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Grass-fed Beef Grilling Tips

Grass-fed Beef Grilling Tips

  • Brush a little olive oil on the meat before grilling, broiling or frying to prevent sticking and to hold in a bit of moisture.
  • Because grass-fed meats cook quickly, marinating them is a good way to add moisture and interesting flavors.
  • Grill over medium-high heat. To test the temperature, you will be able to hold your hand five inches above the grill rack for four to five seconds.
  • Use tongs to turn your meat, as good chefs do. Forks cause precious juices to drain away.
  • Grass-fed beef cooks about 30% faster than conventional beef because it is leaner and richer in healthy fats, which melt quicker at a lower temperature than fats in conventional beef.
  • If you like your steaks grilled rare or medium-rare, sear them on both sides over high heat for a minute to develop a dark brown, flavorful crust to lock in the juices.
  • Grilling times will vary depending on your preferred method—gas, charcoal or wood, lid closed or lid open. As a general starting point, one of our rib eye steaks seared on both sides and cooked with the lid closed on a gas grill, takes about three minutes on the first side and two minutes on the second side to produce a medium-rare steak.
  • Always rely on a combination of touch (meat will firm as it cooks), sight and a meat thermometer to test doneness. The meat will continue to cook after it’s removed from the heat—the temperature can increase up to 10° on thick cuts.
  • After taking steaks off the heat, loosely cover them and let rest for about five minutes before serving. This will cause the juice in the steaks to redistribute back to the middle and remain in the steaks when you cut them.

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