Happy Tuesday, Hen House readers!
Today we bring you a recipe/method for cooking grass-fed steaks. Drawing on help from Shannon Hayes’ extraordinary cookbook, Daniel Salatin recently cooked us all New York Strip Steaks for lunch…and we all just about fell over, they were so good!
Many people making the transition from conventional to grass-fed meats don’t realize that they also need to transition their cooking skills. Pastured steaks are leaner and are often times done cooking sooner than a conventional steak would be.
For the optimal flavor, texture, and overall experience with your grass-fed steak, try this method and let us know what you think!
You will need:
2 Polyface NY Strip Steaks (or another grass-fed steak)
A marinade of your choice
Olive oil, real butter, or lard
A meat thermometer
Allow steaks to thaw, and leave in fridge for a few days to a week to “wet age.”
On cooking day, marinate steaks for 2 hours in the fridge.
Remove steak from marinade, and allow to come to room temperature (takes about 1 to 1 ½ hours).
Warm a cast iron or regular saucepan over medium-high heat.
Once heated, add a bit of olive oil, real butter, or lard to cover the bottom of the pan.
Salt and pepper both sides of the steaks, place in pan and add a thin layer of the olive oil, butter, or lard to the side that’s facing up. Make sure the steaks are not touching while in the pan.
Place meat thermometer in the side of one steak so you can watch it during the entire cooking process (you’re looking for a temperature of 120 degrees, but not higher than 125 degrees)
Cook 5-6 minutes; flip to other side and cook 5-6 more minutes.
Remove from heat and tent with foil to rest for 5 minutes. Serve and enjoy!
*NOTE: All NY strip steaks in particular have a single layer of fat that can be quite tough – for best flavor, do not trim it until after the cooked steak has rested.
Do you have any grass-fed meat cooking methods you’d like to share with the Hen House? List them in the comments!