Comment

Comment by onesaint on October 21, 2010 at 1:20pm

Agreed about the stellar BGs (kudos to you!). I'm really loving the results. Careful with lamb, venison, and the likes. They are stronger tasting meats. You might try exploring different foul as well. Duck, game hens, and what not all have a welcome different taste to standard chicken / turkey. Also, once your outside of the adjustment period your protein requirements shouldn't be too high. And when all else fails and your really sick of meat, theres always whey protein shakes! =^)

Comment by J. Davis Harte on October 21, 2010 at 1:02pm

True true - I am throwing open my doors of possibilities. It's certainly a whole new world - so there's lots to explore. Thanks for the suggestion onesaint. Lamb might be good too. I'm trying not to freak my freak with all this meat eating! And my bg's are stellar!

Comment by onesaint on October 21, 2010 at 9:50am

J, Davis, you might consider trying pork as well. There is just so much you can do with that meat, sometimes it amazes me.

Comment by J. Davis Harte on October 21, 2010 at 9:46am

You all have almost convinced me that I might actually like steak! I've truly never been a fan of red meat - was veg for almost 20 years and now have whole-heartedly embraced low-carb/paleo. We might get bored of fish & poultry every night though! I think I'll hold out until I can find an affordable deal on pastured beef.

Comment by onesaint on October 21, 2010 at 9:43am

Im a sauce and broil man myself. Generally steaks get dry rubbed, left to soak it in for the day, then broiled. Ill have to give the pan sear a go as you both make it sounds really good. Im thinking some Burgundy might be in order as Ive got another (chicken) recipe to cook with it as well.

Comment by Brian (bsc) on October 21, 2010 at 7:50am

Gerri, thanks for reminding me, when using the oven method, I deglaze the pan usually with a bit of wine, boil it quickly down and pour it over the steaks. Darn, now I'm hungry.

Comment by Gerri on October 21, 2010 at 6:18am

I forgot to mention using the same skillet to put the steaks in the oven. Thanks, bsc. I use a heavy cast iron pan also.

A trick from my years in the restaurant biz. Brush cooked steaks with a mixture of melted butter cooked with a little vermouth. Garlic butter is even better. Restaurants use clarified butter, but regular butter works fine.This gives the steak a glaze & cuts any charred taste from grilling.

Comment by BadMoonT2 on October 21, 2010 at 6:17am

The key with grass fed is low and slow. Hot and fast produces something akin to shoe leather.

Comment by Sheila Fitz on October 21, 2010 at 6:06am

When you stirfry pasture raised chicken, you don't get soup from all the added sodium, etc that they inject into the chicken at the major producers. It is amazing. There is so much injected into pork that before I went pasture raised, I stopped salting my pork before coooking.

Comment by Brian (bsc) on October 21, 2010 at 6:04am

I grill steaks all the time and agree with Gerri that the best approach is to sear and then finish cooking slowly at lower temperature. For stovetop, I use a cast iron pan at very high heat searing on one side (only about 2 minutes), then immediately flip the steak and place it in a 200-250 deg oven in the still hot pan to finish cooking, about 10-15 minutes. On the grill, I get it up to 500-700 degrees, flip it every minute about four times (I like to make grill marks), and then turn off the heat, leaving the grill open until the temperature drops below 300 and then I essentially let the steaks finish cooking by resting in a 250 deg closed grill.

And Gerri is right, butter is great on a steak. Lean cuts like buffalo are much more tender if you marinate them 2-3 hours in an acid based marinade.

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