Recipes From The Butcher's Guide To Well-Raised Meat
Recipes From The Butcher's Guide To Well-Raised Meat
Recipes From The Butcher's Guide To Well-Raised Meat
Unless you pay close attention, grilling is perhaps the quickest way to ruin pastured
beef. It is always leaner than its conventional cousins, requiring a delicate balance
of heat and timing, and a lot less latitude as far as cooking times go. You cant
throw it on the grill and walk away. Grilling may be sexy, but we beg, we plead, we
cajole customers to follow our instructions: pan-sear and finish it in the oven. Our
favorite steak is dry-aged top sirloin at least 1 inches thick. With a thinner steak,
dont transfer to the oven.
v Preheat the oven to 300F.
v Bring to room temperature, then salt each side of the steak and let it sit for 5 to
10 minutes before cooking.
v Heat an ovenproof pan (French steel or cast iron is preferred) over high heat until it
starts to smoke (oil is not necessary, but add a tablespoon of organic canola oil if
you like).
v Sear the steak in the hot pan for 2 minutes per side. (Never use a fork to turn the
steak; use your fingers or tongs.)
v Put a splash of olive oil, a pat of butter, a dollop of bone marrow, or a mixture on
top of the steak.
v Transfer the pan to the oven.
v Cook for 4 to 8 minutes to desired doneness (it depends on the steak, so go by
internal temperature, not timewe recommend 120F for a perfect medium-rare).
v Take the pan out of the oven, place the steak on a cutting board, and let it rest for
5 minutes.
v Slice and serve.
beef 175
varies from region to region, so there is no definitive recipe, but a mixture of 1 teaspoon
ground cumin, teaspoon ground chile, and
1 teaspoon smoked paprika is a good substitute.
Preheat the oven to 350F.
In a large bowl, combine the lamb,
garlic, cilantro if using, harissa, salt, and
pepper. Roll 1-tablespoon balls between
your palms and place on a rimmed
baking sheet.
Set a large ovenproof pan over
medium heat. When the pan is hot, add
lamb 121
beef 189