How to cook grassfed/grass finished steak

 

Cooking steak doesn't have to be intimidating!

Just follow these easy steps!

  • Defrost steak overnight in the fridge or in cold water the day of
    • defrosting steak in warm water or in microwave will partially cook the beef and it will be tough
  • Let the steak rest on the counter for 20 - 30 minutes to bring it to room temperature
    • Don't put defrosted steak from the fridge right in a hot pan, the steak needs to be room temperature
  • Season with your favorite seasoning. Pepper and salt will do the trick as well. 3T steaks have delicious flavor already.
  • Heat up your cast iron pan on medium heat - about three minutes, put in little bit of canola oil
  • Grilling. Preheat your grill, no canola oil and now follow the same steps as for cast iron pan.
    • Put in your steak and right away, turn the heat to low. All the way to low!
    • 1 inch steak will typically cook for about 4 minutes on each side. Set the timer!
    • Flip the steak after 4 minutes and cook for additional 4 minutes. Don't mess with the steak, just let it cook.
  • Steak is cooked, but needs to rest. Cover the steak with aluminum foil and let it rest for 5 minutes.
  • Ready to serve! Don't forget to cut the steak against the grain, which means against the direction that the muscle fibers run.

by 3tranch

Grassfed/Grass Finished Beef Bone Broth - Instant Pot

Beef Broth

  • 2 3T soup bone packages (about 3 lbs)
  • 3 large carrots – roughly chopped
  • 4 stalks celery – roughly chopped
  • 1 onion – roughly chopped
  • 10 cups of water
  • 1 tablespoon canola oil
  • 2 tablespoons apple cider vinegar

Directions:

  • Pre-heat oven to 375.
  • Cut up your veggies into large chunks.
  • Put soup bones and veggies on a cookie sheet and mix with 1 tablespoon of canola oil.
  • Roast in the oven for 45 minutes.
  • I don’t use any salt and pepper at this point as I want to be able to season my broth as I’m making other dishes with this delish liquid.
  • Put your roasted bones and veggies into the Instant Pot.
  • Pour in 10 cups of water and 2 tablespoons of apple cider vinegar.
  • Seal the lid and set it for 120 minutes on high manual.
  • Use slow release.
  • Discard bones and vegetables and store your broth in the fridge.
  • The next day, your broth will have a thin layer of fat. Don't forget to mix it before using it to redistribute the healthy fat layer.
  • The broth will last up to a week in the fridge or you can freeze it as well. I’m a big fan of using ice cube trays to freeze my broth in.
  • You can use the broth in sauces, soups, drink it..
  • Just two ice cubes of beef broth will bring a huge flavor to any of your dishes.

by 3tranch