When you are switching from conventional beef to grass-fed beef, there are a couple of cooking secrets you need to know. Since grass-fed beef is much lower in total fat, it can become tough if not cooked properly.
Here are the basic tricks:
- Never over-cook! Grass fed beef is best cooked to medium-rare to medium.
- Use a tenderizing tool like the Jaccard Tenderizer. This does wonders for tenderizing grass fed steaks.
- Marinate the beef for at least 30 minutes with olive oil, lemon juice or apple cider vinegar, salt, pepper, and spices.
- Cook on high only to sear then cook on low-med heat. Never cook on high heat.
- Never cut or puncture the beef while cooking – it lets all of the juices run out.
For the steaks, follow the above steps and cook to desired doneness. Let the steaks sit for about 5 minutes before serving to seal in the juices. Serve with Chimichurri Sauce (recipe in the Maximized Living Nutrition Plans book)
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