Reply to organic, grass-fed ribeye steak: easy recipe that's really good?

Forum Index » Food, Cooking, and Restaurants

Reply to "organic, grass-fed ribeye steak: easy recipe that's really good?"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous][quote]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? [/quote]

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.  [/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics