Award winning Grass Fed Ribeye recipe with Wine Pairings!
Everyone is wondering how to perfectly cook a grass fed Ribeye.
See below for more!
Cooking grass-fed ribeye steaks can be a delicious experience with the right techniques to ensure they're tender and flavorful despite having less marbling than grain-fed beef. Here are some of the best ways to cook them:
1. **Marinate**: Since grass-fed beef can be a bit tougher, marinating can help to tenderize the meat. Use an acidic base like lemon juice or vinegar, and add your favorite herbs and spices. Marinate for several hours or even overnight to break down the tougher muscle fibers.
2. **Reverse Sear**: Start by cooking your steak at a low temperature in the oven until it reaches about 10-15 degrees below your desired level of doneness. Then, sear it on a hot pan for a minute or two on each side. This method allows the steak to cook more evenly, retaining its juices and tenderness.
3. **Sous Vide**: Cooking sous vide is a fantastic way to achieve a perfectly cooked and tender steak. The steak is vacuum-sealed and cooked in a water bath at a precise temperature. It's then finished with a quick sear on a hot pan for flavor.
4. **Quick Sear**: If you prefer a traditional method, make sure your steak is at room temperature and your pan is very hot. Sear the steak quickly on each side to lock in the juices, then lower the heat to finish cooking to the desired doneness.
5. **Resting**: Allow your steak to rest for about half the time it was cooked. This lets the juices redistribute throughout the meat, ensuring that each bite is juicy and tender.
6. **Slice Against the Grain**: When you're ready to eat, slice the steak against the grain. This cuts through the muscle fibers and makes the steak easier to chew.
Remember that grass-fed steaks usually cook about 30% faster than grain-fed, so they require a watchful eye to avoid overcooking, which can make them tough. Keeping the steak medium-rare to medium is typically the sweet spot for tenderness and flavor.
Grass-Fed Beef Ribeye Steak with Herb Butter and Roasted Vegetables
Ingredients:
1 grass-fed beef ribeye steak (about 1-inch thick)
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
2 cloves garlic, minced
Fresh herbs (rosemary, thyme, parsley), finely chopped
4 tbsp unsalted butter, at room temperature
Assorted vegetables (carrots, asparagus, brussel sprouts ,and baby potatoes), for roasting
1 tbsp balsamic vinegar
Herb Butter Preparation:
Make the Herb Butter: Mix the softened butter with half of the minced garlic, a generous amount of chopped herbs, salt, and pepper. Form into a log using cling film and refrigerate until firm.
Steak Preparation:
Season the Steak: Bring your steak to room temperature. Pat it dry and season generously with salt and pepper. Let it sit for about 30 minutes.
Preheat the Pan: Heat a cast-iron skillet over medium-high heat. Add 1 tbsp of olive oil.
Sear the Steak: Place the steak in the hot skillet. Cook for about 4-5 minutes on each side for medium-rare, or longer depending on your preferred doneness. Add the remaining garlic and herbs to the pan in the last minute of cooking.
Rest the Steak: Remove the steak from the pan and let it rest for about 5 minutes. This allows the juices to redistribute.
Vegetable Preparation:
Roast the Vegetables: Toss the vegetables with olive oil, salt, pepper, and balsamic vinegar. Roast in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until tender and caramelized.
Serving:
Slice the Steak: Cut the steak against the grain into thin slices.
Add Herb Butter: Top the warm steak slices with a slice of the chilled herb butter, allowing it to melt over the meat.
Serve with Vegetables: Arrange the roasted vegetables alongside the steak.
Tips:
Letting the Steak Rest: Resting the steak before and after cooking is crucial. It helps in seasoning and retaining the juices.
Herb Choices: Experiment with different herbs in the butter for varied flavors.
Cooking Vegetables: For an extra touch, you can roast the vegetables in the same pan used for the steak to infuse them with the meat's flavors.
This recipe brings out the best in a less marbled grass-fed ribeye steak by combining it with rich herb butter and perfectly roasted vegetables, creating a balanced and flavorful dish.
Wine pairings with Grass Fed Ribeye
Cabernet Sauvignon: This full-bodied red wine is a classic choice for ribeye steaks. Its robust tannins and deep flavors of dark fruits, such as blackberry and plum, complement the rich, savory taste of the steak.
Chateau Montelena Cabernet Sauvignon, Napa Valley: Known for its rich, full-bodied profile with dark fruit flavors.
Penfolds Bin 407 Cabernet Sauvignon, Australia: Offers a balance of fruit and tannin, with a hint of oak.
Syrah/Shiraz: Syrah or Shiraz, especially from regions like the Rhône Valley or Australia, pairs wonderfully with ribeye. It offers spicy notes and a hint of smokiness that can enhance the meat's flavor.
E. Guigal Côte-Rôtie, Rhône Valley: A classic Syrah with spicy and smoky notes.
Mollydooker Shiraz 'The Boxer', Australia: A bold and fruity Shiraz, perfect for a hearty steak.
Malbec: Originating from Argentina, a region famous for its beef, Malbec is another excellent choice. It has a softer tannin structure than Cabernet Sauvignon but still provides enough body and fruitiness to match the steak.
Catena Zapata Malbec, Argentina: A high-altitude Malbec with deep fruit flavors and elegant tannins.
Bodega Noemia de Patagonia Malbec, Argentina: Known for its complexity and velvety texture.
Zinfandel: For those who prefer a slightly sweeter and spicier wine, Zinfandel is a great option. Its bold fruit flavors and spice complement the rich fattiness of ribeye.
Ridge Vineyards Zinfandel, Sonoma County: Offers a great balance of fruit and spice, with a hint of oak.
Seghesio Family Vineyards Zinfandel, Sonoma: A robust and spicy Zinfandel that complements rich meats.
Bordeaux Blend: A classic Bordeaux blend, especially from a robust vintage, brings a balance of tannins, fruit, and earthiness that works well with grass-fed ribeye's distinct flavor profile.
Château Pichon Longueville Baron, Bordeaux: A classic left-bank Bordeaux, well-structured with dark fruit and earthy notes.
Château Lynch-Bages, Bordeaux: Known for its robust and full-bodied profile, perfect for red meats.
Tempranillo: Especially from regions like Rioja or Ribera del Duero in Spain, Tempranillo can be a good match with its flavors of cherry and tobacco, offering a nice contrast to the steak.
La Rioja Alta Gran Reserva 904, Rioja: A traditional Rioja with flavors of cherry and vanilla.
Vega Sicilia Valbuena, Ribera del Duero: A prestigious wine with a perfect blend of fruit and oak.