Simple
Tips for Cooking Grassfed Steak
Rule
#1 – DON’T
OVERCOOK
Rule
#2 – Use
indirect heat,
if
possible
Rule
#3 – Let
the meat ‘rest’
after
cooking
Don’t
overcook
- Grassfed beef usually requires 30% less cooking time due to higher
protein levels and lower fat levels. Grilling over charcoal or
gas is best for steaks. Next best is a frying pan – preferably cast
iron. Grassfed beef tastes better rare to medium rare.
Use
indirect heat
– Start with high heat for the grill or pan and the meat at room
temperature. Whether on the grill or in a pan, sear the steak for
approximately one minute per side, then move off the flame and close
the lid (when grilling) or lower the heat on the pan.
This
is where experimenting can help out. Some practice with hamburgers
can give you a sense of how you like your grassfed beef. Try cooking
the hamburgers 3 minutes per side and then 4 minutes per side. Which
do you like best? A good thickness for most grassfed steaks is
1.25 inches. That makes the timing similar to a hamburger after
the searing.
For
best results, use a pair of tongs or spatula to turn the meat. Forks
drain juices.
Let
the meat rest
-
This doesn’t apply to hamburgers, but steaks benefit greatly from
sitting off the heat for 5-7 minutes after cooking. This is another
reason not to overcook. As the natural juices spread back through
the meat (heat naturally pulls the juices to the core), the ‘cooking’
continues. If after this, you feel it is still too rare it’s simple
to put the steak back on the heat for another minute.