How To Cook The Perfect Tender Grass Fed Steak
Treat your tastebuds to an ethical feast: grill up some grass fed! Youll probably pay a little more for your t-bones, but youll be supporting small-scale farmers and those who use the most planet-friendly methods of raising livestock possible. In fact, if you support truly well-managed grass fed beef farmers, you dont need to feel guilty at all.
But in the meantime, you probably need some pointers on how to treat your premium, pasture-raised porterhouse cuts or filet mignons. Grass fed beef is a different animal than your bargain-priced grocery store steak. Here to help you cook it to perfection is farmer and cookbook author Shannon Hayes.
The following is a collection of recipes from cookbooks by Shannon Hayes.
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- Our animals are born, raised, and grazed on our farm eliminating any question about how your beef is raised.
- HUGE Difference!! Our pastures are chemical-free! No herbicides, pesticides, or chemical fertilizers are applied to our pastures producing quality beef you can trust with your familys health and well-being.
- Your beef is 100% Grass-Fed, Pasture Raised, and Finished, on live growing GRASS.
- Your beef has NEVER EVER had Antibiotics or Added Growth Hormones.
- Your Beef is Dry Aged for superior flavor and tenderness and flashfrozen and vacuum-sealed to preserve freshness and flavor
- Your beef is hand-cut by an ExpertButcher in a USDA Inspected Facility.
- Our cows are humanely treated and they Live Full Happy Lives on Open Pastures.
- We practice Regenerative grazing moving the animals daily to fresh Grass. This keeps the animals healthy, re-builds the soil, and produces a delicious, nutritious beef for YOU.
Your delicious 100% grass-fed beef comes packed with all the health, soil, and environmental benefits that go along with our regenerative production practices. We acknowledge that not everyone puts as high a value on healthy soil, healthy animals, and healthy people as we and our customers do. Thats why we place additional emphasis on superior quality and flavor.
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How To Cook A Tender Juicy Grass
Written by Dennis Keohane / on April 20, 2018 /
For most aspiring chefs and backyard grill masters, there is sometimes a brief moment of trepidation before cooking a steak. The coals of the grill are red-hot, and you unwrap a beautiful prime rib or filet mignon that youve let sit at room temperature, then, you pause and think: How do I not screw this up.
Buying the perfect steak and actually executing the process of cooking the perfect steak are two entirely different things.
Weve shared some of our favorite recipes and methods of cooking beef, but we havent discussed doneness very often. Here are some guidelines to help you cook a tender, juicy steak every time so you wont have to have that moment of pre-cooking worry ever again.
From our perspective, the perfect level of doneness for a steak is medium-rare. For most cuts of beef, cooking to this level makes for tender, juicy meat that melts in your mouth. When it comes to grass-fed beef, medium-rare is ideal as well because grass-fed meat becomes tougher and dryer cooked to a higher internal temperature.
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How To Cook Perfectly Tender Grass
Learn how to cook tender grass-fed steak by following these step by step directions!
Grass-Fed Steak is all the rage these days. And for good reason! Heres just a few reasons why I choose grass-fed beef:
Grass-Fed Beef is Better Than Grain-Fed
Grass-Fed Beef is More Nutritious
Grass Fed Beef contains a far better nutrient profile than grain-fed beef. Pasture raised meat contains significantly higher Omega-3s, Vitamins like Vitamin A, Vitamin E, Vitamin C and contains higher levels of CLA and minerals.
Grass-Fed Beef is More Humane
Pasture raised cows receive plenty of fresh grass, clean air, sunshine and exercise and live like cows were meant to live. These are all critical elements denied of over 90% of our countrys farm animals today.
Grass Fed Beef is More Environmentally Friendly
Farms that raise pasture raised animals build quality soil, not deplete it. The cow manure from grass-fed cows becomes a natural fertilizer, not a major waste management problem like in factory feedlots.
Grass-Fed Beef is GMO & Antibiotic Free
The Secrets to Create Tender Grass-Fed Steak
And I totally hear you! I had the same problem until I learned the secrets of making perfectly tender grass-fed steak. Now Ill gladly share my secrets with you I have to thank Cooks Country, which is where I found this technique. Thanks to them, I have been cooking tender grass-fed steak ever since.
Follow this technique to a T and you will have mouthwatering, perfectly tender grass-fed steak!
Usda Recommendations For Other Cuts And Types Of Meat
The reason that meat temperature guidelines exist is to make sure that any bacteria that may be on the surface of a steak or roast are eliminated. An external temperature of 160 degrees will do the job. Any harmful bacteria, like E. coli, is only found on the surface of meat, so a 145-degree internal temperature for medium is safe. Whether grilling or roasting, the external temperature threshold is easily achieved to get the recommended internal temperature.
