Tips for Cooking Grassfed Steaks
Don't overcook the meat
Let the meat rest after cooking
these two tips will insure a great grassfed steak
experience. I've been cooking our steaks for several years now and have
them to be so juicy and marbled that they require much less fuss than
cooking guides recommend.
Grassfed beef tastes best rare to medium rare, which is why it's so important not to overcook the meat. Also, due to higher protein count and lower fat levels, grassfed steaks require 30% less cooking time than other beef does.
Steaks can be cooked on a grill or in a pan. Either way, the meat should be at room temperature before cooking.
Follow these simple steps for the perfect grassfed steak:
- Salt and pepper to taste. Get your grill or pan very hot. If using a pan, add some cooking oil.
Cooking time is only a few (3-5) minutes per side. Filet Mignon may
bit longer, because it's cut slightly thicker. Also, it's best to use
a spatula when turning the meat, because forks cause the natural juices
- Using a meat thermometer is the best way to know when your
steaks are done. An internal temperature of 125 degrees makes a
perfect rare steak every time.
- After cooking, let the steaks rest about 5 minutes. Heat
naturally pulls the juices to the core, but when the meat is removed
heat, the juices spread back through it. Allowing for this to happen is
worth the time.
If it's more rare than you're used to - try it! You'll be amazed by the flavor. And, you can always put it back on the heat for a minute or so if you'd like it less rare.