All About Organic Grass Fed Ribeye Steaks
Information about Aldersprings organic grass fed ribeyes coming soon! For now, you can order our grass fed ribeyes online or find recipes using the links below!
This robustly flavored steak is Glenns favorite, as it carries the definitive flavor of high mountain Pahsimeroi pastures. These are always in short supply due to high demand and small numbers per beef. Each ribeye is weighed and selected by Glenn to ensure that the steak is at the specified weight or better.
Potential Risks Of Grass
Although grass-fed beef has lower levels of saturated fat than grain-fed beef, it may have higher levels of fat and cholesterol than other meats. As with all foods, grass-fed beef should be eaten in moderation.
Here are some potential health risks of grass-fed beef:
Observational studies have linked eating high amounts of meat to an increased risk for colon cancer one of the most common types of cancer in the world.
Several components of beef have been discussed as the culprit for this increased risk, including high amounts of heme iron and a class of cancer-causing substances produced when meat is overcooked.
Eating raw or undercooked beef carries a risk of infection by Beef Tapeworm, an intestinal parasite. This is more common in underdeveloped countries, but can happen anywhere with improper preparation of beef.
Since beef is rich in iron, some people who are prone to it can experience iron overload from eating too much beef. Excessive iron in the body can lead to cancer, heart disease, and liver problems.
Iron overload is most commonly the result of the genetic condition called hereditary hemochromatosis, which causes excessive iron absorption from food. People with this condition should limit their consumption of red meat to avoid iron overload.
On The Farm: Our Organic Grass
When you’re buying a nice steak or Sunday roast, it can be a hassle trying to decipher where exactly the meat comes from. Did the animal get a healthy diet? Were they fed antibiotics or growth hormones? Were their living conditions ethical? Are grass-fed and organic just buzzwords, or do they actually mean something?
These are important questions to ask! So we decided to get some answers and see the sources for ourselves, by taking a trip to some of the farms where Artisan Farms, our supplier, gets their meat. We didnt have to go far, though: all our meat is locally sourced, too!
Grass-Fed, Organic, & Natural Meat
First things first: what’s the difference between grass-fed”, “organic”, and “natural”? The only meat youll find at Goodness Me! go by these terms, but they do have slight differences in meaning:
Grass-fed:The cattle are fed grass from birth to finishing. They graze during the summer and are fed non-GMO dry silage in winter.
Natural: Any cattle that, in the last 60 days, is finished on non-GMO feedlot corn. This gives the meat a different marbling and flavor.
Organic: Every step in the process, from feeding to finishing, needs special certifications. You can have grass-fed or natural beef that is also organic, but the correct certifications need to be in place.
Where We Begin: Top Meadow
Raising The Bar: Bar Five Angus Beef
The Community Matters
The Bar Five and Artisan Team
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How To Cook 100% Grass
100% Grass-fed meat is from cows that are pasture-raised on grass, from start to finish. They are rich in good fats, and managed sustainably. Compared to conventionally raised meats, which get little or no exercise, it’s leaner and there is true muscle integrity in the meat. But leaner doesn’t mean tougher. Cooked more gently, grass-fed meat is juicy and tender.
When cooking a grassfed steak, you’ll want sear it and then allow it to finish cooking at 325F. This allows the naturally-occurring sugars to caramelize on the surface, while keeping the muscle fibers from contracting too quickly. Tough grass-fed steaks result from over-exposure to high heat, which causes the muscle fibers to contract tightly and become chewy and dry.
The biggest mistake people make when cooking grass-fed beef is over-cooking it. These five tips will ensure a perfectly cooked steak every time.
1. Lower the cooking temperature. Because grass-fed beef is leaner than its grain-fed counterpart, you need to cook it at a slightly lower temperature for 30-50% less time. Otherwise, you cook off the fat and are left with a dry, tough, unappealing mass of meat thats lost many of its nutrients.
- Rare 120F
- Medium Well 135F
- Well 140F
4. Dont play with your meat. Avoid the temptation to poke steaks or roasts with forks or pat burgers down with spatulas. This lets all that delicious fat escape, giving you a less juicy end result.
How To Broil A Steak
Broiling is similar to grilling except the heat is generally from the top. This allows for the basting sauce to be directly exposed to heat when broiling less tender cuts. A bit of sugar in a rub or sauce will char just a bit for great flavor. Tender cuts can be broiled without prior marinating or basting.
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Grilling Ribeye: How To Grill The Perfect Steak
In this post Glenn shares his favorite techniques for grilling Ribeye steaks to perfection. The perfect ribeye is all in the method and the quality of the steak, not in the seasonings. This recipe is simple: just salt, pepper, and a good Alderspring steak. The basic seasonings put the robust flavor of the steak in the spotlight.
Note: This technique also works well for a New York Strip Steak.
Grilling Other Steak Types :
You can also grill lesser cuts from the chuck and the round if they are marinated first. They also benefit from basting while grilling. Essentially, you are braising on the grill. One of our favorite cuts to grill is a brisket, thought to be the greatest challenge to the griller, but fantastically flavorful if marinated first and grilled very slowly. Weve served grilled London broil to rave reviews. Other common lesser steak types include the sirloin tip, skirt steak, flank steak, and blade/flap steak.
Heres how I grill lesser steaks:
Just because it is a steak, however, doesnt mean you have to grill it. While the challenge is fun, for family fare braising or moist roasting is easy and delicious.
