5 Steps to a Perfectly Tender Grass-fed New York Strip Steak
One of the perks of living on an organic and sustainable Mennonite dairy farm is the overabundance of fresh, grass-fed beef and dairy products that frequently make their way down the hill and to our front door. Personally, I find the horse-drawn carriage rides the best bonus, yet, of our move north.
I’m pretty sure my son thinks the horseback riding and draft horse team driving lessons are the most exciting part of our new life on the dairy.
For my husband, it’s all about the corn the Mennonites pop on their wood-fired stove. He loves popcorn. Theirs is very good, much like the corn we pop over a campfire.
When the dairy owners shared with us a portion of the heifer they had butchered, they also passed along instructions for how to tenderize the strip steaks. They reminded us that because grass-fed beef lacks the fat content of grain-fed stockyard beef, it can be a little “chewier”. I have cooked lots of grass-fed ground beef and bison for my family, but never a pasture-raised beef steak, so I appreciated the hints.
They gave us five key steps in preparing the New York steaks that came from a cow that was raised right on the hills that surround our home.
5 Steps to Cooking Tender Grass-fed Steak
1. Generously salt both sides of the steaks. They recommended using sea salt, but I used the pink Himalayan that I always cook with.
2. Allow the steaks to tenderize in the salt for at least an hour. I let mine go for about three hours when unexpected farm chores delayed dinner.
3. Rinse the steaks under fresh water.
4. Pat them really dry with a paper towel.
5. Finally, rub both sides of the dried steaks with butter before cooking.
I pan-seared portabella mushroom caps in butter in a cast iron skillet before searing our steaks so the beef could pick up the mushroom flavor from the pan. Then I cooked the strips to a perfect medium over med-high heat, with just a sprinkling of pink Himalayan salt and freshly ground coarse black pepper added.
In addition to the mushrooms, I served fresh spring mix from the garden and blue potatoes, also from the Mennonites, sautéed in butter, garlic, and onions.
I adore blue potatoes!
Wow, were they right! That was the best New York steak I’ve ever put in my mouth — amazingly tender with a wildly savory flavor.
Ahh…life is good out here in the hills. And yummy!