Over-cooking grassfed steaks will only result in a poor eating experience. They will be tough and chewy. We do have several customers who eat our steaks at the medium and medium-well doneness, but they quickly say they are eating them strictly for health reasons, not a juicy, tender eating experience. Health reasons are great - more Omega 3 than any fish, Conjugated Linoleic Acid, super heart-healthy food, and an easily absorbed source of Iron. However, I have been eating our beef for over 12 years and truly desire the best eating experience I can cook.
For best results on our higher priced or premium steaks I am sharing a copied article from about.com. We do not generously salt and pepper our steaks like they suggest below ... Weldon loves and prefers the natural beefy flavor of our all-natural grassfed steaks.
I have found these to be the most helpful tips in cooking mouth-watering grass-fed steaks. The overall goal to keep in mind is that you want a nice sear on the outside, but you want to bring the inside rather gently up to temperature. This will prevent the steak from getting tough.
1. Pre-warm the steak. At the very least, take the steak out of the refrigerator half an hour before cooking. Even better, warm it in an oven set on its lowest temperature for about that long. If the steak starts cooking when it is refrigerator-cold, the middle will still be raw when the outside is seared. Generously salt and pepper the steaks when you first take them out of the refrigerator. (Note: This technique works for all steaks, but I consider it essential for grass-fed ones.)
2. Get the grill or pan very hot. To get a good, quick sear, allow plenty of time for the grill or pan to get hot. If you are using a charcoal grill, put the coals on one side only.
3. Oil the steak first. Since grass-fed steaks are leaner, they are more likely to stick to the grill or pan. I find it helpful to oil them before putting them on.
4. After the sear (1 to 3 minutes per side depending on heat), reduce the heat. I usually use a gas grill, and I find that if I've gotten the grill hot enough I don't need to keep the heat on under the steaks, and so I turn the burner under them off after searing. Then I close the cover. To sear the other side, I move them to a hotter part briefly. The idea, again, is to get the sear, but do the rest of the cooking on a lower heat. For charcoal, move the steaks to the side of the grill without the coals underneath. For a pan on the stove, just lower the heat.
5. Don't Overcook!!! Grass-fed steaks are best rare or medium rare - barely medium at the very most. Even if you usually like your steaks cooked longer, do give less cooking a try - or cook them in a sauce at a lower temperature. Cooking at a high temperature for a long time will definitely produce a tough steak. I find the best way to tell when a steak is done is to use a good instant-read thermometer (insert from the side). About 125 degrees produces a rare steak; 130-135 degrees for medium-rare.
6. As with any steak, let it "rest"5 to 10 minutes before eating.
These tips should produce delicious steaks you can feel good about eating!
I hope this helps! I encourage you to practice cooking our Sirloins - a less expensive cut - and remember to take the steak off the grill before you think it is fully cooked or finished. The steak will continue to cook for an additional 5 minutes once removed from the grill. You can always put the steak back on the grill if it is undercooked ... but once the steak is medium or beyond, it will be a tough and chewy eating experience.