Cooking Dry-Aged Grass-Fed and Grass-Finished Beef

Grass-fed beef is best when prepared  rare-medium-medium.  A lower heat is recommended after initial sear, which means cooking for a slightly longer time and turning steaks more often. The grass-fed dry aged meat is leaner than typical grocery store cuts so always take care not to overcook.

Tips for Cooking Grass-Fed Beef

There’s nothing quite like a good steak or burger so remember the big 3:

  1. DO NOT OVER COOK
  2. LOWER HEAT AFTER SEARING
  3. USE AN INSTANT READ THEMOMETER

Grilled or Pan Seared Steaks and Burgers

  1. To begin bring an already thawed steak or ground beef to room temperature for 1-2 hours before cooking.
  2. Rub with salt and pepper just before grilling or searing.
  3. Heat grill or pan to med- high.
  4. Add oil to pan if searing.
  5. Add steak and turn temperature down to medium immediately.
  6. Flip often and check temp with instant read thermometer. 120 for rare (Please note that these temperatures are lower then conventional beef. Grass-fed beef is high in protein and lower in fat and therefore requires 30% less cooking time then conventionally grown beef. It will continue to cook when removed from heat.)
  7. Tent loosely with foil and let rest for 5 -10 minutes. 125-130 for med rare 130-135 for med