Grass-Fed Rib Eye Steaks and Another Giveaway!
Posted By Michelle on October 22, 2008
Okay, we’ve talked about the perfect steak and we’ve talked about turning $7 per lb grass-fed burger patties into Patty Melts and WHY you should turn $7 per lb grass-fed burger patties into Patty Melts. Now, my friends, we must talk about my addiction to grilled meat, specifically beef.
I love it. I adore it. I would do un-natural things to it if I could eat it every day. I finally came to terms with this last night.
I was enjoying this…
…on my front porch. There was a cool breeze in the air, the blue jays were screaming, Greg was carrying on polite dinner conversation and all I could think about was stealing his rib-eye. His beautiful, grass-fed, robust, beefy, fork tender, grilled-to-perfection-with-a-perfect-amount-of-marbling rib-eye. I wanted it. I Had to have it.
There he was, yammering on about his day, completely unaware I was about to take his beef.
POW! BOOM! POW!
And this is what I get for trying to steal a man’s steak…
…a fork to the finger. See that little red dot? That would be a fork puncture wound.
This is when I realized I had a “problem”, because my friends, this was sooooooo not the first time. You see, Greg has been aware of my addiction for sometime and that is why he demonstrated cat like reflexes when guarding his rib-eye. His beautiful, grass-fed, robust, beefy, fork tender, grilled-to-perfection-with-a-perfect-amount-of-marbling rib-eye.
Much like roasted chicken, the rib-eye steak can be vile if done wrong or a supreme feast if done right. First and foremost, you should only, only, only, only, buy quality rib-eyes. None of that mass-produced crap will do. La Cense Beef is our choice. Simply put, it will rock your socks off.
We believe in it so whole-heartily that where going to hold ANOTHER GIVEAWAY!
A LA CENSE BEEF GIVEAWAY!
Just tell us what your favorite steak condiment (like blue cheese, onion marmalade, etc) is in the comments section below. Be sure to register with an email address you check often. The drawing will be held on October 31st at 5PM 7PM Eastern time (We got a last minute job, so the giveaway has been EXTENDED!!!!!!). Oooooooooooooo…a spooky drawing!!!!!!
(EMAIL ADDRESS ARE USED FOR THE SOLE PURPOSE OF CONTACTING YOU IF YOU WIN AND NOTHING ELSE. We gotta get a hold of you somehow. Winners must be located in the USA and be age 18 or over.)
So what does the winner get?????? 2 La Cense Beef grass-fed burger patties and 1 Petit Sirlon!!!!!!!!!! Shipped to you in the cutest little orange box, on dry ice. And yes, this is totally free for you. Even the shipping is paid for.
The Divine Rib Eye Steak
Serves 2
2 1-1/2″ thick Grass-Fed Rib Eye Steaks (preferably from La Cense Beef)
1 lemon
1 tbsp garlic super minced (just keep mincing even after you think it is minced enough)
course sea salt and cracked black pepper
For best results, use a charcoal grill and use hardwood charcoal.
Fire up the grill to super hot. For a charcoal grill, light the Hardwood and allow to burn for 20 minutes with the lid open. Oxygen fuels fire.
Allow steaks to reach room temperature. Season both sides with salt, pepper, 1/2 the juice of lemon, and minced garlic.
Put the steaks on the grill. It should immediately sear. That is how hot the grill should be.
Note: grass-fed beef cooks much faster than regular, chemically induced beef
Grill the steaks for about 2 to 2-1/2 minutes per side and NO MORE. Remove from grill, drizzle remaining lemon juice over steaks. Don’t drown them, just a sprinkle will do and let the steaks rest for 5 minutes.
Stumble it!
I like to serve grilled steak topped with sauteed mushrooms and grilled sweet onions…my mouth is watering just thinking about it.
Just salt and pepper for me. I like sauteed mushrooms as well, but only if my husband cooks them. He is mad mushroom genius.
I give my steaks a little lovin from salt and pepper and then dress it with some rosemary-balsamic reduction sauce. If I’m brave enough, I’ll top it with some bleu cheese. Let me win! I’m hungry!
I would say grilled onions and mushrooms, but I usually just eat it by itself.
Yum, yum, drool, drool. O.k., I like mine with a little blue cheese or goat cheese, sea salt and cracked pepper. Sauted mushrooms on the side or garlicy mashed potatoes to dip it in.
Ahh it is a toss up between roasted garlic butter and chimichurri.
roasted garlic butter..yummmm
luv steak with blue cheese!!
Gotta admit it — we don’t eat steak often around here, but when we do, it’s definitely a rib-eye. And I’ve been eyeing up that grassfed beef ever since you posted your patty melt!
A good steak really needs no further embellishments. However, I can’t think of anything better than a nice steak with some garlicky caramelized mushrooms on the side. Of course, bleu cheese is also difficult to resist, but that would make TWO condiments, wouldn’t it?
oh poor finger! at least he doesn’t stab his steaks with his steak knife.
Horseradish Sauce
Sauce
3/4 Cup Sour Cream (Daisy)
2 Tablespoons prepared horseradish
2 Tablespoons Finely diced fresh Italian parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Mix together. Refrigerate until ready to use.
[...] of Steamy Kitchen and Culinary Sherpas Greg & Michelle attend a steak [...]
Mmm… mushrooms sauteed in garlic and butter…
Yumm. Anything with garlic or pepper tastes delicious on a steak!
A schmear of garlic butter is the best!
La Cense is a great operation! With their steaks, lots of flavor, don’t really need an adornment, but one of my favorites is to just drizzle with a nice extra virgin olive oil, a squeeze of lemon, and some sea salt. ps If I win, please draw again or donate to a food bank on my behalf, it’s not worth the struggle to get these over the northern border.
In Sunday, May 3, 2009, Tampa Tribune,your very good article gave me the thought that you could give me ideas on dry ageing beef at home. Would you please, or calll me if it would be easier. Thanks
Hey Bill, tried to email you but your EarthLink spam blocked me. You can email us at cooksncompany@gmail.com
Hello. I received a call from parents in tampa also looking for the tips on aging beef at home but am having trouble finding the info on your blog. Can u email? Much appreciated!
Keith Dougherty
Really nice blog. Thanks for sharing.