[so very tender] Petite Tender

Ingredients:

o  2 100% Grass-fed Petite Tender Steaks

o  1 tsp. Kosher or sea salt

o  ½ tsp. freshly ground black pepper

o  1 Tbsp. Grass-fed Tallow or high-temp cooking oil

Directions:

If possible; 12-24 hours prior to cooking, remove steaks from packaging and evenly coat with salt. Wrap and store in fridge. Remove from refrigerator one hour prior to cooking to allow to come to room temp. (If unable to salt that far in advance; that’s okay, it'll still be delicious. Simply salt as soon as possible.)

Pan-searing Instructions:

1.      Evenly season your salted petite tenders with pepper. Allow to fully come to room temperature.

2.      Slowly preheat a cast iron or other heavy-bottomed pan on the stove to medium-high heat. Once the pan is heated, add tallow or oil and allow the fat to briefly preheat.

3.      Once sizzling-hot, add steaks one-at-a-time. You may choose 2-4 flips, but only flip when each side has developed a rich, brown sear. It will easily release from the pan once seared well. 

4.      Pan searing to medium-rare will only take about 8 minutes. Medium, about 10 minutes. But this is totally dependent upon your stove’s heat output. *Please use a meat thermometer, as these steaks can so easily over-cook.

5.      Once cooked to your liking, remove to a cutting board to fully rest before slicing. Keep in mind that the internal temperature will raise by a few degrees while resting.

Grilling Instructions:

1.      Evenly season your salted petite tenders with pepper. Allow to fully come to room temperature.

2.      Preheat grill to highest setting – petite tenders are best prepared ‘hot and fast’. 

3.      Once heated, brush grates with melted tallow or oil, then toss on the steaks. 

4.      Allow each side to sear well, flipping a few times. It will likely only take 6-8 minutes in total cooking time to reach medium – medium-rare doneness. *Please use a meat thermometer, as these steaks can so easily over-cook.

5.      Once cooked to your liking, remove to a cutting board to fully rest before slicing. Keep in mind that the internal temperature will raise by a few degrees while resting.

Notes:

• Using a meat thermometer is highly recommended, as the petite tender's narrow size and lean muscular structure can lead to it quickly over-cooking. Anything beyond medium-doneness will likely result in a more dry and bland final dish; medium-rare is ideal. 
• This is a very special steak, as they weigh in at only about 8 ounces each and there are only two per animal. Click here to learn a bit more about this 'rare but loveable' cut!