How to Cook the Perfect Grass Fed Steak
Posted by Mark Bollman on

This is camp steak, or home steak. That’s the great thing about mastering to cook a steak on a cast iron skillet. You can do it pretty much anywhere, at camp on an open flame, or just in your apartment.

Of course key to this whole process, is the cast iron skillet as the older and more seasoned it is, the better.

There’s a common misconception that grassfed beef is leaner than grain fed meat. That’s not entirely true, rather, it only partially addresses the big difference between the two. While there’s more muscle integrity to the meat of a grassfed animal, it doesn’t mean a grassfed steak should be any less tender or juicy.

Some cooks say, grassfed beef cooks about 30 percent faster than grain fed beef. It’s of course, always better to play it safe when cooking beef and pull the meat off the heat source too early then too late. It’s critical to bring your meat up to room temperature before putting it in the skillet. Never pull a steak directly from the refrigerator to cook, even if it is marinating in there. Give it a few minutes to warm up, 20 minimum minutes to be safe.

Make sure your skillet is hot. Smoking hot. We achieve this by putting our skillet into the oven at 500 degrees for 10min.  Unlike cooking on a grill, when cooking with a skillet you want to properly salt the pan and not the meat. Before heating up the skillet add light coat, roughly ½ a teaspoon of salt to the skillet.

Once the pan is up to temperature, remove from the oven and put onto the stove with full heat.  Sear each side for roughly 2min or until a nice crust has formed trapping the juices inside.  After each side has the crust, put the skillet back into the oven and cook for another few minutes, flipping once.

Timing is of course key, and the real trick is getting a feel for how done the meat is by pressing a (clean) finger onto it. A rare steak should still feel loose to the touch. When it gets tighter the meat is cooking, and fast. Too firm and you risk over cooking. If you have thermometer, you want to see 120 to 125 for medium-rare meat.

When in doubt make a single cut in the thickest area to eyeball the meat.

The most critical and overlooked element of the perfect steak is the resting time.  Once removed from the oven cover and let the beef rest for 5 minutes to let the juice redistribute throughout the cut.  Its not uncommon for a cut of meat to cook up another temperature grade during this resting period. In other words, a steak that comes out of the oven rare, will be closer to medium rare after the 5 minute resting period.

Once rested, pickup your Ball and Buck Steak Knife and cut thin slices against the grain.


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