Cook Steaks Frozen
If you thaw yak steaks out first, much of the natural juices get lost to packaging and the air. Turn frozen yak steaks four times: twice to thaw and twice for cooking. Add seasons when the surface of the meat gets moist.
Yak meat is lean. Like any other lean, grass-fed, red meat, you will want to lower the temperature and get a meat thermometer. Never overcook yak.
Yak steaks should be grilled on a fire of around 350F. Add spices while the meat is on the grill, or just before, while the surface of the meat is moist. Sea salt, pepper, and fresh garlic are recommended. Never add salt before cooking. It can dry out the meat but adding salt while cooking creates a delicious outside texture.
For best grilling results, cook steaks according to temperature rather than a timetable. Remove steaks from the grill 5 degrees before your steak reaches the desired doneness. Let steaks rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5-10 degrees after it is removed from the grill) and the juices redistribute.
- RARE – 120 degrees F
- Medium Rare – 125 degrees F
- Medium – 130 degrees F
Allow the patties to thaw in the refrigerator. They can be kept in the original package. Since the patties are thin, they require only a few minutes on the grill. Season with salt and pepper AFTER they are grilled. The yak patties are naturally delicious so they don’t require a lot of seasoning. Bon appetit!
Cooking With Ground
Thaw the package of ground yak meat in the refrigerator in the original package. Cook with it as you would ground beef. Just be prepared for your tastebuds to start craving yak instead of beef…