How to Cook Grass-Fed Steaks and Lamb Chops the Right Way

If you're new to TruBeef, welcome! Our 100% Organic, Grass-Fed & Finished, Pasture-Raised, Unaged Beef and Lamb is different from what you’ll find at most grocery stores and online. These meats are leaner, cleaner, and richer in nutrients like Omega-3s and CLAs — and they require a slightly different approach to get the best results.

This guide will show you how to cook grass-fed steaks and chops the right way so your meals turn out tender, juicy, and packed with flavor.

  

 

Quick Snapshot for Perfect Results

Want the short version? Here's your cheat sheet on how to cook our steaks and lamb chops:

• Cook 30% faster than conventional or grain-fed meats.
• Best cooked in a pan. Dry heat methods, such as grill, oven, or open flame are not suited to naturally lean organic grassfed beef/lamb.
• Always render fat caps until golden brown.
  
• Always sear on high heat, then finish on low heat
• Target internal temp (pull from heat): 125°F for medium-rare, 130°F for medium
  
• Let rest 5–8 minutes before serving
• Use a meat thermometer for accuracy

 

 

Step-by-Step: How to Cook Grass-Fed Steaks and Chops

                           Sear - Cook - Rest

  

Step 1: Sear on High Heat

Use a cast-iron pan preheated until very hot. Add a little beef tallow, ghee, or high-smoke-point oil. Sear each side for 1–2 minutes to develop a rich, brown crust. 

Don’t forget to sear the fat caps until golden brown by holding the steak on its side with tongs for full contact with the pan.

 

Step 2: Cook on Low Heat 

After searing, reduce the heat. Continue cooking on low until your meat thermometer reads:

• 125°F for medium-rare
• 130°F for medium

Organic, grass-fed meats shine when cooked to medium-rare (then rested)  — this brings out the best texture, flavor, and natural juiciness.

Note: Internal temperature will continue to rise by 5–7°F as the meat rests. Cooking beyond 137°F (rested) pushes the meat into medium-well, which is not ideal for lean, grass-fed beef or lamb and can result in a drier, firmer texture.

 

Step 3: Rest Before Slicing

Remove from heat and let rest for 5–8 minutes. This allows the juices to redistribute and helps the meat finish cooking gently for a tender, flavourful result.
Avoid resting beyond 137°F.

 

Why Grass-Fed Steaks and Chops Cook Differently?

 

 

 

Our beef and lamb is certified organic and verified 100% grass-fed and pasture-raised. This means our animals are outdoors all day every day, free-roaming and well-exercised on a diet of native grasses without the use of growth hormone to artificially fatten them so it's naturally leaner meat with less intramuscular fat. This means:

• It is leaner, so it cooks faster
• It can dry out if overcooked
• It benefits greatly from a quick, high heat sear, then lower heat and proper resting

Learning how to cook genuine organic grass-fed steaks and chops properly helps you avoid disappointment and brings out their optimum full flavor and tenderness.

 

 

 

 

 

Tips for Specific Cuts

 

Steaks with Fat Caps (e.g. Picanha and NY Strip)

Sear the fat side directly on the pan until golden and rendered before searing the flat sides. This greatly enhances flavor and tenderness.

Lamb Chops

Use the same method as steaks. Lamb loin and rib chops especially benefit from hot searing, including the fat cap and a gentle finish to cook through.

 

 

 

 

Please Avoid These Common Mistakes

Even great cuts can go wrong without the right approach. Here are 8 mistakes to avoid:

• Overcooking – Leaves meat tough and dry. Remember, these cook up to 30% faster.
• Undercooking – Leaves meat fleshy & raw, and the collagen white & chewy.
• Skipping the Rest – Resting is key to juiciness and moisture preservation.
• High Heat All the Way – Always reduce heat after searing.
• Dry Heat Cooking methods – avoid oven, flame or grill to preserve moisture.
• Guessing Doneness – Use a meat thermometer for consistent accuracy.
• Cooking Cold Meat – Let your meat sit at room temp for 20–30 mins before cooking. Avoid this if you have histamine intolerance.
• Assuming it cooks like other steak or chops – There’s a lot of fake / purposely mislabelled “grass-fed” meat on the market. Our lean, certified organic grass-fed & finished, unaged cuts cook differently. Even experienced cooks should follow our method for best results.

Final Thoughts

Mastering how to cook our authentic organic grass-fed steaks and chops is simple once you adjust your timing and technique. Whether you're preparing a ribeye or a lamb loin chop, remember: high heat to sear, low heat to finish at target temperatures, and always rest.

For more tips and cooking ideas, click on the green "How to Cook" tab on each product page.

Please enjoy the flavor and purity of true organic, grass-fed excellence — the TruBeef Organic way.

 

 

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 very well over the years. 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.