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The Favorite Steak

THE FAVORITE STEAK

Serves 4

4 Soaring Eagle Ranch steaks, such as New York, ribeyes or flat irons

For marinade:
Juice of 1 lime
1 Tbs. chopped garlic
1 Tbs. black pepper (coarse, preferably)
1 Tbs. diced pepper of your choice
1 Tbs. olive oil

Mix together marinade ingredients. Let steaks marinate for 1 hour. Cook steaks on high heat to sear (in a grill pan if you have it), then turn down and cook to your choice (about 4 minutes per side, depending on thickness).

Grass-fed beef cooking tips

Grass-fed meat is lean, so the heat is conducted quickly through the meat and can toughen the protein. Be careful not to overcook.

If beef is dry aged, trim the "rind" before cooking it.

When grilling, sear the meat quickly over high heat on each side to seal in natural juices, then reduce the heat to medium or low to finish the cooking process. Also, baste to add moisture throughout the grilling process.

When preparing hamburgers, sear, then reduce the temperature and cover. They cook quickly and will dry out fast.

When roasting, sear beef to lock in the juices and place in a preheated oven. Reduce the temperature of your grass-fed beef recipes by 50 degrees for roasting or to the crock pot's lowest setting.

Use moisture from sauces to add to the tenderness and keep roasts from drying. Baste often. Marinades are great; those that are based on lemon, lime or fruit juices yield amazingly tasty results.

Olive oil is a great addition and helps keep moisture locked into your meat.

Let beef sit after cooking, covered and in a warm place, for 8 to 10 minutes to let the juices redistribute.

Grass-fed beef cooks differently and has a more robust, beefy flavor, so you will find that simple recipes showcase its tastiness.