USDA has a different guideline for ground beef, which they suggest cooking to an internal temperature of 160 degrees for medium doneness. Ground beef has more surface area that can be contaminated as opposed to a larger, single cut.
The 145 degrees internal temperature for steaks and roasts is the same internal temperature the USDA suggests for pork, veal, lamb chops, and roasts. For ham, the suggestion is 145 degrees as well with the same three-minute resting period.
For chicken, turkey, and other poultry chicken or turkey breasts, a whole bird, legs, thighs, wings, ground poultry, and stuffing the USDA recommendation is that the meat is cooked to an internal temperature of 165 degrees. The best place to check the temperature of a whole bird is the thickest part of its thigh, but you need to make sure that you are not touching any bone. The bone can be either much hotter or much cooler than the surrounding meat based on how long it has been cooking, which will give an inaccurate temperature.
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How To Determine Steak Doneness
Therere two different methods to determine steak doneness. The first is using a probe thermometer. The second is a finger test method.
As a chef, I only use a finger test method since I can accurately determine the steaks doneness. The biggest downside of using a probe thermometer is that the steak loses some of its amazing juices when you stick it into the meat.
Some home cooks may find the finger test method intimidating, and indeed it may be hard to get a feel for when the steak is cooked to your preferred doneness. You can still use a probe thermometer because its not going to affect the taste of the steak.
Heres a video on how to use a finger test method:
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How To Cook New York Strip Steak
There are countless ways you can cook a New York Strip steak, as its a very versatile cut of meat, and there are different opinions on which way is the best way.
This post will cover three simple ways to cook your steaks: grilling your steak, air frying your steak, or cooking your steak on your stovetop.
The steaks are seasoned simply with salt and pepper, and I use just enough olive oil and butter for flavor, while also keeping the steaks FIX approved.
And these steaks arent marinated, but you can choose to marinate New York Strip steaks using a marinade like the one in my Flank Steak with Arugula and Shaved Parmesan Salad.
How To Buy And Store Ny Strip Steak
To buy a high-quality grass-fed New York strip steak, youll need to go to your local butcher shop or farmers market. Before buying it, make sure to ask how the beef was fed and grown. Its essential since corn-grown beef and grass-fed beef have different flavor profiles and textures. Grass-fed is dense with intense flavors, while corn-fed tends to be blander and less flavorful.
Nowadays, most industrially grown beef for supermarkets is fed corn. Its done so to reduce the cost of the meat.
Grass-fed beef is juicy and marbled. It also has a much higher price tag because it was grown organically. I highly advise buying organically grown beef because its delicious.
Yes, you can buy NY strip steak in a local supermarket. Its much cheaper pound for pound than buying at a butcher shop or farmers market.
Whole foods have organic beef cuts to offer however, they come at a premium cost.
To store and preserve the quality of the steak, you must use a vacuum sealer or use a zip bag. Do not leave the steak in a fridge opened and uncovered.
A vacuum sealer is a sure way to preserve the steak quality. Once the steak is sealed, it can be refrigerated for three to four days for the best taste. You can also freeze it for up to 12 months.
We cut the meat and wrap it in baking paper in a restaurant. We do it because it sits in a fridge for no more than one day. Otherwise, if we plan for an event, we vacuum or use zip bags for storing steaks.
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How To Reheat New York Strip:
Ever since I discovered this reheating method for reverse sear steak, I actually use it for all my steaks, including this New York strip recipe:
- Preheat the oven to a low temperature, such as 250 or 300 degrees F.
- Place the steaks in a baking dish and add a little broth to the bottom . Seal the top with foil.
- Heat in the oven for about 10 minutes, or until warm.
Big Bold Tenderholistic Grass
NY Strip, Strip, Manhattan, Kansas City strip, top sirloin, top loin, contre-filet whatever you call it, we call it insanely delicious!
This gorgeous cut comes from the short loin behind the ribs. As the tenderloins next-door neighbor the strip achieves a near-perfect balance of lean to fat. This could be why a good strip makes everyone smile.
All our beef is holistically raised, 100% grass-fed & finished, and rotationally grazed. Raised with care on our family farm in Kansas. Enjoy beef thats incredibly delicious and truly sustainable.
ORGANIC HORMONE FREE NO ANTIBIOTICS PASTURE RAISED 100% GRASS FED & GRASS FINISHED ROTATIONALLY GRAZED HUMANELY RAISED CARBON NEGATIVE NON-GMO GRAIN FREE PESTICIDE FREE HERBICIDE FREE HOLISTICALLY RAISED
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Why Do Most People Love The Strip Steak
The New York strip has intense flavor. The beef notes are bold in each bite thanks to its rich marbling. It is a thinner cut, which many believe lends itself to not being as tender. While this is true based on the physics alone, most people making this claim are also not enjoying grass fed beef steak, which makes a difference.
