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HELP REQUESTED! Grass Fed Beef

post #1 of 25
Thread Starter 

I just bought these at the Saturday Farmers Market.  As you can see they are not cheap. Two Rib-eyes & two T-bones. These are relatively "fatty" but super lean by grain fed standards.

 

 

 

This Tuesday I plan on preparing these for a get together.  

 

A few years back I purchased a grass fed 1/4 cow.  Its all eaten now and I learned a lot but I found it consistently difficult to not over cook.  Typically I grill it on my Big Green Egg.

 

These are about a pound each and 7/8" thick. Any suggestions on how to cook... grill, pan sear... and how hot...and butter /fat at the end?

post #2 of 25

I very hot cook for a great crust on both sides then move to a lower temp spot or turn the heat down to finish. Typically cooks in about 3/4 the normal time of store bought beef. Usually I just sear and eat but I like my beef to moo lol.gif

post #3 of 25
Quote:
Originally Posted by takingstock View Post

I just bought these at the Saturday Farmers Market.  As you can see they are not cheap. Two Rib-eyes & two T-bones. These are relatively "fatty" but super lean by grain fed standards.

 

 

 

This Tuesday I plan on preparing these for a get together.  

 

A few years back I purchased a grass fed 1/4 cow.  Its all eaten now and I learned a lot but I found it consistently difficult to not over cook.  Typically I grill it on my Big Green Egg.

 

These are about a pound each and 7/8" thick. Any suggestions on how to cook... grill, pan sear... and how hot...and butter /fat at the end?

 

Get yourself a hibachi from Lodge and place the grill upside down.  Cook the steaks around 3-5 minutes per side.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 25
Thread Starter 
Quote:
Originally Posted by MaryB View Post

I very hot cook for a great crust on both sides then move to a lower temp spot or turn the heat down to finish. Typically cooks in about 3/4 the normal time of store bought beef. Usually I just sear and eat but I like my beef to moo lol.gif

This is all typical and good advice but I have cooked GF beef quite a bit and this is a little simplistic...I trying to create some DISCUSSION.

post #5 of 25
Quote:
Originally Posted by takingstock View Post

This is all typical and good advice but I have cooked GF beef quite a bit and this is a little simplistic...I trying to create some DISCUSSION.

Alright, perhaps you care to focus the discussion?

 

Perhaps along the lines of:

 

Method:

  • Grill
  • Pan fry
  • Sear and finish in oven

 

Seasoning:

  • Salt & Pepper
  • Dry rub

 

Prep

  • Refrigerated
  • Room Temperature
  • Season early, say 30 minutes before cooking
  • Season while cooking
  • Season after cooking

 

If you indicated what you might be after, perhaps some more pointed advice would be offered.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #6 of 25
Thread Starter 
Quote:
Originally Posted by kokopuffs View Post

 

Get yourself a hibachi from Lodge and place the grill upside down.  Cook the steaks around 3-5 minutes per side.

Why would I buy this-

 

 

if I already have one of these?-

 

 

AppleMark

 

 

 

 

and ....cooking for 3-5 minutes a side...get serious...it would be charcoal!

 

I will prob cook these on grill for +/- ONE minute per side.

post #7 of 25
Thread Starter 

I know this is very open ended but I get frustrated cooking GF beef....I'm asking for help or points from those that have done this ...but OK-

 

 

Method:

  • Grill

 

Seasoning:

  • Salt & Pepper

 

 

Prep

 

  • Room Temperature
  • Season early, say 30 minutes before cooking

 

THX

post #8 of 25
Quote:
Originally Posted by takingstock View Post

I know this is very open ended but I get frustrated cooking GF beef....

OK, describe your "frustrations".

 

Apparently you've had less than sterling success in the past, what do you see as a problem?

  • Timing to desired doneness
  • Taste/flavor
  • Tenderness, or lack thereof

 

Would you can to provide some more details as to your past technique, such as:

  • Preheating grill, how long and to what temperature?
  • How much seasoning?
  • Do you "oil" your meat before placing on the grill?
  • Do you "oil" the grill?
  • Time on each side
  • Do you use a thermometer or "touch" to determine when done to your liking?
  • What is your procedure for resting before cutting/eating?
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #9 of 25
Thread Starter 
Quote:
Originally Posted by PeteMcCracken View Post

OK, describe your "frustrations".

