Basics

• In general, grassfed beef cooks in about 30% less time than traditional corn-fed beef.
• Reduce cooking temperatures by 50 degrees when possible (low instead high in a Crockpot or slow cooker, 275 degrees instead of 325 in the oven), cooking time will still be less, even at lower temperatures!
• When possible, bring grassfed beef to room temperature before cooking, not cold, straight from the refrigerator.
• Thaw meat ahead of time (in the refrigerator for 24 hours works well), quick thawing depletes meat of natural juices.
• Always preheat your oven, fry pan or grill before beginning the cooking process.
• Sear steaks with medium-high heat to trap in juices, finish with low temperature until cooked to preference.
• An internal temperature of 120 degrees is rare, 125 medium rare, 130 medium, 135 medium well, 140 well done.  Remove meat from heat 5-10 degrees before desired time is achieved; meat will continue to cook for a few minutes.
• There are a lot of great grassfed beef recipes out there, just Google “grassfed beef recipes” and tailor your search to the specific cut you are looking for. 

How do you like your steak?

Medium rare, rare
Steak cuts (tenderloin, rib eye, New York strip, sirloin) will taste best and be most juicy and tender when cooked medium rare to rare (internal temp. of 120 for rare, 125-130 for med. rare).

1. Season steaks with coarse salt & pepper; allow to sit at room temperature for 10-20 minutes.
2. Heat a heavy bottom fry pan on medium-high heat, drizzle with olive oil, use medium-high heat to sear both sides of steak, 1-2 minutes per side.  This traps juices inside the meat.
3. Turn heat to low and continue cooking until moisture begins to bead on the surface (3 or 4 minutes, depending on size of steak).
4. Enjoy! 

*this process can be replicated on the grill, as long as your grill allows you to shut down the heat accurately after searing.

Medium
You can still enjoy great steaks with little preparation.  The key here is to cook at a low temperature and as slowly as possible after the searing process. A marinade or sauce can help to add moisture to the meat. 


Tenderloins & Rib eye steaks
Cook as directed in medium-rare instructions, and extend low temperature cooking time until meat is cooked to preference.  Our tenderloin and rib eye cuts remain tender even when cooked more, the key is a low cooking temperature immediately after searing process.

New York strip & sirloin steaks
These cuts are leaner and therefore can become tough with medium and well done cooking.  Try briefly pounding with a meat hammer, taking care not to flatten too much or loose internal juices, follow with favorite marinade for 24 to 48 hours in the refrigerator, and then cook as follows:

1. Allow steaks to sit at room temperature for 10-20 minutes.
2. Heat a heavy bottom fry pan on high heat, drizzle with olive oil, use high heat to sear both sides of steak, 1-2 minutes per side.  This traps juices inside the meat.
3. Turn heat to low and continue cooking until meat is cooked as desired.  Baste with additional marinade if you like.  You can also finish the cooking process in a 275 degree oven for a few minutes.

Country or round steaks
These cuts come tenderized and are best when cooked well done.  They are thin cut and cook time is fairly quick.  These steaks are excellent “country fried”, cut up and added to stew or chili, etc. 


For Country Fried Steak
Fill a wide shallow dish with 2 c. flour (or 1 c. crushed cracker crumbs 1 c. flour), garlic salt, and pepper to suit.

• Coat steaks heavily with flour and set aside for a few minutes.  You may coat steaks again for a thicker crust.
• Heat a heavy bottom fry pan on high heat, drizzle with olive oil, use medium-high heat to sear both sides of steak, 1-2 minutes per side, batter will be golden brown.
• Turn heat to low and continue cooking until meat is cooked as desired (approx. 5 minutes). You can also finish the cooking process in a 275 degree oven for a few minutes.
• Simple pan gravy can be made with drippings.  Remove steaks from pan, brown 3 tbs. flour in remaining drippings (add a tbs. or so more of oil if it is dry) on medium heat.  Whisk to loosen drippings from pan, when flour begins to brown pour in 3 cups milk while continuing to whisk mixture, bring to boil, reduce heat and cook until thickened.  Salt and pepper to taste.