1. Your biggest cause for tough grass fed beef is overcooking. This beef is made

for rare to medium rare cooking. If you like well done beef, then cook your grass

fed beef at very low temperatures in a sauce to add moisture.
 

2.Since grass fed beef is extremely low in fat, coat with virgin olive oil or a

favorite light oil for flavor enhancement and easy browning.  The oil will also

prevent drying and sticking. 
 

3.Meat tenderizer is beneficial but not necessary for producing delicious results

when cooking with grass fed meat.  Meat tenderizer powder is an enzyme that

helps break down meat fibers.

 

4.Marinate your beef before cooking especially lean cuts like NY Strip and Sirloin

Steak.  Choose a recipe that doesn't mask the flavor but enhances the moisture

content. A favorite marinade using Italian dressing, lemon, vinegar, wine, beer or bourbon is a great choice. If you choose to use bourbon, beer or vinegar, use slightly less than you would use for grain fed beef.  Grass fed beef cooks quicker so the liquor or vinegar won't have as much time to cook off.  For safe handling, always marinate in the refrigerator.
 

5.If you do not have time to marinate, coat your thawed steak with your favorite rub, place on a solid surface, cover with plastic and pound your steak a few times to break down the connective tissue. As an added benefit your favorite rub will be pushed into your grass

fed beef.  Don't go overboard and flatten your beef unless your

recipe calls for it.  If you don't have a meat mallet, use a rolling

pin or whatever you feel is safe and convenient.  
 

6.Stove top cooking is great for any type of steak . . . including

grass fed steak. You have more control over the temperature

than on the grill. You can use butter in the final minutes when

the heat is low to carry the taste of fresh garlic through the meat.
 

7.Grass fed beef has high protein and low fat levels, the beef

will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source slightly before it reaches the desired temperature.
 

8.Until you are familiar with cooking grass fed beef, use a thermometer to test for doneness and watch the thermometer carefully. Since grass fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.
 

9.Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.
 

10.Never use a fork to turn your beef . . . precious juices will be lost. Use tongs instead.
 

 11.Reduce the temperature of your grain fed beef recipes by 50 degrees i.e. 275 degrees for roasting or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter even at the lower temperature.
 

 12.Never use a microwave to thaw your grass fed beef. Either thaw your beef in the refrigerator or for quick thawing place your vacuum sealed package in water for a few minutes.
 

 13.Bring your grass fed meat to room temperature before cooking . . . do not cook it cold straight from a refrigerator.
 

 14.Always pre-heat your oven, pan or grill before cooking grass fed beef.
 

 15.When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process.  Also, baste to add moisture throughout the grilling process.
 

 16.When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven.
 

 17.When preparing hamburgers on the grill, use caramelized onions, olives or roasted peppers to add low fat moisture to the meat while cooking. Make sure you do not overcook your burgers . . . 30% less cooking time is required.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Article Sources

http://lowcarbdiets.about.com/od/cooking/a/How-To-Cook-Grass-Fed-Steaks.htm

http://www.americangrassfedbeef.com/tips-for-cooking-grass-fed.asp