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, keeping the juices inside the
meat. 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 to rare or
medium-rare, although reasonable results may be obtained if
cooked to medium if the steak is first properly seared.
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
Grill the steaks. This combination 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.
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.
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.
You may find that a small amount of olive
oil is required to pan-fry a grassfed steak.
