Lol grass fed. Go back to Montana you guppie.

LOL yeah what a jokester right! Lets just feed every animal with corn and ourselves some more HFCS and we'll probably better humans!

gder: That looks great, and pretty amazing for a 3/4in cut.

ohead: Please leave the serious steak discussion to Americans!

Made the onion and blue cheese sauce tonight. It was great. A little overpowering and in want of acid. I think adding a little bit of red wine would be a wise move.

Is that what grassfed means? Sounds more like pasture raised.

LOL. Did you think grass fed meant the cow sits in a feedlot and the farmer feeds it a bunch of grass?

That's exactly what grass finished means.

Huh. I grew up on a farm, and, while we didn't have cattle, I knew people that did. The idea of a cow sitting in a pen and getting fed grass is pretty laughable to me, but I guess that's the reality of most mass-market "grass fed" beef.

Most ways we treat animals these days are laughable. And a joke compared to how things used to be a while ago.

Smallish enclosure with a few bales of hay=grass fed beef.

Having just googled it, grass-fed means the animal was eating a grass diet up to some point of their life. This can mean pasture or feedlot, and could mean only when the animal was a calf. Once the cow matures they can switch it to grain-finishing to make it gain weight faster, but they still call it grassfed. Grass finishing means the cow ate grass through the mature stage.

I visited the farm my steak came from a few weeks ago. The cows have several acres to graze freely. They eat grass their whole life. It is my understanding that 99% of cows start their lives on grass and are then switched to grain. If it says grass fed it means finished on grass.

Sorry if I missed it, but what's this recipe? Sounds awesome!

http://thepioneerwoman.com/cooking/2...-cheese-sauce/

Pretty clutch stuff.

I just made that onion/cream/blucheese sauce tonight.

There is a step that says "we want them to get nice and brownish/black."

I would definitely stop at brownish and not go all the way to brownish black. My sauce ended up a grayish color instead of the awesome orangish shade in their photos, I think this is because my onions were a bit more done than they should have been.

Still tasted great. just didn't look very good at all.

Picked up two petite strip loins with very good marbling for $30/lb, each one was about 1/2 lb. They come from www.vtqualitymeats.com/ and are "grass fed and grain finished" or "100% Grass-Fed and Certified Organic Grass-Fed beef". Based on the recent conversations itt, and the difference in the gder all grass steak, I am pretty confident these were the former.



Reverse seared them on medium for 1:15 side after crisping/reducing the fat on the loins with a little butter, then let them rest for 5 mins. After resting, seared on medium high for :50 and used a medium pot as a weight which I pressed on them with as they seared.



Made the onion cream sauce from above, and used some Colston Bassett Stilton as the blue (same $/lb as the steak!) which was awesome.



Decided to make the meal a little heartier and include fusilli.



EMC:

Looks dam good. Lol healthier

the sous-vide method sure makes for some incredibly tender steak. canadian prime striploin.

stinky: V nice.

Larry: 10

glad y'all are digging the onion blue cheese sauce.

gobbo, red wine is interesting idea, maybe i'll try that next time i make it.

i like my onions pretty done (though not black) and haven't had a problem with color. one thing i do though is clean the skillet thoroughly before starting. not with soap, of course, but with oil and salt.

Bacon fat IMO is where its at

that onion/blue cheese sauce looks sublime

anyone know a good way to clean a cast iron skillet? i clean mine by boiling a small amount of water and scraping everything off and there always seems to always have a little bit of black residue left behind.