Re: grass fed ribeye

[Guest guest]

Hi Jodi,

I love the taste of grass fed beef and have pretty much resigned

myself to eating it rare to medium rare. It tastes much better. I

can sort of " guesstimate " the doneness by touch but a thermometer is

usually foolproof. I think you need some high heat to get good

carmelization, just not constant high heat. I have quickly seared

steaks then put them in the oven to finish cooking and they turn out

fine if rare to medium rare. I loved to watch " Top Chef " and they

used a technique called butter poaching to cook protein. I thought it

would be adaptable to grass fed beef. Here's a link to a recipe in

Esquire magazine. The second link is to Sustainable Table with

instructions to reduce cooking time 30%. Good luck.

Esquire Magazine:

http://www.esquire.com/features/steak/top-loin-0908

Sustainable Table:

http://www.sustainabletable.org/features/articles/grassfedbeef/

>

> Last week I bought pasture fed grass finished ribeye steaks.

> I asked the farmer if cooking it in my cast iron skillet is the way to

> go? He said since grass fed meat is different than corn based or

> grain fed meat- the cooking is totally different. He said to put the

> steaks side by side and bake it in oven (I used toaster) for about 25

> mins on a low temp and at the end to put in my cast iron just for a

> tad to seal in flavors. My steak still came out chewy. I cooked it

> less for my husbands and his came out ok but not to die for.

>

> My husband went to the GreenMarket for me this morning and he bought

> Grass Fed Bison Sirloin Steaks. How should I cook these? I would

> hate for it to come out chewy too.

>

> Thanks,

> Jodi

> SCD 12 months

> Crohn's/Colitis

>

[Guest guest]

..

Just wanted to thank you for the post!!

Jodi

SCD 12 months

Crohn's/Colitis