 

Apparently you've had less than sterling success in the past, what do you see as a problem?

  • Timing to desired doneness
  • Taste/flavor
  • Tenderness, or lack thereof

 

Would you can to provide some more details as to your past technique, such as:

  • Preheating grill, how long and to what temperature?
  • How much seasoning?
  • Do you "oil" your meat before placing on the grill?
  • Do you "oil" the grill?
  • Time on each side
  • Do you use a thermometer or "touch" to determine when done to your liking?
  • What is your procedure for resting before cutting/eating?

so your going to make me work for the answers....thumb.gif

 

Two main problems- It has been my experience that is is so lean that it is just over cooks in the blink of an eye. And it is just a little tougher then the store bought "grain" stuff and this needs to be considered.

 

Previously I'd do lots of WWW. research on GF beef cuts and even the advice I got from my searches over cooked it.  I have recently bought brisket and twice in a row (~4.5lbs.) over cooked in on indirect heat on the grill...brined, rinsed, room temp, S/P oiled - put on cast iron rack @ 225...looking for 2 - 2.5 hours.  I think they were done in 1.5 hours.

 

 

  • Timing to desired doneness- yes a problem
  • Taste/flavor- always good even when I screw it up.
  • Tenderness, or lack thereof- yes/no

 

 

  • Preheating grill, how long and to what temperature?- brisket 225°, steak 600°
  • How much seasoning- s/p only
  • Do you "oil" your meat before placing on the grill?- yes
  • Do you "oil" the grill?- yes
  • Time on each side- too long 
  • Do you use a thermometer or "touch" to determine when done to your liking?- insta- read but need to monitor more closely.
  • What is your procedure for resting before cutting/eating?- hot dinner plate, covered in over 150°...
  •  

maybe what im looking for is someone who has cooked this stuff a lot and can give some general guide lines that they have learned.

 

My plan- 2 ribeyes, 2 T bones- room temp, S/P, peanut oil, put on a 600° cast iron Big Green Egg grate direct heat, 1.25 min side then slather with Kerry Gold butter cover and let rest...eat....chef.gif

post #10 of 25

I made a mistake, not having any experience with TBGE.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #11 of 25
Thread Starter 
Quote:
Originally Posted by kokopuffs View Post

I made a mistake, not having any experience with TBGE.

Hey I love the Okefenokee swap.  Its one of the must 50 bucketlist TODO items.

Really a cool place.

post #12 of 25

Came across this article: http://www.americangrassfedbeef.com/tips-for-cooking-grass-fed.asp

 

In the 40+ years that I've cooked GFB, I never encountered problems, then again, I prefer rare beef.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #13 of 25
Thread Starter 
Thanks for the link. It looks good. My paleo cook book recommends unfiltered extra virgin olive oil for tenderizer marinade. Have you heard of this?
post #14 of 25

Yup

Quote:
Originally Posted by takingstock View Post

Thanks for the link. It looks good. My paleo cook book recommends unfiltered extra virgin olive oil for tenderizer marinade. Have you heard of this?
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #15 of 25

Its a slab of steak, doesn't take a complicated reply.

post #16 of 25
Thread Starter 
Quote:
Originally Posted by MaryB View Post

Its a slab of steak, doesn't take a complicated reply.

IMO-

well thanks for that but I have found that cooking the simplest things are the hardest...

 

I notice that there is really little response to my question which may indicate that not many folks cook pure grass fed beef. I cook a lot and I have found the grass stuff to be challenging.

