A common mistake we see new customers make is not knowing how to cook authentic grass-fed steaks the right way and incorrectly assuming cooking our steaks will cook exactly the same way they have done for years ( same cooking time, same internal temperature, same cooking method etc)  and expecting the same results. This is a big mistake.  

  

We cannot stress enough that authentic/verified pasture raised, grass-fed steaks will cook significantly quicker than you will be used to and if this is not factored into the cooking, the results are sure to be only mediocre at best. 

 

For many new customers, buying from us will be the very first time they have purchased a genuine, third party verified Pasture Raised, 100% Grass-fed Steak.

 

On how to tell if you have being buying authentic / verified 100% Pasture Raised, Grass-Fed Steak in the past or " something else"  you thought was Grass-Fed ( which most folks have) , please read our accompanying article How to tel real Grass-Fed Beef From Fake. 

The cooking of authentic grass-fed steaks ( and lamb chops) is easily addressed once the customer adapts to the difference between cooking 100% grass-fed (grass-finished)  steak over a standard grain-fed cut of steak or steak making unverified claims it is grass-fed.

The key difference comes mainly down to cooking time since grass-fed beef cooks at a significantly faster rate and requires a lower temperature than other varieties. 

For any steak, time and temperature are the key factors that produce a juicy and flavorful grass-fed steak and a steak is only as good as how it is cooked. Thus, knowing the differences and internal temperature necessary when making grass-finished steaks is essential. 

Below we will cover everything you need to know to successfully cook grass-fed and grass-finished steaks. 

 

After reading this article and putting our tips into practice, we are sure you will be whipping up grass-fed steaks ( and lamb chops)  consistently and with perfect results. 

 

 

Why Cook Grass-Fed Steaks Differently?

 

 

 

Authentic grass-fed steaks ( with no grains snuck into their diet) will cook 30% faster than conventional steaks ( or grass-fed steaks with unverified claims) , which is a big difference to what most folks will be used to and underlines the importance of knowing how to cook grass-fed steaks the right way.

Authentic Grass-fed steaks will cook so much quicker due to the fact that grass-fed 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 than fattier grain-fed steaks. 

Genuine grass-fed beef is leaner for one key reason: the cattle feed on a clean, species appropriate diet of 100% wild grass and forage-based diet for the entirety of their lives and are outdoors, exercising and  moving freely every day of their lives.

 

Compare this to grain fed cattle ( or beef making unverified claims it is grass-fed on the label when it is not) which are fed grains to fatten the animals several months before harvest and purposely held in the cramped and confined conditions of a feedlot to prevent exercise so the animals fatten up more , and reach market weight quicker. 

The lack of grain in the genuine grass-fed animal’s diet  plus daily exercise of a naturally raised 100% grass-fed animal provides a cleaner and leaner cut of meat.

Think of the difference like this  analogy - Just like a human who exercises daily , don't take meds and eats a clean carb free diet versus a sedentary couch potatoes eating carb rich processed foods each day.

"Cattle Raised Differently, Must Be Cooked Differently."

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 grass-fed steak and a dry, grey-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. 

 

 

8 Common Mistakes Cooking Grass-Fed Steaks

 

 

 

We know that cooking authentic grass-fed steaks is not always easy especially if it is your first time.

Below are the 7 most common mistakes and misconceptions that we see being made with grass-fed steaks  and our tips on how to overcome these obstacles so you can learn how to cook grass-fed steaks with ease and consistency.

1. Blaming the butcher or the steak itself!

If you overcook a grass-fed steak, you will lose its precious moisture and in any steak,  moisture = juiciness. 
All beef muscle cuts aka steaks , irrespective of how the animals were were raised, are made up of about 65 to 70% % water moisture when raw (aka what gives any steak its juiciness). This includes 100% Grass-Fed Steaks which also contain the same moisture.  Thus, cooking time and temperature must be adjusted when preparing leaner grass-fed steaks to retain the precious moisture. A Juicy Steak / Flavorful is a steak with plenty of moisture retained after cooking. How you cook that steak will determine this factor. 

2.  Blaming the Leaner Fat content.

Genuine 100% Grass-fed steak is much cleaner/ leaner than conventional steak especially cuts like Top Sirloin or Filet Mignon, however, fat is not what gives these steaks or any other steak its juiciness. This is entirely down to how much moisture ( water)  was retained in the steak during the cooking process. How that raw steak is cooked will determine the final outcome. 

3. Cooking for far too long.

Authentic grass-fed or grass-finished steaks cook way faster than grain-fed steaks (or grass-fed steaks from producers unwilling to verify their farm practices.

