Instructions for cooking grass fed Steaks (by Grass Fed Beef 101)
Grilling – grill steaks at medium low heat, and do not allow to flame. Cooking time depends on thickness of the steak.
Oven broiling – Place broiler on 2nd highest rack in oven to keep steaks from getting too hot. Or, place steaks on highest oven rack setting and place under broiler long enough to mark the steaks, and then finish in a pan in the oven at 250 degrees F until desired doneness.
Pan Frying – Heat a little bit of oil in a pan on medium low, cook on each side until desired doneness.
Roasts: Cook roasts either low and slow or fast and hot, depending on the roast.
To cook a tender, premium roast like a tenderloin roast or an eye of round roast: Rub with olive oil, salt, pepper, and other seasonings to taste.
Sear on all sides on a grill, until outside is grill marked, then set on a rack in a pan and place, uncovered, into a 425 F degree oven for about 25 minutes or until desired doneness. Use a meat thermometer so you don’t overcook it.
The roast continues to cook after it is taken out of the oven, so if you want it medium rare, take it out of the oven when it reaches 130 - 135 F.
For the tougher cuts of roast such as; arm, chuck, rump, and bottom round consider braising them:
Slice an onion thinly into rings. In an oiled roasting pan, place half of the onion rings on the bottom of the pan, set roast on top of onion rings. Place remaining onion rings on top of roast.
Add water to the pan, filling from ¼ to ½ the height of the roast. It is optional to add a little wine or vinegar to the water, or both. Cover roast with sea salt and pepper, and if additional seasoning is desired, season to taste.
Cover and place in 250 F oven, and let cook for 8 to 12 hours. The roast comes out falling apart tender and absolutely delicious, with a superb beef broth that can be used for gravy, au-jus, French-onion soup and other soups, stews, and any number of savory creations. You may want to grill the roast on each side for a minute or two before slow cooking for a nice, smoky flavor.
Hamburger: Grass fed beef has less water so the hamburger doesn’t cook down as much
Hamburgers can be grilled or pan fried just like any other hamburger, lower heat is better though.
Ground beef dishes such as spaghetti and others can be cooked the same as with commercial beef
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