Shop Premium Steak Cuts: The Popular Ny Strip
The NY Strip Steak comes from the short loin, a muscle that does little work, resulting in a quite tender cut. While it may not be the leanest beef steak available, most of the fat in a Grass-Fed Beef NY Strip is confined to a strip along the edge of this extremely popular cut, while the rest is perfectly marbled within the meat, promising wonderfully tender bites.
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Specifics On Cooking Beef Cuts
While the recommendations on getting the right level of doneness can be measured using an instant-read thermometer, the tricks for getting the perfect steak have more to do with cooking methods, cooking temperatures, and a few other factors.
First, you should have an understanding of where the cut of beef comes from on a cow. Differences in cut from various sections of a cow know as primals play a key role in how a steak cooks. Ribeye steaks, filet mignon, and strip steaks all come from sections that get less usage. This is why they are so naturally tender.
These steaks are best seared and then cooked with dry heat. You can sear them in a pan and then roast or broil them in the oven, or, brown them on a gas grill on high heat or over red-hot charcoals and then move to a cooler section where they will cook from indirect heat.
For example, Chef Yankel recommends that for a New York strip steak, you should cook for four to five minutes per side on the hot part of a gas or charcoal grill, and then move to a cooler section for two to three minutes for each side. This will result in a delicious, medium-rare steak.
For beef roasts, you should follow the USDA internal temperature guidelines or cook to a temperature that you are comfortable with. The chart below has some suggested cooking times for roasts.
How To Cook A New York Steak On The Grill
Heres a quick recipe on how to cook a New York steak on the grill. If you have a good steak, this is a pretty simple thing to do: just a little salt and pepper and the right technique, and you have a great steak. We like to let the flavor of the New York stand out, so serve with simple sides like a salad or in this case some simple fried green beans and onions.
Now that grilling season is finally back in swing, I thawed out a New York steak that had been sitting in the freezer for a while just begging to be eaten. For those of you who havent tried one of our New Yorks, this is a full-flavored and quite tender steak that stands on its own without the help of seasonings or marinades. Just a little coarse salt and pepper does the trick. And the fat rind along the edge of the steak caramelizes beautifully to an almost bacon-like texture.
If you manage to have any leftovers, I like to slice very thin then quickly caramelize in butter and serve for breakfast with a slightly runny fried egg.
To serve this steak for dinner, try a light salad on the side, or as in the photos, a quick green bean stir fry. For the stir fry, just pan fry fresh green beans in butter with salt, pepper, and rosemary leaves until about half done, then add chopped onions and fry til caramelized. About three minutes from done, add some chopped mushrooms and garlic and a little more butter as needed to fry the mushrooms.
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Cattle Being Raised On A Large Commercial Scale Are Done So With Profit As The Sole Mission Versus A Holistic Mission That Balances Profit Animal Human And Environmental Welfare As Equally As Possible
When the focus is 100% on profit and not animal welfare, there is not much consideration for how healthy the cow is, and how healthy it remains, up until processing. For commercial cattle farmers, its more important that the cattle makes it to processing and that it does so in a timely manner. This means cows are often raised in a way that goes against the natural life cycle of a cow, which is done successfully by feeding the cattle an unnatural diet, often heavy in corn and/or grain, which speeds up growth. Theyre occasionally given growth hormones as well. Again, when this is the diet of the cow, it will obviously affect the output i.e. what the meat tastes like.
Ny Strip With 5 Minute Marinade & Bruschetta Salad
- 2eaButcherBox NY Strip Steaks
- Preheat oven to 400°F.
- Bring steaks to room temperature and season with salt and pepper.
- Mix all marinade ingredients. Pour ¼ c over steaks and let them sit at room temp for 5 minutes.
- Mix all salad ingredients in a large salad bowl, and dress with remaining marinade.
- Preheat cast-iron skillet. Once skillet is hot, sear steaks on both sides for 2-3 minutes per side or until a nice crust forms.
- Place pan in oven for 5 more minutes, or until thermometer inserted in thickest part of steak reads 120°F.
- Let steaks rest for at least 8 minutes before slicing. Serve alongside salad and enjoy!
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Can I Cook Ny Steak In A Regular Frying Pan
You can cook new york strip steaks in a regular frying pan. However, make sure the pan has a thick reinforced bottom otherwise, it will not handle the high heat required for searing steak. To sear a steak pan should be 400 degrees Fahrenheit or hotter. Most nonstick pans can withstand heat upward of 400 degrees Fahrenheit.
What Is A New York Strip Steak
A Strip Steak or New York Strip steak comes from the short loin of the cow. While its not as tender as filet, it is tender enough to be cooked quickly and not be tough or chewy. It also tends to be lean, which is perfect for the 21 Day Fix. Look for a steak that is at least 1.5 inches thick, and between 8-10 oz for the best results. The NY Strip Steaks from Butcher Box were 10 oz. and cooked up beautifully.
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