How to Cook the Perfect Grass-Fed Steak

Cooking a grass-fed steak can feel intimidating, but with the right steps and a little confidence, you can achieve restaurant-quality results at home. Whether it’s a ribeye, porterhouse, flank steak, or chuck steak, this guide will ensure your steak is juicy, tender, and packed with flavor.

Start with a high-quality, local steak that’s 100% grass-fed and grass-finished, like those included in a Sugar Hill Farmstead Beef Share. Grass-fed beef is leaner and more nutrient-dense than conventional beef, making proper preparation and cooking essential for the best results.

Ingredients

1 grass-fed steak (ribeye, porterhouse, flank, or chuck)

Salt and pepper, to taste

1 tbsp ghee, lard, or tallow

1 clove garlic, smashed

1 sprig rosemary

Optional: Dry rub or steak seasoning

Method

Prep Your Steak

• Remove the steak from the refrigerator 1 hour before cooking to allow it to come to room temperature. This ensures even cooking.
• Season liberally with salt and pepper on all sides. If using a dry rub, apply it evenly to enhance the flavor.

Preheat Your Skillet

• Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s almost smoking. This creates the perfect sear.
• Add 1 tbsp of ghee, lard, or tallow to the skillet for a rich flavor and to prevent sticking.

Sear the Steak

• Place the steak in the hot skillet and sear one side for 3–9 minutes, depending on the thickness and your preferred doneness.
• Flip the steak and sear the other side for another 3–9 minutes.

Add Aromatics and Baste

• Add a dollop of ghee or butter, the smashed garlic clove, and the rosemary sprig to the skillet.
• Tilt the pan slightly and use a spoon to baste the steak with the melted butter or ghee, infusing it with flavor.

Check Doneness

Use a meat thermometer to check the internal temperature:

• Rare: 120–125°F
• Medium-Rare: 130–135°F
• Medium: 140–145°F

Rest the Steak

• Transfer the steak to a cutting board with a well to catch the juices.
• Let it rest for 3–5 minutes before slicing. Resting allows the juices to redistribute, keeping the steak tender and flavorful.

Tips for Cooking Grass-Fed Steak

1. Room Temperature is Key: Letting the steak come to room temperature ensures even cooking.

2. Don’t Skip the Rest: Resting the steak after cooking locks in the juices.

3. Use a Meat Thermometer: Grass-fed beef is leaner, so precise temperature control prevents overcooking.

Why Choose Grass-Fed Steak?

Grass-fed and grass-finished beef from Sugar Hill Farmstead offers superior flavor, tenderness, and health benefits. It’s rich in Omega-3s, CLAs, and essential nutrients while being free of hormones and antibiotics. Choosing local, sustainable beef ensures you’re supporting ethical farming practices and enjoying the best quality meat available.