Apsey Farms 5 Tips To Cook 100% Grass-Fed Steak Regenerative Farms

5 Tips for Cooking the Best Grass-Fed Steak

The biggest mistake people make when cooking 100% grass-fed steak  grass-fed beef is over-cooking it. These five tips will ensure a perfectly cooked steak every time and help you get the most out of your healthy lifestyle.


Thaw out frozen steak at least 1 day in advance. Thaw in a pan or dish to catch any drippings that may occur.


Season your steak with salt and desired fresh herbs and let rest at room temperature for at least 20-30 minutes before cooking. Allowing your meat to reach closer to room temperature will allow for more even cooking. 


Get your cooking surface (grill, cast iron, pan, etc.) hot, but not smoking. With high heat, we want to choose a cooking fat that is stable (high saturated fat) with a high smoke point. Two great options are ghee and beef tallow. You can rub a chunk of tallow/ghee across a hot cooking surface to add a layer of cooking fat to the surface.


Use the steak cooking chart below as a guide for searing time. Less time may be needed on the second side. Steaks may cook quickly, so be attentive. Gauge doneness by touch or temperature.

A rare steak will feel very soft and will have an internal temperature of 120º-125ºF. Medium-rare steak will feel soft and spongy and register 130ºF. A medium steak will offer resistance and register 140-145ºF. A well-done steak will be firm with an internal temperature of 160ºF.


Allow steaks to rest for 5 minutes before serving. This lets the juices flow from the center of the meat to the exterior, resulting in a juicy and succulent steak.


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