Did you know that grass-fed beef requires special handling, and can often turn out tough–especially steak?
For several years now, we’ve gotten all our beef directly from my dad’s pasture, by way of the local butcher. Along the way, we’ve picked up a few tips for tenderizing and cooking our grass-fed steaks.
Here are two easy, sure-fire ways to produce a tender, melt-in-your-mouth grass-fed steak:
1. This awesome meat tenderizer.
Seriously. The Deni MT45 Meat Tenderizer, 45 Blade is downright amazing. It’s so easy to use, and it can go right in the dishwasher.
Just use it to pierce through the meat–many times, all over–before adding the marinade. It makes a huge difference!
After tenderizing the steaks, add this 4-ingredient marinade.
Three of the ingredients are super-easy. The last ingredient, pictured above in the mason jar, is actually a “Homemade Herbamare” seasoning blend.
It’s absolutely fantastic, so good for you (when you make it with unrefined sea salt and organic herbs) and can be used for a variety of purposes. I like to make a huge batch and store it in both a mason jar and a small spice shaker. Homemade Herbamare makes a great gift, too.
Awesome meat tenderizer
+ Awesome, easy marinade
= Tender, melt-in-your-mouth steak
Technically, the third step would be actually cooking the steak, but I assume that’s obvious. 🙂 Our favorite way to cook steak is on the grill–so easy, and fast! The key to grass-fed beef is to avoid over-cooking the meat. Always err on the under-cooked side when it comes to beef.