If you’ve ever heard me talk about cooking grass-fed beef, you know I’m a bit of a stickler. Grass-fed steaks cook differently than grain-fed, and when you treat them right, the flavor is unbelievable. Here’s exactly how I cook a Grass-Fed Steak at home all year round, whether its on the grill or under the broiler — plus the oven-fries we love serving alongside.
Start with room temperature steak
Take your steak out early so it’s not ice-cold in the middle. This helps it cook evenly and stay tender.
Season simply
Salt and pepper. Both sides. Generously.
Grill or Broil — same method, just a different heat source
Whether I’m outside at the grill or inside using the oven broiler, the timing is the same. The key is medium-high heat.
On the Grill:
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Preheat to medium-high.
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Lay the steak on once the grates are good and hot.
Under the Broiler:
- Move the rack in your oven to the highest position closest to the flame.
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Set to Low Broil.
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Give it a couple minutes to warm up.
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Place the steak on a broiler-safe rack or tray, close to the heat but not touching it.
My 2-2-2 Method
Cook the steak for:
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2 minutes → flip
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2 minutes → flip
If your steak is on the thicker side, add another minute or two as needed.
Use a thermometer — don’t guess
Grass-fed beef is lean and cooks quickly. I always use a digital thermometer and pull the steak at 123–125°F for medium-rare. That’s where grass-fed shines.
Let it rest
Cover the steak loosely and rest it for 2–3 minutes so the juices settle.
What We Serve With It: Oven Fries
Around here, we often pair our steaks with simple oven fries made from the organic red, white, and blue potatoes we carry all winter in the Farm Store and at the farmers market.
Oven-Fry Method
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Cut potatoes into wedges.
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Spread on a baking sheet.
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Season with salt and pepper.
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Add a splash of Bragg’s Aminos — our little secret (GF and full of flavor).
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Broil on Low until crispy, then flip and finish the other side.
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Usually about 15 minutes total, depending on your oven.
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Simple, crispy, and perfect with a grass-fed steak.
Final Word
Grass-fed beef cooks fast, tastes incredible, and deserves a little attention. Follow these steps and you’ll get a tender, juicy steak every time — grilled in the summer or broiled all winter long.
If you want more recipes or tips from the farm kitchen, let us know — we’re always happy to share what we make at home.
