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Tips for Broiling or Grilling Grass-Fed Beef

Braise

Cuts: Short Rib, Oxtail, Mock Tender, Chuck, Shank
Cooking: Generously dust with salt and any other desired seasoning. Over high heat, using a heavy bottom roasting pan, sear until golden brown using a neutral oil. Remove meat from pan when brown and pour away excess fat. Add desired vegetables and sauté until golden brown. Deglazed the pan with a flavored liquid, such as wine, and return beef to pan. Add stock until the liquid is halfway up the product. Bring to a simmer, cover, and place into a 350 degree oven and braise until fork tender.

Grill

Cuts: Porterhouse, New York Striploin, Ribeye, Flank, Skirt, Filet Mignon
Cooking: Cooking: Generously dust with salt and any other desired seasoning. Pre heat your gill on HIGH heat with lid closed until thermometer reads 350 degrees. Rub beef with olive oil. Turn heat on the grill down to medium high. Place beef in the hot spots on the grill at a 45 degree angle. Hot spots can be located generally by a different coloration on the grates of your grill. They will be lighter color than the rest of the grates. Doneness determines how long the beef is on each side. Turn steak 45 degrees halfway through each sides cooking time. This will give you meat that restaurant style crosshatching. When flipping the steak make sure to place in a different hot spot on your grill, at a 45 degree angle, as the spot where it was is now cold.

Sear

Cuts: Porterhouse, New York Striploin, Ribeye, Flank, Skirt, Filet Mignon
Cooking: Generously dust with salt and any other desired seasoning. Preheat heavy bottom sauté pan over high heat using enough neutral oil to coat the bottom of the pan. When the oil is hot add the beef carefully, laying it away from you as to not splash yourself. Sear until a hard golden brown on both sides. Place entire pan in the oven and continue to cook until desired doneness. Remove the meat from the pan and let rest 5-10 minutes depending on size.

Cooking Times per side cut at 1 inch:
Rare- 2-3 minutes
Medium Rare- 3-4 minutes
Medium-4-5 minutes
Medium Well- 5-6 minutes
Well- 6-7 minutes

Please contact us with any other questions you may have about the preparation of our Grass-fed Beef.

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