The Perfect Steak - Salt and Sear

dp spotlight sf The Perfect Steak - Salt and Sear

When you have cattle that are pasture raised, 100% grass fed, and free of GMOs, pesticides, herbicides, hormones and antibiotics, the result is nutrient-rich and fantastically-flavoured beef.

There's a time and a place for Steak au Poivre, or a filet drizzled in a creamy mushroom sauce...but if you haven't tried what meat is supposed to taste like, we suggest starting simple...

 

That's right; some cuts are best salted and seared. Generously salt both sides of your meat for multiple hours in the fridge (if you remember!) or as it comes to room temperature. Then salt it again once it's cooked - that's all a good cut of beef should need.

 

 

Some steaks: Boneless Ribeye, NY Striploin, Picanha Steak

 


Sheet-Pan Chicken with Potatoes, Arugula & Garlic Yogurt

Vibrant flavours and a beautiful presentation - juicy and delicious every time!

Recipe: Smoked Ham Quiche

Fluffy, savoury and delicious!

Recipe: Steak Sandwich

Delicious beef, grilled veggies and your own homemade sauce - what could be better?

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing