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The Secret To Cooking Grass Fed Organic Grenadian Steaks

The Secret To Cooking Grass Fed Organic Grenadian Steaks

You don’t need to spend a fortune on Grenada steaks to get a juicy, melt-in-your-mouth piece of meat. Here are some guidelines to follow if you want to cook the perfect steak, whichever cut you choose.

Step 1

Purchase a local Grenadian steak. Make sure it’s a grass-fed organic cut of beef. Imported beef has traveled many miles, are the off-cuts that didn’t make the grade in the US or Brazil, and are often pumped with nasty growth hormones. Yuck.

Step 2

Get the steak out of the fridge and allow it to come up to room temperature around one hour before cooking. As a side note, frying or grilling meat from cold will stop the heat from penetrating to the middle as effectively.

Step 3

Make sure your pan or grill is super hot before you begin – this will help to caramelize the meat, creating a delicious crust.

Step 4

Rub the Grenadian steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper.

Step 5

Start cooking. Your aim is t get the steak medium-rare to medium. If you cook it any more than that, you’ll be left with a tough piece of meat. Turn the steak every minute making sure you get a really even cook.

Tips

For more flavor, halve a garlic clove and rub it over the Grenadian steak every time you turn it. Or rub the steak with a knob of butter. Or use a special herby steak blend.

After cooking, leave the steak to rest for 2 minutes and rub with a little butter or virgin olive for an incredible, juicy steak. Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top.

Remember these tips, and you’ll get great results every time!

And serve your Grenadian steak with a local salad – English cucumbers, tomatoes, and lettuce. Or roast some breadfruit wedges, plantains, and squash. Pair your steak with a nice red wine and you have the almost perfect meal… To gain perfection, top the night off with a tiny but impactful slice of Baklava. Tender flakes of pastry loaded with butter, honey, and nuts.

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