Grilling With the Gills

Grilling With the Gills

  Grilled Ribeye with Gorgonzola Butter


 Ah, Labor Day… The last hurrah of summer. It’s a day to be outside with family and friends enjoying cold drinks and barbecues, but most importantly, a day without labor. Sigh…

Before getting swept away by the steaks on the grill, the homemade pies, and the intoxicating summer breeze (we hope!), it’s important to remember why we celebrate Labor Day. After all, this day of freedom is a gift. A gift earned by the industrious men and women of our past who committed their lives to the strength, prosperity, and wellbeing of our country. They were the founders of the American Dream. A dream that has shaped us all.


Haying time. A Jackson Hole settler preps for the long winter ahead. 
Image courtesy of the National Park Service and Grand Teton National Park.


So as the sun sets this Monday, September 4, take a moment to be grateful for the traditions and the heritage we were born into. Be thankful we’re gifted a day, in our all too busy lives, to actually enjoy ourselves.

No family understands the value of tradition, and heritage more than Jackson’s very own Gill family of Hereford Ranch.  


The sun rises on Jackson Hole’s fifth generation Hereford Ranch.
Image courtesy of Hereford Ranch.


Western custom runs strong through the blood of the Gill family - a birthright passed down by ranch founder Robert Bruce Porter. Bruce, who started the ranch in the late 1920’s, was a visionary. With a strong intuition for business he played a crucial role in the growth of Jackson, beginning in our beloved Town Square. While a pharmacist by trade he had a rancher’s spirit, and as the cattle industry grew so did his passion for it. While he set out to start his own ranch, in doing so he manifested a family tradition of hard work, honesty, and authenticity. Today, five generations of devotion, knowledge, trust, and a love for ranching make Hereford Ranch a genuine Wyoming icon.


Bruce Porter’s son-in-law, Ralph Gill, took over the Hereford Ranch in 1961.
Image courtesy of Hereford Ranch.


The Jackson Hole Hereford Ranch brand, referred to as the O-V-O, is a truly iconic brand in the Jackson Hole region. The O-V-O represents the rich and long-lasting heritage of the Jackson Hole Hereford Ranch. It stands for honest and authentic traditional ranching.
Image courtesy of Hereford Ranch.

In 1961, the management of Hereford Ranch was passed to his son-in-law, Ralph Gill, and then, in 1994, passed to his son Robert Gill. Robert holds the reins of Hereford Ranch today with the help of his wife, Patti, and five children, Nikki, Patrick, Jessica, Scooter, and J.J. It is truly a Wyoming family affair. 


Learning the family work ethic first-hand. Bruce Porter’s great-granddaughter Nikki Gill’s first job on the ranch was driving tractor. She was so small at the time blocks were added to the peddles.
Image courtesy of Nikki Gill.


Bruce created more than a ranch and company. He created a legacy. With a rich and deep-rooted history, the Gills pride themselves on natural methods of ranching. In loving the land, respecting their animals, and selling locally, they continue to preserve the intentions and beliefs of their great-grandfather, and the community.


Jessica Gill, driving cattle, fondly remembers her Grandma Gill say, “You have a heritage here and it's important, it's frail and you have to take care of it."
Image courtesy of Jessica Gill.


This Labor (free) Day, The Gill family graciously shares a piece of true western heritage with their family recipe for Grilled Ribeye with Gorgonzola Butter. This delectable main dish, perfect for any summer (and fall!) cookout, is a gift from their family to ours to yours. We truly hope you enjoy!



Beautiful Hereford Ranch Rib Eyes waiting for the holiday weekend’s festivities.
Image courtesy of Hereford Ranch.


Grilled Ribeye with Gorgonzola Butter
* Serves two hungry people


2 Jackson Hole Hereford Ranch Ribeye Steaks (to purchase Hereford Ranch beef click here)
Course kosher salt or sea salt
Fresh ground pepper

Gorgonzola Butter:
½ cup butter (softened)
2 oz gorgonzola cheese
¼ cup chopped flat leaf Italian parsley
1 clove crushed garlic


Gorgonzola Butter
In a small food processor or magic bullet – combine the butter, gorgonzola, parsley and garlic.
* The gorgonzola butter recipe services more than 2 servings – leftovers will keep up to a week in the refrigerator, or three months in the freezer.

Season the steaks generously on both sides with salt and pepper.

Allow to sit at room temperature for at least 20 minutes.

Grill on high heat until desired doneness.

Top the steaks with the chilled gorgonzola butter – allow to rest for 5 minutes and then enjoy!