Serving the Big Horn Basin for over 100 years
Serving the Big Horn Basin for over 100 years
Detailed record keeping, as Spencer Ellis is doing here in his pickup, is an important part of ensuring cattle health and well-being.
CHEYENNE - The Wyoming Beef Council has selected the Flying E ranch, located near Lovell, to be used in its marketing efforts. The ranch owned and operated by third-generation rancher Spencer Ellis.
The Flying E ranch is the eighth ranch highlighted in recent marketing campaign. The Wyoming Beef Council features Wyoming producers on its website and in its marketing efforts as a means of introducing the millennial target consumer in the United States to the ranchers and farmers who produce nutritious, wholesome and delicious beef. To view these features, visit http://www.wybeef.com.
"Beef Checkoff research shows that our target audience of millennial parents is very interested in learning more about ranches where their beef come from," said Ann Wittmann, Wyoming Beef Council executive director. "Features on Wyoming ranches demonstrate how much ranchers care for their livestock, highlight our state's unique Cowboy culture and spotlight favorite family recipes."
The Ellis family arrived in Wyoming in the 1920s when Spencer's grandfather, George Ellis came to the area while serving in the Civil Corp of Engineers digging canals and building dams that still provide water to the area. Today, the Flying E Ranch supports three Ellis generations, Spencer, his wife Annette and the couple's son Casey are on the ranch daily along with Spencer's father Larry. Spencer and Annette's daughter Melissa (21) is pursuing a master's degree in speech pathology at the University of Wyoming.
In addition to raising Black Angus cattle, the Ellis clan grows corn, other grains and alfalfa. They also operate a small feedlot and have a custom farming business offering farming, planting and harvesting services to others in the area. In the summer, Flying E cattle graze the rugged terrain of the big horn mountain range where roads are scarce and wildlife is abundant. Cattle are trailed up the mountain and monitored on horseback, a labor intensive effort covering a vast number of miles.
As a third-generation rancher, Spencer Ellis hopes that his children will continue the family tradition of raising safe, wholesome beef. To ensure this, he is committed to environmentally sustainable farming and ranching practices that are as unique as the area where he raises his cattle.
"My ranch supports a lot more than just cattle. The same land that provides food and open space for our livestock is also home to deer, elk, antelope, pheasants, moose, trout and many other species," Ellis said. "Cattle ranching families like mine walk the same land, breathe the same air and drink the same water as the families who consume the beef we raise. We take our commitment to protect and improve natural resources seriously."
Read the full Flying E ranch profile at wybeef.com.
Spencer and Annette like their steaks lightly seasoned and both are fans of horseradish, blue cheese and crispy onions as compliments to the rich flavor of beef. Favorite beef cut: Ribeye steak. Favorite seasoning: salt and pepper. Favorite steak topping: blue cheese. Favorite beef side: Horseradish mashed potatoes.
RIBEYE STEAKS WITH BLUE CHEESE BUTTER AND MUSHROOMS
Ribeyes and portabello mushrooms are grilled and served with a compound butter. Bonus recipe for sandwiches using leftovers included at no extra charge.
Total Recipe Time: 35 to 40 minutes
Makes 4 servings
INGREDIENTS
4 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each)
2 tablespoons minced garlic
2 tablespoons chopped fresh thyme
1/2 teaspoon pepper
8 medium portobello mushrooms, stems removed (about 1-3/4 pounds)
1/4 cup olive oil
Salt
Chopped fresh parsley (optional)
BLUE CHEESE BUTTER:
1/2 cup crumbled blue cheese
1/4 cup butter, softened
3 tablespoons chopped rehydrated sun-dried tomatoes, not packed in oil
1 tablespoon chopped fresh parsley
INSTRUCTIONS FOR RIBEYE STEAKS WITH BLUE CHEESE BUTTER AND MUSHROOMS
Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside.Brush mushrooms with oil.
Place steaks on grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill mushrooms 16 to 18 minutes (over medium heat on preheated gas grill, 12 to 15 minutes) or until tender, turning occasionally.
Meanwhile, combine Blue Cheese Butter ingredients in small bowl until well blended.
Cover and refrigerate 2 steaks, 4 mushrooms and 1/2 cup Blue Cheese Butter to use in Ribeye Steak Sandwiches. Spread remaining Blue Cheese Butter over remaining 2 steaks. Coarsely chop remaining 4 mushrooms; divide evenly among 4 plates. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired.;
INSTRUCTIONS TO MAKE RIBEYE STEAK SANDWICHES WITH LEFTOVERS
Toast eight 1/2-inch thick slices olive bread. Spread 1 tablespoon leftover Blue Cheese Butter on 1 side of each bread slice. Carve leftover grilled steaks into slices; season with salt and pepper, as desired. Divide slices evenly among buttered sides of 4 bread slices. Top each with 1 leftover grilled mushroom. Divide 1-1/2 cups fresh baby spinach evenly over mushrooms. Close sandwiches with remaining bread slices, buttered sides down. Cut sandwiches in half; serve.
