Help! Grass-fed beef
The local farmer's market has a new stand specializing in grass-fed beef. I bought a NY strip steak because I've never had grass-fed beef; and indeed there is very little marbling.
I've read that grass-fed steaks need to be cooked a bit differently than grain-fed beef. Anybody have any tips for me?
I will marinate in some olive oil, garlic, shallots, rosemary, ground pepper and kosher salt and grill medium rare. The trick is not to overcook or you will dry it out, same as buffalo, venison or ostrich.
Get your grill smokin hot and basically just sear your steak for 2 or 3 minutes per side. Let it rest 5 minutes before carving/serving.
The Tallgrass Beef people suggest low and slow. Here's what I do:
Let steak rest at room temp 15 or 20 minutes.
Heat pan on medium for 2 to 3 minutes, then turn down heat to low. (I spray with a little Pam for oil.) Cook a 1-1/2 inch steak for 10 minutes total for medium to medium rare.