When I was thinking of what to buy my brother-in-law for Christmas, I went for something food-based because we both love good, healthy food. And what guy doesn’t love a cooler full of beef? I ordered a sampler from La Cense Beef – a company I had never personally tried. So imagine my surprise when the cooler showed up at my house, literally 2 minutes after telling my sister to keep an eye out for the delivery. Apparently I had convinced myself, in the holiday rush, that I had shipped the order to my BIL despite the fact I had several confirmation emails clearly showing it was heading my way. Uh-oh. I quickly sent my BIL another order and now I had something new to try as well.
We started with these NY strip steaks and then also tried their steak burgers. Both were delicious and I got great reviews from my sister and BIL as well.
We try to limit our red meat and after being a vegetarian for so many years, and cognizant of the many problems associated with industrial farming, I try get grass fed beef whenever possible. Local is preferable, but I have been disappointed with some of the beef I have purchased at local farmers’ markets so I decided to try a company that had good reviews. Although I order a lot of frozen seafood, I had never tried beef and was skeptical it would hold up well frozen – I rarely freeze anything. This beef, however, tasted fresh and flavorful. The color of the steaks was a deep red (like a “wine” color) and just the look of it told me it wasn’t the same as what you often find at the supermarket – either browning or pumped with red coloring.
I will be ordering again in the future. If you would like more information about grass fed vs. grain fed beef, these are some good reads. There is a lot of debate, but I personally prefer to go the grass fed route whenever possible. And I definitely agree with this article on the top 10 reasons to eat grass fed. Knowing your plate is good for body & soul. 🙂
*Of course, this recipe will work with any cut of steak, grass fed or grain fed. Simply use a meat thermometer to reach your desired level of doneness for any given cut.
- 2 bone-in NY Strip Steaks, about 14 oz. each
- Montreal Steak seasoning mix
- 2 tbsp. butter
- 1 cup fresh cilantro leaves
- 1/2 cup fresh flat-leaf parsley leaves
- 1/2 tsp. minced garlic
- 1 jalapeno, cut into fours
- Juice of one lemon
- 1/2 tsp. smoked paprika
- 1/4 tsp. ground coriander
- 2 tbsp. olive oil
- Let steaks come to room temperature, about 30 minutes. Season both sides generously with a Montreal Steak seasoning mix, or with fresh ground S/P.
- Combine all ingredients from cilantro to olive oil in a mini food processor and process until smooth and resembles a pesto. Alternatively, you can finely chop and combine everything by hand.
- Set your oven to broil (500 degrees) and move the oven rack to the top third position (1 rung above the middle). On a stove set to medium-high heat, melt the butter in an oven-proof skillet and add the steaks to the skillet. Cook for about 3 minutes until nicely seared on the first side. Flip the steak and move to the oven. Cook until your desired temperature, about 3-5 minutes for medium rare. Take out of the oven about 5 degrees before the desired temperature and let rest 5-10 minutes. Serve hot with the Cilantro Chile sauce.