Last month, we talked about the benefits of eating grass-fed beef. While I’d heard most of that before, it got me thinking, and ultimately I made the decision to convert most of the beef I eat to organic, grass-fed beef. I plan to switch over my butter to that of grass-fed cows, and then I’ll probably pause there. Eventually, I’d like to buy all farm-raised, organic meat, but I plan on making the transition slowly to give my wallet a rest.
But beef. Boy, am I glad I’ve switched over. I’ve heard a few people say that grass-fed beef tastes a little, well, grassy, but I haven’t found that. It just tastes extra beefy. You’ll have to try it to know what I mean. But this stuff is quality. My steaks came from Bos Creek Beef…yep, the same guys that sponsor Crossfit great Elisabeth Akinwale, among others. They ship beef to your door (or your Crossfit box, depending on the package you choose). Every cut I’ve tried so far has been amazing.
This steak…man, was it good. It was a strip steak that I cooked using our tried-and-true steakhouse technique. Instead of just throwing a pat of butter on these and sending them to the oven, my wife added a splash of dry red wine to the butter and then used that on the steak. It took a great steak and made it unbelievable. This is great with whiskey or bourbon instead of red wine (those make excellent pork marinades, by the way). I’m sure white wine would be good, too. Just any alcohol that is more dry than sweet should be good. Or, if you’re not into the booze, try mixing your butter with fresh herbs, garlic, shallots, or even lemon or lime juice. The possibilities here are endless, and should all result in delicious, perfectly cooked steaks.
Give this technique a try — we don’t make steaks any other way any more!
**Just keeping it real: This post was sponsored by the great guys over at Bos Creek. While I’ve been compensated for my efforts, all the thoughts and opinions expressed here are my own and were not influenced by them either way. I’m committed to only working with companies whose values align with my own and the mission of this site, which is to help athletes recover and perform better through superior nutrition.
Grass-fed Steaks with Spiked Butter
|Prep time||5 minutes|
|Cook time||8 minutes|
|Total time||13 minutes|
- 2 Bos Creek grass-fed strip steaks
- 1 tablespoon butter
- 1 tablespoon alcohol of choice (dry red wine or whiskey works well)
- olive oil
- kosher salt & freshly ground pepper
|Preheat the oven to 375, and place a large skillet on the stove, with heat at medium-high.|
|Prep steaks by patting dry with a paper towel, then rub olive oil on both sides. Sprinkle kosher salt & freshly ground pepper on both sides, generously.|
|Place steaks in the hot pan and do not touch or move them for approximately 2 minutes. Once they are perfectly seared, they will be easy to remove and flip. Cook for another 2 minutes on the second side.|
|While steaks are cooking, mix the booze of your choice (we used red wine) with the butter.|
|When steaks are done, divide the butter in half and place on top of each steak. Place the entire pan in the preheated oven, and cook for 2-5 minutes, depending on how rare or well you want them cooked. (The thicker your steaks, the longer they'll need to cook. For 1" steaks, 3 minutes is good for medium rare).|
|Remove your steaks from the oven, cover with aluminum foil and let rest for 5-10 minutes. This allows the juices to redistribute within the steak, resulting in a juicy, tender steak with great flavor.|