Greg’s Instructions On How to Cook a Perfect Grass Fed Steak
First you need to let go of everything you ever learned about how to cook a steak. This was the hardest part for me. I was always taught to use a hot grill, only flip the steak once, and season the steak when it’s raw. It turns out, when I break every single one of these rules, I have the most success.
I rarely use my grill anymore. I think it still works. Instead of the grill, I use a cast iron skillet on the stove top. I suppose you don’t necessarily need to use cast iron, but Katie and I really like it.
Just get to the directions already…
Okay. Heat your skillet over medium heat with a little bit of fat. Katie likes to use lard. I like to use bacon fat. You can use whatever, but make sure that whatever you pick will stand up to medium heat. And don’t put too much in the pan – just enough to coat the bottom. Too much fat in the pan changes the mouth feel of the steak, in my opinion.
Once the pan is up to temperature, put the meat on. It should sizzle. If it doesn’t sizzle, you didn’t let the pan heat up enough. It’s okay. Don’t be so hard on yourself. You’ll do better next time. It happens to the best of us.
After one minute, flip the steak. Yes just one minute. No, it doesn’t matter how thick the steak is. The cooked side is now up. Season the cooked side with coarse (kosher) salt and fresh ground pepper.
After one minute, flip the steak again. Season this newly cooked side with salt and pepper.
After one minute, flip the steak again and season the top again. Repeat this flipping and seasoning every minute until you reach the desired temperature*. Then take your steak off, let it rest for 5-10 minutes, and eat!
This method consistently gives me the best results when cooking steak. I hope it works well for you. Send us your comments, successes, or failures when using this method to firstname.lastname@example.org. Enjoy your steak!
*A note about the “desired temperature”. Everyone has different tastes. Ideally, for a 100% grassfed to finish steak, it should be prepared rare or medium rare. Of course, most chefs will tell you this about any steak. Katie and I prefer rare/medium rare steaks ourselves, but we have successfully tested this cooking method on internal temperatures all the way up to medium well. And by “successfully tested” I mean “we got carried away and cooked the steaks more than we meant to”.
Katie’s Pie Crust
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 ½ cups lard
- 1 egg
- 5 Tablespoons cold water
- 1 Tablespoon distilled white vinegar
1. Combine the flour and salt in a large bowl.
2. Add in the lard. Using a pastry cutter, work the lard into the flour until the mixture resembles little pebbles. (3-4 minutes)
3. Lightly beat the egg with a fork, then add it to the mixture.
4. Add in the cold water and vinegar. Stir until it’s just combined. If it seems a little wet, work in up to 1 more Tablespoon of flour.
5. Split dough into thirds. Remove one third of the dough from the bowl and place in a plastic bag. Do not seal the bag. Slightly flatten with a rolling pin. This makes it easier to roll out the crust later. After flattening, seal the bag tightly.
6. Repeat step 5 with the other two thirds of the dough. Put bags in the freezer. Freezing the dough makes it even flakier. It’s also nice to be able to make a bunch of it in advance and just pull out crust as you need it.
7. When you’re ready to use a crust, remove one from the freezer and allow it to sit on the counter to thaw slightly.
8. Remove from bag and place on a lightly floured surface. Using a rolling pin, roll the dough from the center, outward. Be gentle and patient – it’ll take a little time to get the dough completely rolled out.
9. Gently lift pie crust with a spatula and lay it over a pie pan. Use your hand to lightly form the crust to the pan with crust overlapping the edges. You can simply tuck the excess dough under itself above the rim.
10. Decorate the edge however you like.
11. Fill the pie crust with filling and bake according to the pie recipe’s directions.
If you need a pre-baked crust, fill with pie weights (or pinto beans on aluminum foil). Bake at 400°for 10 minutes or until golden.
I hope you enjoy this crust as much as we do! Send us your comments, successes, or failures when using this crust to email@example.com. Enjoy!
Awesome Crockpot Pulled Pork
- 4 lbs – 7 lbs Pork Shoulder
- 1 teaspoon Dried Oregano
- 2 teaspoon Ground Cumin
- 1 Tablespoon Chili Powder
- 2 Tablespoons Kosher Salt
- Pepper To Taste
- 4 Cloves of Garlic
- 3 Tablespoons Olive Oil
- 2 Tablespoons White Vinegar
- 1/2 cup Brown Sugar
- 1 Onion, quartered
Place the pork shoulder into your crockpot. Then combine the oregano, cumin, chili powder, salt, pepper, garlic, oil, vinegar, brown sugar and onion into a food processor. Pulse until a paste forms and then pour it over the pork shoulder and rub it all around. Add 2 cups of water and cover. Roast on low until fork tender, about 8 hours. Shred the pork shoulder. Serve as pulled pork sandwiches, on top of homemade macaroni and cheese, or as pork tacos!
Send us your comments, successes, or failures when using this recipe to firstname.lastname@example.org. Enjoy!
Here are the directions for making the tastiest stock around.
Get the following ingredients and throw them into a pot. You need:
- Bones – Beef or pork soup bones, the leftovers after roasting a chicken, a ham bone, etc.
- Veggies – Cut up carrots, celery and/or onion (I use what ever I have around)
- Herbs – At a minimum I throw in a bay leaf and about 1 tsp thyme leaf. Sometimes I get creative and throw in a little parsley or peppercorns.
- Water – Cover all of the other ingredients with cold water. You want just enough to cover and not too much more.
Bring to a boil over high heat, then turn to low and simmer for a couple of hours. I usually gather my bones and other ingredients after making supper and let it go until I remember it again after putting the girls to bed. Strain it. Use in a few days or freeze.
A few notes about bones – You can use uncooked bones for making stock, but it results in a mild flavor. I prefer to have the richer flavor that comes from having bones cooked first. This means that the majority of the time I use bones that are left after I make something else (such as roasting a chicken). When starting with raw soup bones, I like to do a little roasting in the oven or browning in a cast iron skillet first. If I don’t have time to make stock with bones right away or I only have a small amount, say from a couple of steaks, I throw them in my freezer until I am ready. We have bags marked for pork, beef, turkey and chicken bones that we add to until there is enough to justify making stock.
Send us your comments, successes, or failures while making stock to email@example.com. We hope you enjoy!