It’s just that, well, I have a deep fondness for our grassfed steaks, and it wreaks havoc with my inner peace (and my stomach) to see them treated with anything other than complete reverence in the kitchen.
Today’s meat isn’t what it used to be…but the good stuff isn’t gone entirely!
Bringing out the natural flavors and preserving them there to the last second!
It is best to remove the steaks from the fridge 15 minutes before cooking.
An easy braise in white wine packs lots of flavor.
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