Craving a Thick, Juicy Steak!

Sometimes it's just a whiff of a neighbors grill or someone's tailgate BBQ at a football game, but we all know when a craving hits us. It isn't the same as being hungry, necessarily. We don't even have to be hungry to crave something delicious. The same thing can happen for nearly any food - burgers, sausages, roast beef, pasta, fresh bread, bacon, etc. Sure, there are some foods that have been manufactured to entice us or cause food addictions. Sugar is the primary offender in that case. But, no, we're talking about the craving for a thick, juicy steak, flame kissed to medium rare with the perfect seasoning.
A great steak begins with the source. Just like all recipes are better when you start with good ingredients, the same is true for a steak. A delicious steak doesn't require much more except a few simple seasonings. It can be difficult to find a reliable, trustworthy farm locally or nationally. If you have a local farmer who is transparent and willing to share how they raise their cattle, you've hit the jackpot. Unfortunately, the bigger the operation means that profit often outweighs the concern for clean food, animal care, nutrition, and environment. Farmers have to earn a living too, but big business has taken over much of the food system. Watch the 2008 documentary, Food Inc. for more on this topic. US Wellness Meats will always stick to our regenerative farm principles: NO Antibiotics, NO Chemical Pesticides, Herbicides, or Fertilizers, NO GMOs, and NO Added Hormones. For those without a trustworthy local farmer, we're just a click away.

Steaks are not all the same. Some are fattier like Ribeyes. Some are leaner, like Sirloin. Both fatty and lean can be delicious, but it requires different methods. The leaner the steak, the lower and slower you should cook it. Add a reverse sear once it's nearly cooked and you have a tasty steak that won't cost as much as a Ribeye or Filet Mignon. Some other methods ideal for leaner steaks are sous vide, smoking, and the trusty slow cooker. A good Ribeye can be prepared in a variety of ways but they all require attention. You can always add more heat, but it's hard to take it away once it's done. 

Grass-fed steaks are always going to be better in our opinion. Firstly, grass-fed, grass-finished ruminants like cattle are healthier eating an all grass diet. It's what nature intended for their digestive systems. Remember, their diet ultimately effects you and your health. Next, choose the cut. The classics include Ribeyes, Filet Mignon, Strip Steaks, T-Bones, and Sirloins. Some are bone-in and some are boneless. Take your pick. Many think the bone adds some flavor and nutritional value. Next, choose your method. Will it be grilled, smoked, sous vide, cast iron skillet, slow cooker, or something more exotic? Get yourself a good meat thermometer and watch your temperatures. Grass-fed beef requires less time on heat because they're leaner than grain-fed. We recommend cooking a grass-fed steak to medium rare with minimal seasoning to satisfy any steak craving. You might not realize it yet, but YOU can grill a world-class steak as good as any Michelin 3-Star Restaurant because you have access to the best meat on the planet at US Wellness Meats.

All the Best,  Team USWM