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 Super high-temperature pan or grill.

If you are new to cooking and eating authentic grass-fed steaks, It is best to use a medium heat setting when cooking genuine 100% grass-fed steaks to avoid overcooking them. Then as you approach the final phase, whack the heat up to get a nice sear. 
Using too much heat from the start will cause your grass-fed steaks to lose its all important moisture content more rapidly, ultimately diminishing the flavor, tender and juiciness.

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 :( 

 

How to Cook Grass-Fed Steaks: 8 Easy Tips

 

 

Now that you have invested in your health by choosing 100% Grass-Fed and Finished Steaks, it is time to learn how to cook grass-fed steaks the right way to enjoy them at peak juiciness and perfection.  Once you follow these 7 steps, you are guaranteed to have fantastic juicy results with your grass-fed steaks.

1. Awareness.

   The first tip is to be fully aware your grass-fed 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 using a meat thermometer 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!

   Grass-Fed 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.
   
   

5. Aim for an internal temperature of 128F to 130F for Medium Rare Doneness.

   Once the meat thermometer shows 128F, take it off the heat and let it rest for 5 to 5 mins.
   
   

6. 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. 

    

7. 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. 
   
   
8. When in doubt, take it out! 
   When advising folks on how to cook authentic, 100% grass-fed 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 any other cut,  it is always easier to pull a steak off the pan or grill early, check for doneness and if needed, give it another minute or two if it is to rare.
   Once a steak has gone overcooked , its too late to change or reverse this. 

 

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. 
• When in doubt, take it out!
• A great steak is a well seasoned steak that is cooked but leaving as much moisture as possible in the steak.