Steak Cooking Update

Last year, in another post, I confessed to being more of a braising girl, having ruined many a high end steak. Too many to count. Not kidding. I try not to think about it. So, I told you all that I'd give you an update after purchasing a meat thermometer - the kind with a pointer that you insert into the steak inside the oven, while the display remains outside the oven. I am happy to report that I've had some great success since adding that tool to my kitchen arsenal. I find that if I actually pay attention to the thermometer (kind of a problem at times!), set a timer, and pull the steaks out when I should, I am rewarded with perfectly lovely, medium rare, tender perfection. I've been using Michelle Tam's recipe at nomnompaleo.com (which I think she got from thekitchn.com) for The Perfect Steak. She suggests starting the steak in the oven and then finishing it off in a cast iron skillet. The results have been glorious. The above photo is a steak salad that I made last week - these are bison sirloins and they were melt in your mouth tender. I added artichoke hearts, cucumbers, green olives, carrots, hearts of palm, bell peppers, some sheep's milk feta, and avocado over a bed of arugula and crustiferous crunch mix, drizzled with avocado oil and Balsamic vinegar. You can't see the arugula and greens in the photo, but I promise they were there...lots of them.

We are still taking orders for spring. If you are looking for steaks, all of our bundles have some high end steaks in them as do our grilling bundles. We still have one Bison Tenderloin Filet order , Beef Tenderloin Filet orders, and Bison Grilling Bundles available. We don't expect to have any beef grilling bundles left, based on the number of animals we anticipate processing, but if you are interested in getting on a waiting list for those, contact me at kriggsy@gmail.com. As always, if you have questions, please ask them - we are happy to help.