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    Nourished Kitchen » Grass-fed Meat » Braised Steak with Red Wine and Rosemary

    Posted: Oct 14, 2010 · Updated: Jul 8, 2019 by Jenny McGruther · This post contains affiliate links.

    Braised Steak with Red Wine and Rosemary

    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.

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    wine-braised steak with rosemary

    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.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Print Save Recipe Saved!

    Ingredients

    • 1 16- ounce beef steak
    • finely ground real salt (to taste)
    • 2 tbsp butter
    • 4 garlic cloves (chopped fine)
    • 2 sprigs rosemary
    • 1 cup red wine

    Instructions

    • Pre-heat the oven to 300 degrees Fahrenheit.
    • Generously season the steak with unrefined sea salt and freshly ground black pepper as it suits you.
    • Heat two tablespoons butter or clarified butter in a cast-iron skillet over a very hot flame.
    • Sear the steak in the hot fat about one minute on each side.
    • Remove the skillet from the heat, add garlic and fresh rosemary needles.
    • Deglaze the skillet with red wine.
    • 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.
    • serve with pan juices, garnished with additional rosemary.
    Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!

     

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    Reader Interactions

    Comments

    1. Kristy says

      June 18, 2015 at 6:19 pm

      I made this last night with 2 filets and 2 t-bones and it was amazing. It was easy, tender, juicy, and the wine and rosemary combination was delicious. I will definitely make this again!

      Reply
    2. Beth McHugh says

      August 03, 2012 at 2:02 pm

      Hi.......I am looking for a place to purchase U.S. D A certified grass-fed Beef in the Conyers, GA. 30013 area. I can't find it in my local grocery stores. Thank-you so much for your help......I appreciate your articles & recipies so much!

      Reply
      • Lorraine says

        April 20, 2015 at 8:35 pm

        If you can't find it at a local store.. this online site is awesome... http://www.grasslandbeef.com

        Reply
      • Kristy says

        June 03, 2015 at 5:50 pm

        I don't know how far away this is from you but I buy my grassfed beef from Rocking Chair Ranch in Forsyth, GA. They go to several farmers markets and I brought a half a cow from them a few months ago, they are great people and the meat is amazing. You can also ask your local publix to carry white oak pastures grassfed beef. They are from South Georgia but they have beef in all the publix's in my area (Warner Robins). Hope this helps!

        Reply
    3. :D says

      June 28, 2012 at 5:08 pm

      Can you be more specific in beef steak cut, i.e., tri-tip, shoulder, etc. Also, I love beef, but avoided beef for many years because I heard that our system takes 2 days to digest beef. What are your thoughts on that?

      Reply
    4. Megan says

      May 01, 2012 at 8:26 pm

      The flavor was incredible- however, I don't know what I did wrong- it was impossible to chew. Was it just a bad cut of meat? It was grass-fed, and I think the label said it was Swiss cut. Don't know much about different cuts of meat, so thought this would work since it was on hand. Still, the flavor was great.

      Reply

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