Originally uploaded by ted_major
Grass-fed beef has a stringer flavor than feedlot beef, so sometimes a bit of sauce can help. Here, we also used some farmhouse cheese we picked up at Sweet Home Farms in Baldwin county, Alabama.
1 grass-fed steak, 1 inch thick
Salt the steak on both sides with coarse sea salt and let rest at room temperature for one hour.
Preheat cast iron skillet over high heat for 4 minutes. Add a teaspoon or two of butter, and when it melts, add steak. brown for 2 minutes on the first side, then turn and brown 2 minutes on the second side. Turn heat to medium and brown 2 more minutes each side.
Add enough red wine to come halfway up the steaks, then cover and reduce heat to low. Braise 5 to 10 more minutes until done to your liking.
Remove steak to a cutting board and tent with foil. Let rest for 10 minutes. Meanwhile, turn heat to high and stir wine with a spatula to deglaze the pan; keep boiling until reduced to a syrup.
Slide the steak, crumble blue cheese on top, and pour sauce over the cheese.
We served it with steamed okra from the farmer’s market tossed with a little butter.