"Rare" Grass Fed Steaks
and Wet Aging Meat
"Rare" grass fed steaks can taste just like the steaks you'll find at your typical steakhouse only healthier!
However, these steaks should first be properly aged before you cook this type of meat.
Grass fed and grass finished steaks or 100% grass fed comes from cows that were raised only on pasture and is the healthiest type of meat to eat!
The art of dry aging meat was done on a regular basis before the fast food revolution began decades ago.
This process helps to impart flavor and tenderize tougher types of meat which you'll get from cows that are allowed to run around all day eating grass.
If you have access to a quality butcher, they will usually offer you grass fed and grass finished dry aged steaks.
The next best thing is wet aging your 100% grass fed steaks.
Wet Aging 100% Grass Fed Meat
Wet aging helps tenderize grass fed meats without reducing its weight unlike dry aging which tends to shrink meat.
However with both systems, enzymes break down the muscle tissue as the grass fed meat ages, which
results in a tender cut of beef.
I think it's fascinating how he reshaped his wet aged steak by pressing down on the narrow side of the steak.
You are then able to sear the steak going against the grain instead of searing it with the grain. This also creates a more tender grass fed steak.
How to Wet Age 100% Grass Fed Meat at Home:
- Select a prime cut of 100% grass fed meat that you get from a reputable source like a good butcher. Vacuum seal it yourself or have them vacuum seal it for you.
- Then place the sealed meat in the coldest part of your refrigerator which is usually the bottom shelf. The temperature for wet aging meat is between 32 and 36 degrees F.
- Wet age your 100% grass fed steaks for 1 week or up to a few weeks.
- Use a good seasoning and cook it rare or medium rare for the best flavor.
How to Sear a Steakhouse Steak
- 100% Grass Fed Thick New York or Ribeye Steak
- Kosher Salt & Butcher Grind Pepper to Taste
- Or use a Lower in Salt Blend or a Salt Free Blend
- 100% Grass Fed Soft Unsalted Butter
- Season your room temperature steak. Then rub the steak down with softened butter.
- Add the steak to a very hot cast iron or stainless steel skillet. Sear for 3 to 4 minutes to create a nice crust.
- Then flip steak to the other side. Lower the flame and cover the skillet to slowly finish cooking the steak.
- Remove the steak from skillet and let sit for at least 10 minutes.
- Slice steak and serve with your favorite vegetables or crusty sourdough bread.
I don't consume that much salt anymore, so I'd use a salt free seasoning blend to season my Ribeye steak - which is my favorite cut of steak.
You can either find a salt free seasoning at your favorite grocery store or make a blend of your favorite "salt free" herbs and spices.
You don't need salt to get a good sear on your grass fed steak - just a really hot pan.
Also, using butter will enhance the flavor of your steak and create a nice crust.
Why is Grass Fed and
Grass Finished Meat Better?
Cows typically spend ninety or more days at a feedlot to fatten them up. These cows are given grains that will alter their fat profile.
Each day that a cow spends at a feedlot, its supply of Omega 3 will be diminished.
- The difference between grain fed and grass fed meat is dramatic.
- Grass fed meats contain two to six times more Omega 3 fatty acids than grain fed meats.
- Grass fed meats will contain quite a bit more CLA (Conjugated Linoleic Acid) which offers more protection from cancer.
- Vitamin content is higher in grass fed meats like Vitamin E and therefore, lowers your risk of heart disease.
- More beta-carotene content in grass fed meat also means more Vitamin A in your Ribeye steaks.
- Grass fed cows tend to lack the chemicals or antibiotics which are probably found in all factory farmed animals.
- The risk of getting Mad Cow Disease is virtually eliminated with grass fed and grass finished meats.
"Rare" Cooking Times for Grass Fed Steaks
Searing a steak is fairly simple and it's also the quickest way
to cook the perfect steak.
Be sure your steaks are brought up to room temperature before searing
And let them rest for at least 10 minutes after cooking them before you
cut into one.
Cooking times will vary with the thickness of your steak and the amount of heat used.
The following cooking times are for grass
fed steaks with a 1-inch thickness.
Blue Rare Steak is on the very rare side. A blue rare
steak will be cool inside and will almost appear raw.
Sear steak in a hot pan
for approximately 1 minute per side. And a few seconds on each of the outer edges using tongs.
Total Cooking Time = Slightly Over 2 Minutes
The touch test for a blue rare steak is about the same as a raw steak.
Rare Steak should be
slightly warm inside and about two-thirds of the steak will remain bloody-red.
Sear steak in a
hot pan for approximately 2 1/2 minutes per side And for 10 seconds on each of the outer edges using tongs.
Total Cooking Time = About 5 1/2 Minutes
The touch test for a rare steak is soft and tender.
Medium Rare Steak will be warm inside and will be
mostly pink with a tiny bit of red in the center.
Sear steak in a
hot pan for approximately 3 1/2 minutes per side. And for 15 seconds on each of the outer edges using tongs.
Total Cooking Time: About 8 Minutes
The touch test for a medium rare steak will be tender, but slightly firm.
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