Grilling Grassfed Beef: Against The Wind Ranch Offers Fantastic Steaks

| 3/30/2011 11:08:00 AM

GRIT Editor Hank Will at the wheel of his 1964 IH pickup.Last night for supper we celebrated the season by firing up the Weber Kettle and grilling some beautiful grassfed beef New York strip steaks. These grassfed beef New York strip steaks are really special because they came from Against The Wind Ranch, which specializes in grassfed Black Angus beef that is raised with such care and dedication that it is Certified Humane. Earning the Certified Humane label is not easy as producers must submit to a level of scrutiny in their animal husbandry that makes many folks uncomfortable. We are glad to support Against The Wind Ranch and their efforts with achieving Certified Humane status for their operation.

Against The Wind Ranch Certified Humane NY Strip Steaks Grilled 

Many folks think that grassfed beef is difficult to cook - especially folks with a vested interest in feedlot beef. Hogwash! Cooking naturally lean and naturally tender grassfed beef is a cinch so long as you don't try to incinerate it as you might a much fattier cut. My approach for grilling over charcoal or on a cast-iron griddle is to give the steak a quick sear at high heat on both sides (edges too if it is 2-inches thick) and then about 5 minutes at medium heat on one side and 4 minutes on the other. I test for doneness by holding the steak with tongs and gauging its flexibility. A perfectly medium rare is achieved when the steak droops about half as much as it did when it was raw. Experiment a little, I know you will get the hang of it. We also like to lightly rub our steaks with what amounts to a slightly modified version of this Memphis dry rub. I love the taste of plain pure beef, but I really love the mild zing the rub adds.

Chile Roasted Potatoes 

No grilled grassfed steak supper would be complete without some potatoes. We like ours roasted in Lucini's chile-infused olive oil. Essentially we parboil the spuds for 5 minutes, drain and pat dry. Then we toss them in the chile-flavored olive oil, season with gray sea salt and black pepper and bake at 450 degrees for around 25 minutes. Yum.

Lighting the charcoal with a chimney. 

Gene K.
6/15/2011 6:23:22 AM

Hey, thought I'd sign up and follow the blog, as I've recently become a believer in grass-fed nutrition. My cousin first got me start by encouraging me to eat not only because of the health aspects of the meat (lower fat content, greater concentration of omega-3, etc.), but also because he promised a greater taste. Well, needless to say, he was right, judging not only by my own experience but also your delicious and appetizing meal here. Unfortunately, where I live there is not much local access to quality grass-fed product, so I've had to order online (mostly from La Cense, linked here). The service is convenient, and even though a grass-fed diet is a bit more expensive, the benefits far outweigh the added costs. Thanks for sharing this mouth-watering meal, just reading this made me hungry!!

Nebraska Dave
3/31/2011 9:53:28 PM

Hank, there's nothing better than grass fed steak on the grill. Those are some mighty fine looking steaks. My week's experience was grass fed mutton on the grill. It was just as good and tender as beef. I know many in the midwest don't especially have a taste for mutton, but this was delicious. At 10 am we were corralling up the two sheep we wanted and by 5pm the leg of lamb was on the barbie. It doesn't get any fresher than that. Have a great grass fed steak on the grill day.

sarah chaney
3/31/2011 2:10:07 PM

Hey Hank - we are thrilled that you liked the steaks we sent! Plus you got such great pictures of them! We are going to try your cooking technique, the dry rub recipe you mentioned and I also plan to get some of that chili-infused olive oil! Thanks for your support and we can't wait to read about what you do with the ground and the roasts we sent! Sincerely, The Chaneys

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