These recipes have been tried, tested, and most importantly, loved by family and friends. We think your family and friends will enjoy them, too!
Using our quality, grassfed beef makes these recipes healthy and distinctively delicious! Place an order.
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The
following tips come from cooking classes we attended, taught by Shannon
Hayes, author of "The Grassfed Gourmet." (See grassfedcooking.com.)
We've found these tips incredibly helpful for enjoying the best of
grassfed steaks.
Do not overcook the meat
Grassfed
beef usually requires 30% less cooking time due to higher protein and
lower fat levels. It also tastes best rare to medium rare.
Use indirect heat, if possible
Grilling
over charcoal or gas is best for steaks. Pan-frying is the next
best option. Whether on the grill or in a pan, the meat should be
at room temperature before cooking. Rub the steaks with oil and
salt and pepper to taste.
On high heat, sear the steak for one minute per side. Then,
if grilling, move the steak to the edge of the coals or turn the burner
directly under the meat off so that it cooks from indirect heat, close
the grill lid. When using a pan, lower the heat and cover.
Total
cooking time after searing is only 1-2 minutes per side. Because Filet
is cut slightly thicker, cooking time may be 3-4 minutes per side.
It
is best to use tongs or a spatula when turning the meat-forks cause
juices to drain out.
Let the meat 'rest' after cooking
Steak
benefits greatly from sitting off the heat for 5-7 minutes after
cooking. Heat naturally pulls the juices to the core, but when the meat
is removed from the heat, the juices spread back through it and the
'cooking' continues. This is one of the major reasons why you should
not overcook the meat. And if, after letting it rest and tasting it,
the meat is too rare, simply put it back on the heat for a minute.
Once you give it a
try, the flavor will win you over!
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