• Grow & Behold Pastured Beef Steaks
  • 1 tablespoon cocoa powder
  • 4 teaspoons cumin
  • 2 teaspoons allspice
  • 4 teaspoons black peppercorns, coarsely ground
  • sea salt (to taste)

Combine dry ingredients and coat the surface of the meat. Let sit at room temperature for 20 minutes.  Follow directions below for cooking steaks on a grill, or indoors.

 

How to Cook Steaks on a Grill

Note: While steaks are best cooked rare over natural lump charcoal in a kettle grill, you can use a gas grill as well.

Light Charcoal using a chimney starter or newspaper, never use lighter fluid.

After charcoal is ready for cooking (you can only hold your hand over the coals for 2 seconds) bank the coals on one side of the grill creating a hot zone and a cool zone.

Place steaks on the hot zone, cook for 2-4 minutes until meat is nicely seared

Turn and sear second side for 2-4 minutes.

Move steak to cool side of the grill, cook to desired doneness (use a meat thermometer!):
Rare: 120-125F
Medium: 125-135F
Well: 140F

After steak has reached desired doneness, remove from grill and tent with aluminum foil.

 

 

How to Cook Steaks Indoors

For tender steaks thicker than 1.5″, such as Ribeye and Crescent, preheat oven to 400F. For steaks that benefit from longer cooking over indirect heat, such as Denver and Chuck Steaks, and Korean Short Ribs, preheat oven to 350F.

Season steaks generously with the mixture of spices above; let rest at room temperature for 30 minutes. Drizzle some olive oil in the bottom of a roasting pan.

Heat two tablespoons of olive oil or duck shmaltz in a large heavy skillet over medium-high heat on the stovetop. Reduce heat to medium and add 1 steak to skillet. Cook until seared and golden brown on all sides (including edges), 2–3 minutes per side. Transfer steak to prepared roasting pan. Pour out oil and wipe skillet with paper towels. Do the same with more oil and the next steak.

Finish steaks in oven, turning halfway through cooking until an instant-read thermometer inserted into steak registers 125° for medium-rare, about 10-20 minutes, or to desired doneness.

 

 

To serve

Regardless of the method you use, let steaks rest for 10 minutes before serving.

Slice across the grain.  Drizzle some good olive oil on your plate.  Put a few grinds of salt and pepper next to it (use flaky salt if possible).  Dip each slice of steak in olive oil, then salt and pepper, before eating.

Enjoy!