The Ultimate Guide to Cooking the Perfect Steak

If you've never tasted true pasture raised grass-fed and grass-finished beef you are in for a pleasant surprise! There's no need to marinade a Jubilee steak, they are tender and flavourful just the way they are especially if you like your steak rare :)

Grass-fed beef tends to be a bit leaner than grain fed beef and because of this there's a whole different cooking technique involved.

Here's the process I use for cooking the perfect steak every time:

Grilling

--> I first pre-heat the BBQ to at least 500 degrees for searing. I coat the steaks with oil and seasoning (our fav is Cured Spice Co. Brisket & Beef)

--> I place the steak on the grill and leave it alone for 1-2 minutes, then turn it a 1/4 turn to create the cross hatch grill marks. After 1-2 additional minutes, flip the steak and repeat on the second side. Watch it closely to prevent burning. If flare ups occur, move the steak to a cooler part of the grill and allow the flames to die down.

--> I then reduce the heat to medium, cover the grill and continue cooking, only flipping it one more time. You can use a meat thermometer to check for internal temperature. I like to see it at 140 degrees. 135-140 degrees for rare, 141-146 degrees for medium rare, and 147-150 for medium. Cooking the steak for any more done will cause it to lose moisture and become tough and dry.

--> Let the steak sit for 5 minutes to allow juice to set. Don't skip this step!

--> Slice against the grain (cut across the steak; perpendicular to the long edge).

If you like your steak medium well to well done could we persuade you to try it a little less done? I used to always cook our steaks medium well because I worried about the safety of grocery store beef, but now I enjoy them just past rare with no worries and it is heavenly :)

If you really prefer a medium well to well done steak then you will need to increase the moisture and oil content of the meat through
marinating and basting while cooking. Here's a recipe for the Best Steak Marinade in Existence.

We believe our steaks are best on the grill but pan frying and even the George Foreman grill works well too.

How to Fry a Steak in a Pan

--> Use a well-seasoned cast iron pan, or a non-stick heavy fry pan.

--> Pat the meat dry.

--> Use a rub if desired.

--> Lightly coat the pan with oil.

--> Have the pan very hot; the meat should sizzle instantly when it hits the pan.

--> Sear well and fast on both sides, turning with tongs.

--> Reduce heat and continue cooking until steak reaches target internal temperature. 

These Jubilee steaks can all be prepared using the above grill or pan frying instructions: Striploin Steak, Filet Mignon (Tenderloin Steak), Sirloin Steak, Rib Steak, Ribeye Steak.