How to Cook Grass-Fed, Grass-Finished Steaks for Maximum Tenderness

If you’ve ever cooked a grass-fed steak and thought, “Why isn’t this as tender as the ones I get at the store?” — you’re not alone.

The truth is, grass-fed and grass-finished beef is a completely different product than grain-fed beef. The cattle live active lives on pasture, developing leaner muscle and richer flavor. But that also means it requires a slightly different approach in the kitchen to unlock its best qualities.

Here’s how to cook grass-fed steaks to make them tender, juicy, and delicious every time.

1. Start with a Proper Thaw

Always thaw your steak slowly in the fridge for 24 hours before cooking.
Rapid thawing (like in warm water or the microwave) can cause the muscle fibers to tighten, resulting in a tougher texture.

Once thawed, let your steak sit at room temperature for 20–30 minutes before cooking — this helps it cook more evenly.

2. Don’t Skip the Marinade or Dry Brine

Because grass-fed beef is naturally leaner, it benefits from a bit of moisture or tenderization before cooking.
You have two great options:

Dry Brine: Salt your steak generously (both sides) and let it rest uncovered in the fridge for at least 1 hour — or up to 24 hours. This draws moisture to the surface and then reabsorbs it, tenderizing the meat naturally.
Marinade: If you prefer, use an acidic marinade (with ingredients like lemon juice, vinegar, or wine) for 1–4 hours. Acidity helps break down tougher fibers while infusing flavor.

3. Cook Low and Slow (or Hot and Fast — but Never In-Between)

Grass-fed steaks have less intramuscular fat, so they cook 30–50% faster than grain-fed beef. That’s why it’s easy to overcook them.

For best results, choose one of these two methods:

Hot & Fast: Perfect for thinner cuts like ribeyes or sirloins.
- Preheat your pan or grill until it’s very hot.
- Sear each side for about 2–3 minutes until a brown crust forms.
- Then lower the heat (or move to a cooler part of the grill) to finish cooking gently to your preferred doneness.

Low & Slow: Ideal for thicker or tougher cuts like chuck or round.
Sear briefly for color, then cook at a lower temperature (275–300°F) until the internal temp hits your desired level.

4. Use a Meat Thermometer

Grass-fed beef can go from perfectly cooked to overdone in a matter of minutes.

Here’s a quick temperature guide:

Rare: 120–125°F
Medium-Rare: 130–135°F (recommended for most cuts)
Medium: 140–145°F
Medium-Well: 150°F+ (not ideal for tenderness)

Remember: The meat will continue cooking a few degrees after you pull it off the heat, so stop cooking about 5°F before your target temperature.

5. Rest Before Slicing

Once cooked, resist the urge to cut right in.
Let your steak rest for 5–10 minutes, lightly tented with foil. This allows the juices to redistribute and keeps every bite tender and moist.

6. Slice Against the Grain

When it’s time to serve, always slice your steak against the grain — meaning across the natural muscle fibers.
This shortens the fibers in each bite and makes the meat noticeably more tender.

7. Bonus Tip: Finish with Butter or Tallow

Because grass-fed beef is lean, a finishing touch of butter, garlic herb butter, or whipped lamb tallow (our personal favorite!) adds rich flavor and helps lock in juiciness.

Final Thoughts

Cooking grass-fed, grass-finished beef isn’t complicated — it’s just different.
Once you learn to respect the lean, nutrient-dense nature of the meat, you’ll never go back.

At Fat Mountain Farms, every steak we sell comes from cattle raised entirely on pasture, with no grain, no hormones, and no shortcuts — just pure, honest beef the way nature intended.

So take your time, season generously, and cook it with care — your taste buds will thank you.