100% authentic grass fed steaks will cook about 30% faster. Thus, it is essential to be mindful of this when preparing these types of steaks. 
Cook an authentic/ verified Pasture Raised 100% Grass-Fed Steak the same as any other steak.......and you are setting yourself up for disappoint. 

 

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 grass-fed steaks cooking for too long.

It is far easier to undercook a steak, then, if still underdone, simply put it back into the pan for a minute or two to get it just right rather than overcooking it which cannot be reversed. 

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 grass-fed steak to medium rare or medium will retain the benefits of grass-fed steak in terms of nutrient content and flavor!

5. Using a high-temperature for the entire cooking process.

If you are new to cooking and eating authentic grass-fed steaks, It is best to do an initial sear on high heat then drop to a medium low heat setting when cooking genuine 100% grass-fed steaks to avoid overcooking them. 
Applying high heat from the start to finish will cause your grass-fed steaks to cook unevenly,  to lose its all important moisture content more rapidly and risk either undercooking or overcooking, both of which will ultimately diminish the flavor, tender and juiciness.

Start on high heat to sear (only) then drop to a medium low heat to cook the inside of the steak gently. See our steps further down the page. 

6. Cooking your steaks to set times.

We see many people make this mistake.
They have been used Cooking Steak for years to "X"  number of minutes per side their whole lives and therefore assume this applies to authentic , pasture raised, 100% grass-fed steaks as well. This is a big mistake! 
A one size fits all approach does not work on real, pasture raised 100% grass-fed steaks or, frankly, any steak with a different size or thickness than what you are used to.
Always cook steaks to doneness, never to a set time. 


7. Not cooking steaks to an Internal temperature.

Leading on from the previous point of just cooking to a set time per side and hoping for the best is just too much of a lottery. 

Always  to cook steaks ( or any meat) to doneness and not a set time.

Different steaks e.g Picanha vs. Ribeye have very different qualities and will not cook at exactly the same time per side. Therefore , please invest in a meat thermometer. 
Steaks are not cheap anywhere in this inflationary world we all now live in so buying steak from any source is a substantial investment so well worth investing a few bucks in a meat thermometer. 

If you invest in a meat thermometer to measure your steak internal temperature , you take all the lottery and guesswork out of how to hit perfect doneness on 100% grass-fed steaks/ lamb ( or any other meat) .  Do as chefs do and  pull your steak off the heat at a set internal temperature,  which will give super consistent results each and every time.

 

A meat thermometer to monitor your cooking progress, will also ensure you avoid undercooking which can be an equally unpleasant eating experience. 

 

8. Unsuitable Cooking Method.

Authentic/Verified Pasture Raised Steaks ( and lamb chops) , because they loose moisture quicker during the cooking process, means they are far more suited to cooking with "Moist" cooking methods to keep juiciness in the meat rather than "Dry" cooking methods which will draw the all important moisture out of the steak.

 

Moist Cooking Method is ideally in the pan or skillet with plenty of Ghee, Butter  or Tallow. This ensures an even cook, its more controllable and the fat source used ensures moisture loss is minimized. Grilling is Ok but......you must use a meat thermometer otherwise you are playing the steak lottery! 

Dry Cooking Method examples would include Reverse Sear ( in an oven which is a very dry heat)  , Sous Vide or Smoking. All these methods will draw moisture out of the steak which you ant to avoid at all costs and will simply lead to a chewy/dry steak every time. 

Additionally, at TruBeef Organic, because our steaks range from 6oz to 12 oz so just not big enough for Reverse Sear which will work fine but this need a much bigger/thicker steak which ensures its larger mass will help retain moisture more. But a 10oz 100% Grass-Fed Ribeye for example is just going to dry out using Reverse Sear :( 

 

 

 

How to Cook Grass-Fed Steaks: The Science of Juiciness (Thermodynamics)  

 

 

All raw beef, no matter how it was raised, is naturally composed of approximately 72% to 75% water according to the USDA.

The remaining percentages feature lean protein (often around 20%) and a combination of fat, carbohydrates, and essential nutrients. 

Whether you are cooking organic grass-fed steak, grain-fed, feedlot, or even fatty wagyu steaks, they will have the same amount of water content in the cattle’s muscle cuts  ( where steaks come from)  when raw before you cook it. This is so important to remember.

