Perfect Steak

I’m just going to come right out and say it: Most of the time, grass-fed steak doesn’t taste as good to me as a slab of beef from a big, corn-fed, Midwestern steer. But that’s not the fault of the grass! It’s the cooking. Grass-fed beef needs gentle, loving care to retain its sweet, meaty flavor and tender texture. That means a blast of high heat to crisp it, followed by slow, low heat to cook through. I cobbled together the following technique from a handful of kitchen scientists. It’s per