How to Cook Grass-Fed Steaks: Pan-Seared Steaks with Butter Caper Sauce Recipe
This is Maureen’s favorite way to cook a steak. A good sear in a very hot pan followed by time in a low oven helps insure against dry, over-done steak, while still getting a nice crust. Just make sure not to overcook grass-fed steaks! Medium rare, or 125 internal temperature, is our preferred doneness. To really make the most of your grass-fed experience, serve these steaks with a delicious, buttery pan sauce. We even like to serve the sauce in little ramekins for dipping your steak pieces in, you know, because it’s just us eating together anyway.
Ingredients:
1 package steaks, works well with all steaks especially boneless Ribeye and NY Strip
Sea Salt
Freshly ground pepper
Lard, for frying
6 tablespoons Organic Butter
1 shallot
1/2 cup meat broth (or water if in a pinch)
2 tablespoons capers (optional)
Method:
1. Take your steaks out of the fridge 1 hour before you plan to cook, or as soon as you remember and set them on a plate to come to room temperature. Season all over with a generous amount of salt and pepper. Press it in so it adheres.
2. When you’re ready to cook, heat oven to 325.
3. Over medium heat, heat a cast iron skillet until very hot. This can also get a little smoky so turn on your exhaust fan/crack a window.
4. Add one tablespoon lard to your hot pan and swirl to coat. Then, using tongs, add your steaks. Cook over medium high heat until well browned, then flip, about 2 minutes per side. Use the tongs to sear the fat caps on the side as well, and to maneuver steaks around so they get evenly seared.
4. Put a little pat of butter on top of each steak. Then with a good oven glove, put the whole pan into the oven. Let steaks cook until they reach your desired doneness, 4 to 10 more minutes depending on cut. We recommend cooking until an internal temperature of 125 for medium rare.
5. Remove steaks from pan and let rest 10 minutes before slicing. While resting, go ahead and make your sauce.
Sauce:
Let the pan cool for a few minutes while you finely chop the shallot. Pour out any remaining grease from the skillet, leaving the brown bits in the pan.
Over medium heat, add two tablespoons of butter and the shallot. Cook until shallots are golden, about four minutes.
Pour in broth to deglaze the pan and scrape the bottom with a wooden spoon to release all of the yummy browned bits. Simmer, stirring, until reduced by half, about five minutes.
Add remaining two tablespoons of butter and whisk to emulsify. Stir in capers. Taste and season with salt if needed and a squeeze of lemon juice if desired.
Slice the steak against the grain, place on a platter and pour the sauce over to serve. Make sure to serve extra sauce in a little bowl. Enjoy!