This recipe for Grass-Fed Beef Steak requires a cast iron skillet and is a quick way to cook our grass-fed steaks when you don't want to BBQ. We recommend using Snug Valley Farm Strip Steaks, Sirloin Steak or Rib Eye. The method also works for boneless pork chops. Thanks to our friend and web master, Cheryl Michaels, for introducing us to this method.
Bring the steaks to room temperature, dry them with a paper towel and grind fresh pepper on each side.
Place a 10-to-12-inch well-seasoned cast iron skillet in the oven and set the oven to 500 degrees F.
When the oven reaches temperature, remove the skillet and place it on your cooktop over high heat. Evenly scatter a generous pinch of salt onto the bottom of the skillet - but be careful, too much salt may make the steaks taste too salty.
Immediately place the steaks in the hot, salted, dry skillet. Cook 30 seconds, turn with tongs and cook another 30 seconds. Continue to cook on the stovetop until the steaks reach the desired temperature on a meat thermometer - you may need to reduce the burner temperature a bit. ALTERNATIVELY, after browning the steaks, put the pan straight into the 500 degree oven for 2 minutes. Turn the steak and cook for another 2 minutes. (Four minutes is for medium-rare steak, adjust the time for rare or medium.)
Remove the steak from the skillet, cover loosely and rest for 2 minutes then serve immediately.
MORE: Quick searing steak keeps the juices inside the meat. Always turn with tongs or a spatula and test with a needle-end meat thermometer so the juices don't escape.
If the meat sticks to the pan when you try to turn it, give it another few seconds to cook.
This method also works for Boneless Pastured Pork Chops. If cooking chops, follow the directions above and keep in mind that pastured pork can be cooked rare to medium rare. No need to cook it well done.