Beginner's Guide to Cooking Grass-Fed Steaks

Grass-fed steaks are leaner, cook faster, and have a bold, beefier flavor compared to grain-fed steaks. To have the best experience and cook them perfectly, follow these key steps:

• Choose the right cut: Ribeye, Tenderloin, or NY Strips are great for beginners.
• Prep properly: Thaw in the fridge, bring to room temperature, and season with coarse salt and pepper.
• Cook carefully: Use high-heat methods like pan-searing, grilling, or reverse-searing. Always monitor the temperature with a meat thermometer.
• Rest and slice: Let the steak rest for 10-15 minutes, then slice against the grain for tenderness.
  

Comparison	Grass-Fed Beef	Grain-Fed Beef
Fat Content	Lower, less marbling	Higher, more marbling
Flavor	Bold and complex	Milder, buttery
Cooking Speed	Cooks faster	Cooks slower
Nutritional Value	Higher omega-3s and CLA	Lower omega-3s

Grass-fed steaks require precision and attention to temperature. Use these tips to highlight their unique flavor and texture while avoiding overcooking.

 

Choosing and Prepping Your Steak

 

Best Cuts for Beginners

If you're new to cooking steak, certain cuts are easier to handle and deliver great results. Ribeye, Tenderloins, and NY Strips are excellent options ^[1][3]. These lean cuts are versatile and work well with methods like pan-searing or grilling. For the best results, choose cuts that are 1¼ to 1½ inches thick - this helps with even cooking and keeps the steak juicy ^[1].

Fun fact: Grass-fed beef fat often has a yellowish tint. This is completely natural and reflects its nutrient-rich composition ^[2][4].

 

Cut Type	Best Cooking Method	Characteristics
Tenderloin	Reverse Sear	Lean and versatile
Ribeye	Pan Searing or Grilling	Higher marbling and fat
NY Strip	High-heat cooking	More Firm
London Broil	Marinade & grill	Large, uniform cut

 

Pre-Cooking Steps

Once you've picked your steak, preparation is key to getting the perfect result. Start by thawing the steak in the refrigerator, and about an hour before cooking, let it sit at room temperature ^[3]. This ensures even cooking. Use paper towels to pat the steak completely dry - this step is essential for achieving a proper sear and that golden-brown crust ^[3].

"A simple seasoning of coarse salt, ground black pepper, and minced garlic is a good starting point. Rub the mixture into both sides of the steak and let it sit for a few minutes before cooking" ^[1].

For even better flavor, salt the steak at least 40 minutes before cooking. This helps lock in moisture and enhances the taste.

Handy Preparation Tools:

• Meat thermometer
• Cast-iron pan
• Paper towels
• Coarse salt and pepper

With your steak prepped and ready, you're set to dive into cooking techniques that bring out the best in grass-fed beef.

 

3 Ways to Cook Grass-Fed Steaks

Pan-Searing Method

Pan-searing gives you great control over temperature and creates a delicious crust. Start by heating a cast-iron skillet over medium-high heat until it’s hot. Use a mix of olive oil and butter for both flavor and browning ^[6].

• Preparation: Heat your skillet for about 5-7 minutes.
• Cooking Process: Place your seasoned steak in the hot pan. Cook for about 4 minutes on one side, then flip and cook for another 3-4 minutes on the other. For thicker cuts, quickly sear the edges by holding the steak with tongs .
  

"A hot pan is crucial for achieving that perfect golden-brown crust while keeping the inside tender and juicy", says Eric Perner, Rancher and Founder of REP Provisions.

Grilling Method

For grilling, set up a dual-zone fire: one side with high heat for searing and the other with medium heat for finishing ^[1].

Sear the steak over high heat (450-500°F) for 2-3 minutes per side. Then move it to the medium-heat zone (350-400°F) to finish cooking. Once done, let the steak rest off the heat for 5-7 minutes to lock in the juices ^[1].

 

Reverse-Sear Method

The reverse-sear method works especially well for thick grass-fed steaks, ensuring even cooking and tenderness.

Start by preheating your oven to 200°F. Place the seasoned steak on a wire rack set over a baking sheet. Cook it in the oven until the internal temperature is about 10-15 degrees below your desired level. For medium-rare, remove the steak at 110-115°F.

Then, heat a cast-iron skillet until very hot. Sear the steak for about 2 minutes per side to create a flavorful crust ^[1].

Using a meat thermometer is essential for all these methods. Keeping an eye on internal temperature is the key to cooking the perfect steak. Next, we’ll dive into mastering this step.

Getting the Right Temperature

Using Your Meat Thermometer

No matter how you choose to cook your steak, controlling the temperature is crucial. To get an accurate reading, insert the thermometer into the thickest part of the steak, steering clear of fat or bone. Hold the thermometer horizontally so it reaches the center of the steak ^[1].

Be gentle when inserting the thermometer to avoid losing juices, which can affect the texture. Keep it nearby throughout the cooking process to track the temperature as it rises ^[1][3].

 

Temperature Guide by Doneness

Grass-fed steaks need careful attention to temperature to prevent overcooking ^[2].

