Tips for Cooking Grassfed Beef

Grass-raised beef cooks a little differently than grain-fed beef. This is because it is naturally leaner and thus requires different cooking times. On average, cooking times for grass-fed beef are 30% less than for grain-fed beef. Internal cooking temperatures are lower as well.

 

GRASS-RAISED BEEF INTERNAL TEMPERATURES 

  • Rare 120°F
  • Medium-Rare 130°F
  • Medium 135°F
  • Medium-Well 140°F
  • Well 145°F *

Everyone’s oven and grill are different. You may need to adjust these guidelines accordingly. 

Here are some tips and tricks to help you achieve the best results when cooking the various cuts of grass-fed, grass-finished beef: 

STEAKS - GENERAL
  • Do not thaw in the microwave.

    Thaw your beef in the refrigerator or by placing the vacuum sealed pack in cold water

  • Allow your steak to come to room temperature prior to cooking. 

    This will alleviate the large temperature variation from cold fridge to the hot grill or oven, which could result in contraction of muscle fibers. Starting at room temperature leads to a more tender steak.

  • Grease your pan or grill.

    Use butter or oil on your cooking surface to ensure your beef doesn’t stick..

  • Try sous vide. 

    If you are at all nervous about over-cooking your grass raised steak, sous vide it in a vacuum-sealed bag. Sous vide is the process of vacuum-sealing food in plastic pouches and then cooking it slowly in a temperature-controlled water bath. This requires the use of a machine called an immersion circulator to keep the water at the proper temperature so the food cooks slowly and at a low temperature. This fail-safe method has the dual benefit of zero lost moisture content (so it won’t dry out) and temperature precision (meaning you won’t overcook it). Alternatives to vacuum-sealed bags are a high-quality zipper lock bag or a reusable silicone pouch, sealed using the water immersion technique.

  • Try indirect grilling. 

    Preheat your grill until it is hot. Once preheated, turn off all but one burner. Sear the steak over the direct heat and then move it to the unheated side of the grill. Close the lid and allow the steaks to cook, without turning, until you reach your desired temperature, minus 5 degrees. Remove steaks and allow them to rest (and finish cooking) for 5 minutes.

  • Turn with tongs. 

    Restrain from poking your steak with a fork – you do not want the juices to run out. Instead, flip your steak with tongs.

  • Use a meat thermometer. 

    This will be the best way to ensure you are cooking to the desired doneness. Grass-fed beef has slightly different internal temperatures for degrees of doneness.

  • Remove and rest. 

    Remove the steak from heat about 5 degrees before the steak reaches your desired temperature. Because grass-fed beef has high protein and lower fat content, the beef will usually require 25% to 30% less cooking time and will continue to cook when removed from heat. Let the meat rest, preferably under foil, for 5 to 10 minutes.

  • Do not overcook. 

    Grass-raised steaks are ideal at rare to medium-rare temperatures.

NEW YORK STRIP
  • ❖ Sear first. Quickly, for about 1 minute, sear the beef over high heat creating a light crust or caramelization locking the juices. NOTE: The majority of notes and recipes I came across agreed with this, but I also read to sear last, that searing will not lock the juices in… 
  • ❖ Cook on lower heat. Cook over medium to medium-high heat. This allows the protein fibers to stay relaxed for a more tender steak. 
  • ❖ Try basting. Turn the steak, with tongs, every minute, basting with butter or oil each time. This prevents the exterior of the steak from toughening and keeps the surface moist. 
TENDERLOIN
  • Salt and pepper. You may wish to liberally salt and pepper the filets prior to cooking for a crusty sear. ❖ Just sear and rest. One way to cook a tenderloin is to just sear the filet on the grill or in a cast iron pan over high heat for about 4 to 5 minutes. Then, remove from heat and let it rest for 5 minutes. 
  •  Another way to cook a tenderloin is to sear the filet in a cast iron pan over medium-high heat on the cook top for 2 – 3 minutes per side and then finish in the oven preheated to 400 degrees. 
RIBEYE

Salt and pepper. You may wish to liberally salt and pepper the steaks prior to cooking for a crusty sear.

TOP SIRLOIN
  • ❖ Salt and pepper. You may wish to liberally salt and pepper the steaks prior to cooking for a crusty sear. 

 

SKIRT STEAK
  • ❖ Try a marinade. One way to prep your steak is to marinate it in the refrigerator for at least 2 hours prior to cooking will make it more tender, juicy and flavorful. Don’t forget to bring it to room temperature before cooking. 
  • ❖ Salt and pepper. You may wish to keep it simple and just salt and pepper the steak prior to putting it in a pan with butter or placing it on a hot grill. 
HANGER STEAK
  • Try a marinade. One way to prep your steak is to marinate it in the refrigerator for at least 2 hours prior to cooking will make it more tender, juicy and flavorful. Don’t forget to bring it to room temperature before cooking. 
  • ❖ Salt and pepper. You may wish to keep it simple and just salt and pepper the steak prior to putting it in a pan with butter or placing it on a hot grill. 

