Help with Cooking Very Lean Steak

Unknown

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.

Chuck

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

Unknown

Sorry, forgot the picture.

Chuck

<p />I think I need a nap.

Stogie

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

Unknown

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]

Foxey

Chuck,
Boy that sure looked good. What's youe secret, peppers & all.

Unknown

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.