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How to Grill a Grass-Fed Steak

March 31, 2021

Have you ever cooked a grass-fed steak before?

A grass-fed steak, cooked correctly, is absolutely phenomenal! Rich in flavor, tender, and juicy... But too much time on the grill or incorrect placement can result in a less tender steak.

Because of this, you'll want to cook steaks over indirect heat after they've been seared to keep them tender and juicy. This step is key!

Jen and I broke out the grill last night and decided to share our experience with you all. We cooked up a Sirloin Tip and New York Strip steak, alongside our best selling Mushroom Swiss brats.

We dressed the steaks simply in a bit of olive oil, salt, pepper, and a dash of our family's favorite steak season mix.

After the grill was hot, we set the steaks on, searing each for just the right amount of time on each side before moving them away from the flames to finish cooking (which then made room for our basket of veggies - onion, pepper, carrots, and beets).


When all was said and done, this is what we cut into....


Grass-fed grill-out step by step checklist

  • Thaw steaks ahead of time, in the refrigerator or under cool running water
  • Bring to room temperature before grilling
  • Dress in olive oil, salt, pepper, and (optional) your favorite steak seasoning
    • Consider a light marinade for less tender cuts, like sirloin tip and boneless sirloin
  • Ensure your grill is hot before setting any meat on it for a proper sear
  • When ready, set the steaks on the grill and sear steaks for 2 minutes on each side
  • Move and cook steaks with indirect heat away from the flames, to the side of the grill after both sides are seared
  • Remove steaks after about 5 - 7 minutes, figured per pound; steaks will continue to cook after they leave the grill
    • A medium steak's internal temperature reads about 145 degrees F; remove from the grill when the thermometer reads about 135 degrees F
  • Let steaks rest 5-10 minutes before serving.

Pro Tools

  • Use a tongs to move steaks around the grill, not a fork
  • Use a meat thermometer to ensure doneness and avoid overcooking

Video Demonstration by Jen and Anastasia, featuring New York Strip and Sirloin Tip

Anastasia Wolf-Flasch

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