 

FLAT IRON STEAK
  • Try a marinade. One way to prep your steak is to marinate it in the refrigerator for at least 2 hours prior to cooking will make it more tender, juicy and flavorful. Don’t forget to bring it to room temperature before cooking. 
  • ❖ Salt and pepper. You may wish to keep it simple and just salt and pepper the steak prior to putting it in a pan with butter or placing it on a hot grill. 

 

FLANK STEAK
  •  Try a marinade. One way to prep your steak is to marinate it in the refrigerator for at least 2 hours prior to cooking will make it more tender, juicy and flavorful. Don’t forget to bring it to room temperature before cooking. 
  • ❖ Try dry brining. Another way to prep your steak is to sprinkle salt all over the steak and put it in the refrigerator for an hour or two. The salt pulls a bit of moisture out of the meat, creating a brine. The brine then soaks back into the steak, which helps to tenderize and flavor the meat. Don’t forget to bring it to room temperature before cooking. 
  • ❖ Salt and pepper. You may wish to keep it simple and just salt and pepper the steak prior to putting it in a pan with butter or placing it on a hot grill. 
GROUND BEEF, TACO BEEF, ITALIAN SAUSAGE, BREAKFAST SAUSAGE, CHORIZO
  •  Bring to room temperature before cooking. 
  • ❖ Do not over-handle. To keep the fats intact, do not over-handle the meat. You do not want the fat to start melting. 
  • ❖ Preheat cooking surface.
  •  ❖ Leave the juices in the burgers. Do not probe or press your burgers with a spatula. 
  • ❖ Grease your pan. Grease your pan with butter or oil to help keep your meat from sticking to the pan. 
  • ❖ Bake meatballs, don’t fry. Frying will remove moisture, resulting in a less juicy meatball. 
  • ❖ Try adding chopped onions or other veggies to burgers. The vegetables will add moisture and flavor. 
STEW BEEF
  •  Bring to room temperature before cooking. 
  • ❖ Preheat cooking surface. For burgers on the grill, try preheating to 425-475°F 
  • ❖ Grease your pan. Grease your pan with butter and/or oil to help keep your meat from sticking to the pan. 
FAJITA BEEF
  • Bring to room temperature before cooking. 
  • ❖ Grease your pan. Grease your pan with butter and/or oil to help keep your meat from sticking to the pan. 
  • ❖ Do not overcook. Grass-raised steaks are ideal at rare to medium-rare temperatures. 
TRI-TIP
  •  Do not thaw in the microwave. Thaw your beef in the refrigerator or by placing the vacuum sealed pack in cold water. 
  • ❖ Bring to room temperature prior to cooking. This will alleviate the large temperature variation from cold fridge to the hot grill or oven, which could result in contraction of muscle fibers. Starting at room temperature leads to a more tender steak. 
  • ❖ Use an ovenproof meat thermometer. This will be the best way to ensure you are cooking to the desired temperature. 
  • ❖ Grill, pan, oven or sous vide. The Tri Tip is a naturally tender, versatile cut that can be cooked in a myriad of ways. 
  • ❖ Remove and rest. Remove the roast from heat about 5-10 degrees before it reaches your desired temperature. Because grass-fed beef has high protein and lower fat content, the beef will usually require 25% to 30% less cooking time and will continue to cook when removed from heat. Let the meat rest, preferably under foil, for 5 to 10 minutes. 
CHUCK ROAST
  • Do not thaw in the microwave. Thaw your beef in the refrigerator or by placing the vacuum sealed pack in cold water. 
  • ❖ Bring to room temperature prior to cooking. This will alleviate the large temperature variation from cold fridge to the hot grill or oven, which could result in contraction of muscle fibers. Starting at room temperature leads to a more tender roast. 
  • ❖ Use an ovenproof meat thermometer. This will be the best way to ensure you are cooking to the desired temperature. 
  • ❖ Sear the roast. Lock in those juices and create a beautiful crust by pan searing the roast before putting it in the oven or by searing it in a 400-450°F oven for 15 minutes. 
  • ❖ Cook at lower heat. Try not to overcook your roast. Grass fed beef should be cooked at lower temperatures, about 50 degrees less than grain fed beef. At 275°F it will take about an hour for a 4 lb roast to reach medium and 40 minutes for a 2.5 lb roast. 
  • ❖ Add moisture. It’s always a good idea to have moisture in the pan during the cooking process. A good quality stock with some aromatics such as onions, carrots, celery root, bay leaf, garlic and peppercorns work well. 
  • ❖ Remove and rest. Remove the roast from heat about 5-10 degrees before it reaches your desired temperature. Because grass-fed beef has high protein and lower fat content, the beef will usually require 25% to 30% less cooking time and will continue to cook when removed from heat. Let the meat rest, preferably under foil, for 5 to 10 minutes.