DOES GRASS-FED BEEF HAVE TO BE COOKED A CERTAIN WAY?
In general, grass-fed beef cooks in about 30% less time due to the healthier fat composition compared with mainstream, grocery store, grain-fed beef.
WHAT TEMPERATURE SHOULD I COOK MY GRASS-FED BEEF?
The same as any other type of beef: Cook your beef to the correct internal temperature:
Rare = 135-139°
Medium Rare = 140-143°F
Medium = 144-150°
Medium Well = 150-160° (if you must)
Well = 160° + (if you must)
Please note: Grass-fed beef will retain its pink color at higher temperatures.
In general, grass-fed beef cooks in about 30% less time due to the healthier fat composition compared with mainstream, grocery store, grain-fed beef.
WHAT TEMPERATURE SHOULD I COOK MY GRASS-FED BEEF?
The same as any other type of beef: Cook your beef to the correct internal temperature:
Rare = 135-139°
Medium Rare = 140-143°F
Medium = 144-150°
Medium Well = 150-160° (if you must)
Well = 160° + (if you must)
Please note: Grass-fed beef will retain its pink color at higher temperatures.
WHAT IS THE BEST WAY TO COOK A NORTH COAST RANCH RIBEYE, NEW YORK OR FILET STEAK?
The first thing you will notice with our grass-fed beef is the wonderful and surprising taste compared to grocery store beef. Our beef is tender and flavorful. The way beef was meant to taste!
Grilling a North Coast Ranch steak can be a delicious surprise, compared to a conventionally produced steak. They are tender and flavorful without any marinade, especially if you prefer your steak medium-rare (our preferred and suggested preparation). When grilling, using a probe-type thermometer can be helpful, this way you always know what is going on in side your steak. However, after becoming moderately experienced, using your touch to detect the "bounciness" remaining in your steak can be almost as accurate as using a probe.
The first thing you will notice with our grass-fed beef is the wonderful and surprising taste compared to grocery store beef. Our beef is tender and flavorful. The way beef was meant to taste!
Grilling a North Coast Ranch steak can be a delicious surprise, compared to a conventionally produced steak. They are tender and flavorful without any marinade, especially if you prefer your steak medium-rare (our preferred and suggested preparation). When grilling, using a probe-type thermometer can be helpful, this way you always know what is going on in side your steak. However, after becoming moderately experienced, using your touch to detect the "bounciness" remaining in your steak can be almost as accurate as using a probe.
- To begin, do not put a cold steak on a grill. It should be allowed to be brought to room temperature (say 20 minutes removed from refrigerator).
- Grill should preheat to 500 degrees.
- Before placing steaks on the grill, lightly oil the grill. Just a touch.
- Sear the first side until deep grill lines appear and then turn it only once. An exception is with thick steaks - where frequent turning is important to prevent overcooking on the first side.
- The key is to avoid losing meat juices and drying out the lean, grass-fed beef. You can avoid drying by grilling each side only once, taking care not to pierce the seared surface by using tongs instead of a fork and waiting to salt until just before you eat.
- When internal temperature reaches 140°F, the steak is off the grill and on the plate.
- IMPORTANT!!!! Let the steak sit for 5 minutes to allow the juices to "set" before eating. We believe North Coast Ranch steaks are is best grilled medium-rare, but pan frying can also work just as well. Season to your preference (no ketchup or steak sauce allowed!).
- Be careful to avoid overcooking. Moderate temperatures with seared surfaces work best for lean, grass-fed beef.
QUICK TIPS
- Cook grass-fed beef that is thawed. Never froze or partially frozen beef...this causes the meat to be dry and tough and to cook unevenly.
- Dry your steaks before cooking on the grill.
- After cooking, let your grass-fed beef "rest".
- Loosely cover at least 5 minutes before serving (longer on a large roast).
- This allows moisture to be redistributed in the beef and minimizes moisture loss through steam in very hot beef.
- Loosely cover at least 5 minutes before serving (longer on a large roast).
- Use a tongs to turn your meat instead of poking with a fork. This lets the juices escape.
- Season your grass-fed beef AFTER it has been cooked.
HOW DO I GRILL A STEAK MEDIUM-WELL TO WELL DONE?
For those of you that enjoy your steaks this way, special care is needed so they won't dry out.
Preparation
Grilling
Bon Appetit !!!
For those of you that enjoy your steaks this way, special care is needed so they won't dry out.
Preparation
- Marinate, Marinate, Marinate! Use your favorite recipe.
- Several hours before grilling, pierce the meat with a sharp fork several times (maybe a few dozen) on both sides.
- Place the grass-fed steaks in a shallow pan or plastic bag and cover. Be sure to save some for basting while grilling.
- Cover and place in refrigerator for several hours.
Grilling
- Remove steaks and place on a rack to let the marinade drip/drain off.
- Lightly cover steaks with olive oil or melted butter.
- Pre-heat grill to high.
- Sear steaks on both sides for 1-2 minutes. Use tongs. Do not pierce the steaks.
- Reduce heat to medium (275 - 300°).
- Brush the saved marinade over the steak. Turn and grill each side for 7 to 10 minutes. Brush marinade again and grill the other side.
- If using your eyes to test for "doneness", remove before you think it is done. Place on platter and let rest for at lest 5 minutes. Steaks will continue to cook after being removed from the grill.
Bon Appetit !!!
HOW CAN I BEST PREPARE A ROAST?
Grass-Fed beef from The North Coast Ranch can be used in any of your favorite roast recipes. There are basically two ways to prepare roasts: Dry Roasting (oven) or Moist Roasting (pot or crockpot). Top sirloin, eye of round, top round and sirloin tip roasts are all good selections.
Dry Roasting - Top sirloin, eye of round, top round and sirloin tip roasts are all good selections. Watch internal temperatures carefully and remove from oven at 144 degrees. Allow the roast to rest for 15 to 20 minutes before carving.
Moist Roasting - Roasts such as chuck roasts, rumps and briskets are best cooked at relatively low temperatures for a long time. A favorite at The North Coast Ranch is to roast a brisket overnight to serve at a mid-day meal the next day.
Grass-Fed beef from The North Coast Ranch can be used in any of your favorite roast recipes. There are basically two ways to prepare roasts: Dry Roasting (oven) or Moist Roasting (pot or crockpot). Top sirloin, eye of round, top round and sirloin tip roasts are all good selections.
Dry Roasting - Top sirloin, eye of round, top round and sirloin tip roasts are all good selections. Watch internal temperatures carefully and remove from oven at 144 degrees. Allow the roast to rest for 15 to 20 minutes before carving.
Moist Roasting - Roasts such as chuck roasts, rumps and briskets are best cooked at relatively low temperatures for a long time. A favorite at The North Coast Ranch is to roast a brisket overnight to serve at a mid-day meal the next day.
