Grass fed beef differs from grain fed beef in more ways than one. Darker color, less fat, and higher concentrations of essential vitamins and minerals lead to the taste and preparation of these cuts of meat being different as well. Whereas a high heat approach for the duration of grilling a steak for a grain fed cut would work well, a grass fed steak is better prepared at lower temps with a high heat finish. The following is a method I’ve used to get a medium rare that will work time and time again.

Wet Aged Beef

Here at the farm, we have our meat go through the wet age process. This involves keeping meat vacuum sealed and kept at a constant refrigerated temperature (~32-35 degrees). It generally will stay in this state for an extended amount of time, anywhere from 14 to 21 days. As the meat stays like this, the enzymes within breakdown the meat. This allows for a buildup of flavor and a tender steak once prepared. That being said, once you have your steak at home it will be good to go.

Steak Preparation

Ribeye steak 1-1 1/2” thick

2 tsp naturally refined avocado oil

Taking a ribeye steak, start by letting the meat thaw completely in the fridge. Take the steak from the fridge, remove from the packaging, and let it come to room temperature (~20 mins). When the meat is at room temperature before cooking, the heating process will be more even throughout as compared with a frozen or semi-frozen cut. Preheat the oven to 350 degrees.

Season the meat on all sides. With grass fed beef, smoky flavors are generally a good way to go. I use Hunter Cattle’s Nutty Heifer or Rooster Crow seasoning – the latter has paprika, cumin, and other smoky notes included. But smoked paprika, cumin, cayenne pepper, salt and pepper, garlic and onion powder will do you right.

Thawed and seasoned, place the steak in a baking dish and put it in the preheated oven for 7 minutes. Flip the steak and let it bake for another 7 minutes. With a couple of minutes left, turn the stovetop on to medium high heat and preheat a cast iron skillet.

Once the second round of 7 minutes is up, take the steak out of the oven. Remove from the dish. Put 2 tsp of avocado or other high heat oil in the cast iron skillet followed by the steak. Sear the steak for around 2 minutes on each side. For additional flavor you can melt butter and ladle it across the steak.

This timing works for me on getting a medium rare, but it is good to have a meat thermometer to get the exact measurement. Here is a breakdown of temps for the different levels of doneness:

  • Rare – 125F
  • Medium Rare – 130F
  • Medium – 140F
  • Medium Well – 150F
  • Well – 160F

You can always add a couple of minutes to the oven to get the steak to the doneness you’d like.

Remove the steak from the skillet, and let it rest for around 10 minutes before cutting. This will allow for moisture lost to reincorporate into the meat, also, the meat will continue to cook during this time. Therefore, taking the steak out a few degrees less than the target temp is okay. The end result will be a moisture packed, tender cut of meat.

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