Cooking grassfed steaks is a lot different than grainfed steaks. It can be so disappointing to anticipate a wonderful grassfed beef meal and then have the meat turn out to be tough and chewy, pleasing no one. Grassfed beef will always be a little chewier than grainfed, but should not be tough. The different cuts lend themselves to different forms of cooking. It makes a huge difference in how your meals tum out.
The fat in grassfed beef has a much different consistency than the fat in commercial, grainfed beef. It is much less watery (grain=bloating: In humans and in cattle). Grassfed steaks must be grilled at a lower temperature, more slowly than you would steaks from grainfed beef. If you are of the grilling school that says you must quickly sear the outside of the steaks to seal in the juices, you can still do this, but just do not sear at too high a temperature. Set the grill to medium, and your steaks will be seared on the outside, without risking drying them out and toughening them up on the inside. Some people set the grill to medium-low. The steaks do not sear and you must cook them longer, but you have a much better chance of maintaining the tenderness that way. Either way works, but lower and slower ensures better tenderness and juiciness.
We recommend searing a steak for 1 1/4 minute on each side on medium-high heat. Then remove it promptly and place it on a low light (200 – 225 degrees). For a medium to medium-rare steak, cooking time will be between 8 – 10 minutes on each side. Let the steak sit for 3 minutes after you remove it from the grill to allow the juices to continue to tenderize the steak. The best steaks for grilling just as-is include Filet Mignon, T-Bone, NY Strip, Rib Steak, Delmonico and Porterhouse.
The tougher cuts of steak will be better if they are marinated overnight in some kind of acid-based marinade such as papaya (our favorite), vinegar and oil, orange juice or even Italian dressing. The best steaks for marinating Include: Round Steak, Cube Steak, Chuck Steak, Flank Steak, Sirloin Tip, Sirloin Steaks, and London Broil.
With the tougher cuts of steak, pan fry in olive oil as it helps keep the steak moist and improves tenderness. Simply cook at medium heat on each side until the steak stops sticking, and it will be perfectly done on the Inside. You can cook longer for increased doneness. Once again, when pan-frying grassfed beef, be sure to use medium or lower heat.
Dry roasting involves cooking at a higher temperature, with little or no liquid. The best cuts for dry roasting are the more tender cuts of roasts such as Whole Tenderloin, Standing Rib Roast, Sirloin Tip Roast, Rump Roast, and Round Roast.
The best way to cook the tougher cuts, braising is simply cooking on low heat with added liquid for at least 4 – 6 hours, in a covered roasting pan (also referred to as slow cook).
If you cook low and slow enough, you can make any cut fall-off-the-bone, fork-tender.
Some of the cuts that are best cooked by braising or slow cooking Include Chuck Roast, Arm Roast, Brisket, and Short Ribs.