Grass-fed Steak: It's What's for Dinner

Nothing tastes as good as a grass-fed and finished steak. Seriously. There isn't a steakhouse that I've been to that has yet to match it.

Not only does it taste better, but the benefits of going the grass-fed route make eating red meat a good thing.

Some of the benefits of grass-fed and finished beef include:

  • It's 2-4 times richer in Omega-3 fatty acids - the good fats.
  • It's much leaner than grain-fed - as lean as a skinless chicken breast.
  • Lower in calories - 4 calories/gram vs 9 calories/gram.
  • The richest source of CLA, one of the most potent defenses against cancer development.
  • Despite grain-fed cows getting Vitamin E supplements, the grass-fed bovines naturally have twice the E levels.

While eating grass-fed and finished beef is beneficial, eating conventional beef or beef that is only grass-fed and not finished, is not.

If cows are "finished" with grains to fatten them before sending them off to market, it undoes all of the good the grass-feeding did up until then. That's why, when looking for beef, be sure it says "grass-fed and finished" otherwise this is just another trick in marketing to squeeze more money out of your pocket.

So, what's for dinner tonight?

Steaks, of course. My meat-lovin' boys would eat steak every night if I could afford it. Anybody with growing teen boys knows that they can eat their weight in meat, and ain't nobody got that kind of money!

My easy steak recipe is always a winner. It consists of 4 ingredients: Salt, pepper, garlic powder and gluten-free Worcestershire sauce. I sear the steaks in a pan for 2-3 minutes per side (depending on the thickness) and then finish it in the oven at 425 for 5-7 minutes.

Perfect steak, every time.