Technique 1:

How to Perfectly Pan Roast a Steak

We prefer strip steaks and ribeye steaks for this technique, but any steak will do.

1.Season steak generously with salt & pepper on all sides.

2.Put a sauté pan over medium-high heat. Add grapeseed, peanut or canola oil to coat.

3.When oil begins to smoke, add the steak.

4.Sear on all sides, about 3-5 minutes per side. And, don’t forget the edges.

5.Turn the heat down to medium.

6.Add a couple tablespoons of butter and a couple sprigs of fresh rosemary.

7.Baste every couple minutes. Continue cooking until desired internal temperature. For medium, cook about 8 minutes.

8.Remove from heat and let sit for 5 minutes.

9.Slice and dust with your favorite seasoning salt.

As you can see, the results from our photo shoot looked fantastic and, since we’d just launched our line of fine finishing salts, we sliced up the steak and sampled some of the salts from the artisan salt collection.

Everyone enjoyed the Sweet & Salt on the strip steak. Fennel & Salt and Porcini & Salt were also good. Fiori & Salt was surprisingly good. Truffle & Salt was too overpowering for the meat…unless you want to taste nothing but truffles.

Technique 2:

How to Grill a Steak

To prep, first dry off any surface moisture that could inhibit the development of a nice crust, and then season both sides with salt and pepper.

To grill, place on a hot, clean, grill that has been lightly brushed with a cloth dipped in oil. When the first set of grill marks have been achieved, rotate the meat a half-turn in order to develop a restaurant-style hash-mark presentation.

Flip halfway through cooking in order to do the same to the other side. Present with the cleaner grill marks up. If you have a thicker steak and are concerned with the outside becoming too dry by the time the inside has reached temperature, searing on the grill and finishing in the oven (see stove/oven instructions below) is a good way to keep this from happening.

Technique 3:

How to Cook a Steak Using the Stove/Oven Hybrid Method
On the stove, bring an oiled frying pan or cast-iron skillet to high heat and carefully place the steak in the pan with the top half angled away to avoid oil splashes.

Sear each side to develop a nice brown crust, then transfer to an oven preheated to around 400 degrees (the same pan can be used).

When the steak has reached the desired internal temperature (a probe thermometer inserted into the thickest part is an easy way to tell) remove it from the pan and allow it to rest so the internal juices can be redistributed. Skipping the rest will result in a dryer steak than you were hoping for.

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Steak Recipes
Culinary Techniques
Meat Tips & Techniques
Grass-Fed Beef Recipes
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Llama Ribeye with Roasted Yam and Bacon Sauteed Brussel Sprouts

Llama meat is a leaner, healthier alternative to beef. Its complex flavor is difficult to describe, but lies somewhere between beef and lamb.

Llama ribeye steaks are similar enough to beef steaks that we recommend cooking them using the methods in our Three Techniques for Cooking Steaks blog post. Just remember that they tend to be leaner than beef and thus can cook more quickly than you expect.

Here we’ve paired them here with roasted yams and bacon sauteed brussels sprouts.

To roast yams:

1. Preheat oven to 375.

2. Rough chop the yams or potatoes into equivalent sized pieces.

3. Place in a single layer in a baking dish and cover lightly with salt, pepper and oil. Put in the hot oven to roast.

4. Pull yam half way through cooking to turn pieces.

5. When finished remove from the oven and garnish with leaves of fresh rosemary.

Bacon Sauteed Brussels Sprouts:

Ingredients:

2 strips thick cut bacon (kurobuta hickory smoked bacon works well)

1lb fresh brussels sprouts

Cooking Procedure:

1. Clean the brussels sprouts. Remove a few of the outer leaves and a small amount of the woody stem from each sprout. If they are especially large, halve to match mass with the smaller sprouts.

2. Slice the bacon into batonnets (small sticks) and render out the fat in a large pan over medium heat.

3. Remove the bacon from the pan once it has become crispy and reserve for a garnish, leaving the bacon fat in the pan. Sauté the sprouts in the rendered fat, 2tbs of butter and a pinch of salt. Turn them as they caramelize to brown evenly on all sides. When they are finished remove them from the heat and sprinkle in bacon bits prior to plating.

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Llama Recipes
Ribeye Recipes
Steak Recipes