Cooking the PERFECT Grass Fed Steak
Cooking the PERFECT Grass fed Steak
There's nothing more disheartening than taking a beautiful piece of meat and accidentally cooking or carving it incorrectly. The most important thing to remember when you're learning to cook a steak or adjusting to grass fed cooking (yes, it's a little different) is just take it easy, cook with indirect or lower heat when you can, watch the beef, and trust your gut. You've got this!
We recommend 129-135*
- Rare 125 - 130
- Medium Rare 130 - 140
- Medium 140 - 150
- Medium Well 150 - 155
The goal is to keep the muscle fibers from contracting so tightly during cooking that they push all their moisture out and can’t relax into a tender mouthful. The easiest way to prevent this is to extend your "temperature curve" following the process of frozen-cold-room temp-hot-warm-rest-eat instead of simply frozen-cold-hot-eat. Make sense?
First, let's thaw the beef.
It may seem elementary but it makes a HUGE difference. All of our beautiful beef comes vacuum sealed and frozen. Thaw the beef in cool water or in a dish in the refrigerator overnight. NEVER use a microwave to thaw your beef, it will drastically affect the final texture of your steak.
Seasoning and Timing
Bring it up to ROOM TEMPERATURE and SEASON... We like to keep the seasoning simple. Course salt, ground pepper, and garlic. While you’re preparing, allow the meat to come to room temperature. Foodie lesson on when to salt the beef.. if you’ve got 40+ minutes you can pre-season your steak while bringing it to room temperature. If you’re cutting it close, simply season it just before going on the heat. Anything in between will pull moisture out of the steak without giving it time to reabsorb back into the meat, resulting in greater evaporation during the sear and a drier steak.
The Cast Iron Steak
SEAR Get your skillet to 450+ degrees and add a bit of high heat oil like canola, refined avocado, or sunflower oil. You can check this with an infrared thermometer or the ole hand hovering 2-3" over the pan. If its too hot to keep there for a few seconds its probably ready. It goes without saying.. don't actually touch the pan y'all. Pat the steaks very dry and sear for 2 minutes on each side. Drying the steaks will give you a better sear.
Reduce the Heat Turn the stove to low- medium-low
FLIP Regularly every minute or so while the pan is still at searing heat, depending on the size, thickness, and desired done-ness. Just watch them, every steak cooks differently. When the pan has cooled a bit, add 2 Tablespoons of good salted butter to the pan to finish it. This step is optional but adds a beautiful creaminess and extra browning to the beef. Continue turning the steak and coating with butter. You'll notice a nice crispy crust forming
CHECK Use a digital thermometer in the side of the beef to check for done-ness and remember that steaks, especially larger ones, will continue to cook once removed from the grill.. increasing internal temperature another 3 degrees.
REST Remove to a warm platter and allow them to REST for 4-5 minutes before slicing and serving. The resting period allows the juices to redistribute through the meat as the muscle fibers relax after cooking.
SLICE Use a sharp, non serrated knife. Take a moment to examine the cut and note which direction the fibers run and if they change direction. For the most tender bite, follow the fibers and slice across their grain at a 45* angle.
The Grill Basics for a Thick Steak:
Start your fires..
Build up a nice fire and let the coals "peak" You want half or more of the charcoal to be grey and be able to shake them to one side creating temperature zones within the grill space. Lump charcoal will provide a longer more consistent temperature but takes longer to get there and peaks much higher than briquettes.. so you'll need to wait to add the beef.
SEAR Rake all the coals to one side. Pat the steaks very dry and sear for 2-3 minutes on each side over the flame, with the lid down.
MOVE To the cooler side of the grill and set the lid in place or turn the stove to medium-low and allow the steaks to cook in indirect heat
FLIP Every 4-5 minutes for about 10-15 minutes, depending on the size, thickness, and desired done-ness. Just watch them, every steak cooks differently
CHECK Use a digital thermometer in the side of the beef to check for done-ness and remember that steaks, especially larger ones, will continue to cook once removed from the grill.. increasing internal temperature another 3-5 degrees
REST Remove to a warm platter and allow them to REST for 4-5 minutes before slicing and serving. The resting period allows the juices to redistribute through the meat as the fibers relax after cooking. You can lightly tent in aluminum foil during this time but do not wrap them!
SLICE Long fiber cuts like flank steak, skirt, sirloin flap, teres major, or even just a big ole steak. Use a sharp, non serrated knife. Take a moment to examine the cut and note which direction the fibers run and if they change direction. For the most tender bite, follow the fibers and slice across their grain.
Get to know your beef..
Carving across the grain is going to give the you most tender beef. This open, loose structure of a skirt steak is a great example of cutting across the grain. Before you get to cutting, note the direction of the grains and if it changes throughout. Give it a look before you cook too!