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Recipes:

Ground Beef

Rump Roasts

Briskets & Chuck Roasts

Steaks (New York, Tenderloin or Rib-Eye)

Miscellaneous Cuts

 

 

Classic Grilled Steaks

(from The Grassfed Gourmet Cookbook, by Shannon Hayes)

2 steaks, preferably 1 1/2 inches thick
Coarse salt and freshly ground
black pepper or herb rub (see Super Slow Roasted Beef)

Sprinkle the steaks liberally with salt and pepper or season with a herb or spice rub.

Bring the steaks to room temperature while you prepare your grill. Heat the grill so that one-half is hot and the other half is just warm.

Lay the steaks on the hot half of the grill, and sear until well-browned about 2 to 3 minutes. Turn, sear until well-browned, and move them to the warm side of the grill. Grill them 5 to 10 minutes longer, or until they’ve reached the desired doneness (120 degrees for rare, 135 degrees for medium.) To gauge the temperature, insert a meat thermometer into the SIDE of the meat rather than the top, being sure not to get close to any bones.

When the steaks have reached the right temperature, remove from the grill, tent with foil, and let rest for 3 to 5 minutes before serving.