My pal Julie and I shopped at one of my favorite places today - The Organic Butcher of Bethesda !
The guys at the shop are always super helpful and I love that they have formed strong relationships with their farmers. Want some super fresh locally grass-fed beef or pastured chicken? You got it! Their meat, poultry, and seafood is always delicious and incredibly fresh. They have lots more for your cooking/eating desires- standouts for me are delicious focaccia and baguette from Baked & Wired, homemade stocks in their freezer section, and daily specials created by their chef such as Tarrgon & Ramp Buttermilk Dressing - sooo good!
Julie and I are both interested in eating more high-quality protein and grass-fed beef is a very good if not the best source.
Julie's Grass-Fed Boneless NY Strip Steak
- 1/2
hour before cooking put steak on plate and drizzle with olive oil and
sprinkle with salt. This will allow steak to come to room temperature.
- Heat
oven to 400 degrees.
- Put
cast iron frying pan on burner, put a couple tablespoons olive oil in
pan, turn heat to medium high.
- When pan is
hot add steak and allow steak to sear completely for 4-5 minutes before
turning to sear on second side (another 4-5 min). You will know
when steak is perfectly seared because it will not stick to the pan and
you will be able to easily turn to other side.
- Place pan in
hot oven and cook steak for another 6- 8 minutes. Remove from
oven and place steak on plate and let rest for 10 min (tent with foil).
Put steak on cutting board- slice and enjoy!
Leftovers are great on tomorrow’s luncheon salad, steak will still be incredibly tender and delicious.
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