Why does it matter that it is organic? Do you cook those differently??

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.

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?

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 wrote: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?

Yeah, your taste buds. Do you also prefer corn dogs to actual ears of corn? And

Anonymous wrote:I use a butter compound with thyme, worcheshire [b]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.

the spelling of this word is becoming increasingly random. You should visit Worcester - it is a lovely town.

Anonymous wrote: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?

Eat it rare.

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?

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

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.

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.

Serve with something equally simple like grilled asparagus or a salad.

Why does it matter that it is organic? Do you cook those differently??

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!

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.

Easy: salt, pepper, throw it on the grill.

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!!