Two-Step Beef Steak Tip
A little known culinary trick using a 2-step (grill/oven) process will guarantee that your all natural, grass fed beef Halal steaks will turn out juicy and tender every time, even if you like them well-done.
Start with thick steaks (1" or better). Make sure the steaks are not ice-cold. We recommend thawing them overnight in the fridge and setting them out about 30 minutes before cooking.
Choose your searing method, grill or skillet. Whichever you choose, the surface should be piping hot and brushed with virgin olive oil before applying the meat.
Rub both sides of each steak with virgin olive oil and season with pepper, then apply sugar. For T-bones, NY Strips, and Ribeyes, use about 1/4 teaspoon of sugar per side; for Filet Mignon's, use a little less. Wait to season them until you are ready to sear, since the sugar melts quickly. Hold the salt and salty seasoning until after cooking since salt draws out moisture and inhibits browning.
Sear the all natural beef steaks 2-3 minutes per side. They should end up with an impressive crust that has nice grill marks. Skillet steaks should also have an impressive crust with a few blackened spots around the edge.
Brush them with your favorite marinade. Finally, cook the steaks in a 325 degree oven. Once seared, the steaks only need 25-30 minutes to reach a rosy pink medium.
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