- Brush a little olive oil on the meat before grilling, broiling or frying to prevent sticking and to hold in a bit of moisture.
- Marinating your beef is a good way to add moisture and interesting flavors (see our marinade recipes).
- Bring your grass-fed meat to room temperature before cooking.
- Grill over medium-high heat. To test the temperature, you will be able to hold your hand five inches above the grill rack for four to five seconds.
- Use tongs to turn your meat, not a fork, otherwise precious juices drain away.
- If you like your steaks grilled rare or medium-rare, sear them on both sides over high heat for a minute to develop a dark brown, flavorful crust to lock in the juices.
- Grilling times will vary depending on your preferred method—gas, charcoal or wood, lid closed or lid open. As a general starting point, one of our rib eye steaks seared on both sides and cooked with the lid closed on a gas grill, takes about three minutes on the first side and two minutes on the second side to produce a medium-rare steak.
- Always rely on a combination of touch (meat will firm as it cooks), sight and a meat thermometer to test doneness.
- Grass-fed meat will continue to cook after it’s removed from the heat, so be sure to remove the meat from the heat just before desired doneness.
- Use a good digital thermometer and be sure to insert the thermometer in the thickest part of the meat.
- After taking steaks off the heat, loosely cover them and let rest for about five minutes before serving. This will cause the juice in the steaks to redistribute back to the middle and remain in the steaks when you cut them.
Remember, grass-fed beef cooks ever so quickly—your beef can go from perfectly cooked to overcooked in less than a minute.