First, my apologies to the vegetarians among us.
Many of you know that we purchased a bulk order of grass-fed beef in November. Last weekend I thawed two of the New York strip steaks and set out to cook them. The result was excellent and I thought I’d share with you all what I did.
I should mention that because grass-fed beef is leaner than corn-fed beef, it needs to be cooked more slowly so it won’t dry out. Cooking the steaks was a really simple process. As someone who’s always just grilled her steaks, I did some investigating online to try to find the best method for cooking these steaks. I combined a few different sets of instructions I found for grass-fed beef and this is what I came up with:
1. I patted the steaks dry and sprinkled them with pepper and kosher salt, which I then rubbed into the steaks.
2. I set my cast iron skillet on the stove over medium/medium high heat until it just began to smoke, then I added a heaping spoonful of excellent butter. (My butter is made by the same company that makes our organic milk. There are two ingredients: cream and salt, and it tastes divine.)
3. Once the butter started to bubble, I added the steaks and seared them on all sides. Overall, this took about 5 minutes.
4. I put the steaks (still in the skillet) in the oven at 250 degrees for about 20 minutes. You’ll need to keep checking to get them to the level of done-ness you prefer. It’s best to let them rest for about 10 minutes after taking them out of the oven.
I told you it was simple, but incredibly delicious. Let me know if you try it.
For more information on cooking with grass-fed beef, be sure to take a look at Shannon Hayes’ book, The Grassfed Gourmet Cookbook: Healthy Cooking & Good Living with Pasture Raised Foods.