Allow me to introduce again Chef Jim Snyder. You’ve all heard me mention him before. He’s the culinary force behind Seasons at White Oak Pastures. He took time recently to jot down some helpful hints to keep in mind while cooking Grassfed beef. I thought it worthwhile to pass along. I’ll also add these hints to the “Cooking Tips” tab at the top of the page. And I’ll ask him to write up some suggestions for our pasture-raised Chickens next…
“Grass-fed beef is leaner than that we’ve become accustomed to because they’re not force-fed to increase their weight for market. That does create some challenges.
First steaks: I marinate them in balsamic vinegar for a few hours. The acidic vinegar seems to break down the muscle a bit. Heat oil in a pan, then put in a tablespoon of butter. When the butter foam subsides sear the steaks in the hot frying pan – cast iron is good because it can go in the oven – say a few minutes on a side until nicely browned. Then ﬁnish it in a 350 oven for 10 minutes, or more if you like it more done.
Roasts are similar, actually. I haven’t cooked a sirloin tip, but I have cooked a rib roast (3 ribs). I also seared this on all sides, then cooked in a low, 250 oven for 3 hours. Both methods yield rare to medium rare, tender meat. Probably not as tender as we
have become accustomed to by mass market meats, but very close.
The temperature of the meat should be 130 for rare and 140 for medium rare. Let the meat rest for 15 minutes to reabsorb the juices. During that time the temperature will rise 5 to 10 degrees, so take that into account.”
You can find Jim and his edible works of art here at White Oak Pastures every weekend!