What is Bon Appetit’s secret for making the perfect grass fed beef burger? Onions and a thick patty! Adding onions delivers moisture to your burger; and forming thicker patties prevents them from cooking too fast and drying out. Both steps are helpful when using grass fed beef.
1.5 lb Estancia grass fed ground beef
1 small onion, coarsely grated
1.25 tsp kosher salt
.5 tsp freshly ground black pepper
1 tbsp vegetable oil
4 buns, if desired
Patties can be formed 4 hours ahead. After mincing the onion, use your hands to gently mix the onion, ground beef, salt, and pepper in a medium bowl. Gently shape into 4 patties, about 1.5” thick. Don’t overpack, a loosely formed patty will be more succulent. Right before they’re ready to cook, season patties with salt and pepper.
We recommend grilling burger patties! If you’re using a cast iron skillet, heat oil in skillet over medium-high heat. Place in the skillet, and immediately reduce heat to medium. Cook 4-6 minutes per side for medium-rare.
Cooking up a delicious grass fed steak starts with selecting the right cut at the butcher counter. Choose meat that looks bright, firm and has an even, light distribution of marbling throughout the cut. These qualities will give each juicy bite of grass fed steak a clean, satisfying finish.
Estancia grass fed steak
Season your steak in the rub of your choice. For an easy favorite, combine coarse sea salt, cracked black pepper, and minced garlic into a small bowl. Rub the mixture on both sides of your steak and allow the meat to come to room temperature.
With the temperature high, sear your steak for two minutes on each side to lock in flavor. Turn down the heat (or move your steak away from the flame) and cook for about five minutes on each side to a perfect medium rare. When your meat thermometer reads 125-130 degrees, pull your steak off the heat. Remember, grass fed beef cooks about 30% faster than grain fed beef. Don’t dive in just yet! Rest your steak for ten minutes after cooking and your taste buds will thank you. An uncut, resting steak holds its juices better and delivers a bigger taste with each bite.
This Vietnamese favorite is the perfect dish if you’re craving something flavorful.
1 pound filet mignon, cut into 1-inch pieces
3 1/2 tablespoons sugar
1/3 cup plus 1 tablespoon canola oil
Kosher salt and freshly ground pepper
3 tablespoons light soy sauce
3 tablespoons Asian fish sauce
2 tablespoons white vinegar
1 teaspoon rice wine (optional)
6 scallions, cut into 1-inch pieces
1 small red onion, thinly sliced
3 garlic cloves, minced
1 tablespoon unsalted butter
Watercress and lime, for serving
In a bowl, toss the meat with 1/2 tablespoon of the sugar, 1 tablespoon of the oil and 1 teaspoon each of salt and pepper. Let stand at room temperature for 1 hour. In a small bowl, whisk the remaining 3 tablespoons of sugar with the soy sauce, fish sauce, vinegar and rice wine, if using.
Heat a large skillet until very hot. Add the remaining 1/3 cup of oil and heat until smoking. Add the meat and cook over high heat undisturbed for 1 minute, until browned. Turn the meat and cook for 1 minute longer. Tilt the skillet and spoon off all but 1 tablespoon of the oil. Scatter the scallions, onion and garlic over the meat and cook for 30 seconds. Stir the soy mixture and add it to the pan, shaking to coat the meat; bring to a boil. Add the butter and shake the pan until melted. Line a platter with watercress and pour the shaking beef and vegetables on top. Serve with lime wedges.
This classic recipe is a favorite among just about everyone!
1 tbsp. black peppercorns
1 tbsp. coriander seeds
1 tbsp. fennel seeds
2 dried chiles de àrbol, broken
2 fresh bay leaves
1⁄2 cup red wine
2 tbsp. red wine vinegar
2 tbsp. worcestershire
4 garlic cloves, crushed
2 sprigs fresh rosemary
1⁄2 cup extra-virgin olive oil
2 lb. Estancia flank steak
Kosher salt, to taste
Toast peppercorns, coriander, fennel, chiles de àrbol, and bay leaves in a small skillet over high heat, stirring occasionally, until fragrant, 2 to 3 minutes. Transfer aromatics to a hard surface; lightly crush with the bottom of a heavy skillet; then transfer to a 9″x13″ baking dish. Add wine, vinegar, worcestershire, garlic, rosemary, and olive oil; whisk to combine. Poke flank steak all over with a fork and place in marinade; spoon some marinade over top. Cover and refrigerate, turning occasionally, for 12 to 24 hours. An hour before grilling, transfer steak to a plate; set aside at room temperature. Transfer marinade to a small pot and bring just to a boil; set aside.
Grill flank to medium rare – about 6-8 minutes per side. Transfer to a cutting board, tent with foil, and let rest for 10 minutes. Carve steak into thin slices on the bias and serve with any accumulated juices.
Treat your taste buds to this traditional dish from Uraguay.
4 Estancia Grass fed steaks, 1.5” thickness
1 cup fresh flat leaf parsely, minced
1 cup fresh oregano, minced
4 cloves garlic, peeled and minced
1 teaspoon red pepper flakes
1 cup water
1 tablespoon sea salt
½ cup extra virgin olive oil
¼ cup red wine vinegar
Mince and combine the parsley, oregano, garlic, and pepper flakes into a bowl. Mix in water and salt and let rest for 30 minutes. Add vinegar and olive oil; mix well. Store in refrigerator overnight in a sealed jar. Rub steak with sea salt and cracked pepper (as desired). Bring steak to room temperature.
Whether you’re using a grill or cast iron skillet, sear steaks on each side at a high heat for one to two minutes. Turn down the temperature (or pull steaks away from the flame) and cook for an additional eight to ten minutes until steak’s internal temperature reads 130 degrees. Rest steaks for 10 minutes. Add chimichurri. Enjoy.
This simple slow roast recipe is perfect if you’re in the mood for something juicy and delicious.
1 Estancia Tenderloin Roast (approximately 3 lbs)
1⁄2 cup extra virgin olive oil
1⁄4 cup chopped rosemary
6 cloves of garlic; finely chopped
3 tsp. ground black pepper
4 tbsp. kosher salt
Combine extra virgin olive oil with chopped rosemary and garlic. Tie the roast for even cooking. Rub Estancia tenderloin roast all over with olive oil mixture and season with salt and pepper.
Place on rack and put in a 250′ oven and slow roast until an instant read thermometer registers 5 to 10 degrees below desired temperature. Turn oven up to 400′ degrees for 5 to 10 minutes. Let roast rest 10 to 15 minutes before carving. Medium rare is 135′ to 140′ so you would want to turn up the oven at about 125′ to 130′ for the final high temp roasting. The slow roasting allows a nice even coloration through the roast. Medium rare produces best eating results with grass-fed beef. Using a thermometer takes out the guess work on when the roast is done. This recipe can easily be adapted to indirect roasting on an outdoor grill. Enjoy your Estancia Roast!