 

-IMO

post #17 of 25

I was raised on grass fed beef, so it's natural for me, and I never found it to be challenging. However I am also use to eating grass fed beef extra rare, almost like venison. IMO for most steaks, "rare" is already overcooked for grass fed. By extra rare I mean like seared tuna (steak is still raw and cold). This is how I eat grass fed beef when I'm in France: 

 

 

To cook a steak like that, I would heat a pan on medium, not screaming hot, just reasonably hot. Put a bit of oil, don't let it smoke, place the steak in the pan for 30 seconds. Flip the steak and immediately add a pat of butter to the pan. Another 30 seconds and the steak is ready: plate and add a dab of cold butter on top. If the steak is really good, pepper is unnecessary and even salt is optional (I still like to sprinkle a few grains of fleur de sel before eating it). 

 

For a cote de boeuf (large rib steak) I would make slits, insert garlic spikes or halved cloves, season with S&P this time, get a grill really hot (ideally charcoal or better, wood) and get a bit more cooking time, pushing it to "rare" - but never medium-rare which would be overcooked IMO. Something like this at the most: 

 

 

Note that when cooking grain-fed beef I typically cook a bit longer and to higher temps, eating most steaks rare and rib steaks medium rare. I find that this is necessary to get the marbling in corn fed beef to melt, but grass fed has much less marbling and therefore cooks much faster. 

 

Hope that helps. 

post #18 of 25
Thread Starter 

Wow, great stuff French Fries.

 

I know this thing is evilbadjuju but do you have an opinion on one of these?

 

http://www.amazon.com/gp/product/B001347JK6/ref=oh_details_o01_s00_i02?ie=UTF8&psc=1

post #19 of 25
Quote:
Originally Posted by takingstock View Post

Wow, great stuff French Fries.

 

I know this thing is evilbadjuju but do you have an opinion on one of these?

Yes I do: NEVER EVER USE ONE. That's my opinion. biggrin.gif I'm serious though, and I know others will probably disagree, but I hate it - with a passion. I'd rather eat tough meat, or ask the butcher to grind the meat and eat it like a hamburger. 

post #20 of 25
Thread Starter 
Quote:
Originally Posted by French Fries View Post

Yes I do: NEVER EVER USE ONE. That's my opinion. biggrin.gif I'm serious though, and I know others will probably disagree, but I hate it - with a passion. I'd rather eat tough meat, or ask the butcher to grind the meat and eat it like a hamburger. 

I know I know horrors...it is recommended on a GFB farm site!

 

If it is so bad why do..."For a cote de boeuf (large rib steak) I would make slits,"?

 

My cuts are only 7/8" thick.

 

THanks

post #21 of 25
Quote:
Originally Posted by takingstock View Post

If it is so bad why do..."For a cote de boeuf (large rib steak) I would make slits,"?

What I meant is take the tip of a knife and make tiny little cuts here and there just so you can insert pieces of garlic (entire small cloves, and for bigger cloves, cut them in 2 or 3). 

 

7/8" is on the thin side. I would grill quickly over a very hot wood fire. If you use a gas grill, let it preheat for a good 15mn so it gets really hot, then grill the room-temp steaks real quickly, a minute per side or something. 

post #22 of 25
Thread Starter 

15 hours of unfiltered olive oil marinade

 

 

/ 30 min before cook some coarse salt and pepper / direct heat charcoal grill ~600° 1 minute 10 seconds per side / rest 10 minutes.

It worked. I was surprised how good they were. THX for all the help.

post #23 of 25
Quote:
Originally Posted by takingstock View Post

15 hours of unfiltered olive oil marinade

 

 

/ 30 min before cook some coarse salt and pepper / direct heat charcoal grill ~600° 1 minute 10 seconds per side / rest 10 minutes.

It worked. I was surprised how good they were. THX for all the help.

 

Methinks that the acids contained in the olive oil are what contributed to the tenderness. 

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #24 of 25
Quote:
Originally Posted by takingstock View Post

Why would I buy this-

 

 

if I already have one of these?-

 

 

AppleMark

 

 

 

 

and ....cooking for 3-5 minutes a side...get serious...it would be charcoal!

 

I will prob cook these on grill for +/- ONE minute per side.


NOT on this hibachi based on my experience.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #25 of 25
Thread Starter 

idea came from this book-

 

 

 

That what he recommends on most all receipes.

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