Last night we had the pleasure of eating super yummy and juicy New York Strip Steaks from Northstar Bison which are always pastured and grass fed 😋
You can learn more about the benefits of beef and bison here
You can get yours at a 10$ discount if you use my referral link!
In the past, I always ordered tenderloin steak but I’ve learned to love other cuts and this steak did not disappoint. We had both beef and elk steaks and prepared them two different ways!
The upper one is the beef and the lower one is the elk! Both have a fat/grizzle cap that needs to be removed after cooking. If you remove it before, the meat dried out because it’s very lean. Ours turned out super juicy 😋
Classic preparation for the elk steak:
Since game meats like elk have a rich taste on their own, I decided to only enhance the flavor with salt and ghee. Sometimes I like to use cacao powder as well (believe it or not, it doesn’t taste like chocolate but amplifies the meatiness) 🙌🏻
I heated up cultured ghee in a pan, salted the steak liberally and fried it about 4 minutes on each side until medium rare. I continuously basted it with ghee and finished it off with grass-fed butter and flaked sea salt 😋
Garlicky preparation for the beef steak:
We love garlic butter on steak so I thought I might as well add some garlic and herb seasoning while I am preparing it 🧄
This time, I used grass-fed tallow from Fatworks and heated that up in a pan. Like the elk, I salted both sides and seared the steak for about 5 minutes (until crispy brown) on each side! Then I added the garlic and herb seasoning and basted it with a bit of garlic butter 😋
Beef needs a bit longer than elk, since game meats tend to dry out quickly! Keep that in mind if you’re planning on making them at the same time!
Both tasted fantastic and we enjoyed them with mashed cauliflower and lots of grass-fed butter 😋