Because a steak’s juiciness is defined by the amount of moisture inside it, all steaks, irrespective of their upbringing, they ALL start out with the same “Juiciness Potential ” when raw.
How you cook it will determine how much moisture is retained in the steak ( where you want it) and how much is left on the pan after cooking ( where you don't want it) 

When heat is applied to any raw steak during the cooking process, moisture i.e. water,  leaks out of the meat and into the pan or grill.   

Your goal is to keep as much moisture in as possible in the steak to ensure you have a nice, juicy steak to serve. Overcook any steak, and you lose that precious moisture aka “juiciness”. 

Genuine grass-fed steaks will cook 30% quicker and, therefore, will lose moisture at a faster rate. So, consumers must be aware of this, altering their normal cooking time, reduce the flame and use a meat thermometer  to achieve the best results. 

Water Content of Meat & Poultry

In the above example, based on hard data from the USDA lab, a raw Ribeye Steak has 71% moisture, when cooked to medium, it hits 54% moisture. A nice juicy and tender steak.

However..........overcook this steak ( or any other cut of meat) and it will drop to 40/30/20% moisture levels which will give a touch /chewy piece of meat with the consistency of an old boot :( 

 

 

   

Our Suggested Steak Cooking Instructions (Medium-Rare & Medium)

These instructions are designed specifically for 100% Organic, 100% Grass-Fed steaks and steak bites cooked to a final temperature after resting of medium-rare (130°F) or medium (135°F) doneness.

100% Organic, 100% Grass-Fed steaks are best suited to pan frying. Avoid dry heat cooking sources such as ovens, sous vide, etc.

Meat Thermometer. This invaluable tool takes all the guesswork out of cooking steaks ( or any meat) and helps give very consistent results. 

 

PREP.  SEAR ON HIGH HEAT.  COOK ON LOW HEAT.  REST

 

STEP 1: PREP

1. Thaw the Steak:

o   Remove the steak from the freezer, place it on a plate, and thaw it slowly in the refrigerator.

o   Once thawed, let it sit at room temperature for 60 to 90 minutes before cooking. This will help ensure an even cooking.

2. Pat Dry & Season:

o   Pat the steak dry with paper towels to remove excess moisture. This is essential for a good sear.

o   Generously season both sides with salt.

 

STEP 2: SEAR ON HIGH HEAT

This sear step aims to create a flavorful crust on the outside of the steak, using only high heat.

1. Preheat the Pan:
• Place a heavy-bottomed skillet or cast-iron pan on high heat for 2-3 minutes until very hot.
• Add 1 tablespoon of high smoke point oil (e.g., avocado oil, ghee, or tallow) and heat the oil until shimmering.
  
  
2. Sear the Steak:
• Place the steak in the pan and let it sear without moving it for approx. 1-2 minutes per side (depending on how hot your pan is) – focusing only on forming a golden-brown crust rather than cooking the steak through.
• If the steak has a fat cap, use tongs to hold the steak on its side to render and brown the fat cap.
  
  
3. Check the Crust:
• Look for a golden-brown crust before flipping. If it’s not quite there, allow it to sear for another 30 seconds and check again, but avoid overcooking the interior during this stage.

 

STEP 3: COOK ON LOW–MEDIUM HEAT

This cooking step aims to gently bring the inside of the steak up to the target internal temperature gradually and ensure the inside of the steak and natural fat/collagen seams are fully cooked throughout.

1. Lower the Heat:

o   Reduce the heat to medium-low (approximately #2–4 on most stovetops) or maintain a pan surface temperature of 250–275°F (120–135°C).

o   The pan should sizzle nice and softly without producing smoke.

o   Avoid prodding or squeezing down on the steak while cooking. This will force moisture out.

2. Cook to Target Temperature:

o   Continue cooking the steak, flipping every 1–2 minutes to ensure even heat distribution.

o   Use a digital meat thermometer to monitor the internal temperature progress:

• Medium-Rare: Remove the steak from heat at 125°F (the final temperature will rise to 130°F after resting).
• Medium: Remove the steak from heat at 130°F (the final temperature will rise to 135°F after resting). This is the preferred doneness at our dinner table.
  
  

3. Add Butter and Aromatics (Optional):

o   In the last 2 minutes of cooking, add 1 tablespoon of unsalted butter, a few crushed garlic cloves, and fresh herbs like rosemary or thyme to the pan.

o   Tilt the pan slightly and spoon the melted butter and aromatics over the steak to enhance flavor and moisture. Avoid burning the garlic.

 

STEP 4: REST

1. Rest the Steak:

o   Transfer the steak to a cutting board and rest for 5–10 minutes.

o   Resting will allow the steak to continue cooking slowly and will generally add another 5°F.

o   This allows the juices to be redistributed, ensuring a juicy steak.

o   This step is vital to ensure proper cooking to the final target temperature and retain juices.

