The biggest mistake people make when cooking 100% grass-fed steak grass-fed beef is over-cooking it. These five tips will ensure a perfectly cooked steak every time and help you get the most out of your healthy lifestyle.
1. PLAN AHEAD
Thaw out frozen steak at least 1 day in advance. Thaw in a pan or dish to catch any drippings that may occur.
Season your steak with salt and desired fresh herbs and let rest at room temperature for at least 20-30 minutes before cooking. Allowing your meat to reach closer to room temperature will allow for more even cooking.
3. PRE-HEAT & ADD FAT
Get your cooking surface (grill, cast iron, pan, etc.) hot, but not smoking. With high heat, we want to choose a cooking fat that is stable (high saturated fat) with a high smoke point. Two great options are ghee and beef tallow. You can rub a chunk of tallow/ghee across a hot cooking surface to add a layer of cooking fat to the surface.
Use the steak cooking chart below as a guide for searing time. Less time may be needed on the second side. Steaks may cook quickly, so be attentive. Gauge doneness by touch or temperature.
A rare steak will feel very soft and will have an internal temperature of 120º-125ºF. Medium-rare steak will feel soft and spongy and register 130ºF. A medium steak will offer resistance and register 140-145ºF. A well-done steak will be firm with an internal temperature of 160ºF.
Allow steaks to rest for 5 minutes before serving. This lets the juices flow from the center of the meat to the exterior, resulting in a juicy and succulent steak.
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