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Help! Grass-fed beef

The local farmer's market has a new stand specializing in grass-fed beef. I bought a NY strip steak because I've never had grass-fed beef; and indeed there is very little marbling.

I've read that grass-fed steaks need to be cooked a bit differently than grain-fed beef. Anybody have any tips for me?

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  1. I will marinate in some olive oil, garlic, shallots, rosemary, ground pepper and kosher salt and grill medium rare. The trick is not to overcook or you will dry it out, same as buffalo, venison or ostrich.

    1. Same. Just cook to medium rare at the most.

      1. Grass fed beef cooks more quickly. Watch it like a hawk. It's also leaner than grain fed beef, so Ellen's tip about olive oil is a good one.

        1 Reply
        1. re: vickib

          I switched to grass fed a few years ago. I'd say it cooks much more quickly!

        2. Get your grill smokin hot and basically just sear your steak for 2 or 3 minutes per side. Let it rest 5 minutes before carving/serving.

          1. The Tallgrass Beef people suggest low and slow. Here's what I do:

            Let steak rest at room temp 15 or 20 minutes.

            Heat pan on medium for 2 to 3 minutes, then turn down heat to low. (I spray with a little Pam for oil.) Cook a 1-1/2 inch steak for 10 minutes total for medium to medium rare.

            1. All of our meat here (Colombia) is range and grassfed. Had a good steak the other night cooked two minutes to the side. Perfect!

              2 Replies
              1. re: Sam Fujisaka

                I found the same thing in Ecuador. So nice to get a good piece of beef properly cooked wherever I went. I had a Wegman's (wet packed) filet mignon the other night. What a tasteless piece of overpriced mush. It truly was mushy and had no flavor. Very pretty though.

                1. re: Ellen

                  Yes, its the same throughout Latin America. I think most North Americans perceive a "gamy" or "grassy" taste to grass/range fed beef because they're used to what, to us,is tasteless mush.

              2. I recently had free-range, grass fed, organic filet from Humbolt County. It was fantastic - we could taste the grass! Our chef said the key is high heat. Get a pan with some olive oil VERY hot, and sear the meat on one side about three minutes. Flip, and sear for 1 1/2 more. Let it sit for at LEAST five minutes before serving so that it relaxes. Yum!