I love me some steak! My friend Terry jokingly says that I live in the house of carnivores. Grilling a steak to perfection is not the easiest skill to master, but I am going to give you the tips to turn your home into your own personal steakhouse. For this post I chose a less known cut of meat, 100% Grass Fed Edge of Eye Steak, from Fresh Direct.
What is Grass Fed Beef?
You may wonder, how is grass fed beef special since cows eat grass anyways? Generally speaking, grass-fed cows eat (mostly) grass, while grain-fed cows eat (mostly) an unnatural diet based on corn and soy during the latter part of their lives. The conventionally raised cows are often given drugs and hormones to grow faster, as well as antibiotics to survive the unsanitary living conditions. Compare that to grass-fed cows, which may continue to live on grassland for the remainder of their lives. What a cow eats can have a major effect on the nutrient composition of the beef. This is particularly evident when it comes to the fatty acid composition. Grass-fed beef may contain slightly less total fat than grain-fed beef, but a lot more Omega-3 fatty acids and CLA, which are both very beneficial for health.
The first step of grilling is to let your meat sit out on the counter for about 20 mins before to grilling. When your grill chilled meat, it does not cook evenly and the outside gets cooked while your middle may be less done then desired.
I generously season my steak simply with salt and pepper. It may sound less than exciting but, when you have good quality meat it is all that you need. If you are grilling a budget cut of meat, you may want to consider a dry rub or marinate. I recommend using Worcestershire sauce as a base because of its bold flavor.
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As you know, I live in New York City and don’t have access to an outdoor grill, so I use my Lodge grill pan to do all of my grilling. I spray my grill with non stick cooking spray formulated for grilling, and heat it to medium high. Grilling meat does not require continuously flipping. Place the meat on the grill, let it get a nice a sear, and flip. The thickness of the cut and your desired temperature will determine how long to cook the meat on each side. Thin cut steak generally need only a quick sear of a few minutes on each side to reach medium, while steaks which are 1.5 inches will cook for 5 mins before you flip and then an additional 5 mins on each side. Press into your meat and test the firmness to monitor the temperature. A medium steak should have a semi firm feel, remember that you can always put your meat back on the grill if it is under cooked, so be careful not to overcook your steak.
Let it Rest
This is the most important part of grilling! A delicious steak right off the grill may be tempting to cut into right away, but you have to let it rest. You must let your meat sit for at least 5 mins after it comes off the grill before you cut into it. If you cut it right away all the juices will run out of your meat, leaving it dry!