If you’ve cooked grass-fed beef before, you’ve probably noticed that it cooks a little differently than grain-fed beef. I’ve had many people tell me they keep overcooking their grass-fed steak and wondering what they’re doing wrong. The truth is, grass-fed beef does need a little more care during the cooking process. Adena Farms grass-fed, grass-finished beef is leaner than grain-fed and this results in slightly different cooking times.
Here are some tips and tricks to help you achieve the best results when cooking grass-fed beef:
Take out your steaks 30 mins to one hour prior to cooking. This will allow the meat to come to room temperature and will alleviate the large temperature variation from cold fridge to the hot grill or oven, which can result in contraction of muscle fibres.
Preheat your grill, oven or pan. This will allow the exterior to sear, sealing in the juices.
Season just prior to putting the steak on the grill, oven or pan. Salt by nature, is a curing agent and extracts moisture, the longer it is left on the raw steak; the more moisture will be extracted. Waiting until the last minute to season will result in a juicier steak.
Sear on high then reduce heat. Using high heat initially will sear the meat creating a light crust or carmelization locking the juices. Reduce the heat to medium-low or low and cook to desired doneness.*
Use a meat thermometer. This will be the best way to ensure you are cooking to the desired doneness. Grass-fed beef also has slightly different internal temperatures for degrees of doneness. Here's a guide to help you:
Grass-fed Beef Internal Temperatures
Rare 120°F Medium-Rare 125°F Medium 130°F Medium-Well 135°F Well Done 140°F+
- Remove from the grill, oven or pan 10 degrees before the steak reaches your desired temperature. Because grass-fed beef has high protein and lower fat content, the beef will usually require 20% to 30% less cooking time and will continue to cook when removed from heat. Let the meat rest for eight to 10 minutes to redistribute the juices and finish cooking.
Always pre-heat your oven or grill.
Rub roast with good quality oil, and season with your favorite spices. I love using a blend of dried onion powder, garlic powder, smoked paprika, a hint of cumin, pepper and salt. Use an oven proof meat thermometer. This will be the best way to ensure you are cooking to the desired temperature.
Sear roast in a 450°F oven for 15 minutes. This will help to lock in all the juices and create a beautiful caramelized crust.*
After searing, turn heat down to 275°F and cook until desired doneness is reached. Try not to overcook your roast. 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.*
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.
Allow your roast to rest 10 to 15 minutes after you pull it out of the oven. This will allow the juices to redistribute.
Follow these tips, and you will be in for a delicious, juicy, cut of beef.
*Everyone's oven and grill are different. Use your best judgment knowing where the hot spots are in your oven or grill and adjust these guidelines accordingly.
FAQ: What’s the best way to thaw Adena Farms Beef?
We recently purchased a 150.00 from your farms. We bought some New York and ground beef and skirt steak
The ground beef was fine for burgers
The New York was excellent.
The skirt steak the first time we grilled it was so chewy, so the second time we grilled it we marinated it with olive oil salt and pepper and some garlic for 24 hours. We had the same result and it was chewy.
Any tips would be appreciated as we have another 8 packages in our freezer.
d look forward to your reply