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:
- DO NOT OVER COOK
- LOWER HEAT AFTER SEARING
- USE AN INSTANT READ THEMOMETER
Grilled or Pan Seared Steaks and Burgers
- To begin bring an already thawed steak or ground beef to room temperature for 1-2 hours before cooking.
- Rub with salt and pepper just before grilling or searing.
- Heat grill or pan to med- high.
- Add oil to pan if searing.
- Add steak and turn temperature down to medium immediately.
- 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.)
- Tent loosely with foil and let rest for 5 -10 minutes. 125-130 for med rare 130-135 for med