a nationally recognized clan of “agtivists” – a social, educational group of women who promote beef through cooking demonstrations, being in parades and doing other activities where they can promote ranching and agriculture. Buck raises Black Angus cattle on her ranch southeast of Ignacio.
Patti Buck recommends cabernet sauvignon be served with top sirloin. Serving sliced mangoes and spicy arugula with the steak is one of her contest recipes – the Mangonnay. The arugula is a contrasting flavor and bite with the fruitiness of mango.
Patti Buck’s dogs know a good steak when they smell it. Chuck, left, is a 12-year-old chocolate Lab that the Bucks are fostering. J.D. is a tri-color Australian shepherd mix that is 14 years old. He’s still a working ranch dog.
Patti Buck suggests letting a grilled steak rest for five to 10 minutes after cooking it to keep the juices from running out of the meat.
See Patti Buck on TV

Here is a list of when the Great Steak Challenge will air on the Cooking Channel, a sister station to the Food Channel. All times are Mountain Standard Time. Check your cable provider for the channel number.
2:30 p.m. Saturday
5:30 p.m. Sunday
4:30 p.m. April 19
2:30 p.m. April 20
7:30 and 11:30 p.m. June 7
6 a.m. June 9

Grilling the great steak

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Ignacio rancher Patti Buck is a member of Cowbelles, a nationally recognized clan of “agtivists” – a social, educational group of women who promote beef through cooking demonstrations, being in parades and doing other activities where they can promote ranching and agriculture. Buck raises Black Angus cattle on her ranch southeast of Ignacio.
Purchase
Patti Buck recommends cabernet sauvignon be served with top sirloin. Serving sliced mangoes and spicy arugula with the steak is one of her contest recipes – the Mangonnay. The arugula is a contrasting flavor and bite with the fruitiness of mango.
Purchase
Patti Buck’s dogs know a good steak when they smell it. Chuck, left, is a 12-year-old chocolate Lab that the Bucks are fostering. J.D. is a tri-color Australian shepherd mix that is 14 years old. He’s still a working ranch dog.
Purchase
Patti Buck suggests letting a grilled steak rest for five to 10 minutes after cooking it to keep the juices from running out of the meat.
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