It’s long been accepted that grass-fed steaks are better for you. But in the past, grass-fed steaks cooked up tough and chewy and could not compare to the taste and tenderness of a good grain-finished steak. In addition, grass-fed steaks sold at a significant premium over grain-fed. Although consumers were happy that grass-fed steaks were better for them, and significantly better for the environment, they yearned for better taste combined with more tenderness.
That all seems to be changing quickly. While the average grain-fed cow is slaughtered in 18–20 months, the grass-fed steak is typically slaughtered at 28 months – and sometimes even later. Those extra months of grass feeding develop a fat marbling and rich color that make for a top-notch, tasty steak… very different from the lean, tough meat we were used to before.
Last May, the Wall Street Journal had a fascinating article on grass-fed steaks that included a recipe on how to cook them. I have repeated it here. This recipe was adapted from “Home Cooked” by Anya Fernald, who owns Belcampo Ranch in California, and Jessica Battilana.
ACTIVE TIME: 25 minutes TOTAL TIME: 1 hour SERVES: 2
1 dry-aged, bone-in rib eye steak,
T-bone, New York strip, porterhouse
or sirloin tip, about 1 ½ inches thick,
with strip of fat intact
1 tablespoon of butter (optional)
Large crystal salt, kosher or sea salt for serving
- Remove steak from refrigerator 30 minutes – 1 hour before cooking.
- Set a cast-iron pan big enough to cook steak without crowding over high heat and let it sit on heat until very hot and smoke is quickly rising off pan, 3–5 minutes.
- Pat steak dry with a paper towel. Add steak to pan, gently pressing down with fingers or a spatula. Sear 1 minute, then flip and sear opposite side 1 minute.
- Use tongs to gently hold steak upright and spend about 2 minutes searing edges all around, as well as fat cap, bone and any red exposed flesh on sides.
- Turn off heat and let steak rest in pan, 2 minutes each side.
- Transfer steak to cutting board, invert cast-iron pan over meat and let rest 10 minutes. A well-marbled steak doesn’t need much of garnish, though a pat of butter is a nice touch. Add butter after you transfer meat to cutting board so it has time to melt and mix with meat’s juices.
- Just before serving, slice steak against the grain. Serve with salt, for seasoning to taste at the table.
Try this recipe with one of the certified grass-fed steaks available at Profeta Farms. You won’t be disappointed!
Paul V. Profeta co-founded Profeta Farms with his wife, certified Integrative Nutrition Coach, Joanne Malino and organic farmer John Place. After graduating from Harvard College and Harvard Business School, Paul created a very successful real estate investment company. Concomitantly, he taught and published at Harvard Business School, created the Real Estate Investment Department at Columbia Business School, and most recently endowed the Chaired Professorship of Real Estate at Rutgers Business School resulting in the creation of the Rutgers Center for Real Estate. As a successful athlete in high school and college, Profeta was always interested in health, nutrition, and alternative medicine. Eventually, he decided that America has to change the way it feeds itself. Industrialized food processors shipping food across the country creating a large carbon footprint and offering “food products” with known contaminants and questionable ingredients was not the answer. He has created Profeta Farms, LLC as a template for the way America should feed itself… local, sustainable, certified organic farms featuring integrity and transparency, using the environment in a sustainable and responsible fashion while treating animals humanely so that local shoppers can “know their farmer” and personally check on the farmers methods and ingredients.