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Meet The Tiffanys

The Hadrick's



Meet The Tiffanys



Shawn & Nicky Tiffany are both native Kansans and met at Kansas State University where they both majored in animal husbandry. Shawn and his brother Shane started Tiffany Cattle Company, a diversified cattle feeding and farming operation, in 2007. Tiffany Cattle Company custom feeds cattle from all over the eastern half of the United States and is also a qualified U.S. Premium Beef Feedlot. The farming operation raises crops to be fed to cattle in the feedlot and they also graze cattle annually on native Flint Hills pastures. Nicky has been an equine feed sales representative, coach of the women's equestrian team at Kansas State University, and now stays home and raises their three children: Ransom, Taylor Jo, and Ainsley. (And the one that's on the way!)

Favorite Recipe:

Rib-Eye Steak with Chile Butter

4 (14-16 ounce) rib-eye steaks
2 Tablespoons vegetable oil
Freshly cracked pepper
Kosher salt
Chile Butter:
1 cup unsalted butter, softened
5 teaspoons freshly ground pasilla, ancho, or guajillo powder
Kosher salt
Freshly ground black pepper

In a mixer fitted with the paddle attachment, combine the butter, and Chile powder. Process at medium speed until the butter is light and fluffy. Season with salt and pepper to taste. Remove butter from bowl and place on a length of foil or parchment, and roll up into a cylinder, squeezing gently as you roll to remove any air pockets. Store in the freezer for up to three months. Just before serving, let the butter thaw for 10 minutes then slice.

Brush both sides of the steaks with the oil and then season with the salt and cracked pepper. Arrange steaks on the grill rack and grill 5-6 minutes on each side for medium rare. Add 2 minutes for medium and another minute or 2 for well done. Serve garnished with slices of Chile Butter. Enjoy!