|Contact Us / Web / E-mail links|
Mail our Business office at
630 McCawley Street
Oceanside, CA. 92058
Visit our online store
Welcome to the Ranch
Dear good food enthusiasts,
This week, we will have a feature article on my grass-fed cooking tips. Often, I am asked how I like to cook my steaks. Well, here is your chance to find out. Funny thing about grass-fed beef - it just tastes great, so unless you overcook it, you will become an instant hero.
I get a lot of tentative people at the booths each week, and to be honest, they are worried about ruining a 20 dollar steak. I can't blame them - I would be too.
Fear not, my fellow good food fans. In this week's edition of the SonRise Ranch Newsletter I will give you my cooking tips for a great steak. Don't forget to scroll to the bottom of this e-mail for a discount on any one of our awesome grass-fed, grass-finished steak cuts.
Once again, thanks for supporting sustainable and healthy ranching.
|Eve riding Gracie at the Carmel Valley Ranch |
Grilling a great grass-fed steak
- By Douglas Lindamood
How do you grill a high-quality grass-fed and grass-finished steak? Well, that is a tough subject... I believe that anyone with enough determination can take a great steak and ruin it! Really, it's simple - just overcook it.
Even our deeply misled brethren on the other side of the Grass-fed aisle (Corn feeders) would agree that a good steak cooked to perfection, is hard to beat.
The real challenge is to take a very high quality cut of grass-fed beef and make it better by cooking it correctly. So, for the real grass-fed enthusiast, I submit the follow tips...
First, on the day of cooking, take your steak out and place it in a non-metallic dish (if it is frozen let it thaw completely before completing this step), purchase some unfiltered organic olive oil. The unfiltered part here is important - when olive oil is filtered, the enzymes are removed, we don't want that, enzymes will break down the muscle fibers - in effect, tenderizing your steak.
Unfiltered Organic Olive Oil and High quality Sea Salt can make a great steak even better
You can usually find unfiltered organic olive oil at Henry's or Whole Foods - two great stores, but if you can, try to find some at your local Farmer's Market (support a small guy)
Bring you steak to room temperature for at least two hours. For best flavor, lightly coat your steak with the olive oil and let it rest for the better part of the day, make sure it is covered in wax paper.
When you are ready to begin cooking start your grill and bring it to medium temperature. I won't get into the coal vs. gas debate here, that's for a later installment, but I will say this, the coal is much harder to control temperature, so be warned.
Salt the steak, just prior to going on the grill with a very high quality sea salt - this is, perhaps, even more important than the olive oil. I find the Red Hawaiian Sea Salt from Salt Farm to be the very best! They sell at the Hillcrest Farmer's Market in San Diego on Sundays (we're there too). Note here - for reasons beyond the scope of this article, grass-fed and finished beef has considerable less moisture content than corn-fed beef, so it follows that salting a steak, and letting it sit in salt for a long time will dry the steak out. That is why I recommend salting just prior grilling.
Place the steak on the grill, gently...we're not talking cheap corn-fed, Safeway discount here - just kidding, it really doesn't matter, just toss the darn thing on there, you won't hurt it. I put it on the grill gently for ceremonial purposes. I think it's a part of my belief that I am creating a real work of art.
My recommendation, however is that you turn gently and less frequently during the beginning of the cooking process as the outside of the steak has not seared completely and the precious juices inside the steak need to stay right there - inside the steak. If you are flipping that darn thing every 5 seconds, the entire flavor will leak out of it and drip down the bottom of your grill.
Once you've cooked your steak to you desired doneness (is that even a word?) remove it from the grill, and place it back in that non-metallic dish (make sure you wash it first). I cover the dish with something (we actually use a tortilla warmer) and let it rest for at least ten minutes before cutting into it.
$2 off any steak purchase over $20
This weekend (April 16 or 17th) print the coupon below this e-mail and bring it by any one of our Farmers Markets for $2.00 off a steak purchase of $20.00 or more.
- Flower Hill, Del Mar Shopping plaza off I-5, (Saturday's 9-1)
- Vista (Saturday from 8 to 12)
- Carlsbad (Saturday from 1 to 5)
- Little Italy (Saturday 9-1:30)
- Encinitas (Sunday from 10 to 2)
- LaJolla, (Sunday 9 to 1)
- Hillcrest (Sunday 9 to 2)
New This Week - Lamb and Pork Belly
Our Web store has some new, hard to find items this week. Be sure to check out our Lamb Rack, Lamb Rib Chops, Leg of Lamb and Raw, whole Pork Belly!
Ording on the Web is easy! When you place your order on the Web, you will make a small deposit, and choose the Market of your choice for delivery. We then contact you with the specific weight and your total due at time of pick-up.
It is a convient and easy way to make your shopping simple at the Farmers Market each week.
Lamb Rib Rack - $19.50/lb
Lamb Rib Chops - $25.50/lb
Leg of Lamb (bone in) - $10.00/lb
Raw Pork Belly - $10.00/lb
About SonRise Ranch
We are an all natural family farm that produces home grown foods. Our products include USDA approved, by the pound grass-fed beef. We offer humanely treated, antibiotic free pork and truly free-range chicken. We have hogs on pasture and many of our animals (pork and chicken) are fed milk by-products, which result in a deep, rich flavor that generations before us enjoyed. We use IRG (intense rotational grazing) methods to feed our animals the freshest, rapidly growing green grass possible, with minimal impact to the land and surrounding environment. We are deeply committed to the principles of small farming and sustainable agriculture.
find out more at...
SonRise Ranch on the web