- 2 Grow and 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!):
After steak has reached desired doneness, remove from grill and tent with aluminum foil.
How to Cook Steaks Indoors
Preheat oven to 400°. 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 in a large heavy skillet over medium-high heat. 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.
Roast steaks in oven, turning halfway through cooking until an instant-read thermometer inserted into steak registers 125° for medium-rare, about 20 minutes, or to desired doneness.
(Adapted for kosher cooking from Bon Appitit, modifying a recipe by Pierre Touitou. This method is best for when you are cooking with your oven and stovetop.)
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.