restoring the land & the people
I'm going to make a change in selling my Flying J Farm grass-fed steaks. From now on you will not be able to buy them unless you know how to prepare them. Please hold me to it even if I'm busy! So here is what you need to know (from Shannon Hayes, the Grass-fed Gourmet)
1. thaw steak and thoroughly dry it with paper towel
2. heat pan or grill hot, steam should appear when you drop water on it. Sear the steak for two minutes on a side.
3. immediately take it off the hot fire and place in the oven at 350 deg (or off the grill flame) for 5-7 minutes, then serve. Internal temp should be 140 for rare, 145 for medium.
4. do not use marinade on fine steaks, filet, porterhouse, t-bone, NY strip, sirloin, ribeye, save it for ribs or other cuts
FLYING J FARM