Cooking the ultimate grass-fed steak with Jen

February 6, 2019

See how we make juicy delicious steaks in our own home. From the freezer to the skillet, and onto your plate, Jen walks you through the steps of searing the ultimate steak in two videos and these break down steps.

**This video features our grass-fed rib-eye and New York strip steaks**

1.Plan ahead - you'll want to pull the steaks the day before you cook them and thaw them in the refrigerator. Thaw them in a glass dish or plate to avoid any possible mess.

 2. Remove the steaks from the refrigerator about 20 minutes or so before you cook them to bring them closer to room temperature before you cook them.

3. Season with salt and pepper - you can use a steak seasoning if you like, but we like to keep it simple and let the natural steak flavor come through.

4. Drizzle oil or butter into an iron skillet pan and bring to medium - high heat. We used a basil infused olive oil - a favorite of ours!

5. Set the steaks (this video features a rib-eye and a New York stripinto the pan and listen to it sizzle!

6. Set for 3-5 minutes, until a nice crust appears, then flip the steak. Be sure to flip it back onto the same spot for a juicy steak!

7. Sizzle, again! Make sure all parts of the steak have nice contact with the skillet to get a nice, even sear.

8. Check its doneness by gently pressing on the middle of the steak - the softer it is to the touch, the more rare the steak is; the more firm, the more done it is. A steak is considered medium at 145 degrees F. Use a meat thermometer to verify internal temperature.

9. Turn the burner off just before the steak is done and let it rest in the skillet for 5 -7 minutes before serving so the juices can reabsorb into the steak.

10. Cut against the grain, and voila! You’re set. Enjoy!


BONUS! Suggested serving sides:

You have a beautiful steak! Congratulations! Now what goes with it?

Well, there's always classic steak and potatoes, but we like to switch it up with sweet potatoes sometimes in our house.

Roasted vegetables are a pleasant side, too! Beets, carrots, brussel sprouts, potatoes with garlic and onion and a balsamic/oil glaze is one of our family's favorite (watch for the recipe coming soon!) to go with any entree!

And of course, what's a steak without salad? Try a lush, leafy green salad with a light vinaigrette and walnuts for some nutty crunch to serve besides OR if some of your family members think your beef ate enough "salad" on its own, get some of those good veggies into their diet with a classic California steam blend - broccoli, cauliflower, and carrots steamed and seasoned with butter, salt, some garlic powder, and thyme. Yum! Another of our family's favorites.

Other suggestions? Comment below! Thanks! :)

Anastasia Wolf-Flasch

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