July 7, 2023
A common mistake we see new customers make is not knowing how to cook grassfed steaks the right way. We cannot stress enough that authentic grassfed steaks will cook significantly quicker and if this is not factored into the cooking, the results are sure to be mediocre at best.
This is easily remedied once the customer adapts to the difference between cooking 100% grassfed (grass-finished) steak over a standard grain-fed cut of steak. We find that this simply comes down to cooking time since grassfed beef cooks at a significantly faster rate and requires a lower temperature than other varieties.
Time and temperature are the key factors that produce a juicy and flavorful grassfed steak and a steak is only as good as how it is cooked. Thus, knowing the exact measurements and internal temperature necessary when making grass-finished steaks is essential.
Below we will cover everything you need to know to successfully cook grassfed and grass-finished steaks. After reading this and putting our tips into practice, we are sure you will be whipping up grassfed steaks consistently and with perfect results.
WHY COOK GRASSFED STEAKS DIFFERENTLY?
Authentic grassfed steaks will cook 30% faster than conventional steaks, which is a big difference to what most folks will be used to and underlines the importance of knowing how to cook grassfed steaks the right way.
Grassfed steaks will cook so much quicker due to the fact that grassfed or grass-finished steaks are leaner, meaning there is less fat to protect the meat fibers during cooking. Leaner meat will dry out when overcooked as it will lose moisture at a significantly faster rate than fattier grain-fed steaks.
Genuine grassfed beef is leaner for one key reason: the cattle feed on a 100% grass and forage-based diet, and are outdoors, moving freely through grass and silvo pastures. Compare this to grain-fed cattle, or even Grassfed grain-finished cattle, which are fed grains to fatten the animals several months before harvest, and some even purposely held in the cramped and confined conditions to prevent exercise.
The lack of grain in the grassfed animal’s diet, plus daily exercise of a 100% grassfed animal provides a cleaner and leaner cut of meat. Therefore, it is imperative to factor this into your cooking. If you don’t, you are GUARANTEED to have a less than optimal eating experience.
The difference between an amazingly juicy grassfed steak and a dry, gray-colored tough steak can be as little as an extra 60 seconds on the pan or grill. Luckily, we will review what you can do to ensure you never have to eat the latter again.
We know that cooking grassfed steaks is not always easy. See below for the 6 most common mistakes that we see being made with grassfed steaks and our tips on how to overcome these obstacles so you can learn how to cook grassfed steaks with ease and consistency.
6 COMMON MISTAKES COOKING GRASSFED STEAKS:
1. Blaming the butcher or the steak itself!
If you overcook a grassfed steak, you will lose its precious moisture and moisture = juiciness. All beef muscle cuts are made up of about 72% water when raw (aka what gives any steak its juiciness). Thus, cooking time and temperature must be adjusted when preparing leaner grassfed steaks to retain the precious moisture. A Juicy Steak is a steak with plenty of moisture after cooking. How you cook that steak will determine this factor.
2. Blaming the reduced Fat content.
Genuine 100% Grassfed steak is much leaner than conventional steak, however, fat does not give steak its juiciness, this is entirely down to how much moisture ( water) is retained in the steak during the cooking process.
3. Cooking for far too long on a pan or grill.
Authentic grassfed or grass-finished steaks cook way faster than grain-fed steaks i.e. about 30% faster. Thus, it is essential to be mindful of this when preparing these types of steaks.
4. Being too afraid of undercooking the steak.
We know that nobody wants to eat undercooked or raw steak. However, this fear can cause you to leave your grassfed steaks cooking for too long. It is far easier to undercook a steak and simply toss it back into the pan for a minute rather than overcooking it. Plus, remember that your steak continues to cook during the rest period, which will aid any issues of doneness. For example if you pull a steak off the pan when it hits an internal temperature of 135F , it will be a perfect medium at 140F after 5 minutes resting. Cooking a nice grassfed steak to medium rare or medium will retain the benefits of grassfed steak in terms of nutrient content and flavor!
5. Using a Super high-temperature pan or grill.
If you are new to cooking and eating authentic grassfed steaks, It is best to use a medium heat setting when cooking genuine 100% grassfed steaks to avoid overcooking them. Using too much heat may actually cause your grassfed steaks to lose more moisture, ultimately diminishing their flavor and juiciness.
6. Cooking your steaks at set times.
We see many people make this mistake. They have cooked steak to x number of minutes per side their whole lives and therefore assume this applies to authentic grassfed steaks.
This is a big mistake! A one size fits all approach does not work on grassfed steaks or, frankly, any steak with a different size or thickness than what you are used to.
HOW TO COOK GRASSFED STEAKS: 8 EASY TIPS
1) Awareness.
The first tip is to be fully aware your grassfed steak will cook quicker. These steaks must be cooked 25 to 30% quicker and at a lower temperature than conventionally raised steaks. Otherwise, the results are guaranteed to be overdone (and dry like sawdust, which is not very tasty).
2) Cook to doneness, not to a set time.
Be sure to check the steak’s internal temperature rather than cooking to a set time per side since not all cuts are alike. Cooking target temperature/doneness will give 100% consistent results every time.
3) Make sure the center is pink!
Grassfed Steaks are best when prepared for Medium Rare or Medium Doneness.
4) Utilize a cooking thermometer.
Invest in a digital meat thermometer to ensure perfectly consistent and tasty results.
Aim for an internal temperature of 128F for Medium Rare Doneness.
Once the meat thermometer shows 128F, take it off the heat and let it rest for 5 mins.
Aim for an internal temperature of 135F for Medium Doneness.
Once the meat thermometer shows 135F, take it off the heat and let it rest for 5 mins.
5) Let your steak rest before serving.
It is crucial to allow the cooked steak to rest for at least 5 mins. This one is nearly always overlooked as it is viewed as an old wives tale. Letting steak rest gives time for the moisture and fat molecules within the steak fibers to slowly reset and hold within the steak - exactly where you want it.
6) When in doubt, take it out!
When advising folks on how to cook grassfed steaks, this is the single best piece of old school advice we can give anyone when cooking steaks! Whether you are cooking your Ribeye steak on a pan or reverse sear, it is always easier to pull a steak off the pan or grill early then give it another minute if it is too rare.