It’s true, that I advocate plants as the foundation for dietary success and health. It’s no secret that every reputable food plan advocates for eating more plants as a solution to many health related issues. So why am I writing about cooking steaks in my first foodie related article? Three reasons. First, if you’re eating plenty of plants everyday like, leafy greens, broccoli, nuts, and berries, and you’re not eating processed foods, then a juicy grass fed rib eye steak is a delicious source of protein and fat. Second, if you’re going to eat healthfully into your forties and beyond, then you’re going to have to cook at home as much as possible. Most busy folks tend to eat on the go far too much. Even if you’re making good choices at your local restaurant, most restaurants add a lot of sugar and salt into the food that they’re serving. Eating out should be for special occasions. It should not be seen as an option just because you don’t want the hassle of making a big messy meal – or worse – because you don’t know how to cook. Finally, grass fed or organic meats are expensive. You don’t want to screw up your much deserved Sunday sirloin by incineration and then dousing it with steak sauce and ketchup. Yuck! Knowing the following simple cooking tips will make that weekend steak dinner even more enjoyable.
- Buy the best quality meat that you can find. Making tough cuts of meat tender and delicious takes time and a certain amount of skill. For hassle free, quick steak dinners, go to your local butcher and pick up some grass fed sirloin or rib eye steaks. If you can’t find grass fed in your area then get organic. If you can’t get organic or grass fed in your area then there are many online options for you to choose. The point is a good steak dinner starts with quality beef that is free of hormones and antibiotics.
- Get yourself a cast iron pan – The original nonstick surface. Regardless of what you’re making, every kitchen needs a cast iron pan. Cast iron gives nice even heat retention that will brown your steak beautifully and help retain the steak’s juiciness. Cast iron is great for quick and easy clean up too. Just scrape off the grease with a kitchen brush under warm soapy water. Then dry it out on the stove. Done!
- Always let your steak hit room temperature before you put it in the pan. Taking your steak from the fridge directly to the pan will result in a tough a steak as tough as a saddle bag. Let it relax. Season it with kosher salt and fresh pepper while you wait.
- Accompanying your steak with lots of roasted veggies that you can cook up in the same pan is a great way to save time and makes for easy clean up. Assorted peppers (vitamin C, and carotenoids), green onions, and asparagus (loaded with potassium and magnesium) are all great choices.
- Have some good red wine on hand. No beverage complements a juicy steak better than a glass of red wine. This is an excellent choice for an inexpensive Zinfandel.
- Important tip: If it’s your first time cooking grass fed beef please note that you’re cooking time will probably be a few minutes longer. After you brown your steak in a hot oiled pan, lower the heat to about medium. Why? Because grass fed is always less fatty than factory farmed beef.
Great! Now I’m hungry.
If you’d like to share some of your own tips or want more of tips on cooking grass fed beef contact me here: