Schoemanshof grass-fed steak recipe

Schoemanshof grass-fed steak recipe

Cooking grass-fed steak requires a slightly different approach compared to grain-fed beef due to its lower fat content and unique flavor profile. Here’s a comprehensive guide on how to cook 1kg Schoemanshof grass-fed steak on the braai and how to spice or marinate it for the best results.

Best Way to Cook Grass-Fed Steak on the Braai

Preparation

  1. Thawing: If your steak is frozen, thaw it slowly in the refrigerator for 24-48 hours. This helps maintain the meat's texture and flavor.
  2. Bring to Room Temperature: Before cooking, let the steak sit at room temperature for about 30 minutes. This ensures even cooking.

Braai Method

  1. Seasoning: Season the steak with salt and pepper to taste. This classic combination enhances the natural flavor of the grass-fed beef.
  2. Prepare the Braai:
    • Charcoal Fire: Light the charcoal and let it burn until the coals are covered with a light layer of ash. This usually takes about 20-30 minutes.
    • Gas Braai: Preheat to medium-high heat.
    • Wood Fire: Light the wood and let it burn down to hot coals, which can take about 45 minutes to an hour.
  3. Searing: Place the steak on the hot grill and sear for about 2-3 minutes on each side, or until a nice crust forms. Avoid moving the steak around too much.
  4. Finish Cooking: Move the steak to a cooler part of the grill to finish cooking. Use the following internal temperature guide to achieve your desired doneness:
    • Rare: 52°C (125°F)
    • Medium Rare: 57°C (135°F)
    • Medium: 63°C (145°F)
    • Well Done: 71°C (160°F)
  5. Resting: Let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.

Note on Fire Temperature: When braaiing steak, it is generally better to start with a hot fire. A hot fire allows you to quickly sear the steak, creating a flavorful crust on the outside while keeping the inside juicy. After searing, move the steak to a cooler part of the grill (medium heat) to finish cooking. This method ensures that the steak cooks evenly without burning the outside.

Spicing and Marinating

Simple Seasoning

  • Salt and Pepper: A classic combination that enhances the natural flavor of the grass-fed beef.

Marinade Recipe A marinade can help tenderize the meat and infuse it with additional flavors. Here’s a simple and effective marinade for grass-fed steak:

Ingredients:

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce or tamari
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste

Instructions:

  1. Combine Ingredients: In a bowl, whisk together the olive oil, balsamic vinegar, soy sauce, garlic, Dijon mustard, honey, rosemary, thyme, salt, and pepper.
  2. Marinate the Steak: Place the steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
  3. Cook as Desired: Remove the steak from the marinade and pat it dry with paper towels before cooking. This helps achieve a good sear.

Tips for Grass-Fed Steak

  • Avoid Overcooking: Grass-fed beef cooks faster than grain-fed beef. Keep a close eye on the internal temperature to avoid overcooking.
  • Use a Meat Thermometer: This ensures you achieve the desired doneness without guessing.
  • Rest the Meat: Always let the steak rest after cooking to retain its juices and enhance tenderness.

By following these steps, you can enjoy a perfectly cooked Schoemanshof grass-fed steak on the braai that is flavorful, tender, and juicy.

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