Here are a few tried and true tips that will get you a perfectly tender, flavorful grass fed steak every time, whether you cook outdoors on the grill or indoors on the stovetop.
GRILL IT
1) Dry steaks with paper towels and season with your favorite flavors. We like to make a rub with maldon smoked salt flakes, pepper and mashed garlic.
2) Allow the seasoned steaks to come to room temperature while you heat your grill.
3) Heat one side of the grill to very high heat (until you can hover your hand 3-4” off the grill for just 3-4 seconds) and leave the other side off. If using a charcoal grill, push all the hot coals to one side.
4) Sear the room temperature steaks for 2 minutes per side.
5) Move steaks to the non-heated side of the grill, close the lid and cook in indirect heat without flipping for about 5 to 7 minutes per pound until you reach your desired doneness.
6) Remove the steak from the grill when the internal temperature is 5-10 degrees below your target temperature and allow to rest, covered, for 10 or more minutes.
INDOORS
1) Follow instructions 1 and 2 above.
2) Preheat your oven to 200 degrees F.
3) Heat a cast iron skillet or other oven-proof skillet on the stove top over high heat. Once the skillet is so hot that it’s starting to smoke, add 2 tablespoons butter to the pan. Make sure the whole pan is coated with the melted butter, then sear the steak about 2 minutes per side.
*Do not move the steak during the 2 minute sear! This will create a nice crust on the outside.
4) Put the skillet in the oven to finish cooking, about 5 to 15 minutes depending on the thickness, until the internal temp is 5 to 10 degrees below your target doneness.
5) Remove from oven. Move steak from skillet to a plate, cover and let rest for a10 or more minutes.
PRO TIPS:
Rest your steak to temp. The internal temp of your steak will rise about 5 degrees during a 10 minute rest and about 10 degrees during a 30-45 minute rest. Resting also helps the juices reabsorb into the meat, resulting in a juicy, flavorful bite.
Watch the internal temp. Grass fed steak is best cooked to between 120 degrees F (very rare) to 135 degrees (medium rare). Any higher than medium rare, the steak will become tough, dry and chewy.