Charlie's Secrets to Perfect Steaks When It's Too Cold to Grill!

No doubts, Charlie is the pro when it comes to cooking steaks at our house!  I'm better than I once was, thanks to his guidance, but I leave the grill to him! 
It might be 40 outside today, but the forecast is looking mighty chilly for New Year's Eve!  Fear not - you can still master steak on your cooktop!

Here are Charlie's secrets - follow them & you can make the perfect steak every time :

•  Take the steaks out of the fridge & season them an hour or so before you want to cook them.  We keep it simple here - salt, pepper, garlic.  But you can use any spice rub you like. Season both sides!
•  Use the heaviest pan you have, preferably cast iron!  A thicker pan will heat more evenly and prevent scorching.

•  BUTTER!  Real butter.  Lots of it!  That's 1/2 a stick for these 2 NY strips.
• ​Use high heat to get your pan hot & melt the butter (almost BUT NOT scorching).  If your steaks are thick, place the steaks on edge for a minute or so to sear the edge, then turn to the other edge.  Clip the edges of the steaks if there is connective tissue or fat on the edge so they don't curl. 

• ​Cook on each side for about two minutes, ladling the melted butter over the steaks as they cook.  Reduce heat if the pan is starting to scorch.

• ​Use a meat thermometer to know when you've reached the desired degree of doneness - SOOOO much easier than trying to guess by color! 
  

    Temp the thickest/center part of the steak, without touching bone.  Remove from heat 5* below desired temp, as internal temp will continue to increase.

Steak Doneness Temps:
Rare 125
Medium Rare 135
Medium 145
Medium Well 150
Well 160
Please don't ever cook a steak to well done....your mouth will thank you!​

• ​Let the steak rest for a few minutes before slicing.  We love to pair with mushrooms & onions, but the flavors of our grassfed steaks are delicious all on their own!  Enjoy!  Want to pick your favorite steak & give it a go? Order here!