Grass Fed Beef Cooking Hints
- Before cooking, beef should be thoroughly thawed.
- Slow cooking and marinated recipes work the best.
Beef Roast Recipes
Slow Roast In The Oven
- Thaw roast,and put in covered pan at 200 degrees for 1 hour.
- Lower the temperature to as low as your oven will go.
- Leave in oven for 18 to 24 hours. ( No need to add water at this temperature)
- As the beef slowly cooks it produces a rich delicious broth.
- The last 6 to 8 hours you may add the veggies of your choice, with 2 cups of water.*Make sure your oven does not turn off after 12 hours as some of the newer ones do.
Roast in the Slow Cooker
- Thaw roast and put in your slow cooker with a can of beefy mushroom soup or any of your favorite cream soups.
- Add raw or frozen veggies.
- Turn crockpot on low for 8-10 hours, or high for 4-6 hours. *(Low is preferable)
Beef Steak Recipes
- Prepare your favorite marinade and let beef soak in it for 6 to 8 hours.
- Grill, roast, or fry in a skillet.
- Mix your favorite rub recipe and apply generously to the beef, then grill, roast, or fry in a skillet.
- The most important ingredient in the rubs is the salt. Salt, when applied to meat before cooking, blends with the melting fats and sugars, contributing to the overall flavor profile of the meat (by contrast, when it is added after cooking, it just makes the meat salty).
Rib eyes are pretty forgiving, and are a wonderfully flavored, juicy steak. It is impossible to ‘un-cook’ a steak, so be sure to follow these directions. You can always throw them back on the grill for a few more minutes if needed.
Here’s how to grill a perfect rib eye steak:
- Pre-heat your grill to high temperature and leave burners on high.
- Rub the steaks down with olive oil, which helps the spices stick and creates a wonderful caramelized coating.
- Coat with a generous amount of black pepper and salt. Sea-salt or natural salt are best. See the recipe above for notes about salt when used with meat.
- Put the rib eye steaks on the hottest part of the grill. From this point on, leave the lid open.
- Fat dripping will cause flare-ups. If they don’t go away in a few seconds, simply move the steak away with tongs for a few seconds until the flame dies down, then move back over the heat.
- Grill on the first side 4-6 minutes for medium-rare, 6-7 minutes for medium to medium-well. Don’t forget to leave the lid open.
- Flip the steaks over – still on the hottest part of the grill.
- Grill on the second side 4-6 minutes for medium-rare, 6-7 minutes for medium to medium-well, again, with the lid open.
- Remove the steaks from the grill and be sure to let them settle for 5 minutes before serving. Cooking continues to occur during this cool-down time, and the juices will be sealed inside and not run out if you wait. This makes for a wonderful, juicy steak!