Cooking Tips for Grassfed Beef
1) LOW & SLOW IS THE WAY TO GO when cooking grassfed beef.
2) This beef is ideal for rare to medium rate cooking. If you like well done beef, cook your grass fed beef at very low temperatures in a sauce to add moisture.
3) Since grass fed beef is extremely low in fat, coat with virgin olive oil, truffle oil or a favorite light oil for flavor enhancement and easy browning.
4) You may want to marinate your beef before cooking especially lean cuts like NY Strip and Sirloin steak. Choose a recipe that enhances the moisture content. Marinades using lemon, vinegar, wine, beer or bourbon are a great choice.
5) Stove top cooking is great for any type of steak . . . including grass fed steak. You have more control over the temperature than on the grill. You can use butter in the final minutes when the heat is low.
6) Grass fed beef has high protein and low fat levels; the beef will require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from heat 10 degrees before it reaches the desired temperature.
7) Use a thermometer to test for doneness and watch carefully. Since grass fed beef cooks so quickly, it can go from perfectly cooked to overcooked rather quickly.
8) Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.
9) Never use a fork to turn your beef . . . precious juices will be lost. Always use tongs.
10) Reduce the temperature of your grain fed beef recipes by 50 degrees —275 degrees for roasting or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter.
11) When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to low to finish the cooking process. Also baste to add moisture throughout the grilling process.
12) When preparing hamburgers, use caramelized onions, olives or roasted peppers to add low fat moisture to the meat while cooking. Some moisture is needed to compensate for the low fat content. Do not overcook . . . 30% less cooking time is required.