Grass Fed Ribeye Steak

Cooking 100% grass-fed steaks can take a little getting used to if you're used to the marbling of grain fed beef.

I hope I'm not the only one who has had my taste buds all set for a tender juicy steak just to be disappointed in a tough hunk of meat on my plate later. 

That's why I've spent the last few years working towards a no-fail steak cooking technique and recipe that will satisfy every summer craving for steak dinners at the picnic table. 

Grass fed steaks are leaner and often done cooking sooner than conventional steaks. 

For optimal flavor, texture, and experience, try this and let me know what you think.

You'll need

2 grass-fed steaks (I used 1.6-1.9 for my most recent steak night.) 

A marinade or dry rub (My favorite is our Nourish dry rub On The House mix.)

Butter or Ghee

A meat thermometer 

First, plan ahead. Allow your steaks to thaw completely in your refrigerator for up to 5 days. This helps the steaks to "wet age". This intensifies flavor and increases tenderness.

Marinate the steaks for 20 minutes to a few hours on cooking day using your preferred marinade or dry rub. Using dry rubs, I use this "marinate" time to allow the steaks to come to room temperature. If you're using a marinade, make sure you pull them out in time to come to room temp. This usually takes 1- 1.5 hours. Do not trim any fat from the steaks prior to cooking.

Next, heat your cast iron or stainless steel skillet on medium-high heat. If you're using cast iron, add about 2 tablespoons of butter or ghee while the pan is cold. If you're using stainless steel, add your butter or ghee once the pan is heated (these techniques help keep things from sticking to your pan). 

Pat the seasonings into both sides of your steaks, place them in your hot pan, and add 1 Tablespoon more of your preferred fat to the top side of the steak. If you're cooking both steaks at once, make sure they're not touching.

Cover your pan with a lid and cook undisturbed for about 3 minutes. Flip the steak and cook another 2-3 minutes (covered) before testing with your meat thermometer. Adjust your cooking times to suit your desired doneness. 

You're looking for anywhere between 125 degrees (rare) to 160 degrees (well done). I prefer my steaks medium-rare to medium which is 135-143 degrees. 

When your steaks reach the desired temperature, remove them from the pan, place them on a plate or dish, and cover them. Allow them to rest for 5-10 minutes BEFORE cutting into them. 

That's it. Follow these tips for a perfect steak that will satisfy every taste bud.