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Cooking the best homekill steak

When you've taken the time to raise an animal yourself, the goal is to cook it with care. Whether you're working with beef, venison, or another red meat, the aim is to highlight the natural flavor and quality of the meat using simple, effective methods.

Here’s how to get the most out of your homekill steak.

1. Start with Proper Aging (If Possible)

Freshly butchered meat needs time to tenderize and develop flavor. If your steak comes from a recent homekill, let it age in the fridge for at least 7–21 days, depending on the cut and storage setup (dry-aging works best in a controlled environment). If it’s been frozen, thaw it slowly in the fridge over 24 hours to preserve texture and moisture.

2. Bring to Room Temperature

Let your steak sit out (covered) for 30–60 minutes before cooking. A room-temp steak cooks more evenly and retains juices better than a cold one.

3. Season Simply but Generously

The quality of homekill meat doesn’t need fancy marinades. Use:

  • Coarse sea salt
  • Freshly cracked black pepper
  • Optional: garlic powder, smoked paprika, or a sprig of rosemary

Season just before cooking — unless dry-brining (salting 1–2 hours ahead), which enhances tenderness.

4. Use a Cast Iron Pan or BBQ Grill

You want a hot, heavy cooking surface. Cast iron gives you a great crust, while a hot BBQ adds smoky flavor.

  • Heat your pan or grill until it’s smoking hot
  • Add a high smoke point oil (e.g., canola, beef tallow)

5. Sear and Cook by Thickness

For a steak around 1 inch (2.5 cm) thick:

  • Sear 2–3 minutes per side for medium-rare
  • Add 1 minute per side for each level up in doneness
  • For thick cuts, finish in the oven or move to indirect BBQ heat

You’re aiming for:

  • Rare – 48–50°C (118–122°F)
  • Medium-Rare – 52–54°C (125–129°F)
  • Medium – 57–60°C (135–140°F)

Use a meat thermometer for precision, especially with thick or game meats.

6. Let It Rest

After cooking, let your steak rest 5–10 minutes, loosely covered. This redistributes the juices and prevents dryness.

7. Optional Finishes

To elevate your steak:

  • Add a knob of butter, crushed garlic, and herbs in the last minute of cooking
  • Deglaze the pan with a splash of red wine or whisky for a quick sauce
  • Serve with compound butter (e.g., garlic herb or blue cheese)

9. Slice Against the Grain

Cutting against the grain shortens muscle fibers, giving you a more tender bite — especially important for rump or venison.

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