Grass fed and finished steaks are different than their grain-fed counterparts. They have less water loss in the meat, so they cook much more quickly (up to 50% faster on the grill).
We strive to finish animals to Choice grade marbling, when this is done they will have superior taste and texture to grain finished beef. They can be grilled or fried on a skillet to most any recipe you can find. Once in a while an animal will appear to have more finish than we thought, and we have some ways to remedy that in the kitchen:
- Use a slow cooker. Slow cooking is extremely common in most of the world, but not as much here. Crock pots are a great option, so is cooking with indirect heat on a charcoal grill. This works for all cuts, roasts, steaks, etc…
- If you do want to grill fast and hot over direct heat with lower grading cuts, we recommend marinades. The best way to marinade would be to simply coat the beef in olive oil and let it rest for one to two hours. Vinegar precooks meat and can add toughness, so avoid using it in your marinades.