Cook the Best Grass-fed & Finished Steaks of your Life!

Trust me, I've made plenty of mistakes cooking grass-fed steaks over the years, especially when I try to thaw them too fast!!! I've gradually learned a few tricks from many sources over many years. Shannon Hayes is one of the farmers/chef's that has improved my steak cooking for the better! 

Now, when I cook steaks for my family, I ALWAYS:

  • Let them thaw gradually in the fridge

  • Use a simple salt "rub" instead of a liquid marinade

  • Bring the to room temperature before cooking

AND I ALWAYS NAIL IT!!!!!


Here is a quick link to Shannon's Top 5 Grass-fed Steak Mistakes 

And a couple of cut and pasted recipes below from a blog she did for Chelsea Green Press.

Happy Steak Cooking and Eating!!!
Warmly, 
Kelli

"We should be treating this meat as “tenderly” in the kitchen or on the grill as the farmers treated the animals in the fields. When cooking a grassfed steak, we want to achieve a delicious sear that creates a pleasant light crust on the exterior of the meat, then allow it to finishcooking at a much lower temperature; this allows the naturally-occurring sugars to caramelize on the surface, while protecting those muscle fibers from contracting too quickly. Tough grassfed steaks result from over-exposure to high heat, which causes the muscle fibers to contract tightly and become chewy and overly dry.

Keeping these principles in mind, below are two techniques for cooking a fantastic steak, using the same seasonings. The first technique, taken from The Farmer and the Grill, is for working outdoors with open flames, my preferred method, YEAR ROUND. If you plan on winter grilling, be sure to check out the list of tips for safe winter grilling that appear at the end of this article.

The second technique is taken from my newest cookbook, Long Way on a Little: An Earth Lovers’ Companion for Enjoying Meat, Pinching Pennies and Living Deliciously. Much to my surprise, not every family on the North American continent has access to an outdoor grill – hard to believe! Thus, in an effort to include you in the thrill that comes from eating the best-tasting steak available, I’ve included an indoor steak recipe that guarantees your grassfed meat will remain tender and juicy. Enjoy!

THE BEST STEAK – OUTDOORS

Recipe adapted from Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat…and for saving the planet, one bite at a time, by Shannon Hayes

(The amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less. If it is closer to 2 pounds, use more.)

  • 1-2 tablespoons coarse salt

  • 1-2 teaspoons ground black pepper

  • 1-2 cloves garlic, minced

  • Either 1 sirloin, sirloin tip, tri-tip, top round or London Broil, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.

Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak, then allow the meat to come to room temperature while you prepare the grill.

Start the grill and warm it until it is hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Use the hand test: the grate will be hot enough when you can hold your palm 3-4 inches above the metal for no more than three seconds.

Sear the steaks for 2-3 minutes on each side directly over the flame, with the lid down. Then, move the steaks to the part of grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-135 degrees**, about 10-20 minutes, depending on the size of the steak. Remove the steaks to a platter and allow them to rest a few minutes before serving.

THE BEST STEAK – INDOORS

Recipe taken from Long Way on a Little: An Earth Lovers’ Companion for Enjoying Meat, Pinching Pennies and Living Deliciously, by Shannon Hayes

(The amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less. If it is closer to 2 pounds, use more.)

  • 1-2 tablespoons coarse salt

  • 1-2 teaspoons ground black pepper

  • 1-2 cloves garlic, minced

  • 2 tablespoons butter, tallow or rendered lamb fat

  • Either 1 sirloin, sirloin tip, tri-tip, top round or London Broil, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.

Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak then allow the meat to come to room temperature. Preheat the oven to 200 °, then heat a large cast iron skillet or other oven-proof skillet over a high flame. Once the skillet is so hot that you can see a little smoke rising off of it, add the butter or fat. Sear the steak for two minutes on each side. Turn off the flame, and insert an instant-read meat thermometer into the boneless edge of the steak – do not insert it into the top, as there is not enough thickness for the thermometer to take an accurate reading. Leaving the steak in the skillet, place it in the oven and allow it to finish cooking, about 10-20 minutes depending on the size of the cut, until the internal temperature reads 120-135 °. 2 Allow the meat to rest five minutes before carving and serving.

2 Weren’t aware that grassfed meats have different internal doneness temps than grainfed? Get a handy magnetic grassfed temperature guide, the Don’t Overdo It Magnet, from grassfedcooking.com. They’re inexpensive, and you can feel good about them, because they are made by a small, locally owned factory in my community.

All in One Citrus Short Ribs

Short ribs are the perfect winter meal. When I cook short ribs I love to use a slow cooker. It is so easy to throw all the ingredients into the crock pot or instant pot and have dinner or lunch all ready after a long day. There are tons of different ways to enjoy short ribs, a few of our family favorites are with sweet potatoes, on a salad, or on a tortilla.

All in One Citrus Short Ribs Recipe

  • 1-2 packets of Parker Pastures short ribs

  • 1 cup orange juice

  • 1 Tablespoon soy sauce(optional)

  • 2-3 cloves of garlic

  • 2-3 Tablespoons of ginger

  • 2 cups beef or chicken broth

  • 1 teaspoon salt

In a blender combine orange juice, soy sauce, garlic, salt, and ginger. Place thawed short ribs in crock pot or instant pot then pour broth and orange juice mixture. Cook on low for 6-8 hours. The meat will then fall off the bone and shred apart with a fork. Remove bones and shred meat and let the meat absorb juices before serving. Use for a delicious salad or on a tortilla with greens and cheese.

There are two packages of short ribs, a roast and two pounds of ground beef in our Slow and Low bundle. This the last week it will be offered at a 50% off!

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