How we grill steaks

We don’t order steak at restaurants.

Not even for special occasions. They never seem to season them right … or at all.

When I (Jodi) was in college, I would come home to my parents’ house to dine on Kansas City strips that were seasoned and grilled to perfection by my dad. (They lived a few hours away from school and knew how to entice me home more often.)

As I got older, I discovered that fancy restaurant steaks weren’t worthy to be compared to my dad’s #skillz. His secret? Well, I’m about to tell you.

In these glorious last weeks of the season when you can still grill without a winter coat, try these cooking tips on any variety of Bethlehem Farm steaks. And by the way…

Bethlehem Farm steaks are on sale right now!

Shop The Sale

 

Dad’s Steak Tip #1

Don’t take your steak to the grill straight from the fridge. Set your steaks out on a cookie sheet on the counter for around 30 minutes to come up closer to room temperature before grilling.

Dad’s Steak Tip #2

The right amount of seasoning can take a steak from good to great. Skip the expensive “steak” spice blends and stick with these three basics: salt, pepper, and garlic powder. That’s it.

While your steaks are sitting out, season them generously on both sides. We’ve found that pink himalayan salt has a HUGE taste difference from regular iodized salt or even sea salt. The trace minerals in this type of salt expand and deepen the flavor noticeably … not just on steaks but in every dish. I don’t cook with anything else. Highly recommend. (We get ours at Costco, but here’s a bag you can get online. Affiliate link.)

Dad’s Steak Tip #3

When you first put steaks on the grill, sear them on the highest heat setting for about a minute on each side. Then turn the heat down to medium until cooked to desired doneness. We like ours medium.

Dad’s Steak Tip #4

The perfect accent to a savory grilled steak? Sauteed mushrooms. Throw 16 oz sliced mushrooms in with a stick of real butter in a saucepan, add plenty of garlic powder and salt, and cook down. Buttery mushrooms served on top of grilled steak is probably my favorite dish of all time.

Check out our selection of local steaks: Delmonico (Ribeye), T-Bone, Porterhouse, and Tenderloin Filet. Shop the Steak Sale.

Bethlehem Farm pork chops are substantial. Weighing in at about 3/4 lb each, these Berkshire chops are distinctively moist and sweet. No kidding: you’ll want to eat the fat trimmings on these.

Pork steaks are bigger than pork chops, and are taken from the shoulder instead of the leaner loin. We’ve found that pork steaks have a noticeably different texture and flavor than chops.

This pre-cut pastured chicken is ready to put right on your grill: 2 boneless breasts, 2 legs, 2 thighs, and 2 wings.

You can’t beat a good smoked brisket. Cook it slow and slice it thin. Half briskets now available!

Take it easy and put some locally grown and processed burgers on the grill.

Put these beef short ribs right on the grill or wrap them in foil and cook them slow.

Pork brats are great as a standalone or as an add-on to feed a crowd. These don’t even need a bun.

Shop Grilled Meats

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