Perfectly Tender Grass Fed Steak

After trying many different ways of cooking our steaks, we found this method to produce the best results. It takes some advance prep work, and it won’t turn a sirloin into a tenderloin, but it definitely makes for an incredibly tasty, juicy and tender steak every time.   

  1. Completely thaw meat, preferably in the refrigerator overnight.
  2. Pat steak dry with paper towels and coat each side liberally with one teaspoon of kosher salt. You may also add herbs and spices if desired. It may seem like a lot of salt, but don’t worry; you’ll rinse it off before cooking.
  3. Let rest for one hour per inch of thickness of cut. If steak is under one inch thick, let rest for one hour. 
  4. Rinse steak with lukewarm (not hot) water until all salt is gone. 
  5. Use paper towels to pat steaks completely dry.  At this point, steaks should be up to room temp; if they are not, let rest until they are. 
  6. Apply salt, herbs and spices as you normally would on a steak that you enjoy. Sear both sides of steak on a high temp on a pre-heated grill or pan for 1-2 minutes.  If on grill, finish cooking with indirect heat until steak has reached desired doneness.  If cooking in a skillet, finish cooking in oven in an oven safe dish.  For either method of cooking, about 1 minute before cooking is complete, place one tablespoon of butter on top of steak and let melt in.  Remove from heat and let rest for 5 minutes. Enjoy!

Published on 03/21/2017

Contact Information
Ellensburg Location
 3650 Passmore Road, Ellensburg, WA 98926
Bellevue Pickup
 12515 Bel Red Road, Suite 500, Bellevue, WA 98005
Greg Newhall: greg@windynranch.com
Laurie Newhall: laurie@windynranch.com