A Brit, a Yank and a Kitchen

Wednesday, June 6

The Moo Motherload

So I've been horribly neglecting Copperpots and all of you wonderful foodie friends lately! No excuses! I wont let it happen again! ;)

Anyways... on to the MEAT of this post!

A while back we went in on a mixed quarter of100% grass-fed and finished beef from a local dairy farm... the same one that my contraband dairy originated from. This farmer only slaughters twice a year... and only if he has enough people interested. And I'll tell you... this beef is well worth it.

I've never been a huge beef eater... saving it for the occasional really good steak house, or cooking it for special occasions. But this beef has had me eating more beef in a one week span than I normally would in an entire month! And not necessarily because we're trying to eat our way through our supply before it passes its prime... but because its honestly just THAT GOOD. The flavor is unlike any beef I had ever had. I understand now why I was never been big on beef... because all along I've been eating CRAP beef! The flavor is almost flowery... every cut I've cooked so far has been incredibly tender and juicy. My method for steak is simple...

Preheat oven to 450.
Dry the steak and season on both sides with kosher salt and fresh ground pepper.
Heat some oil in an oven proof pan until it begins to smoke.
Open all windows.
Sear the steak on one side for about 4 monutes, until you have a nice crust going on.
Flip it, stick a knob of butter on top, and stick it in the oven for another 8 minutes.
Take it out, let it rest for 5, and EAT IT!

This is how I cook every cut of steak... be it filet... t-bone... or rib steak. It always works perfectly. Assuming of course its a decent size cut.

I know I will be a very sad camper when our supply runs out.. and I have to settle again for the flavorless grey sad excuse for beef they sell at the supermarket.


Blogger wheresmymind said...

Damn girl you are making me SO hungy!

11:11 AM  
Blogger Deborah said...

My grandfather used to raise a few cows and butcher them - his freezer was always full of it. I wish he still raised them!

2:44 PM  
Blogger maltese parakeet said...

glad you're back. i was starting to get worried! apparently, you've been busy eating your way out from a mountain of beef!

3:11 PM  
Blogger greeny said...

Good to have you back, indeed especially with such fabulous sounding beef eating stories.

Having had both "sad" beef and "happy" beef, I know what you are talking about in taste and tenderness.

7:23 AM  
Blogger Susan in Italy said...

Whoa! you gt me with the word, flowery. So it's like the meat is complex in flavor like a good wine?

8:27 AM  
Blogger Garrett said...

I will make sure to use my meathod, cause my steak cooking skill suck pretty hard.

7:38 PM  
Blogger ros said...

Hurrah! You are back! And you've been having quite a good time by the sounds of it.

That grass fed beef is so much beter than the bog standard isn't it? I've got a local butcher who sells some amazing beef but, god, is it pricey! Almost makes me wish I had a full time job!

8:49 PM  

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