If you have gone to the trouble and expense of purchasing grass-fed beef, you will want to make sure that it is cooked, so it tastes perfect. There are a few basic steps you can follow which will help to ensure the meat tastes fantastic. Check out the guide below.
Brush with olive oil
The first step you need to take is to take the time to prepare the grass-fed beef properly. Grass-fed beef contains less fat compared to standard corn-fed cuts of beef. While this means that it is a much healthier option, it also means you will need to add a little oil to keep the meat moist and to ensure it does not stick to your griddle. Ideally, you should brush the meat using high-quality olive oil. You should avoid using extra-virgin olive oil as this has a strong flavour which may detract from the flavour of the beef.
Add salt and pepper
Once you have brushed the beef with oil, you should add ground sea salt and black pepper to taste. Rub the salt and pepper into the surface of the beef and leave it to stand for a few minutes. As well as adding flavour to the beef, the salt will also help to break down the protein structures within the meat, helping to relax the meat and making it easier to cook. You may also wish to add a fresh cutting of your favourite herb such as rosemary or thyme which will add another dimension to the flavours present in the meat.
Watch the clock and temperature dial during cooking
The number one mistake people make when preparing grass-fed beef is that they overcook it. Because grass-fed beef is tenderer than corn-fed beef, it is much easier to overdo it and ruin the entire dish. If you overcook grass fed beef, it will quickly dry out as the moisture is pushed out of the meat and evaporates. The easiest way around this potential problem is to lower the temperature of the oven in which you are placing the joint of beef.
Slow cooking the beef will allow you to enjoy lovely meat which melts in your mouth and is full of rich flavours. If you are cooking a beef steak, you should reduce the cooking time and turn up the heat. This will seal in the flavours by quickly cooking the exterior of the beef while leaving the interior moist.