I would like to share what I have found works for me regarding cooking grass-fed beef and some of the mistakes I was making before I read the following 10 cooking tips.
I had no idea I was overcooking my hamburgers. I decided to lower the temperature and cook them more slowly for a little less time.
I halved the amount of salt in the recipe rather than omitting it altogether. They need some salt and then we add more salt on top “to taste” for our meals.
We do not eat our hamburgers raw or even rare. Steaks are a little different. We do like them more medium to medium-rare now that I am much more healed but when my stomach was really suffering from leaky gut, we would make sure all meats were cooked well-done.
I’ve always added eggs and water to the recipe for hamburgers. Our next blog entry is our recipe for burgers (beef and lamb).
I do not eat Soy Sauce. We get a gluten-free version for my husband.
Please see our recipe for “Grass-fed Burgers.”
The following is the un-cut version of the 10 tips for cooking grass-fed beef from a great little place for raw meats, bones, broth and dairy that I found in Arlington, Texas, west of Cooper St. and Mayfield Rd., called “Farm to Fork”.
I have to admit that I do not eat meat rare or even medium rare. I still cook it through. If you have a digestive tract that is weak or are suffering from any immune imbalances, it is wise to make certain the meat is cooked through.
This reprint is the uncut version but I have found that I still need to add some salt and as long as I cook at a little lower heat that I did before (340 versus 350 for burgers in the oven) but cook a little longer (35 minutes versus 30 minutes). The burgers are still nice and juicy and not overdone.
Re-printed by permission from “Farm to Fork” –
- Grass fed beef is made for rare to medium rare cooking. I you like well done beef, then cook your grass fed beef at very low temperature in a sauce to add moisture, otherwise you will like get a tough, dry piece of meat.
- We highly recommend marinating your grass fed beef, especially steaks. A mix of soy sauce (be sure to use non-gluten) or equivalent, minced garlic, and lemon/lime juice is our favorite. Having something with acidity is key in breaking down the meat to yield more tender meat.
- Grass fed beef is low in fat, so cooking in something like clarified butter or tallow helps to brown/sear, which helps to hold in moisture.
- Stove top cooking is great for any type of steak… including grass fed steak. You have more control over the temperature than on the grill. You can use clarified butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat just like steak chefs.
- Grass fed beef requires about 30% less cooking time and will continue to cook when removed from heat. Remove the beef from your heat source 5 – 10 degrees before it reaches the desired temperature. For steaks we recommend taking them off the heat when they reach 120 – 135 degrees.
- Never use forks when flipping steaks. Use tongs. You will lose precious juices!
- Use a thermometer (wireless electronic thermometers are our favorite!) to test for doneness. Watch the thermometer carefully! Since grass fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.
- Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.
- When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process. Also, baste to add moisture throughout the grilling process. Don’t forget grass fed beef requires 30% less cooking time so watch your thermometer and don’t leave your steaks unattended.
- When preparing hamburgers, remember that no fat is added to the meat. We suggest adding a beaten egg to your ground meat before making patties, then adding salt to the tops of the patties. Putting salt in the ground meat will draw out moisture, resulting in a dry burger.
Let us know what you have experienced with cooking grass-fed beef in the following comments.