A lot of people tell us that buying steak is hard sometimes because they are worried they might overcook it and ruin their meal, thus, also wasting their money. We totally understand this concern, but if you buy high-quality grass fed & finished beef like Pre, the flavor will shine with just a couple cooking elements and a meat thermometer.
The most important part about cooking steak is the temperature. When you get your preferred doneness (rare, medium-rare, medium, medium-well, or well done) you can create a juicy, flavorful steak with just a little high heat oil (grapeseed oil, avocado oil, coconut oil) and some salt. We love good natural sea salt.
When you are cooking grass fed & finished steak, like Pre’s ribeyes, top sirloins, New York strips and filet mignons you’ll find that the steaks will cook much faster than conventional grain-fed beef. (To learn more about the science behind why this happens, click here to learn how to not overcook the perfect grass fed and finished steak) That’s why we have meticulously tested the cooking times for our cuts to make sure that you have the best cooking experience with our beef every time you cook at home.
Since Pre steaks are consistent in size (about 1 inch to 1.5 inches thick) you can cook them consistently perfect, every time. Each Pre steak will cook slightly differently because each cut has different amounts of fat in them. Overall, we have narrowed down the best times to cook each steak, so you know when to remove it from the heat and when to flip it. Use this cooking chart for all the temperatures and times you need to cook the perfect Pre steak. We recommend using a digital meat thermometer if you can. This will give you the most accurate readings. You’ll want to test it in three spots: the top, both ends, or both sides.