Cimarron Meat Company joins us in the Reasor's kitchen for Fun Food Friday
11:00 AM, May 24, 2013
12:24 PM, May 24, 2013
32 oz of shredded cabbage or coleslaw mix
2 cup mayonnaise
1/3 cup honey
1/4 cup cider vinegar
1 tablespoon lemon juice
2 teaspoon Cajun seasoning (See Recipe Below)
1/2 teaspoon celery seed
1/4 teaspoon black pepper
1/4 teaspoon salt
Combine honey, cider vinegar, and lemon juice into mixing bowl and mix until honey is combined well with the vinegar and lemon juice. Add remaining ingredients and mix until smooth. Refrigerate dressing overnight to let flavors come together. Combine dressing with cabbage or coleslaw mix and refrigerate for one hour before serving. If using just shredded cabbage you can add a little grated carrot and red cabbage if desired.
How to cook your steak from grass fed beef:
Bring you steak to room temperature
Season your steak - Once your steak is at room temperature, salt and pepper your steak and rub with olive oil (olive oil keeps steak from sticking to grill or skillet).
Preheat grill or cast iron skillet - Preheat cooking surface as hot as you can get it.
Searing and cooking your steak - Place steak on cooking surface for two minutes per side. Once seared, reduce heat to medium and finish cooking. If using a cast iron skillet, place skillet on 325 degrees. Always use tongs to turn your steak and not a fork. A fork will pierce the steak and let the juices cook out.
Let the steak rest - Once cooked, let it sit for a minimum of five minutes but no more than ten minutes. This allows the juices to be reabsorbed into the steak.
How to know when it's done - The best way to tell if your steak is done is to use a digital thermometer, and insert it into the side of the steak. Steaks for grass fed beef should be cooked rare (120 to 125 degrees) to medium rare (130 to 135 degrees). If served above medium rare, it's recommended that it be cooked in a sauce at a lower temperature.