Meadow Maid Foods Logo
Grass Fed Beef & All Natural Vegetables
For the Heart, From the Heart
www.meadowmaidfoods.com       Recipes       (307) 534-2289
Grilling Grassfed Steaks

The key to grilling any good steak, grassfed or otherwise, is a hot flame. Never place a steak
on a cool grill, or on one which is still coming up to temperature.

Place your steak on the hot grill, to sear the outside of the steak. Once the steak is seared
on both sides, the flame may be turned down (or the steak may be moved to a cooler part of
the grill) to finish cooking the steak. A great steak should be cooked rare or medium-rare,
although reasonable results may be obtained if cooked to medium if the steak is first
properly seared. Do not overcook.

Prior to grilling, you may add flavor to your steak with one of these recipes, or one of your
own:

Our recipe - suitable for premium steaks:
Tenderloin (filet mignon), Ribeye, New York Strip, Sirloin

Sprinkle the steaks with:
fresh ground black pepper
garlic powder
Worcestershire sauce

Place steaks on a hot grill, and sear both sides for several minutes. Remove to a cooler
portion of the grill, and cook an additional couple of minutes on each side. Grassfed steaks
are best when cooked rare to medium. Do not overcook.

The above combination of seasonings is also our favorite for burgers, too.

Red Wine Marinade - Mix all ingredients. Pour over steaks and refrigerate 1-4 hours for
premium steaks, or overnight for economy cuts. Then grill steaks as directed above.

1 ½ cups dry red wine
¼ cup extra-virgin olive oil
4 cloves garlic, peeled and smashed
1/4 teaspoon fresh or dried rosemary
Salt and freshly ground pepper
Bourbon Marinade - excellent flavor, a bit expensive to prepare. Pour over steaks and
refrigerate 1-4 hours for premium steaks, or overnight for economy cuts. Then grill steaks as
directed above.

See also Flavor Rubs and Marinades for other ideas.


On Pan-Frying or Broiling Steaks
Steaks may be pan-fried or broiled when the weather is not suitable for grilling, although the
result is never quite as good. With these techniques, the key to a good steak remains the
searing step. Make sure that the steak goes onto a hot surface to begin the cooking process.
Temperature may be reduced once the steak is seared on both sides.

You may find that a small amount of olive oil is required to pan-fry a grassfed steak.