Firewalker T-Bone Steak


  • 4 T-bone steaks
  • 1/2 cup honey
  • 1/2 cup lime juice
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup Dijon mustard
  • 2 tablespoons canned chipotle chile, minced
  • 2 tablespoons adobo sauce
  • 6 fresh garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon black peppercorns, freshly milled


  1. Place steaks in a large re-sealable plastic bag. Mix all the remaining ingredients in a large bowl to make the marinade. Pour this marinade in on the steaks and re-seal the bag. Place in the refridgerator overnight.
  2. Remove the steaks from the bag after marinating is finished and pour the marinade into a saucepan. Bring to a boil over low heat and allow the marinade to simmer for 5 minutes. Use half for basting the steaks as they grill and the other half to server on the steaks at the table, for those who desire it, (serve "on the side")
  3. Grill the steaks, (cover off!) over very hot charcoal about 8 minutes to a side for medium steak. You'll have to judge this based on the heat of your grill.
  4. Bast the steaks in the boiled marinade as they cook and serve up boiled marinade at the table as well.

Perfect Steak Sandwich


  • 8 oz strip or ribeye steak, or filet
  • Course salt and ground black pepper
  • Unsalted butter
  • 1/2 cup red onion, sliced into half moons
  • 1/2 cup pickled cherry peppers (hot and sweet), sliced
  • 1 cup white mushrooms, sliced thin
  • 2 tbsp steak sauce
  • Hoagie-style soft roll
  • Garlic mayo (about 4 oz)
  • Arugula, cleaned and dressed with red-wine or light balasmic vinaigrette
  • Horseradish root peeled


  1. Grill, broil, or pan-sear steak until medium rare, season with coarse sale and ground black pepper, and let rest before thinly slicing. In saute pan over medium heat, melt 2 tbsp butter until lightly browned, and caramelize onions. Add peppers and mushrooms and cook, flipping frequently, until well mixed, about 3 minutes. Add steak sauce and simmer to glaze, about 2 minutes. Season with sale and pepper.
  2. Lightly butter roll and lightly toast in skillet (buttered sides down). Spread toasted sides with garlic mayo and place on foil-covered sheet pan. Top with cheese and melt open-faced under preheated broiler. Remove and transfer to serving plate. Arrange steak atop broiled bread, overlapping slices slightly, and evenly distribute vegetable mixture, finishing with dressed arugula salad. Using small-hole side of box grater, shred horseradish root over sandwich and serve!

Pipestone       Deliveries


All our steaks are flash frozen and we recommend cooking them straight from the freezer to the grill!

Our beef is flash frozen and cooking from the freezer will lock in the tenderness and flavor!

Sirloin Steak Tips With Garlic, Ginger and Soy Marinade


  • 2 lbs sirloin strip steaks
  • 1 1/3 cups soy sauce
  • 3 tablespoons vegetable oil
  • 3 tablespoons toasted sesame oil
  • 3 minced garlic cloves
  • 1 tablespoon fresh minced ginger
  • 2 tablespoons brown sugar
  • 2 tablespoons orange zest
  • 1/2 teaspoon red pepper flakes
  • 1 medium scallion, sliced thin


  1. Marinade: Combine soy sauce, oils, garlic, ginger, sugar, zest, red pepper, and scallion in a small bowl
  2. Combine the marinade and sirloin in a zipper-lock bag; press out as much air as possible and seal the bag. Refridgerate 1 hour, flipping bag after 30 minutes to marinate evenly
  3. Remove steaks from marinade and pat dry with paper towel. Grill, covered, until well seared and dark brown on first side, about 4 minutes. Using tongs, flip steak and grill until second side is well seared and thickest part of meat is slightly less done than desired, 4-5 minutes for medium-rare, 6-8 minutes for medium
  4. Transfer steaks from grill and wrap in aluminum foil, let them rest for about 5 minutes. Slice steaks thin or to preference and serve with orange wedges.