It is no secret that grass fed, grass finished steaks can be a bit tough. Cattle have been bred to be finished on corn – so as consumer tastes adjust so will the cattle breeders. There are certain breeds of cattle that finish very well on grass – Lowline for example. Don’t let a little challenge stop you from incorporation grass fed beef into your diet. The better fatty acid profile and depth of flavor are worth the effort – plus I like to support the movement for cattle to eat grass their whole life (as ruminants are supposed to).
There is a secret to tender grass fed steaks every time. It is a luxury item in the paleo kitchen, but I say it is well worth it. SousVide Supreme Water Oven, this cooking method developed in France ensures a tender, moist steak every time. Remember, if your not read to fork over the cash for a Sous Vide machine yet – you can still get great results with Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat .
This is so simple. Place a dab of bacon grease in the vacuum bag that the steak will be cooked in. Smear the grease around so it is on both sides of the bag. Salt and pepper the steak and place it in the bag – then seal the bag. Any vacuum seal bag will work – I like the Ziploc Vacuum Bags.
Heat the Sous Vide to 135 degrees for rare.
Submerge the sealed steaks in the water and cook for 4 to 6 hours.
Remove the steaks from the pouches and wipe off all liquid with a paper towel.
In a large cast iron skillet, heat up some oil with a high smoke point to high or medium high. I like to use a beef lard/butter mix. Once hot, sear the steaks on one or both sides. Then serve.
It is really that simple. The slow cooking at low temperature keeps the steak rare as the meat becomes incredibly tender.
For more Sous Vide Recipes pick up a copy of Beginning Sous Vide: Low Temperature Recipes and Techniques for Getting Started at Home.