Do not overcook
Grass-fed beef is much leaner than other beef, so whereas other beef with lots of fat is easier to cook to perfection due to it being moister, grass-fed beef needs 30% less cooking time. We at logic, like many others, believe it is best cooked medium-rare to medium, to prevent the risk of it becoming too tough. For the real perfectionists out there, if you stick your steak with a thermometer where it is thickest, the optimum temperature you want to look for is between 145°F and 155°F. If it goes above this, the steak loses too much moisture whereas if the temperature is only 135°F, it means the meat is still rare. If you are worried about overcooking your steak, you can also always cut a tiny slit in the bottom of the steak to check on it.
You should NEVER….
We at logic sell our products frozen, to ensure their freshness and to help preserve them better. When we want to cook any of our steaks, we generally let them defrost in the fridge overnight. We strongly recommend that you NEVER microwave your steaks, whether it is to cook them, or even to just de-frost them. If you are in a hurry and need the frozen steaks to thaw quickly, you can place them under some cold running water to expedite the process. However, you have to be really careful to NEVER cook the steaks when they are frozen or even partially frozen.
Wait before you plate!
When you know your steak is cooked to perfection and it’s piping hot with the amazing smells from the marinade resonating off the meat, it is almost too tempting to dig in to the steak immediately. We at logic always wait 8-10 mins before plating any of our meat, in order to allow time for the meat to rest. Doing this lets all the delicious juices in the meat get redistributed, ensuring all parts of the meat taste amazing. If you plan to serve your meat in slices, then you should even wait to slice it, since cutting into it immediately causes all those delicious juices to run out of the meat, not only leaving you with dry meat but also a lot less tasty meat. The key to great steaks and great flavor is to keep the juices inside until it’s time to dig in. We even use tongs to turn our meat, instead of using a fork, because those wonderful juices can escape from the tiniest holes.
A plain grass-fed ground beef hamburger (which is 80%-90% leaner than the average hamburger!!) tastes good with a little seasoning; however, a grass-fed ground beef hamburger mixed with onions tastes even better. Ingredients like onions are a great source of moisture and are an excellent addition to a classic dish.
Dry Heat Cooking
Otherwise known as sautéing, grilling or roasting, dry heat cooking is a great way to cook your steaks or other grass-fed meat, as long as you are careful not to overcook it. The trick is to first sear the meat over or on a high heat and then you reduce the temperature of the pan, grill or oven and let it cook for the remainder of the time on a low temperature.
Moist heat cooking
We like to refer to these as the ‘fancier methods’, but others simply call them what they are- stewing, braising and poaching. This is an excellent way to slowly cook your grass-fed beef if you want something that is full of flavour and nice and tender. We know that less people tend to braise their beef, but it is actually a great way to experience the most succulent meat that literally falls off the bone. With this method, there is little risk of ending up with dried out meat.