Cooking your G Farms grass-fed steaks is easy. Keep it simple with these 5 steps. Allow the rich beef flavors play the lead role.

I have spent countless hours with chefs so you don't have to. These are five star, high caliber ladies and gentlemen chefs from various culinary schools and influence from French, Caribbean, to American cuisine.

Let's stop for a moment to define the over and ill-used word cuisine. Cuisine is a style or method of cooking, especially as characteristic of a particular country, region, or establishment.

Now, for the five steps to the one hundred dollar steak

  1. THE THAW - NEVER use hot water or a microwave. Any heat starts cooking the meat and making it tough. Simply set your meat out and allow it to thaw plenty of time prior to preparation and cooking.
  2. TENDERIZING - tenderizing is and should be it's own step. This should not overlap or be in conjunction with flavoring. Many flavoring techniques and oils clog up the pores of the meat. Cover all sides of your steak (or ribs after the membrane is removed) liberally with a course Kosher or sea salt. The rule of thumb is to salt the meat an hour per inch. After salting for the necessary time, rinse the salt off thoroughly. Your beef will now be much more porous and pliable. It is now set up perfectly to take on your flavor!
  3. FLAVOR - Less is more and again, allow your rich, grass-fed beef flavors to be the star of the show. Salt & Pepper are all you need. it's nice to add garlic, herbs, or shallots. Rosemary, sage, and thyme. Use of herbs in their raw, natural forms (leaves, stems, bulbs, & roots) will give you a much more five star-like experience. Powders contain high amounts of sodium and salts and will give you more chain like results.
  4. COOKING TIMES - Your G Farms Cowpooling beef is grass-fed. Grass-fed steaks and ground beef will cook fasters. Roasts and ribs will take longer. Roasts and ribs are not about internal temperatures or a designated time, but about when you can pull the bone out. Low and slow for best results with roasts and ribs. We recommend overnight or all day. Chef-Recommended Temps (outside of USDA recommendations)
      Rare           120- 130° F
      Med Rare   130 - 135° F
      Medium      135 - 145° F
      Ground beef should always be cooked to 160° F
    • RESTING - Once you are done cooking and removed the meat from the heat, let your beef rest for 5-8 minutes. This allows the natural juices to run and more importantly redistribute back into your meat. 

    Does what you cook with make a difference? Absolutely. A large cast iron skillet is the preferred cook for your steak with a light cover of olive oil and bacon grease mix. 

    Get your pan HOT! Look for the first signs of light smoke coming up from your oil. Now it is ready for your steak. Have your steak already at room temperature. You do not want your steak cooling down the oil, but to start cooking immediately, giving it that outside char and crusting of your rub. This is where adding any sprigs of rosemary, garlic, or other herbs will come into play. Simply add them to the hot oil along with your steak, basting your steak with the oil and herb mix.

    THE FLIPPING FLIP DEBATE - Flip once. Flipping your steaks, ground beef, or any other cuts only increases the internal cooking. Here is where you can run the risk of over-cooking, making your meat tough, and ruining all you have been waiting for. G Farms Cowpooling beef is grass-fed, so it is naturally leaner. Our beef doesn't have the additional fat from external factors like grains, syrups, and other food waste products added to feeds for finishing cattle. 

    CUTTING -  First, use a SHARP KNIFE. Cut your steaks across the grain. Cut in the same direction as the grain, your meat comes out tough and ropey. Cut against the grain, and you shorten the muscle fibers, effectively tenderizing the meat. Cut & serve your steaks in strips and plated. This also will enhance the tenderizing and your bite experience.

    To book with our featured chef from the video, you can connect with Chef Johnnell here