Grass-Fed Steak Grilling Tips

Last Updated on April 30, 2024

Not all beef is the same, and it doesn’t cook the same either! Grass-fed beef is naturally leaner, and as a result, cooks about 30% faster with most techniques.

Chef Adam’s Top 6 Grassfed Steak Grilling Tips

1. Bring your steak to room temperature before cooking. This allows for a well-seared exterior and warmed interior without extending the cooking time and drying out the meat.

2. Grass-fed meat requires less cooking time due to its high protein and low fat content. 30% less cooking time is a good rule of thumb.

3. Do not over-handle ground meat – use high searing temperatures and only flip your burgers once to reduce losing those flavorful juices.

4. Do not overcook your grass-fed steak. Aim for medium-rare for best results.

5. Remove the meat from the grill between 125F-130F. Once the meat rests, this will give you a medium rare to medium finished temperature (130-140F).

6. Allow meat to rest before cutting – 5-10 minutes will allow the meat to relax and absorb additional juices that you would lose by cutting the meat too soon.


Dry Heat Cooking

Dry heat cooking transfers heat to food through air, fat, metal, or radiation. This method involves higher temperatures compared to moist methods, allowing for incredible flavors and textures.

Grilling: Craving sizzling and smoky goodness? Grilling is the answer! Whether it’s direct flames or radiant heat, this method will deliver delicious results in a short time. Suggest cuts like strip steak, t-bone, top sirloin, rib-eye, and tenderloin for a flavorful backyard grilling experience.


For Wet Marinated Steaks:

Preheat a grill on HIGH heat. Remove the steaks from the marinade and grill them for 5 to 6 minutes on each side, depending on thickness, until they reach medium-rare doneness. Two minutes from being finished, place a teaspoon-sized pat of compound butter on the top of each steak. If the grill has a broiler function, move the steaks to broil the butter as a top crust for 1-2 minutes. Remove the steaks from the grill, lightly cover them on a plate, and let them rest at room temperature for about 10 minutes.

For Dry Marinated Steaks:

Preheat the grill to HIGH heat and allow the steaks to come to room temperature. (about 30 minutes)

Dry Rub options:

  • Rub them generously with 2 tablespoons olive oil, salt and pepper
  • Gently massage with steak seasoning over both sides

Grill the steaks on high heat for 3-4 minutes per side, or until desired temperature is reached. Remove from the heat and allow the steaks to rest for 10 minutes before serving.

Achieve the Perfect Temperature

Rare – 125°F – Center is bright red; pinkish towards the outside

Medium-Rare – 135°F – Center is very pink; slightly brown towards the outside

Medium – 145°F – Center is light pink; outer portion is brown

Medium-Well – 155°F – Center is slightly pink; outer portion is brown

Well – 165°F – Uniformly brown throughout

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