- High heat, moderate duration for steaks and low heat, long duration (225 for up to 8 hours) for roasts. Both methods accomplish the same goal: breakdown of sinew, fat and collagen to yield a tender, moist cut of beef.
- It is a good idea to marinate steaks. Don't cook to medium-well or well-done. If you usually cook your steaks longer, try cooking them medium-rare. If you are a die-hard well-done fan, sear before grilling.
- Cook burgers slow with low heat.
- Sear roasts and less tender cuts before roasting or grilling. This locks in the moisture for more flavour and tenderness.
- Since grass-fed beef is extremely low in fat, coat with virgin olive oil or a favourite oil for flavour enhancement and easy browning. The oil will also prevent drying and sticking.
- Use tongs to turn meat, never a fork - you don't want to lose precious moisture!
- Don't serve immediately. Let sit loosely covered at least 5 minutes before serving. This allows moisture to be redistributed in the beef.
- Don't defrost or cook in the microwave, which will change the texture and flavour and reduce tenderness.