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Cooking Grass-Fed Steaks |
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We think Wendell Barry in “The Pleasures of Eating” sums up our view:
“ ...the thought
of good pasture and of the calf contentedly grazing favors the steak ... you eat with
understanding and gratitude. A significant part of the pleasure of
eating is in one’s
accurate consciousness of the lives and the world from which food
comes.”... |
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STEAKS
BNB rib-eye, New
York strips, filets, and sirloins will be about 3/4” thick. Cooking
them over a grill or in a hot cast iron pan is optimal to capture
Brandon Natural Beef’s flavor. Gently pound steaks in Cryovac packaging
to create a level surface. Remove steaks from packaging and pat dry.
Lightly salt and pepper the steaks (you can also put a favorite rub on
them).
GRILL
If cooking on a
grill, rub a bit of olive oil on the steaks. Place steaks over hot
coals. Cook over medium-high heat for 2½ to 3 minutes per side for
rare/medium-rare. 4 to 5 minutes per side for medium rare/medium. Do
not overcook. Transfer to a plate, tent with foil and let rest 5
minutes. Enjoy! We like our steaks plain but you can certainly make your
own your favorite sauce, using the brown bits left in the pan.
CAST IRON PAN ON STOVETOP
Heat a cast iron
pan (or heave bottom pan) to hot. Add a touch of oil to the hot pan and
add the steaks to the pan. They should sizzle when they hit the pan.
Turn the heat to medium high and cook over medium-high heat for 2½ to 3
minutes per side for rare/medium-rare. 4 to 5 minutes per side for
medium rare/medium. Do not overcook. Transfer to a plate, tent with
foil and let rest 5 minutes.
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© Brandon Natural Beef • San Francisco, CA • 94147 • PH 415.307.2144 • eathealthy@brandonnaturalbeef.com
