recommended by our culinary chefs
Because grassfed beef is low in fat, coat it with extra virgin olive oil or another light oilfor easy browning. The oil will also prevent the meat from drying out and sticking to thecooking surface.
Never use a microwave to thaw grassfed beef. Either thaw in the refrigerator or, for quick thawing, place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Don’t cook it cold straight from the refrigerator.
Grassfed beef cooks about 30 percent faster than grain fed beef. You can go from perfectly cooked to overdone in less than a minute. Make sure you watch your meat closely to prevent overcooking.
Tenderizing helps breaks down tough connective tissues. A great way to tenderize your meat and also add great flavor, is to coat thawed meat with your favorite rub and put it into a plastic zipper bag. Place on a solid surface and use a meat mallet or other hard object to pound the meat a few times. This will not only tenderize the meat, but will also incorporate the rub, adding flavor.