Wednesday, Jan. 05, 2011
Grass-Fed Steak That Tastes as Good as Minetta's
The best steaks in the country, to my knowledge, are the corn-fed ones served at Minetta Tavern in New York City; that's why I chose its chefs to do the grass-fed/corn-fed taste test in TIME's Organic issue last year. I'm convinced that Riad Nasr and Lee Hanson cook steak as well as it can be cooked; the only variable is the beef itself, and I've yet to find beef that hasn't been finished on a lot of corn that reaches the Minetta taste pinnacle. But from what I've been hearing from various boutique ranchers, this might be the year grass-fed beef beats corn-fed, as various grasses and (noncorn) grains help add much-needed sweetness to the often austere steaks.