The Easy, Fool-Proof Way to Cook Grass Fed beef Perfectly Every Time
At Greensbury, we've been selling American sourced, 100% grass-fed beef for over a decade which means we have plenty of experience not only cooking it ourselves, but thousands of customers have shared with us what works (and what doesn't!). If we've learned anything, it's that there are three keys to cooking steak perfectly every time:
- Start with high quality beef itself. Check out Greensbury's Nutrition Comparison Chart fro more info.
- If you follow step 1, then you don't need many other "ingredients" (as you'll see below), but make sure that everything you use is the same high quality as the beef you're cooking.
- Use an instant read thermometer and cook to an internal temperature. All grills, ovens, stoves are different and if you're cooking by time, feel or visual cues you're introducing lots of room for error. And if you've followed Steps 1 and 2, then why would you risk ruining those great ingredients!?
4 10oz. American sourced, USDA certified organic, 100% grass fed ribeye steaks (or substitute your favorite cut like NY strip or filet mignon)
8 Tbsp. coarse salt
8 tsp. fresh ground black pepper
4-5 garlic cloves (minced)
6-8 Tbsp. high-quality unsalted butter
Allow the steaks to come to room temperature (usually about 20 minutes)
While the steak is coming to room temperature, combine the salt, pepper and garlic in a small bowl
Rub the mixture thoroughly on all sides of the steaks
Preheat the oven to 200°F
Heat a large skillet over high heat (we prefer cast iron skillets)
Once the skillet is hot, add the butter.
Place the steaks in the skillet and sear for 2 minutes on each side.
Remove the skillet from the stove and place directly in the pre-heated oven (don't forget to turn off the stove!).
Cook in oven until internal temperature reaches 129°F for medium-rare (usually 10-12 minutes). Add 2°F - 3°F for each additional level of doneness.
Once steaks reached your desired level of doneness, remove from the oven and let rest for 10 minutes before slicing or serving.
We think the sides should be kept as simple as the preparation. We enjoy roasted seasonal vegetables and wild rice.