BEST COOKING METHOD FOR GRASSFED BEEF
This subject is a topic of debate for all of us who have taken the reins in sourcing our own beef. The number one complaint I have heard for years is grass-fed beef is so tough or perhaps reminds one of shoe leather. We have been raising our own beef since 2004. Our calves run with their mothers which gives them a diet of milk and grass. We harvest the calves on weaning day which gives a definite advantage of tender beef. The younger the animal the more tender the meat.
So let's discover some options for those who want tender delicious beef.
The method we have tested many times and provides true and tried results is the REVERSE SEAR METHOD.
I will discuss two good sources for information.
The first method and the method we are currently using to cook steaks is from "Cook's Country". Here it goes.
- Rinse steaks and pat dry, then place on rack over a cookie sheet. Place in the refrigerator overnight. You want the beef to dry on the outer edges.
- Set oven at 200 degrees and sprinkle half teaspoon of kosher salt on each side of the steak, place the cookie sheet with the steaks in the oven.
- After one hour take the internal temperature of the steak. Depending on your preference of doneness for your steak you will continue to cook and check 15-30 minutes until the preferred temperature is reached. Our steaks are cut 1.5 inches thick and we usually leave our steaks in the 200 degree oven for two hours.
- When your perfect temperature is reached remove the steaks from the oven and let them rest. I usually let them rest until we are fairly close to dinner. Maybe I let them rest one hour.
- Now is the fun part. Mr. Rueffer will get the grill roaring and sear each side of the steak for one minute. Any fire source will work great. Sometimes we sear the steaks in a hot cast iron pan then add butter and one clove of garlic for each of the steaks. Divine I must say. The picture above is tenderloin with garlic-butter sauce.
- Let the steaks rest at least 10-15 minutes.
- Enjoy fork tender steak.
The second source for Reverse Sear Method.
This post is full of great information and pictures. So take a look and decide which is your favorite.