The biggest culprit for tough grass fed beef is overcooking. It’s meant for rare to medium rare cooking. Well-done beef should be cooked at very low temps in a sauce to add moisture.
Since it’s extremely low in fat, coat with virgin olive, truffle, or a favorite light oil for flavor enhancement & easy browning which will also prevent drying & sticking.
Like most steakhouse chefs use, we highly recommend the Jaccard meat tenderizer tool which uses no chemicals. It’s the easiest way to produce an extremely tender meat including any beef, poultry, veal, venison, pork, & lamb.
Our favorite seasoning blend is simply salt, pepper, onion & garlic for steaks which enhances but doesn’t mask the delicate, fresh grass flavor. Thaw & rub a little olive oil on the steak, sprinkle spices & let sit in fridge 24* if possible before cooking.
Use a thermometer to test for doneness & watch the thermometer carefully with any of the below cooking methods. Since grass fed beef cooks so quickly, beef can go from perfectly cooked to overcooked in less than a minute. Let the beef sit covered & in a warm place for 8-10 mins after removing from heat to let the juices redistribute & reach desired temp.
Use tongs instead of a fork to prevent loss of precious juices.
When cooking grass-fed beef, reduce the temp of your grain fed beef recipes by 50*(i.e. 275*) for roasting or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter even at the lower temp. Watch the thermometer & don’t overcook the meat. Use moisture from sauces to add to the tenderness when cooking a roast.
Bring meat to room temp before cooking; do not cook it cold straight from a refrigerator. Do not thaw in microwave.
Always pre-heat oven, pan or grill before cooking grass fed beef.
Grass fed beef has high protein & low fat levels, & all cuts usually require 30% less cooking time. It keeps cooking when removed from heat so remove from heat source 10 degrees before it reaches the desired temp.
Stove top cooking is great as you have more control over the temp than on the grill. Use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat. Sear hot on both sides, then lower heat to finish cooking, adding a pat of butter & baste as it finishes.
Grilling: sear quickly over high heat on each side to seal in its natural juices & reduce the heat to a med or low to finish cooking process. Also, baste to add moisture throughout the grilling process. Remember grass fed beef requires 30% less cooking time so watch thermometer & don’t leave steaks unattended.
Roasting, sear first to lock in the juices & place in a pre-heated oven. Leftovers make great sandwiches and chef salads
Burgers on the grill: Add caramelized onions, olives or roasted peppers to add low fat moisture to the meat while cooking. Because the beef is 85% - 90% lean, some moisture is needed to compensate for the lack of fat. Make sure you do not overcook burgers (30% less cooking time is required).
Compliments of SteAmy Farms LLC & American Grassfed Beef
SteAmy Farms LLC 607-237-1567 Woodhull, NY