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Organic Grass-Fed Steak Cooked Two Ways

October 12, 2016

Here's a great recipe for perfectly grilling our organic grass-fed ribeye steak, plus a stovetop recipe that makes our grass-fed strip steak turn out juicy, tender and delicious. No matter how you cook it, organic grass fed steak is better for you than conventional beef, with less overall fat, less saturated fat, and more heart-healthy Omega 3's and CLAs. 

Grilled Grass-fed Ribeye Steaks with Balsamic-Caper Vinaigrette

  • 1/2 cup balsamic vinegar
  • 1/2 cup minced shallots
  • 1/4 cup extra-virgin olive oil plus more for steaks and grill
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 cup chopped fresh Italian parsley
  • 2 tablespoons drained capers
  • 2 teaspoons fresh thyme leaves
  • 4 3/4-inch-thick Greensbury grass-fed rib-eye steaks
  • 3 garlic cloves, pressed
  • 4 teaspoons smoked paprika
  • 2 teaspoons coarse kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  1. Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes. Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer. Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.
  2. Rub both sides of steaks with oil and garlic. Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl. Sprinkle on both sides of steaks. Bring steaks to room temperature (very important for grass-fed beef!) before grilling.
  3. Prepare barbecue (medium-high heat). Brush grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Spoon vinaigrette over.

Recipe adapted from Bon Appetit

Pan-Seared Grass-fed Strip Steak

  1. Let steaks stand for 30 minutes or more at room temperature. This is especially important for grass-fed steak!
  2. Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
  3. Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

Recipe adapted from Robin Bashinsky, Cooking Light

 
 
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