Celebrate National Beef Month

May is officially National Beef Month! The Western Ranch Brokers team recognizes the contributions of local cattle ranchers to the beef industry and shares some of their favorite recipes for top quality Montana beef.

Celebrate National Beef Month

The month of May is officially National Beef Month—there is still time to throw a few steaks on the grill and celebrate! It’s also a reminder to recognize the efforts of the cattle ranchers and processors that work all year long to put high quality beef on our tables and to acknowledge their contributions to Montana’s thriving agricultural community.

Map of beef cuts on a cow from the Montana Beef Council.
Image courtesy of Montana Beef Council, https://www.montanabeefcouncil.org/

It’s a well known fact that Montana has more cattle than people. According to the Montana Department of Agriculture’s NASS survey for 2022,

the state cattle inventory was an impressive 2.2M head—just about double that of the reported 1M people that call Montana home. With numbers like those, it should come to no surprise that the beef industry is a pretty big deal in Big Sky Country. Cattle production has long played a leading role in Montana’s economy and represents the largest grossing agricultural commodity in the state by a hefty margin. Cattle receipts contributed 37% of the total agricultural cash receipts for Montana in 2020, 22% more than wheat, the next highest grossing commodity. 

Although Montana is ranked as sixth in the nation for total beef production, ask any Montanan and they will tell you the beef around here is the best. Ready to purchase some fresh Montana beef for yourself? Refer to the Montana Beef Councils online directory for a list of local beef producers, complete with a map to locate a producer near you.

Western Ranch Brokers is thankful to the men and women who work hard to produce beef of the highest quality right in our own backyard. Below are a few of the team’s favorite beef recipes. It’s what’s for dinner!

CAST IRON STEAK & CREAM SAUCE  Personal Recipe from Morgan Zupan

“My favorite cut of steak is either a tenderloin or ribeye. No matter what you use for your steak, the most important part is to remember not to overcook it. I like to use a medium size cast iron pan, but it just depends on how big your steaks are. Cook the steaks in the pan, and then use the same pan for your sauce.



  • Cut of your choice, I prefer a tenderloin or ribeye
  • Butter
  • Montreal Steak Seasoning
  • 1 package of mushrooms
  • 2 yellow onions


  • Butter
  • 2 garlic cloves
  • Heavy whipping cream
  • Beef stock
  • Creamy horseradish 
  • Cornstarch


First, take your steaks out of the refrigerator and apply your seasonings while the meat comes to room temperature while you get out the rest of the preparations. Preheat your oven to 350 degrees. Place your cast iron pan on your stove top with medium heat. Add in roughly a tablespoon of butter to completely coat your pan. Add in sliced mushrooms and onions, sautee for approximately 5 minutes, or until the onions are slightly browned. Remove the mushrooms and onions, and add another tablespoon of butter to the pan. Then, place each steak in the pan with the seasoned side facing down and then add your seasoning to the upside of the seak. Pan sear each side only for 5 minutes at the most, or until each side is browned. Place the cast iron pan in the oven at 375 for roughly 10 minutes. The time will vary depending on the thickness of the steak. Remove the steaks from the oven and cover with tin foil for a few minutes. Set the steaks on a plate while keeping them covered with tin foil. Sometimes I place them in the microwave, without turning it on, just to keep it warm.

Then comes the sauce. Using the juices from the meat, place the cast iron back on the cooktop on medium heat. Add in a few minced garlic cloves, 2 tablespoons of butter, a 1/4 cup of heavy whipping cream, 1/2 tablespoon of creamy horseradish, and 1/4 cup of beef broth. Bring all of this mixture to a boil and then reduce to a simmer while continuously stirring. You can add some cornstarch to thicken the sauce if you desire. Lastly, add some salt and pepper to taste. You can also add the onions and mushrooms back to the sauce, or leave it separate.

Favorite side dishes include green beans, orzo pasta, fresh seasonal fruit or crostini bread.


CLASSIC MARINADE FOR STEAKS  Favorite recipe from Cooks Illustrated, The Science of Good Cooking

“We love this recipe from Cooks Illustrated because they’ve used science to perfect the flavor that this marinade gives a fresh steak. Our favorite way to cook the steak after marinating is to throw it on the grill. Super simple, but tastes great every time..”


  • ½ cup soy sauce

  • ⅓ cup vegetable oil

  • ¼ cup Worcestershire sauce

  • 2 tablespoons packed dark brown sugar

  • 2 tablespoons minced fresh chives

  • 4 garlic cloves, minced

  • 1 ½ teaspoons pepper

  • 2 teaspoons balsamic vinegar


Combine soy sauce, oil, Worcestershire, sugar, chives, garlic, and pepper in bowl.
Transfer 1/4 cup marinade to bowl and stir in vinegar; set aside. Place remaining marinade and steaks in 1-gallon zipper-lock bag; press out as much air as possible and seal the bag. Refrigerate for 1 hour, flipping bag over after 30 mins to ensure the steaks marinate evenly. Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired. Transfer steaks to a shallow pan and pour reserved marinade over top. Tent loosely with aluminum foil and let rest for 10 mins, turning meat halfway through resting. Slice steaks or serve whole, passing reserved marinade if desired.

Interested in property suitable for cattle ranching? We can help. Contact us to get the conversation started and find out how we can go to work for you.


Interested in property suitable for cattle ranching? We can help. Contact us to get the conversation started and find out how we can go to work for you.

Western Ranch Brokers contact information

The information contained herein was obtained from sources deemed to be reliable. Western Ranch Brokers makes no warranties or guarantees as to the completeness or accuracy thereof.
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