Are you cooking Grass Fed Steaks completely wrong?
In this video, Chef Austin breaks down his top 9 tips and tricks to avoid making key mistakes that will leave grass fed beef tough, dry, gamey, and chewy - and give you all the confidence you need to bring an A+ experience every single time.
- Wrong Pan! There's one clear winner when it comes to pans for steak, and I promise you it's not that thin non-stick...
- Pan temp. Most folks are going TOO HOT and causing the dreaded "curl". I've done this for years and finally fixed it with pan temp adjustment.
- You're touching it too much - leave it alone! One good press into hot oil to start, then let it be until the flip.
- Dried out meat from over-probing. You're letting the juices go! Austin has an epic "hand hack" that you won't forget.
- Cut selection. Do you really understand the difference between a Ribeye, New York, Filet, and other cuts like Skirt, Flat Iron, etc.
- You need 2 different salt types, applied at the right time. Major hack inside for salting at the end that will change your life.
- How many flips? Well it depends on your steak.
- Coming out tough? You might not be resting properly... Easy hack for knowing exactly how long to rest steak before cutting.
- Oil type is key. Smoke Points are real, and if you botch this you'll get rancidity fast. You might be surprised at the oil Chef recommends (hint: it's not a seed oil). And - do you know WHEN to add the oil to the pan? I didn't...
Check out the Full Video Here
What are your top tips that you think Chef left out? Leave us a comment below!
2 comments
Great content!
Super helpful information, thank you! Had no idea about the oil timing.