Do you pre-salt your steaks?

Basically an hour before (or the night before) you put LOTs of kosher or sea salt on them. It abosrbs then comes back up. Pat moisture off, then season and cook.

Produces results like this:



If it was any more buttery/soft I could have eaten it without teeth.

http://www.dobsonfarm.com/cooking.html

I haven't really had any issues? But I dissect my beef anyway, because fat and gristle gross me out.

Hello, I am new to the group but not primal/paleo.

With steak here in the UK to get a good quality grass fed piece, I always buy organic. Cooking, I lightly grill (broil (is that right)? then wrap up in tin foil and put in the oven. As I have seared it, you don't lose much juice, but the juice you do have the steak cooks in. It's never tough, it really is like a hot knife through butter.

Oh yea - thats the other thing - you have to rest the meat after cooking for 1/4 - 1/2 the time it was cooked for. This allows all of the juices to 'settle'

Julia ... I was looking (and couldn't find) a post I wrote a couple of weeks ago for seasoning and tenderizing steak.

Basic steps:

1) step-1 = tenderize the steak (I pound both sides with a meat tenderizer/hammer) and immediately squeeze fresh lemon juice over it

2) step-2 = marinate the steaks in a ziplock bag for 3-4 hours. My marinade is Italian dressing. Every 30 mins or so, I flip and smuuch the ziplock bag so that the marinade touches all the surfaces of the meat

3) remove steaks from the fridge about 30 mins before putting them on the grill

4) step-4 = grill the steaks on my pre-heated gas grill, over an indirect flame. Temperature is about 550. I turn the steaks once (after 5 mins) and then sprinkle on Montreal Steak Seasoning

For what it's worth ... the website of the grass-fed beef provider in my region wrote that grass-fed beef cooks in 30% less time than commercial beef.

The tenderness of meat has to do with the amount of fat marbling - and the amount of exercise the animal gets.

Feedlot beef moves around very little, and are fed nothing but fat-producing grains, so the meat can be very tender (as an aside, veal is so tender because the calves are locked into cages where they CAN'T move during their short lives). This tenderness is at the expense of the health of the beeves lives.

Grass-fed beef can vary, since they are naturally leaner (grass vs grain). If they are penned up, but given bales of alfalfa or other grasses, then they are technically 'grass fed' but can be almost as tender as feedlot beef. If they are 'pastured' however, where they have to range over fields to find natural grasses to eat, then they can be VERY lean and somewhat tough. But that is the hallmark of getting beef that is most like the beef our ancestors were eating.