Like most Albertans, here at EC Williams Livestock, North of Calgary, we barbecue all year long. But it is way more enjoyable once Spring hits. Spring has sprung so let's get grilling some grass-finished steak.
There are three simple steps to grilling the perfect grass-finished steak.
1.) Ensure your steak is fully defrosted and bring to room temperature.
Defrost your steak in the fridge overnight. (If you forget, you can speed up the defrost time by placing your packaged steak in room temperature water for about an hour.) Remove from the fridge about half an hour before you want to start grilling.
2.) Rub steak with a mixture of salt, pepper, and garlic. YUM!
Mix together the seasoning, then pat dry both sides of steak with a paper towel. Rub the seasoning mix over both sides of your steaks.
3.) Sear on a HOT grill for 2-3 minutes per side. Then bake for 10-20 minutes.
Once the grill is hot, turn off all the flames, except one. Sear the steak over the flame for 2-3 minutes per side. Move the steak to the side of the grill that is not lit. Let the steak sit for 10 minutes without flipping or opening the lid. After 10 minutes the steaks internal temperature should be between 120-135F. If it is not, let the steak sit for a few more minutes. After it has come to the right temperature, remove steak from grill and allow to rest for 5-15 minutes before slicing.
BONUS: I am a HUGE lover of butter. If you are too, baste your steak with melted garlic butter between searing each side, and before letting it bake.