Grass-fed angus at Grazin Angus
Happy 4th darlings! Summer is about firing up the grill. Especially on Independence Day, one of the biggest BBQs of all. There's a happy food confab these days of more people seeking non-industrialized meat and more available grass-fed beef. If you are one of those lucky people grilling up grass-fed steaks, check out Ulla's awesome tips on how to get the most out of your investment. She grew up on a farm in upstate New York, and is an all-around sustainable food hero.
ULLA'S TIPS ON HOW TO GRILL THE PERFECT GRASS-FED STEAK
From Ulla's blog: Goldilocks finds Manhattan
- Treat it gently; you will want to cook it at a lower heat, for a shorter time, to a rarer doneness.
- If the steaks are frozen you will need to defrost them. I like to put them in a bowl in the fridge one day before I grill them. You can also defrost them by placing them in a plastic bag in a large bowl of cold water for about an hour. I do not recommend defrosting steaks in the microwave.
- Season with salt and pepper and drizzle some olive oil over the steak.
- You will want to bring the steak up to room temperature. So let them rest for about ½ hour before you put them on the grill.
- Remember, grass-fed steak is best when it is medium-rare to rare. You will have to be more vigilant on the grill for this reason.
- Preheat the grill. Do not use forks to flip your meat. Juices are precious, use tongs instead. Flip the steak at least once.
- The best way to measure doneness is by pressing gently down on the steak to see how firm it feels. This takes some finesse but is easily learned. You want the steak to be beautifully browned, and it will become firmer as it cooks.
- Let the meat rest for 5-10 minutes under foil after you have cooked it. Please note that the meat will continue to cook; do not slice the meat until you have let it rest.
- With these simple rules you will be grilling your local beef to perfection this summer!
What I ate: 1 large latte, quinoa + 1 scrambled egg + tempeh + lettuce + sesame oil + Dr. Bronner's liquid aminos, 1 pint blueberries, 2 handfuls cherries, 1 mango, dried sliced mangos, 1 Amy's Bread cheese biscuit, 1 scoop straciatella gelato, tzatsiki, taramosolata, melitzanosolata, fava dip, pita bread, shrimp + scallop pasta, chocolate mousse
Exercise: ran 5 miles, 1 hour yoga
