You can pick steak by the cut, the grade, and whether or not the beef has been aged. And there's another-- the cow’s diet. Most American beef is grain-fed. But what about grass-fed beef? Why does grass-fed beef have a bad reputation for being tasteless, too lean, and gamey? In our test kitchen, we judge whether grain-fed beef is richer and fattier than grass-fed. We're also check whether grass-fed beef is lean and chewy with a gamey taste. To judge, we purchase meat that is aged for the same number of days, and we purchase meat that was fed with the same grain. We then sear the steaks to medium-rare and taste. With various steaks, our taste testers could not make any major distinctions between grass-fed and grain-fed meat. Our taste testers noticed some of the flavor of the grain-fed beef was mild, and the flavor of the grass-fed beef was nutty. But there were no major difference between grass- and grain-fed beef. In the past few years, grass-fed beef has become more tasty, more appealing to chefs and kitchen. Why? "Finishing" grass-fed beef is becoming more popular. Farmers are letting their cows eat clover and similar grasses to bring in a sweeter final taste. Many farmers are dry-aging their meat, which helps to concentrate a more "beefy" flavor and increase tenderness. Our conclusion is that grass-fed beef that is dry-aged and are of fattier cuts, like rib-eye, you'll find that the meat is rich in flavor and buttery compared to the regular, grain-fed, dry-aged beef. Go for the grass-fed beef. And also, grass-fed cows live a better life, but that topic is for another article.
You may be interested in reading Tips to Grilling Ribeye Steak. We've tested in our test kitchen many different types of steaks, and for the purposes of this article, we've chosen the ribeye. We like the ribeye steak that has lots of marbling. The steak is about 1 and 1/2 inches thick. And each ribeye steak is about one pound. The bigger the steak, the longer it can be left on the grill to achieve that great, crispy outer layer. So order some thick steaks. Local, grass-fed steaks are some of the best. The bigger the steak, the longer it can be left on the grill to achieve that great, crispy outer layer. So order some thick steaks. Local, grass-fed steaks are some of the best. The drier the steaks are, the better. If you put a damp steak on the grill, the moisture will steam the outer layer of steaks, and you won't achieve that nice crispy brown layer. We tested a few different ways of making the outer layer of the steaks dry. One of the best ways is to coat the outer layer of the steaks with a combination of corn starch and sea salt. That'll dry up the outer layer of the steak, and get it ready for searing. You can use paper towels to dab the steaks to absorb the major amounts of moisture on the steaks. Then, rub that cornstarch and salt mixture all over the steaks on all sides. Don't freak out when you rub the steaks. They'll look white. Then throw some crushed pepper on them. That's flavor. Yum. An option is to place the steaks in the freezer for 15 minutes. That'll get the steaks really cool - not frozen. If the steaks are cool, then they'll be able to last longer on the grill in order to achieve that seared, crispy outer layer. We tested several different types of beers to pair with the grilling of the ribeye, and we chose the Imperial Saison Ale from Funkwerks. And, yes, you have to pair beer with grilling the steaks. Then, after the grilling is complete, you have to pair something with the ready-to-eat steaks. Throw the steaks on the hot, hot grill. No cover. Grill until the steak layer is well browned. Maybe a couple minutes.
Turn over the steaks and grill until well browned on the other side. Another couple minutes. Once the steaks seared on both sides, and both side are are well browned, cool down the grill and continue cooking, uncovered, until you reach your desired temperature doneness. Maybe 6 to 8 minutes of more grilling. Once you achieve the desired temperature, remove the steaks from the grill and let them rest for a few minutes. Serve. Good job, man. Get another beer and eat. You may be interested in reading about 5 Steps to Grilling Steak on a Gas Grill. Here's a tip for grilling chicken breasts. Well, it's actually two tips: seasoning and butter. Get some poultry seasoning from the grocery store. And fuff a bunch on the chicken meat. Then, throw the chicken on a hot, hot grill. Burners on high. The idea is to cook the one side of the chicken for one minute. Either side first. Doesn't matter. Think of the process to cook a steak, which includes searing the meat to lock in the juices. Same with chicken. High heat. 1 minute. Then, flip. Now, after flipping once, turn down the burners to medium and cook slowly. Low and slow. Pay attention to a healthy temperature. Use a temperature cooking probe. And there you go. Get a beer and toast to yourself for grilling an awesome chicken dinner for the family. Got to take care of yourself at the grill. Keep cool - on the inside. We tested a few beers to pair with the chicken. And frankly, anything will do. But this Duvel Tripel Hop was excellent. Now, here's the second tip. Butter. Place a large pad of butter on the plate. Then push the grilled chicken on top of that butter. Oh, yes! The butter will provide a base for a dipping au jus (that's fancy for thin gravy). And the butter also helps if you happen to overcook. You? Overcook chicken? Never. But just in case. Great dinner, man. Go. Eat.
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