Happy times are upon me friends, Bob and Michelle Englebrecht, of Englebrecht Polled Herefords, dropped off my quarter of fresh, locally raised beef from their farm in Central Lake, Michigan the other day and it may very well have been my favorite day this year. Anyhow, I’m excited to have the freezer stocked with great beef, as well as the fresh, local hog my son raised and the lamb I purchased earlier this year from our local fair, but damn, I love me some beef. And boy oh boy, when the beef arrives it’s time for steak, rib-eye steak!
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Now, lets take a minute to talk about this fresh, local beef. First of all, it’s really, really good, you can tell the difference immediately. Second, the cost is just a fraction of buying far lesser quality grocery store meat. Granted, there is the initial investment, You’ll likely have to buy at least a quarter of beef, with a quarter ranging in the 600-700 dollar range. Also, you will need a fair amount of freezer space, although a decent size chest freezer isn’t too expensive these days. I’m a bit of a numbers guy so lets do some simple math. Let’s say for instance you pay 650 dollars for a quarter of beef, and that quarter yields 125 pounds of meat for the freezer. 5.20 a pound packaged, and probably delivered, that is pretty dang good, keep in mind that maybe a third of that will be burger, but still, you won’t find hamburger for much cheaper than that, and if you do it is, well, gross. Keep in mind that you are also paying 5.20 a pound for steaks and roasts, If you can find a price anywhere close to that on beef, I highly recommend not eating meat from that store. Anyways, if you don’t already have some extra freezer space you’ll have a one time investment for a freezer, probably not more that a few hundred bucks. Seriously folks, save some money, buy the beef, be happy, you won’t regret it.
How I cook steak
Okay, here is the magic of cooking a steak… It is already good, don’t try and hide it! Seriously, if your steak needs a lot of seasoning or marinading it is not a good steak to start with.
Lay steaks out on a plate or pan, I prefer to let mine get up to room temperature, but don’t leave out too long, I don’t need you getting sick. Melt a couple tablespoons of butter, brush steak with butter, lightly sprinkle with Kosher salt, flip steaks and repeat on other side and your ready for the grill.
Okay, now the controversy, charcoal or gas grill? The answer is simple, charcoal if you have time, gas if you’re busy like me. I hope to retire someday and can sit around and nurse my charcoal grill, but with a job and kids, and everything else I’m gonna have to stick with gas for now…
Whichever you decide to use, the process is the same. Get that sucker hot, really hot, but only on one side. Once hot, lay those juicy suckers on the hot spot for a minute or two, then turn 90 degrees, cook for another couple minutes, flip and repeat. Now, move those slabs of love over to the low heat side of your grill and continue cooking slowly, uncovered until you reach your liking.
Remember, you can always cook them more, but you can’t cook them less, a meat thermometer comes in handy here(you can get this one from amazon for 5 bucks), and I believe the longer and slower the better. Check out this post back from Thanksgiving which includes my preference on cooking prime rib (that’s where the rib-eye comes from). Same theory, cook long and slow for the best result.
Need to add some veggies to your steak dinner? How about some sauteed mushrooms and onions? I thought so.
1 whole onion, sliced
1 package fresh mushrooms, quartered
Pinch of Kosher salt
Heat saute pan, add a tablespoon or so of butter and sliced onion, cook until translucent. Add quartered mushrooms and salt, cook until mushrooms are soft, stirring as needed. Your welcome.
I sure hope you’ve enjoyed reading, and are making arrangements for getting your freezer stocked up with fresh beef. As always please contact me with any comments, ideas, criticisms, or suggestions for upcoming posts, I’d love to hear from you! Remember this is a team effort, without you, the reader, this would be futile. Don’t forget to share this with your friends and family, there is an easy to use social sharing bar at the top of this post for your convenience.