a recipe: braised steak with red wine and rosemary

I like a good steak – rich, tender, juicy, barely cooked.  Most of all, I like a good grass-fed steak.  In fact anything else leaves me a bit queasy.  There’s a striking difference between local grass-fed meats and those that are raised on feedlots – not only in flavor, but also in nutrient profiles.  For the natural foods cook, grass-fed beef presents an added challenge: that of preserving its tenderness.

You see, the grain-fed beef most of us have been fed throughout our lives is a distinctly different food in comparison to grass-fed meats.  Lower in overall fat content, and higher in omega-3 fatty acids, than feedlot beef, grass-fed beef simply cooks differently.  Its very leanness, that which makes it nourishing and flavorful, requires a tender hand in the kitchen with a mind for simple, slow technique.  In our home, we can maximize the flavor of grass-fed beef and tenderize it through a simple technique of searing followed by slow pan-braising.

wine-braised steak with rosemary

By support Published: October 14, 2010

  • Yield: about 4 servings
  • Prep: 10 mins
  • Cook: 10 to 20 mins
  • Ready In: 20 mins

Grass-fed beef, rich in flavor and dense in wholesome fats, vitamins and minerals benefits from slow-braising which magnifies its rich flavor while tenderizing steaks and roasts. In this recipe, Parker Pastures grass-fed steaks are first seared to seal in flavor and juices then slowly braised with red wine, garlic and rosemary. Serve with roast fingerling potatoes and fresh greens.


  • 1 16-ounce 100% grass-fed beef steak
  • unrefined sea salt and freshly ground black pepper (to taste)
  • 2 tbsp butter or clarified butter
  • 4 to 6 garlic cloves (chopped fine)
  • 1 branch fresh rosemary (plus more to garnish)
  • 1 cup red wine (any will do)


  1. Pre-heat the oven to 300 degrees Fahrenheit.
  2. Generously season the steak with unrefined sea salt and freshly ground black pepper as it suits you.
  3. Heat two tablespoons butter or clarified butter in a cast-iron skillet over a very hot flame.
  4. Sear the steak in the hot fat about one minute on each side.
  5. Remove the skillet from the heat, add garlic and fresh rosemary needles.
  6. Deglaze the skillet with red wine.
  7. Place the skillet in an oven preheated to 300 degrees Fahrenheit for about ten minutes, longer if you prefer well-done steaks and less if you prefer a rare steak.
  8. serve with pan juices, garnished with additional rosemary.