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How to cook a Grassfed Steak

  

This link will take you to several examples of how to get a tender and flavourful experience every time.

It appears that they all have some easy steps in common:

 

- The steaks are a minimum of 1.25" thick, (1.50" is best)

- The steak has to be at room temperature at the beginning of cooking. 

- The steak should be patted dry.

- Simple seasoning is best.

- The skillet must be very hot.

- Use tongs not a fork.

- Use butter.

- Do not over cook

- Let the steak "rest" for a while to absorb the juices back inside before serving.

 

Watch a few different chefs to see what you like. I like the iron skillet on the back yard grill for better

heat control and no smoke in the house. Red

 

https://www.youtube.com/watch?v=AmC9SmCBUj4 

 

https://www.youtube.com/watch?v=egaTlr6H73M

 

https://www.youtube.com/watch?v=kbpIYAnt-7k

 

 

 

 

 

 

 

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