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
