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Help with Cooking Very Lean Steak

edited 5:58AM in EggHead Forum
A friend gave me some grassfed steaks that are extremely lean . . . I would think it is much like cooking bison and buffalo steaks. I am having a problem finding the right combination for success. I want that tender plus hot off the grill taste.[p]Supposedly, the meat should be cooked at low temp and high moisture. Tried putting a pan of water in my egg but that steamed the meat which wasn't what I wanted.[p]Any green egg chefs out there have any success with very lean meat? I need recipes.

Comments

  • ChuckChuck Posts: 812
    Betty, I have done ostrich steaks, which are very lean, with good success. I do the on a hot fire, 750* or so) for a short time. These were cooked 2 minutes a side with a 1 minute dwell and were very juicy and tender. I rubbed them with a little olive oil and some chipotle rub first.[p]Chuck

  • Sorry, forgot the picture.

  • ChuckChuck Posts: 812
    ostrich2.jpg
    <p />I think I need a nap.

  • StogieStogie Posts: 279
    Betty,[p]You need to do these over high heat, NOT low heat![p]Also, I would consider a marinade of some sort or even injecting. These will dry out very quickly, so be very careful.[p]Stogie
  • Betty,
    I agree with what's posted below, like Stogie's idea of marinade or injection. Pull the steaks at rare, even med-rare moisture could start being a problem.
    Jim[p]

  • FoxeyFoxey Posts: 6
    Chuck,
    Boy that sure looked good. What's youe secret, peppers & all.

  • Chuck, [p]From the looks of it . . . you can just cook my steak for me. :)[p]How do you inject steak?[p]I'll try high heat next time.
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