I couldn’t wait to eat the first of my beef. I wanted to try it in a simple way so I could really taste it. I thawed it out and opened it up.
I cut it into four chunks
and shaped them into thick patties.
I decided to only cook two of them since I had heard that grassfed beef can be drier and I didn’t think it would reheat in burger form very well. Since it’s dry, you also need to start it with some fat in the pan. Here I used bacon grease. I used my cast iron pan since I wanted to sear the meat very quickly on the outside and leave the inside rarer and therefore juicier.
As soon as I put the patties down, things got crazy and smoky–when you have a pan that hot, things go FAST.
and pulled off the heat.
You can see that they’re still juicy in the middle–and it was awesome. I don’t normally feel safe doing that with grocery store meat, but I felt totally comfortable with it here. And I definitely enjoyed eating it.
And now, a kitchen hack. I decided at the last minute that I wanted cheese on these lovely burgers. Too late for the cheese to really melt. I was going to be left with this:
put a pot on top to try to hold in the heat. And it kind of worked! These were delicious with no bread, no condiments, even cold the next day for lunch. I declare buying 25 pounds of meat to be awesome.