Recommended Cooking Instructions
This lean, tender meat cooks faster than typical fatty beef. Thaw in the refrigerator in drip-proof container and cook within a couple days of thawing (it is already aged). If you are in a hurry, place packaged frozen items in cold water for about 30 minutes, or so until thawed.
Bring steaks to room-temp at grill time.
Depending steak thickness, we recommend searing steaks on high heat for a couple minutes on each side. Then, allow the steak to cook-through for a few minutes at a lower temp. Allow cooked steak to “rest” for a couple minutes on a plate, then serve.
A general rule-of-thumb with grass-fed beef is to cook 2/3’s as much time as regular beef. (There is little fat to “insulate” the meat tissue.)