COOKING OUR MEAT
At Leavitt Ranch, we work hard and take no short cuts to bring you high quality, good tasting beef.
In the summer our cows graze the lush mountainsides and deep valleys of the Uinta mountains, where they have continuous access to belly-deep grass and mountain spring water.
Because our cows have an unlimited area to roam, they get plenty of exercise. If not cooked right, grass-fed beef can be noticeably tougher than grain-fed beef. However, if cooked correctly, once you go to grass-fed beef, you'll never go back to whatever you were eating before!
Below are some tips on how to avoid tough steaks and instead get delicious, juicy steaks:
Your biggest culprit for tough Grass-fed beef is overcooking. The beef tastes best when it's cooked rare to medium rare. If you like well-done meat, then prepare your Grass-fed beef at a very low temperature in a sauce to add moisture.
Grass-fed beef is high in protein and low in fat levels, the beef will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.
Step-by-step directions on how to prepare tender Grass-fed steak:
Season steak with 1 tsp of coarse sea salt per side
Add any additional herbs or seasonings to both sides
Let steak sit at room temperature for 1 hr. per inch of thickness
Rinse steak well
Pat both sides completely dry (very important)
Grill, cook, or smoke your steak using your favorite method (see grilling directions below)
Once cooked, season and add butter over top of steak
Let the meat rest for 5 minutes after cooking and keep in mind that the internal temperature will increase by 5 to 10 degrees during resting.
*Never use a fork to turn your beef; this will result in precious juices getting lost, always use tongs.
How to grill the perfect steak every time!
Leave steaks out until they reach room temperature for about 30 minutes to 1 hr. This is a VERY IMPORTANT step when grilling a steak! Once steaks reach room temperature, season them with salt, pepper, and your favorite seasonings (I like good ol' garlic powder and salt, or garlic salt).
Preheat your grill on high for about 10 minutes. It is very important to have a hot grill for this step.
Now place the steaks on the grill, close the lid and allow the steak to sear for exactly 2 min.
After 2 minutes, flip the steaks over and sear the other side on high with the lid closed for exactly 2 minutes.
After your two minutes are up for the second side, turn the grill temperature down to medium-low or low.
Flip the steak over one more time. Put the lid on and cook for 4 minutes undisturbed for a medium-rare steak.
Here are the cooking times to create your desired internal temperature after you have seared each side for 2 minutes:
Rare cook approximately 3 minutes on medium-low to low with the lid closed
Medium-rare cook approximately 4 minutes on medium-low to low with the lid closed
Medium cook approximately 5 minutes on medium-low to low with the lid closed
Medium-well cook approximately 6 minutes on medium-low to low with the lid closed
Well cook approximately 7 minutes on medium-low to low with the lid closed