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Follow these tips when cooking pasture-raised tenderloins, T-bones, rib-eyes, sirloins,
rounds, short ribs, chops, etc.
 | Regardless of your cooking technique, steaks are the easiest cuts to dry
out, so pay particular attention to these recommendations as well as the
guidelines on the "General Tips" page. |
| After steaks have thawed, marinate if possible and season to your liking. |
| Roll in flour if desired, place on a baking sheet or on the grill, and
cover with foil if desired. We leave our steaks naked (no flour) and
we don't cover them. |
| Preheat oven or grill to 250 degrees. |
| For T-bones, NY strips, rib-eyes, filets, or even sirloins, bake or grill
them for 5-10 minutes on each side for a medium-cooked steak. We get
the best results on the grill. Adjust
time and temperature, depending on the thickness of the steak and how well-done you like your steak. Remember, DO NOT OVERCOOK! Trust
us --
unlike grain-finished meats, E-coli is virtually non-existent in meats grown
solely on pasture. Disease-free and more nutritious. . . How much luckier can you get?!? |
| If you don't have time to marinate them, you can put a sauce on the steaks
as they are cooking. We like a barbecue sauce mixed with brown sugar or
honey, but we usually grill without any sauce. Adding the sauce while cooking also helps prevent drying. |
| The cubed steaks are perfect for chicken-fried steaks. They
are already tenderized, so just bread them and they're ready for cooking.
A lighter preparation method involves cooking them with a little olive oil
and bread crumbs. |
| The round steaks also work good for
chicken-fried steak, chop steak, stir-fry, Swiss steak, or try making your
own jerky. |
| If you're in a fajita mood, the flank
or skirt steaks make the best fajitas, but again, the round steak will
suffice. |
| Try the short ribs on the grill, but prepare to get messy when you
eat these juicy things. |
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