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 | Print |
- 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)
- 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.
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.
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?
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!
If you can’t find it at a local store.. this online site is awesome… http://www.grasslandbeef.com
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!
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!