The Best Grilled Steak
When you are cooking with flavorful grass-fed beef, there is very little seasoning required. What matters most is how you handle the fire and the meat. Regardless of the cut of the steak, the basic method is the same. Remember: the fat composition of grass-fed beef is entirely different than that of grain-fed beef, and thus responds very differently to heat. It is highly recommended that you purchase and diligently use a meat thermometer when preparing our grass-fed beef. The ideal temperature for flavor and tenderness will be between 120-140 degrees F. Use tongs rather than a fork, and avoid piercing the meat while cooking to preserve the juices.
Allow ½ pound per person.
Ingredient amounts are for approximately 2 lbs of steak.
1-2 Tablespoons coarse or Kosher salt (Alchemy at work here. Coarse salt works best.)
2-3 teaspoons ground black pepper
2 cloves garlic, minced
Steaks should be about 1 ½ inches thick
Allow the beef to come to room temperature before preparing.
Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak. Allow the meat to come to room temperature while you prepare the grill. We like to allow the rub to mingle with the meat for about 30 minutes before grilling.
Start the grill and warm it until it is medium-hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Using the “hand test”, the grate will be hot enough when you can hold your palm five inches above the metal for no more than three seconds
Sear the steaks for 3 minutes on each side directly over the flame, with the lid down. Then, move steaks to the part of the grill that is not lit. Set the lid in place and allow the steaks to cook, without further turning them, until they reach 120-140 degrees F. Depending on the size and the marbling of the steak, this could take anywhere from a few minutes to 15 minutes. Careful monitoring of the steaks at this point is key to the outcome, so as not to overcook the meat, and the individual cuts will vary somewhat as to size and marbling. Remove the steaks to a platter and tent loosely with foil, allowing the steaks to rest 5 minutes before serving. The temperature of the steaks will continue to come up a few more degrees and the steaks will continue to cook during this time.
Adapted and reprinted with permission from The Farmer and the Grill, by Shannon Hayes, author of The Grassfed Gourmet Cookbook.