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Jim Coleman Recipes

Grilled Grass-fed Ribeye Steaks with a Mustard Glaze

For this recipe you will need:

  • 4 (6-8 ounce) grass-fed eye ribeye steaks
  • 2 Tbsp good quality mustard
  • 2 Tbsp apricot or peach preserve
  • 1/2 lemon, juiced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • salt and pepper to taste

Combine mustard, preserve, lemon juice, thyme, and oregano in a small saucepan. Over high heat, bring to a simmer stirring constantly. Remove from heat.

To grill the steaks:

Over medium hot coals or gas grill, oil the grates. Salt and peper steaks to taste and place on the oiled grates. After approx. 3 minutes, flip and brush the top grill side with the glaze and finish grilling to desired doneness.

Tips for cooking with Grass-fed meats:

  • Don't over cook the meat, it will become tough.
  • Grass-fed meat takes approximately 25% less time to cook than normal meat.
  • If your not using a glaze, give the meat a brush with olive oil.
  • DO NOT cook it in the microwave.



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