It's a little different than conventional store-bought beef!
Grass-fed steaks are amazing when cooked right, but be careful not to overcook them. They are best and most tender when cooked rare to medium-rare.
Bring steaks to room temperature before cooking and sprinkle generously with salt and pepper or whatever seasoning or marinade you’re hungry for. An optional oil coating can be applied to prevent drying and sticking. Make sure that the grill or skillet you are using is good and hot before you place the meat on it.
Use the following as a general guide for cooking grass-fed steaks that are about an inch thick:
Letting the meat rest after cooking results in a more tender steak as the juices are redistributed and reabsorbed. Keep in mind that the temperature of the meat will rise about 10 degrees during this time.
Slow and low cooking produces a delicious roast. Due to its low-fat content, grass-fed roasts should be cooked in a sauce or stock to stay moist. Searing before cooking is optional but can help to lock in juices. You’ll know it’s finished cooking when you can easily pull apart the meat with two forks.
Grass-fed burgers should be cooked like grass-fed steaks – not overcooked and with a good sear on both sides that will lock in juices and caramelize the sugars in the beef. Adding optional chopped or caramelized onion or green pepper adds moisture, and forming thicker patties prevents them from cooking too fast and drying out. As with steaks, avoid overcooking. Cooking them over indirect heat will bring the burgers up to a safe temperature and keep them moist and juicy. Our pre-made patties only need about two minutes per side on medium-high heat.