How to cook grass fed steak can be tricky. Grass fed beef has very little fat so it tends to dry out on you. I don’t like to poke my meat so I use a timing method. It can take a little practice to get it exactly right with your cut of steak compared to mine, but this will work for most good quality cut of steaks. Grass Fed meat is less fatty than grain fed and needs a gentle cooking method. Overcooking it is your worst enemy, nobody wants a chewy dry piece of steak that you paid mountain of money for.
Like with grain fed, grass fed is all about quality. I get my meat from GrassRoots Meats which gives you a great thick cut of each of the steaks they provide you with. This time I did a Rib eye.
Never, ever ever ever cook your steak frozen or straight from the freezer. It will not cook right. Start with taking it out of the fridge at least an hour before you cook it. I take it out of the packaging material and give it a generous sprinkle of salt and pepper. If you want more kick to it you can add other spices but I like mine simple. Then wait, and either go for a walk, prep your side dishes, catch up on your reality tv shows, whatever you do, do not cook it too soon!
Preheat your oven to 200 Fahrenheit. This might sound low, but when cooking grass fed steaks it is the perfect temperature. Then warm up an ovenproof skillet to medium high heat. Make sure it is nice and hot, when you put your hand over the pan you should feel the heat from it. When it is hot and ready add a tablespoon of grass fed real butter (or any real butter, no margarine or yucky vegetable oils). When the butter has melted which should only take a few seconds add the meat to the pan and sear it for 2 minutes on each side.
Now that you have a nice browning going on each side, cut the remaining tablespoon of butter up into pieces and top each steak with a half. The butter will help keep the moisture in the steak since grass fed has very little fat to it. Put the steak into the preheated oven for about 15 minutes for medium raw, 18 minutes medium or 20 minutes medium well. I don’t recommend going past medium well as it will dry up the steak tremendously. My steak is about an inch and a half to two inches in thickness, if you have an inch thick steak, take about 3 minutes or so off the cooking time. Or if you really want to, you can stick your meat thermometer into the meat to check when it is done. I like my steak cooked to medium, where it is red but not bloody, not just a strip of red in the middle like you get when you ask for medium done in a restaurant. Don’t forget to let it rest for about 10 minutes. Again, do not instantly cut into it, this is the game of patience that gives you an amazingly yummy reward! Here is my final version, a juicy piece of grass fed steak that was very well received by me Mr. Vincent and my 2 year old!
If you don’t have an ovenproof skillet you can transfer it to an ovenproof dish. I like to do it in the skillet as I like to make a little dipping sauce out of the drippings.
- Any piece of steak, NY Strip, Sirloin, Rib Eye
- 2 Tablespoon Real Grass Fed Butter
- Salt and Pepper
- Take out the steak at least an hour before you cook it, bring it to room temperature
- Give it a generous helping of salt and pepper
- Preheat the oven to 200 F
- Heat up an ovenproof skillet on medium high heat
- Sear the steak for 2 minutes on each side
- Cook in the oven for 10-20 minutes depending on how you want it done and the thickness of your cut
- Let it rest for 10 minutes
- I had an inch and a half steak that I cooked for 18 minutes to medium. An inch thick steak needs about 15 minutes to get to medium. Take off 2-3 minutes for medium raw.