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  • No Added Hormones  

  • 100% Grass-Fed

  • Grass Finished

  • Dry Aged

  • Pasture Raised 

  • No Antibiotics

Cooking Grass-Fed Beef 

How To Thaw Your Steak 

  • First things first, you will need to thaw your steak, and there are a couple of options to do this. First, we recommend this strategy, plan ahead and simply take it out of the freezer and place it in the refrigerator to thaw overnight. No need to remove the packaging, as this will catch any moisture coming off of the meat. The steak will be fine to eat for 3-4 days after thawing in the refrigerator.

 

  • A much faster way to thaw your meat for cooking will be to place the steak, sealed in its packaging or a resealable bag, place it in cold water. Depending on how large the cut is, this can thaw your steak in a few hours. Be sure to change the water often to keep the water cold to thaw the meat slowly and evenly.

 

  • In a pinch, you can even cook your steak while it is frozen! Obviously, the freshly thawed steak will be superior, but this option will work. This will take longer than a fresh steak, but the process to cook in a pan is the same. Make sure to use oil and clear off any ice crystals that may have formed.

 

  • We do not recommend microwaving your steaks... and cannot even speak to this strategy. Let's just avoid this option. 

 

  • While there are plenty of different ways to cook a steak, below are a few different ways we like to prepare our steaks. To start you should understand that grass-fed beef differs from grain fed in that it is much leaner and will cook about 30% faster than grain-fed. With this, make sure you are attending to your steak for the entire cooking process, overcooking a grass-fed steak is very easy to do. This will result in a tough, chewing steak. To avoid this, cook your grass-fed steak at lower temperatures than you would a grain-fed steak. We recommend you remove your steak from the heat source about 10° before reaching your desired temperature as it will continue to cook while it rests. Also, with a lower fat content, using oil is key to prevent the meat from sticking. Whatever method you choose, make sure to sear your steak on either side at high heat to lock in the juices and flavors for the best flavor! 

 

 

Temperature Chat:

Rare:120°-125°F   Med-Rare:130°-135°F   Med: 140°-145°F   Med-Well: 150°-150°F

 

Indoor Cast Iron Method 

This is a very simple and straightforward way to cook your steak indoors. It is perfect for a variety of cuts like your strip, ribeye, porterhouse and sirloin steaks. Cook times will vary depending on the size and thickness of your steak. 

1) Remove the steak from packaging and pat dry and let it

come to room temperature while resting on a paper towel.

Change the paper towel as needed.  

2) Season the steak liberally with salt and pepper as it comes to room temperature

3) Preheat the oven to 200°

4) Once the oven is preheated, place a cast iron skillet  on the stove and heat until it is smoking hot

5) Add canola oil to skillet and sear the steak for 1 minute on each side (It will smoke aggressively, this is what you want)

6) Put the skillet into the oven and cook for about 15 minutes, times will vary based on the size of the steak. Remove the steak when it reaches a temperature of 125°-130°

(this is for medium-rare, for medium, continue to cook until temperature reaches 135°-140°)

8) Remove from the oven and let the steak rest for at least 5 minutes

9) While it rests we like to add a Tbs of butter on the steak to top it off 

​

Enjoy!!

 

 

 

 

What you will need: 

  • Large cast iron skillet, or other large oven proof pan

  • Tongs

  • Canola oil 

  • 1 Tbs Salt 

  • 1 Tbs Pepper 

  • Tbs Butter (optional)  

  • 1 Thawed Strip steak

  • Paper Towels 

 

Outdoor Grill Method

This method will be very similar to the oven strategy with a few key differences. You will be cooking the steak primarily on part of your grill that is not on, or where the charcoal has been pushed aside. 

What you will need: 

  • Gas or charcoal grill

  • Tongs

  • Canola oil 

  • 1 Tbs Salt 

  • 1 Tbs Pepper 

  • Tbs Butter (optional)  

  • 1 Thawed Strip steak

  • Paper Towels 

1) Remove the steak from packaging and pat dry and let it

come to room temperature while resting on a paper towel.

Change the paper towel as needed.  

2) Season the steak liberally with salt and pepper as it comes to room temperature

3) Preheat your grill, with the middle burner off, or charcoal pushed to one side

4) Once the grill is preheated, sear your steak for 1 minute on each side over the flame of the grill (make sure to use oil so that the steak does not stick)

6) Move the steak to the unlit portion of the grill, close the lid and cook for about 15 minutes, times will vary based on the size of the steak. Remove the steak when it reaches a temperature of 125°-130°

(this is for medium-rare, for medium, continue to cook until temperature reaches 135°-140°)

8) Remove from the oven and let the steak rest for at least 5 minutes

9) While it rests we like to add a Tbs of butter on the steak to top it off 

 

Enjoy!!

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