Recipe | Grilling the Perfect Grass-fed Steak
It's grilling season!
Well it's finally here, most any Wisconsinite's favorite time of year, grilling season. Though the snow fell again last night it won't be long until we see those warm days again.
Today I'm sharing how to perfectly cook any of your Homestead steaks. I can't seem to keep steaks in the freezer so I thought it seemed appropriate to give you some how-to on cooking this incredible cut of beef.
Grass-fed meats are lean (you already know this) which can cause them to become dried out and tough rather quickly on the grill. To avoid this I cook our steaks on in-direct heat and only until medium-rare. This keeps Homestead steaks perfectly juicy and I'm sure you won't be disappointed with the flavor.
How to cook your perfect grass-fed steak
First pat your steak dry, this will allow your steak to sear and give you those beautiful grill marks.
Lightly season with salt, pepper or your favorite steak seasoning.
Place your steak over a flame to sear, about 2 minutes per side.
Remove steak from flame and place in an unheated area of your grill, just get it off the flame.
Cook on indirect heat for 5-7 minutes per pound.Do not open your grill during this time. Allow your steaks to reach interior temperatures of 120-130 degrees.
Remove your steaks and allow to rest 5 minutes.
I hope you enjoy your grilled steak as much as I do!