The Perfect Grassfed Steak
Be honest. Have you heard mixed reviews about grassfed steaks? They’re tasty, but can be tough? Etc, etc, etc. We’re here to dispel the myth that either flavor or health must be sacrificed. Because it’s basically 2020 and it’s time we all stop compromising on the things that are truly important!
While grassfed steaks require slight variation in preparation and cooking to feedlot steaks, once you’ve had one done right, you’ll never go back.
I’m about to show you how, but first, I need to clear up a common misconception: Grassfed beef is not as tender as feedlot beef. While, over the past 70 years, the standard American palette might have become accustomed flaccid feedlot-finished beef, once you begin eating grassfed beef on a regular basis, you can quickly detect that feedlot steaks are so soft because they’re atrophied muscle. Picture, for a moment, cattle in their natural habitat, walking, trotting, grazing, participating fully in their natural activities. Those animals are healthy, hearty, muscular.
Now picture standing in the mud in a feedlot. With no access to their natural diet of grass and forage, they’re forced to eat whatever’s put in front of them, often corn or soy. These products are completely unnatural to the ruminant’s diet and cause inflammation and ulcers which have to be treated with antibiotics (typically administered to all feedlot cattle as a preemptive measure). In addition, they have no room to move and nowhere to go. Conventional cattle typically spend about three months “finishing” in feedlots before slaughter, living in unnatural habitats, eating unnatural food, and being treated with medicine. It’s no wonder their bodies begin to give way in the form of muscle deterioration.
Once you go grassfed and taste the wild, health, and vitality of the animal and its pasture, you simply cannot go back so soggy feedlot steaks.
Now, getting back to how to make tender, succulent grassfed steaks. Honestly, it’s so simple, if you’re starting with the right beef and the right cuts, a child could do it. The secret’s in the salt. Yes, the salt. Since you’re cooking a premium piece of meat, you must also use the highest quality sea salt you can find. We use Celtic sea salt exclusively around here. You can also use Himalayan sea salt as well as Maldon flakes.
Making the perfect steak requires a bit of preparation and forethought. NEVER retrieve your steaks from the freezer and throw them in hot/warm water to thaw.
How to Cook the Perfect Grassfed Steak
- Remove steaks from freezer and thaw in refrigerator for 24 hours, then remove vacuum wrap
- Place the steaks on a large plate or board and apply a generous salt rub to both sides. Make sure to press salt into the steaks. Apply pepper to both sides.
- Cover and return to fridge for 4-8 hours.
- At least 30 minutes before cooking, remove steaks from fridge to bring up to room temperature. To cook, sear each side on a hot skillet or grill for about 3 minutes, then reduce grill to lower temperature or place in oven at 250 degrees for another 15-25 minutes, depending on how well done you like them.
- Remove from heat, let sit for about 4 minutes and viola! You just cooked the Perfect Grassfed Steak
- Share! Enjoy! Repeat