2. Slice and Serve:

o   Slice the steak against the grain to maximize tenderness.

o   Serve immediately and enjoy!

 

Why These Four Steps Matter

PREP

Slow, steady thawing from frozen back to room temperature and patting the steak dry will set you up for a perfect and even sear.

• HIGH-HEAT SEAR:
  The high-heat sear first creates a flavorful crust through the Maillard reaction, locking in juices and enhancing the steak’s texture and flavor.
  
  
• LOW HEAT COOKING:
  Lower heat cooking ensures the interior cooks gently and evenly, breaking down connective tissue and softening collagen into delicious gelatin. This process adds tenderness and creates a juicy, melt-in-your-mouth texture.
  
  
• RESTING:
  Resting is crucial to allow the steak’s juices to redistribute throughout the meat, preventing it from spilling out when sliced. This step ensures every bite is flavorful and moist, allowing the internal temperature to rise to the final target doneness.

 

Getting to Target Temperature: It’s How You Get There That Matters Most!

How a steak reaches the 130°F internal temperature during cooking is far more critical than simply hitting the target temperature. Here are two examples to illustrate why:

 

High Heat Only / Fast Cook Example (approx. 4 minutes):

• Steak reaches 130°F quickly, through very high heat only, aka flash frying, but without sufficient cooking time for the steak's interior.
  
  
• Result: The outside will look done, but the inside can remain uneven, with underdone cold spots, collagen seams and connective tissue still intact and almost raw, making the inside of the steak chewy, underdeveloped in flavor, and undercooked – not good.

 

Sear Then Slow Cook Example (approx. 6–8 minutes after a sear):

• After searing, the steak is cooked slowly at a lower temperature, allowing heat to fully penetrate evenly into the steak. This ensures no underdone cold spots and allows natural fat/collagen seams to break down into tender, gelatinous textures.
  
  
• Result: The interior becomes soft, tender, and evenly cooked, with fully rendered fat and broken-down collagen seams and connective tissues.

 

Key Takeaway:

• Both steaks in this example have hit the same internal temperature (130°F), yet the final eating experience will be very different because the path to the internal temperature determines the final eating experience of texture, juiciness, and tenderness:
  
  
• Fast cooking only = seared on outside + undercooked connective tissue + chewy texture.
• Sear then slow cooking = even doneness + tender texture, flavorful results.

 

This is why techniques like searing followed by slow cooking on low heat are so effective and safe, especially for clean, toxin-free, lean, organic grass-fed steaks that benefit from precision and patience.

 

Cooking Advisory:
This cooking guide is for informational purposes only. Results may vary depending on ingredients, cooking equipment, cooking appliance power output, meat thermometer calibration, and individual cooking techniques.

Cooking times and temperatures may differ based on your specific cooking appliance power and calibrated settings. Monitor your steak cooking progress closely and adjust your settings to suit your circumstances.

This is our cooking guideline only, but it has served us and our customers well. However, we do recognize personal preference and taste are entirely subjective.

 

 

How to Reheat Grass-Fed Steaks

Learning how to reheat steak especially grass-fed steak will ensure your leftovers are both juicy and packed full of flavor. We recommend reheating grass-fed steak on the pan, in gentle heat with plenty of butter. The gentle heat and extra butter will ensure plenty of moisture is retained. 

 

Summary - How to Cook Grass-Fed Steaks

• It is vital to know grass-fed steaks cook alot quicker than conventional beef steaks and learn how to cook grass-fed steaks the right way.
• We recognize that steaks like Filet Mignon,  Ribeye or Tenderloin are not cheap so it is even more important to get the cooking right.
• Real Grass-fed steaks, especially Organic Grass-Fed Beef Steaks will cook 30% quicker. It is very important to make the adjustment to your normal cooking for this reason.
• Grass-Fed steaks cook quicker because they are significantly leaner. Fatty steaks can retain moisture for longer.
• How a cattle is raised eg feedlot, grain-fed versus 100% grass-fed only determines the fat content in a steak however all steaks have the same moisture content when raw i.e. 72 to 75% Moisture and moisture retention when cooking  = juiciness.
• A Juicy Steak is a steak with plenty of moisture after cooking. How you cook that steak will determine this factor. 
• Always better to cook steaks to a target internal temperature rather than cooking to a set amount of minutes per side. 
• A great steak is a well seasoned steak that is cooked but leaving as much moisture as possible in the steak.