There are only so many steaks in a quarter of beef. Usually 6-7 ribeye, 6-7 T-bone, and 4 sirloin. When you prepare them, you want them to be as tender, juicy, and flavorful as you imagined. Here are a few tips for preparing a grass-fed steak your whole family will enjoy!
1. Thaw completely in the refrigerator
This takes a little forethought, but it is one of the most important steps in getting a tender juicy steak every time. I like to decide on a couple of proteins for the week on Sunday and take them out of the freezer so they’re ready to cook during the week. A package with one or two frozen steaks will thaw in the refrigerator in about a day. Once thawed, steaks can be safely stored in the refrigerator for 3-5 days. Thawing a steak in water or in the microwave can work, but it’s very easy to partially cook the steak with these methods by leaving it in the microwave a little too long or having the water a little too warm. This will dry out the meat causing it to be tough and less flavorful.
2.Preseason
I have had the best results with seasoning steaks the night before I cook them. Seasoning ahead of time allows the seasonings to absorb into the meat and also seems to tenderize the steak. This doesn’t take long, and it saves a step the day of cooking. Use your seasoning of choice. These steaks were seasoned with a Montreal steak seasoning
3. Lower and Slower
A lot of fat in a steak will speed up the cooking time, and a leaner steak will cook a little slower. Grass fed steaks tend to be relatively lean. To get a nice even cook, use a lower temperature than you might typically use, and cook your steak just a little longer. These steaks grilled over medium heat on charcoal for about 5-6 minutes per side.
4. Don’t overcook it
Our family likes a medium cook on the steak, and I do not recommend cooking past that point. I like to let the steaks sit out of the refrigerator for about 15 minutes before putting them on the grill. This allows them to warm up a little and gives a more even cook. Eyeballing or poking a steak to test doneness seems to be a point of pride with some people, but put your pride aside and use a meat thermometer. This will take the guesswork out and give you a perfect cook on your steak. Cook to an internal temperature of 145 degrees Fahrenheit, remove from the grill and allow to rest for a few minutes before serving.
That’s it! No sauce needed for these delicious steaks, although our two and four-year-old still prefer to slather theirs in ketchup! Try these tips next time you cook steaks, and watch your family devour them.
Herman