Grass Fed Steak

How To Cook Grass Fed Steak

Have you heard the term “Grass Fed”?

What this means is that the animal was allowed to graze on pasture grass and fed hay for its entire life, not fed grains.

My cows out on pasture:



Why choose Grass Fed?

Grass fed animals have higher nutrition in their milk and muscles called Conjugated Linoleic Acid or CLA.  They also have higher counts of other important nutrients.  CLA is an important nutrient for humans including muscle growth, weight control, and disease prevention.

However, the CLA basically disappears when the animal is fed even a pound of grain.  Also grain feeding increases the diseases in cattle, and the bacteria counts in their feces.   When bacteria counts go up in their feces, human illness increases too, because the potential rises for increased contamination.  When tested, dairy cattle fed a grain diet have huge increases in bacterial counts in many of the safety tests, compared to grass fed dairy animals.

The 
Weston A Price Foundation  has a lot of helpful information about CLA and the human body.  Here are some articles to help you learn why this nutrient is so important.   CLA ARTICLES 

Grain feeding animals adds a lot of internal fat into the muscles.  Grass fed animals naturally have a leaner muscle. Here are several great articles to help you learn more benefits of grass feeding.  GRASS FED ARTICLES   

If you would like to read more about how to raise animals on grass, I would encourage you to read the books by Joel Salatin from
POLY FACE FARMS .  He leads the way in the grass fed and local food movement and teaches these principals around the world.  His books were key in my learning to farm in a healthy nutrient dense way, instead of the typical farming practices done today that rob nutrients from the earth and the product.

Many farmers are switching to this healthy alternative to raising beef cattle.  Some will sell their meat straight from the farm.  That is what we did for a number of years.  Custom packaged for our customers.  It is great to get to know your local farmer and how your food is produced. 

Some healthy grocery stores will carry local grass fed beef too.  If you need further info on locating grass fed meat in your area, try 
Eat Wild  and Local Harvest to find sources. 


How To Prepare the Meat:

For cuts of meat such as roasts, brisket, stew meats, sirloin tips, flank, it is better to cook these cuts at a lower temperature, rather than at a higher temperature.   You will get a more tender product at a lower temperature.

The ground meat will work the same as any ground meat, only much leaner and higher in nutrition.

Many cuts of steak are valued for their tenderness.  Listed in order below, are my most favorite steaks to prepare, based on tenderness for pan frying.   Those at the bottom are slightly less tender than those at the top.   But even the least tender cuts still can be made to taste delicious with the right preparation.

New York Strip
Fillet
T-Bone
Sirloin
Rib-eye

In this example, I used locally raised Grass Fed New York Strip.

Open your package of steak, drizzle with oil, then rub on sea salt and pepper.   Be sure to use an oil that is safe for cooking at higher temperatures.  For example, olive oil is a poor choice for cooking foods at temperatures above 240 degrees.  Olive oil actually burns and produces a smoke.  This process creates free radicals in the human body and is best to avoid to maintain good health.    I prefer to use grapeseed oil, or safflower oil when cooking in the skillet.  Other good choices would be coconut oil, or ghee.  I also prefer celtic sea salt over other salt choices.



Place steak in a hot pan.  Allow to cook at medium heat for 3 minutes for a thinner steak, and  4 minutes for a thicker steak.  I personally love my steaks at about 1 inch to 1 1/2 inches thick.  This way, I am sure not to overcook them as we enjoy them medium rare.



Turn steak over.  It should have a nice crust just on the outer layer.  Cook an additional three or four minutes on this other side.



You want to take special care not to over cook it. 



You are basically going to sear a crust on the outside and then let residual heat cook the inside.



Remove steaks from heat and place on a plate.  Cover with foil and allow to rest 10 to 15 minutes.  This allows the steak muscle to relax and the juices to evenly distribute. 




Pan Fried Home Fries:

Now, I love the juice that comes off these steaks.  It is great for making gravy or to dip bread in.  I love using the pa
n again with the drippings for frying some home fries to serve with these delicious steaks.   If I don’t have the time to wait, I will cook these fries in the oven on a cookie sheet while I am making the steak.  But they taste even more delicious cooked in the pan drippings.  I also like to use the oven method if I am making a thicker fry, as it would take way to long in the skillet.



How To Make Home Fries:

Wash, peel, and slice your potatoes.  You can slice in circles, half circles, or dice them, however you like.
Add 1/4 cup grapeseed oil to the pan.  Place over medium heat.  Cover with a lid.  Cook for 20 minutes.  Remove lid, turn potatoes over.  Cover with lid again and cook another 15 minutes.  Remove lid.  Cook another 10 minutes turning potatoes as needed to get an even crust.  Remove from pan to a plate covered with a paper towel to absorb any extra oil.  Season with sea salt.

I have two styles to serve these.  Just done, and extra crispy.  Some in the family like them really crunchy so I serve them both ways.

Here is the less crunchy:


Here is the more crunchy:


Serve this dinner up with a yummy salad and you have a great kid pleasing, and grown-up pleasing dinner.

ENJOY!








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This entry was posted in Homesteading & DIY, Local Food, Nutrition-Food-Recipes, Weston A Price Foundation on by .

About Melinda Weiser

I am a sinner, saved by grace. I am on a journey and offer to share my story with the hope that it will bless you. My one desire is to bring glory to my creator. I am a wife and the mother of 6 children, plus two in heaven. I enjoy homeschooling, research, teaching, homesteading, natural gardening, grass based farming, cooking, fresh raw milk, herbs, children, midwifery, and music. I am a writer, biblical mentor, and also work part time in the healthy foods and vitamin business www.weisernaturalfoods.com I have a BSW degree from Kansas State University, and trained professionally as a medical social worker, biblical counselor, tutor, and vocal performer. Thank you for stopping by to read about our homeschool and family life adventures. Be blessed!

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