Approximate grilling times over a moderate grill
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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 Fry A Steak In A Pan
Next in our guide of how to make steak is pan broiling. Pan broiling is most suited for tender steak types that have not been marinated, but lesser cuts can be prepared in this manner if the meat is cooked to no more than medium rare and has been marinated. The original London broil referred to a pan broiled flank steak. This method works well with very thin steak types that would otherwise dry out on the grill. It creates a wonderful crisp crust, and the crusty bits that remain in the skillet can form the base of excellent sauces. The main disadvantage is that it is messy, with much smoke and spattering. Use the fan and have a spatter guard handy.
Heres how to fry a steak:
- Use a well-seasoned cast iron skillet, or a non-stick heavy fry pan.
- Pat the meat dry.
- Use a rub if desired.
- Lightly coat the pan with oil .
- Have the pan very hot the meat should sizzle instantly when it hits the pan.
- Sear well and fast on both sides, turning with tongs.
- Reduce heat and continue cooking until steak reaches target internal temperature.
Temperatures: Rare=135-140 degrees F, Medium rare=141-146 degrees F, Medium=147-150 degrees F.
Above: pan-fried London Broil steak. Despite being quite lean, this steak was marinated for several hours in a pomegranate marinade for tenderness and flavor. .
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Grilled Grass Fed Rib Eye Steaks
Grass fed rib eye steaks cost beaucoup bucks so the last thing you want to do is waste your hard-earned cash by overcooking them. This dish is super-fast and tasty provided you follow these simple rules:
- Salt your meat ahead of time. A day or two ahead if you remember but a minimum of 30 minutes if you dont. Per acclaimed SF chef Judy Rodgers, salting early seasons the beef all the way through and itll be more moist and tender.
- Always bring your grass fed steaks up to cool room temperature before cooking. That means taking them out of the fridge 45 minutes to an hour before you cook them.
- If the steaks are thicker than 1-inch, your best bet is to cook them sous vide and then sear them. Serious Eats has a primer on this method here. No SousVide Supreme? Hack a sous vide contraption yourself!
- If your steaks are thin sear them on a hot greased grill or grill pan for about 2-3 minutes on each side undisturbed. You can snip the edge with a pair or scissors to keep them from curling up. Grass fed steaks are very lean so you gotta eat them rare or medium rare or theyll taste like leather. You should aim for an internal temperature of 125F .
- If you cook the steaks in a pan or on a grill, you must let the meat rest for at least 10 minutes before serving it. This resting time will ensure the steak stays juicy and moist. Dont believe me? The geeks at Serious Eats proved it in their Food Lab and you can read about it here.
Grass Fed Rib Eye Steak
Organic Grass Fed Rib Eye Steak
All of our Grass Fed Rib Eye Steak come from 100% grass fed organic free range cows, and are dry aged for a minimum of 28 days.
Taken from the fore rib, this steak gets its name from an eye of fat in the centre.
It is this marbling of fat which gives rib eye its wonderful flavour.
Rib eye is a tender cut, so can be eaten rare just ensure you have the heat nice and high to sear the fat and release the flavour.
1 x 196g, 1 x 280g
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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.
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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Potential Health Benefits Of Grass
Grass-fed beef and conventional grain-fed beef is a source of several vitamins and nutrients that help your cells fight damage and your body build stronger muscle and cartilage tissue.
In addition to being packed with B vitamins, grass fed beef has been found to be higher in vitamins A, E, and other antioxidants compared to grain fed beef.
Grass-fed beef has many of the same health benefits as grain-fed beef, but research has found a few added perks:
Grass-fed beef has significantly lower levels of saturated fat compared to grain-fed beef. In fact, the fat content of grass-fed beef can be compared to skinless chicken. Replacing saturated fat in grain-fed beef with the unsaturated fat in grass-fed beef has been proven to reduce your risk of heart diseases.
Lean meat, such as grass-fed beef, has been shown to actually have a positive effect on cholesterol levels.
Studies have found that grass-fed beef contains two to six times more Omega-3 fatty acids than feed-lot beef. Omega-3 fatty acids have been found to help prevent and treat many diseases including, heart disease, stroke, autoimmune responses such as lupus, eczema, and rheumatoid arthritis, and a number of other conditions.
Studies have also found that grass-fed beef contains more antioxidants than grain-fed beef. Antioxidants help prevent cell damage that can lead to serious diseases such as cancer and Alzheimer’s disease.
Building and Maintaining Muscle Mass
Grilling A Ribeye Tenderloin New York Porterhouse T
Youll find the taste of our grass fed premium steaks a wonderful surprise compared to what is often tasteless conventionally-produced beef. They are tender and flavorful without any marinade, especially if you like your steak like Glenn does: just past rare. He likes to use a probe-type thermometer for grillingit lets him know what is going on in the meat without hovering over it. Heres his process on how to make steak on a grill:
If you like your steaks medium well to well-done, you will need to increase the moisture and oil content of the meat through marinating and basting while cooking. Or try it a little less well done. I always wanted my steaks well done, partly because I worried about the safety of supermarket beef, but now I enjoy them just past rare with no worries when eating our chemical-free, 100% grass fed organic beef.
Where to Find: You can find any of these superior steak types on our webstore.
Above: simple grilled Ribeye steak. To see our ultimate Ribeye recipe, click the image above.
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How To Make Steak: The Ultimate Guide
Heres our ultimate guide to how to make steak !
Looking for Beef Steak recipes? !
Looking for Organic Grass Fed Beef Steak Information? Read on!
Ever wondered how to make steak with grass fed meat? Because grass fed is a little leaner than grain fed, theres a whole different cooking technique involved. Here are our tips and tricks to the perfect steak !