Back Valley Ranch

Naturally, grass fed beef is going to be much leaner than your typical, commercial, processed beef; therefore, cooking techniques will vary.  When cooking extra lean beef whether it’s a steak, roast or a good ol’ fashion burger, always remember to let the beef, itself, provide its own flavour by savouring the flavour!  

Now…take your time, enjoy cooking a meal that not only will make your tastebuds sing, but rest well assured, knowing you are making a healthier choice…. remember, you are what you eat!

BASIC COOKING TIPS FOR GRASS FED BEEF

Basic Cooking Temperatures for Grass Fed Beef in degrees Fahrenheit

Did Someone Say Steak?

Grass Fed Beef steaks are most flavorful when they are cooked between rare and medium-rare.

·         Always allow resting time for your meats
Steak: 5 minutes
Roasts: 10-15 minutes

·          Reasons:
It Improves meat tenderness
It allows the meat to hold more of its natural juices once it is cut
It has a carry-over cooking time to your desired doneness

Tips for preparing your favorite cuts of Grass Fed Beef

·         16 oz. Bone-In Ribeye Steaks
Grill medium-high for 4 minutes per side or for medium-rare when the internal temperature of the steak reaches 125 degrees. Allow to rest for 5 minutes before serving.

·         12 oz New York Steaks
Grill medium-high for 3-1/2 minutes per side when the internal temperature of the steak reaches 125 degrees. Allow to rest for 5 minutes before serving.

·         8 oz. Tenderloin Steak
Preheat oven to 400 degrees. Heat non-stick pan with 1 teaspoon of olive oil on medium-high and sear steak on one side for 3 minutes. Turn tenderloin steak over and finish the steak in the pan inside the oven. Continue to cook until the internal temperature reaches 120 for rare. Allow to rest for 5 minutes before serving.

·         12 oz. Top Sirloin Steaks
Use the same method as the 16 oz. Bone-In Ribeye Steak. Alternatively, Sirloin Steaks are great carved up in one-inch cubes for kabobs or thinly sliced for stir-fry dishes.

·         8 oz. Flank or Skirt Steak
Grill medium-high for 3 minutes per side or for medium-rare when the internal temperature of the steaks reach 125 degrees. Allow to rest for 5 minutes. These cuts must be then cut against the grain to enjoy their tenderness.

·         Tenderloin, Ribeye, and New York Strip Steaks
All of these cuts are premium grilling steaks that should be seared quickly over high heat. I find them to be most flavorful at medium-rare.

·         Beef Round Steak
Best when tenderized and prepared as chicken fried steak. Also, super as a quick stir fry when sliced into strips.

·         Chuck Steaks
We like these for their intense beef flavor. They are great roasted or grilled and sliced thin for steak & cheese sandwich

·         Sirloin Tip or Top Round Roasts
Try seasoning with Taco Mix and roast in the oven slow and low. Great sliced thin and served over a spinach salad with your favorite vinaigrette dressing.

·         Chuck Roast
This is easy to prepare as a pot roast. Put it in the crock pot (or covered pot in the oven) at about 200 degrees and cook for six hours or more. After two hours of cooking finish the roast with garlic, onions, carrots and tomatoes. Incredible flavor!

·         Ground Beef
Excellent flavor! Great for meat loaf, ground beef burgers, tacos, meatballs and the list goes on and on.

·         Short Ribs
Try cooking these slow and low in a covered pan in the oven (or crockpot) with your favorite BBQ sauce. After six hours at 200 degrees you can finish the cooking on the grill for exceptional flavor and presentation.

·         Briskets
Marinate these overnight in your favorite BBQ sauce and cooked them low and slow the next day at 200 degrees covered in the oven for at least six hours. When served the meat should be thin sliced across the grain at an angle.

(Optional –“Tip for Taste”: remember to add fresh garlic cloves (you can never have too much!), black pepper, Italian seasoning spice, Montreal Steak Spice, Seasoning Salt & tumeric!

“Now Get Busy & Get Cooking!!”