Many of us don’t have the luxury of an outdoor grill, so we have no choice but to prepare a steak in our kitchens. For others, we have a BBQ in our backyard, but lack the experience or confidence to prepare a memorable steak. Chef Avi demonstrates how to cook up some tasty steaks indoors and out.
Remember that 100% grass-fed meat is naturally leaner than its conventional cousins and benefits from more gentle cooking. Use a thermometer so you don't overcook your steak, and you'll be a happy camper! Cooking temperatures for your 100% grass-fed Cowboy Steaks:
- Rare — 120F
- Medium Rare — 125F
- Medium — 130F
- Medium Well — 135F
- Well — 140F
- 1 KOL Foods Cowboy Steak, room temperature
- Kosher salt
- Avi’s Steak Rub or your favorite steak rub blend
- 1 tsp avocado oil
- Several sprigs of fresh thyme
- Optional: rosemary, basil, garlic
- Optional: lemon zest
Directions for kitchen cooking:
Preheat oven to 250 F. You will also need a probe thermometer for the meat.
Place a cast iron pan or other heavy fry pan in the oven to get it VERY hot. Non-stick pans do not work well for this.
Season both side of the steak with kosher salt and steak rub. Add the oil to the hot pan and sear the steak in the pan. Gently lay the steak down do not move it for at least a minute. After a minute or so, turn the steak to the other side and let it sear for about a minute and a half. Once a nice crust is on the steak, remove pan from the heat. Insert a probe thermometer into the middle of the steak. Put some fresh thyme under the steak and a couple of sprigs on top. Put the pan in the preheated oven.
When the thermometer reaches about five degrees shy of your desired temperature, remove the pan form the oven and let the steak rest. It will continue to cook from the residual heat. Let it rest on a cutting board for several minutes before slicing.
If desired, you can use basil or rosemary or garlic or any combination instead of the thyme. You can also add some freshly grated lemon on top for a bright flavor.
Directions for outdoor cooking on either gas or charcoal grill:
Add some hardwood chunks or chips to your grill. Try hickory, apple, mesquite, or whatever is local to you. You want the wood to smolder, not burn in flames. The smoke that comes from the wood adds and enhances that great grilled flavor.
Bring your steaks to room temperature, rub with oil, and season with kosher salt and fresh ground pepper. You can add a steak rub if you’d like. Your grill should be set up with one side blazing hot, or direct heat, and the other side of the grill ‘cool’ or indirect heat.
Sear the steak on the ‘hot’ side of the grill for one to two minutes, the flip and sear for another one to two minutes. Then move the steak to the ‘cool’ side of the grill. Using a probe or instant read thermometer inserted into the thickest part of the steak, allow the temperature to come up to 5 degrees shy of your desired doneness. Remove the steak and put it on a cutting board to rest for ten to fifteen minutes. You can rub the steak with some fresh basil and/or some fresh garlic.
When you’re ready, slice against the grain and serve. Enjoy!