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How to Cook the BEST Steak You’ve Ever Had

We’ve all had those moments where we just want a high-quality steak, only to have it be dry and flavorless. It’s disappointing when the final product is something that doesn’t appeal to your tastebuds. That’s why we are here to share the BEST steak recipe. Not only is it simple, but it wows your tastebuds. Farmer Matt’s process pulls out the flavors you crave.

Step One: Choose Your Steak

If you’ve ever gone to any grocery store or deli and looked at your steak options, it’s easy to become overwhelmed. Oftentimes you see the steak but don’t know the benefits of each. You’ll want to choose the steak that meets your taste and texture preference.

  • Tenderloin: This is the most tender part of the beef and is a lean cut.
  • Ribeye: Very marbled piece of meat with a lot of muscular fat. This fat allows it to have a rich flavor.
  • Flat Iron Steak: These are the second-most tender parts of the meat. There is some marbling.
  • Chuck eye: Also known as a Delmonico. Chuck eyes carry a lot of similarities with Ribeyes; however, they work towards a group of muscles of motion. These carry more enhanced flavors.
  • Porterhouse/T-Bone/Strip Steaks: These are lean, tender, and have marbling. T-bones have filet mignon on one side and a strip steak on the other. Porterhouses have a larger filet mignon on one side of the bone and a small strip steak on the opposite side.
  • New York Strip: These are boneless T-Bone steaks. Similar in tenderness and marbling.

In terms of quantity, it’s recommended that for a bone-in steak you allow one pound of meat per person. For those without bone, a half-pound will work.

Step Two: Prepping the Steak

Once you have your steak, allow it to thaw in your refrigerator overnight. When you are ready to cook it, take it out of the cryovac bag, put it on a plate, and let it ‘bloom’ for about a half-hour to one hour. This step allows the oxygen to get back to the meat and enhances the mineralization, meaning more intense flavors for your hungry palette! Paper towel dry and add your seasonings. We recommend keeping it simple- salt, pepper, and garlic, so you can really taste the flavor of the beef. The preparations and cooking listed here work best with Farmer Matt’s one-inch steaks and provide a nice sear when done.

Step Three: The Cook & Enjoy

Gas or Charcoal Grill

Preheat your grill. Shut off the left side of the grill and place your steak on the left side of the grill. Leave the right side on. Leave it as is for about 3 ½ minutes. Flip the steak and reverse the process. Turn off the right side of the grill, turn on the left side, and place your steak on the right side for 3 ½ minutes. Once the steak reaches an internal temperature of 125 (medium rare), remove the steak and let it sit for about 5-7 minutes.

If using a charcoal grill, follow these same steps, but move the coals from one side to the other for convection cooking.

Cast Iron Skillet

If you are using a cast-iron skillet, preheat it to high with a grapeseed or blended oil that is meant for high temperatures. Cook the steak for 3 ½ minutes for each side. While cooking, adding butter and whole cloves of garlic will enhance the flavor even more. Once the internal temperature reaches 125 degrees (medium rare) remove it from the pan and let it rest.

Now enjoy! This method is not only simple and requires very few ingredients but maximizes the flavors. It’s important to note that Farmer Matt’s meats use a dry-aging process that most grocery stores don’t use. This allows you to enjoy a savory steak with less water and more beef. This meat is also more humane, local, and YUMMY! To check out my wide selection of meat, visit my website.


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