It’s time to drag out the barbeque! Actually I hope its already been fired up a few times this spring. Grilling season is upon us, make it a success with these 5 quick tips for grilling grass fed beef.
Isn’t lighting the grill kind of a spring ritual. I cherish that day! The sun is warm, aroma is mouthwatering, and the whole family anxiously anticipates the feast. The worst thing that could happen at this point is to not properly cook the meat.
Most people (my self included) grew up on bland, dull tasting corn fed beef. This beef had very high fat content which helped to retain moisture during cooking. Switching to more flavorful grass-fed beef means learning proper grilling techniques.
1) Grass fed beef is easy to overcook. I feel the best eating quality is med-rare. If a medium to well done is what you prefer, grill only to medium then cover and let rest in foil for a few minutes.
2) If you have the chance to plan ahead, place thawed steaks in a marinade for a few hours. There are many premixed marinades but something as simple as balsamic vinegar and olive oil works great! Marinating adds another layer of flavor. Contrary to popular belief marinating does not add tenderness. Which leads me to…
3) Tenderizing. There are fancy tools that inject and tenderize steaks but I feel a meat mallet works just as well. You can also make shallow cuts in the meat against the grain prior to cooking to help break down the fibers.
4) This is one that we just recently tried. As soon as your burger is grilled to your liking, place a pad of butter on top and let it melt into the meat. This adds amazing flavor and juiciness!
5) Last tip to make your grass-fed beef a winner is to sear on high heat, then finish on a lower temperature. This will help the help to retain the natural juices.