Don't Overcook Your Grass Fed and Finished Steak
Updated: 5 hours ago
Don't overcook your grass fed and finished steak. Lean grass-fed beef cooks faster than conventional beef, so pull it a little early and let it rest.
Break out the food thermometer and geek out with us. The proper internal temperature is key to a juicy, delicious steak, especially when you are cooking grass fed and finished steak. There is less wiggle room than with conventional steak, so we broke down the science behind why it cooks faster.
Why grass fed and finished steak cooks faster
Grass fed and finished steak has a lower overall fat content, with less marbling, than grain-fed, conventional beef. The higher fat in conventional beef acts as an insulator, which helps control the internal temperature and lets it rise steadily. With 100% Grass-Fed & Finished beef, the leaner protein rises in temperature faster without the extra fat to slow it down. Less fat makes it easier to overcook.
Beef also naturally contains water, and once the water reaches its boiling point, the temperature of the meat can shoot up quickly, because water is a great conductor of heat. That is how you check your steak, find it is not quite there, give it a few more minutes, and wham: it is overcooked.
How not to overcook your grass fed and finished steak
Use a thermometer. Cook to temperature, not to the clock.
Pull the steak early. Take it off the pan or grill about 5°F below your target and let carryover heat finish the job.
Check three spots. Take the temperature at the top and both ends or sides, and use the coolest reading to decide when it is done.
Let it rest. Rest the steak for at least 5 minutes so the temperature evens out and the juices settle.
Do not overcook your grass fed and finished steak by guessing. Each cut is slightly different, because each has a different level of fat. Use the chart below as your guide.
Doneness | Target temperature | Average time per side |
Rare | 120 to 125°F | 4 to 5 min |
Medium rare | 125 to 130°F | 5 to 6 min |
Medium | 135 to 140°F | 6 to 7 min |
Medium well | 140 to 145°F | 7 to 8 min |
Well | 150 to 160°F | 8 to 9 min |
Need the full method? See how to cook steak on the stovetop, how to cook the perfect steak in 20 minutes, and how to cook every steak Pre sells. Prefer the grill? Start with how to cook steak on the grill.
FAQ
Why does grass fed steak cook faster?
It has less fat and marbling than grain-fed beef. Fat acts as an insulator, so leaner beef rises in temperature faster.
How early should I pull a grass fed steak?
About 5°F below your target temperature. The steak keeps cooking as it rests.
Where should I take the temperature?
Check three spots, the top and both ends or sides, and use the coolest reading to decide when it is done.
Where can I buy Pre 100% Grass-Fed & Finished Beef?
Pre Brands beef is a lean, High Protein, delicious way to keep dinner healthy. Use our store locator to find a store near you, browse all Pre products, or find us on Instacart.
