Step 1: Start with some good quality beef. Whether you want to believe it or not…this matters a great deal. There’s a reason why beef comes at different price points: it has to do with the breed of cattle, the diet it’s fed, the way it’s raised, and the quality of the finish. Matching the breed with the environment in which it’s raised is also important. For our Arizona desert, for example, we choose hearty cattle who fare well in the heat. We’ve raised Angus, Charolais, Hereford and Beefmaster steers, which have all done exceptionally well in our climate. How long we finish them, the quality of grain we use, and our absolute refusal to use artificial hormones to bump their growth, all play into the delectable taste of Perry beef.
Trust me, you don’t want to ruin an expensive steak with the wrong seasoning.
Step 2: Blend your spices together and apply liberally. If you take step one to heart, this simple blend is all you need for perfectly seasoned steak:
This will give you enough for 4-6 steaks and if stored in an airtight container, will keep for a year. A pro tip from experience (and Southern Living agrees!)... apply salt-based seasonings 20 minutes in advance- preferably while the steak sits on the counter, coming to room temperature.
Step 3: Choose your favorite method of cooking. Whether you grill, pan fry, or roast in the oven… with great quality beef and a simple seasoning, you’re sure to have a delicious dinner.
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Alicia Perry, PhD, Owner/Operator and all around Hay Maven (see my blog post on the time I fell off a haystack...). I share industry insights, tips & tricks on grilling great beef, and my personal journey into the ranching world.