My name is Teri Ciani. My husband Dave and I own and operate High Prairie Lodge and Outfitters located in the Black Hills of SD. I host gourmet cooking classes year-round, and during the hunting season, we host hunters from all over the world. While our hunters are with us, we offer breakfast, lunch, and dinner. During the summer months, we offer B&B lodging.

I love growing organic food in my garden. I grow fruits, vegetables, and herbs. We also have an apple orchard, and grape vineyard and harvest game and fish off our land. This gives me the opportunity to share healthy options with my family, friends, and guests.

My passion for cooking evolved through the years helping my mom cook as a young girl. My mother is a great cook but hates to bake. When I met my future husband at 14 years old his mother, Rose was a great baker and took the time to teach me.

If I have learned anything about cooking it is that there is always a way to make it better! Whenever possible, my favorite way to cook is fresh, seasonal, local, and organic.

I am writing my cookbook based on my “High Prairie Life” and will be excited to share my favorite tried and true recipes, and stories with you.

Please visit my website: www.highprairielodge.com or watch cooking videos on YouTube at High Prairie Life

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We recommend browsing the “Beef It’s What for Dinner” website more cooking tips.

The post Cooking Grass Fed Beef appeared first on Black Hills Beef.

Tips:

Try wet-aging in vacuum sealed package at or below 38 degrees.

The vacuum seal must not be broken to wet age or food will spoil.

Find more tips on the Grillaholics website. 

The post How to Wet Age Steaks appeared first on Black Hills Beef.

What you will need:
-Steak cut of your choice
-Coarse Kosher Salt –roughly a tablespoon per steak
-Large cookie sheet
-Oven
-Searing hot grill or cast iron skillet
-Meat thermometer

I know what you are thinking…. that can’t be it? Yes, It is that simple. No need for
fancy industrial kitchen gadgets, secret spice rubs, or expensive dry aged beef flown in
from the far corners of the plant. These two methods will turn your favorite cut of steak
into your favorite meal at home.

Step 1: Dry Brining
All you need for this step is the magic of SALT and some time. Remove the steaks from
their packaging. Place on a cookie sheet or similar pan and apply ½- 1 Tablespoon of salt
to each side depending on the size of the steaks. Then you just wait. It takes a minimum
of 4 hours for the process to occur but this can be done up to 24 hours ahead of time.
The salt will first pull fluid to the surface of the steak. Next the salt will dissolve and the
steak will reabsorb the salt deep into the steak both adding great flavor as well as
tenderizing the meat. The longer you let it sit the tenderer it becomes. But remember the
minimum is 4 hours. Any less time than this and you lose any advantage/effect that dry
brining gives you.

Step 2: The Reverse Sear
Next you will want to make sure the steaks come to room temperature. You will notice
that the surface of the steaks is fairly dry from the salt brining. This is exactly what you
want.

Preheat your oven to 225 degrees. Next place the cookie sheet with the dry brined steaks
into the oven. At this temperature the steaks will slowly cook without browning on the
outside. This step will take 30-60 minutes usually depending on the way in which you
want your steak finished. We are cooking the middle only at this point, but don’t worry
we will get that sear on the surface that makes a steak great.

For a medium rare steak you will cook it in the oven until the internal temperature
reaches 125 degrees. Add or subtract 5 degrees for each change in doneness you prefer
(i.e. medium steaks remove at 130). Once at the desired internal temperature pull them
from the oven and let them rest for 5-10 minutes.

While the steaks are resting either heat your grill as hot as it will get or a cast iron skillet
if you are going to finish the steak on the stove. Now take the steak and sear over the
high heat (grill or skillet) for one minute each side.

The reverse sear will give you a hard sear on the outside of the steak but the entire center
will be cooked evenly to your desired doneness without the dreaded target sign (ring of
well done, ring of medium, center of medium rare) you get from standard grilling

By combining both simple methods you will achieve the closest thing to a high dollar
steak house steak that you can possibly achieve all in the comfort of your home.

The post Dustin’s Perfect Steakhouse Steak at Home appeared first on Black Hills Beef.