Eat Evolved

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You are what you eat. Eat what you've evolved to eat.

Grass Fed Sirloin Steak, with Brazilian Garlic Rub

May 31st, 2010 at 20:44

Lasgrass fed sirloint night I grilled a pair of beautiful sirloin steaks for my wife and I. These were part of a  a quarter side of freezer beef we bought from the Coopers at Green Grass Farm in Athens, Ohio. We bought about 50 lbs of meat in February and have been whittling away at it ever since. These steaks were pretty large – about 8 oz each.

My wife’s grandfather emigrated from Brazil to the states, and brought some wonderful recipes. One rub we commonly use is colloquially referred to as “green stuff.” Basically salt, parsley, garlic, and onion in a puree – I’ll expand on it in a future post. Here is a picture:

I typically slather about 1/2 a tsp on each side of a steak or pork chop, about 30 minutes before cooking. This allows the salt to soak and tenderize the meat. While the meat was tenderizing, I fired up our Big Green Egg grill and worked the temperature to 400 degrees fahrenheit.

Grass fed beef’s fat composition allows it to cook at lower temperature. Typically for grain fed I would cook close to 700 to char and serve rare. With grass I’ve found I can get a nice seared rare steak at a much lower temperature.

I cooked these for 3 minutes per side. This is after three minutes, right before flipping. You can see juices starting to come out of the marrow in the bone – I usually use this as an indicator to flip.

After 3 minutes per side I tented them for 20 minutes while I cooked our first attempt at grilled artichokes (future post!).

Rare, juicy, and delicious. Unfortunately I ate into them so quickly that I neglected to take a picture after cutting into them!

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