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How to Cook a Perfect Grass-Fed Beef Steak

Grass-fed beef is leaner than corn-fed beef and needs a little extra care when cooking. It’s really not difficult, you just have to know what to do.

 

Here’s a step by step primer on what you need to do to ensure that you end up with a perfectly cooked, tender, delicious steak.

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  • Always cook or grill on low heat. When I grill, I never let the temp go over 350 degrees unless it’s for an initial searing, which I rarely do. On the stove top: Medium heat.

  • Cook the meat to rare or at most, medium rare. I think it should be a crime to cook beef well done. It really ruins it. When the steak’s internal temperature reaches 130 degrees F. It’s done. If you’re going to push it and go medium rare, it’s 135 degrees.

  • Salt the steak. Put a generous sprinkling of Himalayan salt or sea salt on both sides of the steak and put it back in the refrigerator for at least an hour before you grill or cook it. Here I also put some ground smoke flakes on for a little extra flavor.

  • Next rinse the salt off with water, pat it dry with paper towels and coat both sides with freshly ground pepper. This does a nice job of tenderizing the steak and since you’re rinsing it, it does not taste salty after cooking.

  • Bring to room temperature before cooking or grilling. Take your steak out of the refrigerator 30-45 minutes before you cook it so it can warm up to room temperature. This ensures that it cooks more evenly.

  • Grill the steak at 325-350 degrees. I had two different cuts of steak: Hangar Steak and Flatiron Steak. As you can see they were different sizes and different thicknesses. After 5 minutes, turn the steak over. After 3 more minutes, start checking the temperature. When each piece hits 130 degrees, take it off the grill.

  • Let it rest! After the steak hits 130 degrees and you take it off the grill, cover it with foil and let it rest for 5-10 minutes. This makes a big difference in how juicy and tender it is.

  • Perfection!