Doneness Level	Target Temperature	Notes
Rare	120-130°F (49-54°C)	Cool red center
Medium-rare	130-135°F (54-57°C)	Warm red center (recommended)
Medium	140-145°F (60-63°C)	Pink center
Medium-well	150-155°F (66-68°C)	Slightly pink center
Well-done	160°F+ (71°C+)	No pink

"The key to perfect grass-fed steak is removing it from heat when it's 5 degrees below your target temperature", says Justin Johnson, Marketing Director at REP.

 

For safety, the USDA advises a minimum internal temperature of 145°F (63°C) for medium-rare. However, many chefs prefer slightly lower temperatures for better flavor and texture ^[1][2].

If you're using the reverse-sear method, take the steak out of the oven when it's 10-15 degrees below your desired temperature. Finish it off by searing to hit the final temperature ^[1].

Once you've nailed the temperature, the next step is letting your steak rest to preserve its juices and bring out its best flavor.

 

Finishing and Serving

Resting Time Guide

Letting your steak rest after cooking is key to achieving a tender, flavorful result. Once it's off the heat, place it on a warm plate and let it sit for 10-15 minutes. If you’re working with a thicker cut, go for the full 15 minutes ^[1]. This step allows the juices to settle back into the meat, making each bite juicier and more tender ^[3].

To keep your steak warm without overcooking, loosely tent it with foil. Make sure to leave a gap for steam to escape - this keeps the crust crisp while maintaining the perfect serving temperature.

When the resting is done, it's time to slice it correctly for the best texture.

 

How to Slice Your Steak

Slicing your steak the right way makes a big difference in tenderness. Start by identifying the grain, which is the direction the muscle fibers run. Then, using a sharp knife, cut across the grain at a slight angle. Aim for slices about ¼ inch thick to ensure each piece is tender and easy to chew ^[3].

 

Side Dish and Drink Pairings

Your perfectly cooked and sliced steak deserves equally thoughtful sides and drinks. Grass-fed beef’s lean profile pairs well with dishes that enhance its flavor without overshadowing it. For vegetables, sautéed chard with shallots is a great choice - it complements the steak’s natural taste ^[3].

 

Pairing Category	Recommendations	Notes
Vegetables	Sautéed chard, roasted root vegetables	Highlights the steak’s flavors
Starches	Mashed potatoes, quinoa	Adds balance to the meal
Wines	Cabernet Sauvignon, Pinot Noir	Matches the steak’s boldness
Non-alcoholic	Sparkling water with lemon, green tea	Light, refreshing options

 

For a finishing touch, consider adding a pat of compound butter or sprinkling fresh herbs like thyme or rosemary over the steak just before serving. This adds both visual appeal and a burst of extra flavor.

 

Quick Tips and Next Steps

Key Points Checklist

Here’s a handy guide to help you nail your grass-fed steak preparation:

Stage	Key Actions	Why It Matters
Pre-cooking	Bring to room temperature, season with coarse salt	Promotes even cooking and enhances flavor
Temperature	Use a meat thermometer, aim for 120-135°F	Avoids overcooking and keeps it tender
Cooking Method	Sear on high heat, avoid overcooking	Creates a great crust while staying juicy
Resting	Let it rest 10-15 minutes under loose foil	Redistributes juices for better texture

Tips for Success

Getting the best out of your grass-fed steak depends on technique. Here are some key tips to keep in mind:

• Temperature Control: Start with high heat to form a crust, then lower to medium to lock in moisture.
• Timing Is Crucial: Stop cooking 5-10 degrees before your target temperature, as the steak will continue to cook while resting.

Once you’ve got the method down, the next step is choosing the best grass-fed beef to cook with.

 

Where to Buy Quality Grass-Fed Beef

The source of your beef makes all the difference. Here are some great places to find high-quality options:

• Farmers' markets (look for vendors who can confirm their grass-finishing practices)
  
• Food co-ops that connect directly with farmers
• Online retailers like REP Provisions, offering verified grass-finished beef with consistent quality delivered to your door.

When buying, ask about the farm’s grass-finishing methods, animal care, and how the meat is aged to ensure you’re getting the best cut possible.

 

FAQs

What’s the key to cooking grass-fed beef?

The key is proper thawing and keeping a close eye on the temperature. Thaw the meat in the fridge for about 24 hours per pound, and always use a thermometer to check doneness. Grass-fed beef cooks quicker than grain-fed, so precision is crucial ^[1].

How should you cook grass-fed steak tips?

For grass-fed steak tips, sear them in a hot cast-iron skillet for 1-2 minutes per side. If the tips have a fat cap, use tongs to hold them sideways and render the fat until browned. Remove from heat when the temperature is 10°F below your target to prevent overcooking ^[1][5].

What’s the best way to season grass-fed steak?

Stick to coarse salt and black pepper to elevate the natural flavors of the meat. For something extra, try specialty blends like those from REP Provisions, designed specifically for grass-fed beef ^[1].

Does grass-fed steak require a different cooking approach?

Absolutely. Grass-fed steak has less fat and cooks faster than its grain-fed counterpart. Use a thermometer to track doneness and take it off the heat 10°F below your desired temperature, as it will continue to cook while resting ^[1][2].

With these tips, you’ll be able to prepare grass-fed steaks that highlight their distinct flavor and texture.