If you’ve ever tasted a perfectly cooked grass-fed steak, you know the results are mouthwatering and delicious. Tender, full of flavor, and great for your health, these steaks are many expert grillers’ choice of meat. This Father’s Day, we’re giving you the tips you need to make a meal you’ll remember and to celebrate with your family. For more recipes and grass-fed beef cooking tips, check out our blog here

Prepare for the Meal
Grass-fed beef shouldn’t be taken out of the fridge or freezer and immediately slapped on the grill. Take your time preparing the meat (and start with a great cut, like from us) and you’ll taste the difference. Many like to marinade with their favorite seasonings, but seasoning can also be added just before grilling. Seasonings can be as simple as salt, pepper and olive oil or as fancy as you like. However, getting your meat to room temperature before grilling is non negotiable. This helps the meat cook, and will save you time over the flame, too.

Cook Indirectly
When grilling a grass-fed steak, you’ll want to do most of your cooking over an indirect flame or heat source. Preheat the grill to a high temperature, then sear over the flame for just a few minutes before moving to the other side of the grill to finish cooking at a lower temperature. That helps the meat retain its moisture and lock in the delicious flavor profile unique to grass-fed beef. 

Finish Like a Pro
After a few minutes or when your steak has reached an internal temperature of 135 degree Fahrenheit, remove your steak from the grill and let it rest, preferably for 10 minutes (but at least 3, according to USDA standards). Overcooking leads to dryness and toughness, but you don’t want to be eating bacteria. You’ll want a final temperature of 140 to 145 degrees (medium doneness) to ensure quality standards are reached. Allowing the meat to rest not only kills off more bacteria, but also helps lock in the juices. 

Happy Father’s Day to our community. We thank you for being part of our family.