How to Cook the Perfect Grass-Fed Steak

How to Cook the Perfect Grass-Fed Steak: A Guide from Primal Pastures

Let's talk about cooking grass-fed beef. If you've recently made the switch from conventional to grass-fed beef (congratulations, by the way!), you might have noticed it cooks a bit differently. That's because our cattle are raised the way nature intended – grazing on diverse pastures and living their best lives under the sun. The result? Incredibly nutrient-dense meat that deserves a slightly different approach in your kitchen.

Why Your Grass-Fed Steak Needs Special Treatment

Here's the thing about grass-fed beef: it's leaner and more nutrient-dense than its grain-fed counterpart. While that's fantastic for your health, it means we need to adjust our cooking methods to achieve that perfect, tender steak you're craving. 

Setting Yourself Up for Success 

First things first – let's get that steak ready:

1. Pull your steak from the fridge about 30-40 minutes before cooking (patience is key!)
2. Pat it dry with paper towels (moisture is the enemy of a good sear)
   
3. Season well with quality sea salt and fresh-cracked pepper

The Magic Behind Perfect Grass-Fed Steak

Here's our tried-and-true method that works every time:

1. Get your cast iron hot, but not too hot. Most folks are going TOO HOT and causing the dreaded "curl".  I've done this for years and finally fixed it with pan temp adjustment. Speaking of pans: there's one clear winner when it comes to pans for steak, and I promise you it's not a non-stick.
2. Add avocado oil to the cast iron
3. Give your steak a good sear – about 3-4 minutes per side and leave it alone!  One good press into hot oil to start, then let it be until the flip.
4. Lower that heat to medium-low
5. Show your steak some love by basting it with butter and its own juices
6. Cook until it reaches your preferred temperature (see below)

Temperature Guide (Because Timing is Everything):

1. Rare: 120-125°F (for you purists out there)
2. Medium-rare: 130-135°F (our personal favorite)
3. Medium: 140-145°F
4. Medium-well: 150-155°F

Let it Rest (Don't skip this step!)

1. Transfer to a roasting rack
2. Let it hang out for 8-10 minutes
3. Slice against the grain when you're ready to serve

Troubleshooting Tips:

• Tough steak? You might be overcooking it – remember, grass-fed beef cooks faster. Could also be not letting your steak rest after cooking.
  
• Chewy texture? Make sure you're slicing against the grain
• Uneven cooking? Room temperature meat is your friend

Ready for the next level?

• Try sous vide reverse searing thick cuts (start low and slow in the oven, finish with a sear)
• Experiment with compound butter (herbs + grass-fed butter = magic)
  
• Play around with different seasoning blends (though sometimes, simple salt and pepper lets the beef shine)