This lean, tender meat cooks faster than typical fatty beef. Thaw in refrigerator in drip-proof container and cook within a couple days of thawing (it is already aged). If you are in a hurry, place packaged frozen items in cold water for about 30 minutes, or so until thawed. Bring steaks to room-temp at grill time. Depending steak thickness, we recommend searing steaks on high heat for a couple minutes on each side. Then, allow the steak to cook-through for a few minutes at a lower temp. Allow cooked steak to “rest” for a couple minutes on a plate, then serve. A general rule-of-thumb with grass-fed beef is to cook 2/3’s as much time as regular beef. (There is little fat to “insulate” the meat tissue.)
This is a great way to add a southwestern flare to aporterhouse steak. With a quick sear on the grill, the chipotle paste is locked in making this dish full of flavor. Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Yield: Serves 2 to 4 Ingredients: 2 pounds porterhouse steak 8 cloves garlic 6 tablespoons chipotle chili powder 6 tablespoons kosher salt 6 tablespoons vegetable oil 1 tablespoon black pepper Preparation: Combine garlic, chili powder, salt, oil and pepper in a small bowl. Mix until it forms a thick paste. Rub paste over the entire surface of the steak. Wrap steak in plastic wrap and refrigerate for several hours. Preheat grill. Grill steak over as high a heat as you can for 2 minutes. Flip and continue grilling for 2 more minutes. Move to a cooler part of the grill or reduce heat to medium. Continue grilling until done. About 4 minutes per side.