Important things to remember when cooking grass fed steaks

steaks - 1

Sear the outside gently creating a caramelised crust then allow to finish cooking at a MUCH LOWER TEMPERATURE. This ensures that the muscle fibers don’t contract too quickly and cause chewy, dry meat.


  • Coarse salt
  • Ground black pepper
  • 1-2 cloves of garlic, minced
  • Steak

Combine salt, pepper and garlic in a small bowl. Rub into steak both sides.

Allow steak to come to room temperature.

Start the grill and warm until hot.

Once hot just keep one burner on.

If using charcoal move the coals to one side.

When you can hold your hand for no more than 3 seconds about 8cm from the plate you are ready to go…

Sear the steaks for 2 to 3 minutes on each side over the flame, with the lid down.

Then move steaks to plate where it is NOT lit.

Lower the lid and allow to cook for 10 to 20 minutes depending on the thickness of steaks. Don’t flip!!

Remove and allow steaks to rest for a few minutes before serving.