Grilling Grassfed Beef Steaks

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.


				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.