Steak from completely Grass Fed Beef is a delight. What we have found in almost 20 years of not just raising the beef but eating it is that cooking it really is really easy.
Creekside Meadows Grassfed Ribeye with Asparagus, mushrooms and wild harvested Ramps.
Yes, it's easy. What causes many problems is for decades cooking in the US has changed, yes it has. Cookbooks are all about infusing flavor and making simple techniques seem complicated.
Truly Grassfed Beef does not need to be infused with flavor with added marinades, dry rubs, fancy sauces. Go simple. Then you can play around with a bit more later on.
Steaks- always have to be thawed completely. No exceptions. You can thaw quickly in a cool water bath in a few hours or a few days in the refrigerator.
IMPORTANT Once thawed your steak needs to come to room temperature. This can take 30-90 minutes.
Liberally use a coarse salt. I like Syracuse Salt Company infused salts. My favorites are the garlic salt, espresso salt and the alderwood smoked ones. Or use plain salt then some fresh ground pepper. THEN let the steaks come to room temperature. Whenever I have skipped this step my steak has more chew than I prefer.
Pat the steak dry.
GRILLING: One side of the grill should be nice and hot this is where you will sear the steak a minute or so on each side to seal those juices in. THEN move it to the cooler side of the grill to finish for a few minutes with the lid closed. Wen cooking a thinner like 1" thick steak, this can literally take 3-5 minutes for a medium steak. Remove to a warm plate and tent with foil. This is also important as the juices will redistribute in the meat and not pour out all over the plate. The steak will also continue to cook a few more degrees.
See the juices? You DON"T WANT TO SEE THIS! I cut the steak too early and just after I took it off the heat. Those juices are not supposed to be making a mess on the plate. Rest the steak and no mess!
PAN COOKING: I adore cast iron pans and use them often. I have an old glass top electric range and yes I use cast iron on it. I prefer gas stoves but haven't replaced this one yet.
So the cast iron pan must be hot, a tad bit of olive oil, lard or tallow in the bottom should shimmer. Pat dry the steak and sear on each side a minute or 2. Then immediately turn the bunner to low. If using electric this is stricky as it's slow to respond but gas works best.
Let the steak finish for a few minutes, remove and tent for a few minutes.
I found that what works even better is once the steak is seared then place pan and steak in a preheated 350F oven to finish- no lid. Remove steak to warm plate and tent to rest.
I prefer steak at medium but please don't go more well done as it's just not right. The steak will be tough and dry which has just wasted our 2 years of caring and grazing for this animal plus the 9 months it's mother carried it and the 2+ years we raised that mother on the farm.
See nothing fancy. It's really so simple.
Now once you have that down you can play with more seasonings if you need to.
Me? I prefer just to enjoy that delectable full beef flavor the way it's intended.
So where can YOU get 100%Grassfed Steak?
Creekside Meadows Farm is the farm! Find us every Saturday May-October at the Cazenovia Farmers Market, Cazenovia NY.
We carry Tbones, Ribeyes, Porterhouse, NY Strip, Flank, Skirt, Sirloin. Supplies do vary but we can fit you with a great steak or burger or chop or sausage.....
We also deliver for those times when we know your Saturday is too busy to make it to us. AND the farmstore is open Sundays 12-2pm.
Cooking a great Grassfed Steak doesn't need a grill. My cast iron skillet is used everyday and makes a great steak too. From pancakes, to eggs, to veggies to steak.......... cast iron all the way baby!