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by Julie Divis April 25, 2019
The proper internal meat temperature is key to a juicy and delicious steak, especially when cooking a grass-fed and finished steak.
There is less wiggle room with grass-fed and finished beef compared to conventional beef when approaching the (unfathomable) point where your steak reaches well-done. To avoid that catastrophe, we have broken down the science behind why our beef cooks faster and armed you with all the information you need to cook the perfect steak.
Grass fed and finished steak has a lower overall fat content, with less marbling, compared to grain-fed, conventional beef.
The higher fat in conventional beef acts as an insulator, which helps to control the internal temperature and allow it to steadily rise. But with grass-fed and finished beef, the leaner protein will increase in temperature faster without the extra fat to slow it down.
Beef naturally contains water. And once the water reaches its boiling point, it can shoot the temperature of the meat up quickly because water is a great conductor of heat.
This explains why you can check your steak temperature, note it’s not quite there yet, give it a few more minutes, and wham! it is overdone now. The temperature rises so quickly that the steak went from perfectly cooked to overdone. You can avoid this by pulling your steak off of the pan or grill at a lower internal temperature than your desired final temperature. Rest assured (see what we did there) that your final steak will be the perfect doneness after it has had time to rest once removed from the heat. We recommend 7 minutes. Check out our handy guide for all the perfect temperatures.
To make things way easier for you, our beef geeks tested steak after steak to determine the proper temperature range for pulling our steaks off the heat.
Each steak is slightly different because each cut has different levels of fat content. We recommend taking the internal temperature in 3 different locations (top, and both ends or sides) and using the coolest reading for determining when it is done. Then let your steak rest for at least 7 minutes to equilibrate and you’ve got yourself a delicious, perfectly cooked steak. Dig in.
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"Real talk...since my cancer was environmental and not hereditary I am super conscious of what goes into my body, especially protein. Post chemo left my body super low in iron so steak remains in my diet. I found Pre a few months ago and it’s the only meat I buy. Grass-fed, no added hormones and most importantly affordable. Eat better for your body people!"jaqueline
"Your steaks, especially the sirloin, ribeye, and filet mignon are absolutely delicious. Wasn’t sure how these cuts would taste grilled but they taste just as good if not better than cuts I’ve had a top notch steakhouses."Mario
"When our son was diagnosed with a rare medical disorder, it meant that we would have to change our diet as a family. Because his metabolism doesn’t function like a typical person’s, we have to be very careful about what we feed him. One of the changes we made was to use more grass-fed and finished beef in our cooking. We decided to give Pre a try, and we are so happy with the quality and taste of the meat. Buying from Pre gives us peace of mind and we feel confident knowing that we are using a product in the top of its class."Lindsay
"This beef is AMAZING! I'm from Wisconsin so a huge steak lover. This is some of the best beef, I've experienced and I've had beef around the world. It's a must try, and you'll understand what I mean."Tracy
"My husband and I loved having these filets once a week. I sear both sides and "in-between" in a very hot small Lodge cast iron skillet. I use a spatter guard. Then I place the skillet in a 400 degree oven for between 2min. 10-20 seconds. Perfect medium minus filets. My mouth is watering as I write this!!"Mary M.
"These steaks and other Pre products have been a staple in our home for over a year now and we continue to be fully satisfied with their consistently good quality and flavor. They are the perfect size, are delicious and easy to cook. Add Pre’s amazing customer service to it and you end up with an exceptional overall product!"K.G.
"Best steak I've had in a long time. I love being able to order grass fed beef that is way better than I can find in grocery stores. Really tastes great on the grill . I'm addicted to it now."Jeff S.
"First time trying the 10 Pack New York Strips. Oh My! had an unexpectedly warm day and whipped out the grill. Enough said. Delish !!!! Steaks are equally cut making cooking much easier for the desired temp."Lu H.