How to cook grass fed steak

The short method

Salt. A hard sear. A long rest. Grass fed steak from the farm store does not need a dozen ingredients. It needs heat and patience. If you have a tomahawk, Henry's reverse sear is the full walkthrough.

Henry's tomahawk recipe

What to do, in order

Take the steak out of the fridge 45 to 60 minutes before you cook so the centre is not ice cold. Salt it generously on all sides. Add pepper just before the pan. Sear hard in a very hot pan, or roast gently then sear, the way Henry does a tomahawk. Rest the steak for at least 10 minutes. Slice across the grain.

Why rest matters more here

Grass fed steak is often leaner. If you slice it the second it leaves the pan, the juice runs onto the board. Ten minutes on a warm plate keeps it in the meat. That is the difference between a good steak and a dry one.

Buy the steak first

Waterhouse Farm sells grass fed steak at the farm store in Murrayville. Cuts change with the week. Thursday through Saturday, 8am to 6pm. Sunday through Wednesday, 12pm to 6pm. Write hello@waterhousefarm.ca if you need a specific piece.

Buy grass fed steak in Langley

Questions people ask