If you regularly enjoy eating grass-finished beef, you may have a few recipes and tricks up your sleeves on how to cook it just right. But if you’re new to this type of meat, we’re here to give you some pointers!
Never thaw your grass-finished beef in a microwave. Let it thaw in a refrigerator (which may take overnight).
Bring your grass-finished beef to room temperature before you cook it.
Sear your meat on both sides before cooking it to seal in the juices, then reduce heat to a medium or low to finish the cooking process.
If you’re cooking hamburgers, we recommend adding caramelized onions, olives, or roasted red peppers to add low-fat moisture to the meat while cooking.
The biggest issue that people run into when cooking grass-finished beef is overcooking. This kind of meat is extremely low in fat.
One key thing we suggest prior to cooking your grass-finished beef is to marinate it. Marinating beef allows for the cut to cook rapidly yet retain moisture and flavor without sacrificing the nutritional value of the end product. Marinades are great for any way you cook, but especially when grilling. We have a basic marinade that we’d like to share with you:
This type of beef is at its best when its made rare to medium rare. If you prefer well done, then cook your grass-finished beef at a very low temperature in a sauce to add moisture. Keep in mind, you don’t want to over-marinate, as that will mask the delicate flavor of the beef itself.
Once you’ve pulled your grass-finished beef off the heat, let it sit covered and in a warm place for 8 to 10 minutes to let the juices work their magic.