organic, grass-fed ribeye steak: easy recipe that's really good?
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Anonymous
| Just bought one on sale, it's not the usual thing I cook. Don't want to ruin it as I can't often afford this kind of meat, but also no time to do anything super elaborate. Ideas greatly appreciated!! |
Anonymous
| Easy: salt, pepper, throw it on the grill. |
Anonymous
|
salt, pepper, through it on very hot cast iron skillet. two minutes on each side. ignore the smoke alarm.
take it off, add a little mustard, drizzle of olive oil, squeeze of lemon. most important - let it rest for 5 minutes after you take it off. |
Anonymous
| Something like that is best prepared simply - you want to let the quality of the meat shine, don't cover it up with sauces or anything. Salt & pepper, maybe a hint of garlic. Grill, or sear on the stovetop and finish in the oven. The most important part: do not overcook! Do you have a meat thermometer? If so, take it off heat when the middle of the steak is around 125-130 degrees, then let it rest for 5-10 minutes before slicing or serving. Enjoy! |
Anonymous
| Why does it matter that it is organic? Do you cook those differently?? |
Anonymous
| Serve with something equally simple like grilled asparagus or a salad. |
Anonymous
|
I use a butter compound with thyme, worcheshire sauce, salt, pepper, shallots. Yeah, nothing healthy about a glob of butter on steak, but if it's only once in a while, I think it's ok.
Agree with others: do not overcook!! It will continue to cook once you take it off the grill, so let it rest to let all the juices absorb. |
Anonymous
| Google restaurant method for cooking steak - it's the cast iron pan mentioned above but googling will give you EXACT cooking times for your specific steak (type, size, thickness, etc.). The very best way to cook a good steak - comes out perfectly every time. |
Anonymous
|
grass fed beef cooks faster than corn fed beef. So rather than watching the clock, watch the meat.
I second salt, pepper, grill, rest. Slice thinly across the grain. YUM |
Anonymous
| My grass fed ribeye vs corn fed is always dry, tough and tasteless. There in little to no fat in them it seems. I gave up. Am I missing something? Does marinating help? |
Anonymous
Eat it rare. |
Anonymous
the spelling of this word is becoming increasingly random. You should visit Worcester - it is a lovely town. |
Anonymous
Yeah, your taste buds. Do you also prefer corn dogs to actual ears of corn? And |
Anonymous
Grass fed has much less fat in it than standard corn-fed. Corn-fed is marbled with fat through and through. It responds very well to the traditional blast-sear, then finish-in-oven method discussed above. Do that to grass-fed, though, and you're going to blast it into shoe leather. Especially if it's not cut very thick. If you want to stick to the traditional high-heat method (in a skillet or on the grill), then watching it carefully, eating it rare, and buttering it are all good ideas. A different, more reliable, way is to do it lower and slower, oven-roasting it at a steady temperature in the 200's. The Argentinians do it this way. It ends up cooked through, not that gorgeous red-pink-juicy look like in the Beef Producers' Assn ads, but it's tender and flavorful. Also responds well to sauce, like chimichurri. I've only done it this way a couple of times so I don't feel confident enough to give you specific instructions, but google Argentinian grass-fed beef and you should find recipes for doing it this way. |
Anonymous
Doesn't matter that it's organic. Does matter that it's grass-fed. You should cook grass-fed differently. Or at least very carefully. See above. |