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Explain me do you have any recipe recommendations/suggestions?
Answer:
First, it’s grass fed beef. That means it’s leaner than store bought beef and will dry out quicker than what you are used to. When you cook your first steak, pull it before you think it’s ready. It’s better to be a little under than a little over. The way I cook my steaks is:
☛ Take your steaks out of the fridge and let them come up to room temperature. No you won’t die if your steak gets warm.
☛ Sprinkle kosher salt and black pepper on both flat sides of the steaks.
☛ Place a cast iron griddle pan over high heat till it’s nuclear hot. Leave it on high for 15 minutes on a gas burner, I don’t know how long for electric. Yes you will scorch off the seasoning. It’s worth it and not a big deal. Make breakfast the next day and the grease from your sausage or bacon will quickly reseason it.
☛ At the same time pre-heat your oven to as hot as it will go.
☛ When everything is hot, and you’ve unplugged the smoke alarm (the pan will smoke as it heats) place the steaks onto the hot pan AND DON’T TOUCH THEM for at least 45 seconds. There will be lots of smoke and noise, that’s good. When you flip the steaks to the other side for another 45 seconds, you should see a crust on the cooked side that is brown and in some spots almost black but not quite. It should look like these pork chops (yes this is basically the recipe for pork chops)
☛ After another 45 seconds for the second side, the whole pan goes in the oven for 2-3 minutes. 2 for medium rare, 3 for medium.
☛ After two minutes, pull the pan and flip the steaks, then 2 or 3 minutes again.
☛ After the last bit of cooking, pull the pan and place the steaks on another pan, covered with aluminum foil for at least 7 minutes. Don’t cut them, touch them, poke them, or peak. This is the time you finish your veggies, call the kids, set the table, and open the wine (or second bottle if you are at our house).
☛ Enjoy, and send me an email and let me know how your beef was.
☛ Note I didn’t include times for well done. I have family members who only eat well done steaks. If they come here, they get medium steaks, sorry. If you are going to cook your steak well done, you are murdering something I’ve spent years making as good as I can. Leave a little flavor in the meat and have some pink so you can taste the flavor.
☛ Take your steaks out of the fridge and let them come up to room temperature. No you won’t die if your steak gets warm.
☛ Sprinkle kosher salt and black pepper on both flat sides of the steaks.
☛ Place a cast iron griddle pan over high heat till it’s nuclear hot. Leave it on high for 15 minutes on a gas burner, I don’t know how long for electric. Yes you will scorch off the seasoning. It’s worth it and not a big deal. Make breakfast the next day and the grease from your sausage or bacon will quickly reseason it.
☛ At the same time pre-heat your oven to as hot as it will go.
☛ When everything is hot, and you’ve unplugged the smoke alarm (the pan will smoke as it heats) place the steaks onto the hot pan AND DON’T TOUCH THEM for at least 45 seconds. There will be lots of smoke and noise, that’s good. When you flip the steaks to the other side for another 45 seconds, you should see a crust on the cooked side that is brown and in some spots almost black but not quite. It should look like these pork chops (yes this is basically the recipe for pork chops)
☛ After another 45 seconds for the second side, the whole pan goes in the oven for 2-3 minutes. 2 for medium rare, 3 for medium.
☛ After two minutes, pull the pan and flip the steaks, then 2 or 3 minutes again.
☛ After the last bit of cooking, pull the pan and place the steaks on another pan, covered with aluminum foil for at least 7 minutes. Don’t cut them, touch them, poke them, or peak. This is the time you finish your veggies, call the kids, set the table, and open the wine (or second bottle if you are at our house).
☛ Enjoy, and send me an email and let me know how your beef was.
☛ Note I didn’t include times for well done. I have family members who only eat well done steaks. If they come here, they get medium steaks, sorry. If you are going to cook your steak well done, you are murdering something I’ve spent years making as good as I can. Leave a little flavor in the meat and have some pink so you can taste the flavor.
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