Cooking Techniques & Recipes

Cooking Techniques & Recipes

Cooking

We believe our farm-to-table, small yield Big G Ranch beef should be a staple in every household, especially for those health conscious foodies, grill masters and anyone who's a fan of high-quality beef. Trouble is, you may be cooking it with old techniques so we thought we would share some tried and true methods.



Here's what you need to know about how to cook our robust red meat.

1. Brushing healthy fat like olive oil onto sizzling, crowd butchered steak keeps the lean meat juicy and adds rich flavor.

2. Grass-fed beef tastes different from grain-fed in that it's often pleasantly gamy and a little mineral- and lamb-like in flavor. This unique beef's flavor depends on the particular breed of cattle, how and where it was raised, and exactly what it ate. Our cattle are fed an array of grasses and natural oats and vegetables.

3. Because our Big G Ranch beef is leaner than traditional, mass market, grocery store meats, you will want to cook our beef cuts more gently to maintain it's wonderful tenderness. The trick to cooking a delicious steak is to work with the fact of this meat's unique lean quality and take advantage of that beautiful muscle quality.

4. When cooking a grass-fed steak, you want to achieve a delicious sear that creates a pleasant light crust on the exterior of the meat, then allow it to finish cooking at a much lower temperature; this allows the naturally-occurring sugars to caramelize on the surface while protecting those muscle fibers from contracting too quickly. Tough grass-fed steaks result from over-exposure to high heat, which causes the muscle fibers to contract tightly and become chewy and overly dry.

One of Our Favorite Beef Recipes || Pan Seared Steak

(Note the amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less, if it is closer to 2 pounds, be more generous)

  • 1-2 tablespoons coarse salt
  • 1-2 teaspoons ground black pepper
  • 1-2 cloves garlic, minced
  • 2 tablespoons butter, tallow or rendered lamb fat
  • Either 1 sirloin, sirloin tip, tri-tip, ribeye, porterhouse, t-bone steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.

Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak then allow the meat to come to room temperature. Preheat the oven to 200 °, then heat a large cast iron skillet or another oven-proof skillet over a high flame. Once the skillet is so hot that you can see a little smoke rising off of it, add the butter or fat. Sear the steak for two minutes on each side. Turn off the flame, and insert an instant-read meat thermometer into the boneless edge of the steak – do not insert it into the top, as there is not enough thickness for the thermometer to take an accurate reading. Leaving the steak in the skillet, place it in the oven and allow it to finish cooking, about 10-20 minutes depending on the size of the cut until the internal temperature reads 120-135 °.  Allow the meat to rest five minutes before carving and serving.