How to not overcook the perfect grass fed and finished steak

by Julie Divis April 25, 2019

Two New York strips with a fork

Break out that food thermometer and geek out with us.

 

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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Julie Divis
Julie Divis:
QUALITY MANAGER

Julie is really into food. Some might argue too much (we wouldn’t though, she is a Food Scientist after all). She’s our Quality Manager and we are very happy about that. Whether she is conducting a food quality experiment, testing new products (and we don’t mean JUST taste testing) or overseeing our production process, her goal is always the same: deliver the highest quality product and taste every single time. She knows how things work, why they work, and how to make them work better. And she can tell you all the reasons why bread tastes better toasted. Julie has been named one of Progressive Grocer’s 2018 GenNext Award winners and has worked in the food industry for companies like Hillshire Brands and Tyson Foods before finding her way to Pre. Outside of work, Julie loves cooking, doing yoga, hanging by a fire pit (master of s’mores) or spending time with her husband and new baby daughter (lovingly referred to as nugget).

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