As a rule of thumb, never use the microwave to thaw grass-fed beef. You should thaw the meat in your refrigerator or inside a bowl of water, as long as it’s sealed in its package. The meat should be at room temperature before you start cooking. Make sure that you have properly pre-heated your oven, stove-top or grill before you start cooking grass-fed beef. Use oil or cooking spray on your pan or grill before cooking in order to prevent the meat from sticking. Grass-fed beef is high in protein and lower in fat levels therefore it is leaner and requires 30% less cooking time. It’s important to note that the meat will continue cooking even when removed from the heat, so you should remove it from the heat at least 10 degrees before it has reached its desired temperature level. Once cooked, cover with foil, in a tent-like manner and let the juices redistribute. It is not advisable to serve well-done grass-fed beef, and always use tongs instead of fork to turn your cut of beef.
Cooking Hamburgers
Hamburgers can be grilled, oven broiled or pan fried just like any other hamburger meat; however, lower heat is better. Ground beef dishes such as spaghetti meat sauce, can be cooked in the same manner as commercial beef. Generally, for pan frying or grilling, it’s best to quickly sear your meat on both sides over a higher temperature before continuing to cook on a lower temperature. This method will ensure that you have sealed its juices. Since the meat has less fat, we recommend that you supplement the moisture by adding caramelized onions, or cooked peppers etc., to the mix.
Cooking Steaks
After massaging a rub onto your steaks and letting them sit for about 30 minutes at room temperature, pre-heat stove-top, oven, or grill and remember to use oil or spray just before cooking in order to prevent the meat from sticking. In order to grill steaks, use medium-low heat and do not allow to flame. You must avoid overcooking grass-fed steak as it is best when grilled rare to medium-rare. However, if you prefer your steak cooked longer, then cook it on a very low temperature, brushing a marinade on top in order to add moisture after searing it first.
- Cooking times will vary depending on the thickness of the steak; for rare, after searing the meat on both sides for a about 1-2 minutes, depending on how hot your grill is, reduce to lower heat and using an instant-read thermometer, insert from the side and check to see whether it reached 125 ͦ F. For medium-rare, after searing and cooking on lower heat the thermometer should read 130 ͦ- 135 ͦ, anything higher than that will obviously be well-done and not highly recommended either.
- Oven broiling – Place broiler on 2nd highest rack in oven to keep steaks from getting too hot. Or, place steaks on highest oven rack setting and place under broiler long enough to mark the steaks. Then finish in a pan in the oven at 250 ͦ F until desired doneness.
- Pan Frying – Heat a little bit of oil in a pan on medium low, cook on each side until desired doneness.
Cooking Roasts
To cook a tender, juicy premium roast like a tenderloin roast or an eye of round roast: Rub with olive oil, salt, pepper, and other seasonings to taste. Sear on all sides either in a pan or on the grill in order to lock in the juices. Then place the beef in a pan and transfer to a pre-heated oven at 425 ͦ F, and cook uncovered. Continue cooking for about 25 minutes or until desired doneness. Use a meat thermometer so you don’t overcook it. As noted in the general instructions, the roast will continue to cook after it is taken out of the oven. So, if you want it medium rare, take it out of the oven when a meat thermometer reads 130 ͦ – 135 ͦ F.