Farmer Dan’s Top 5 Tips for Tender Steaks
Just because a steak is grass-fed, doesn't mean it has to be tough!
Every so often I get a message from a customer who’s not totally in love with the tenderness of one of our grass-fed steaks. The other day, a customer reached out after trying some of our red meat and finding it a bit on the tough side – even though she marinated it and cooked it to medium-rare.
That kind of feedback helps us make sure we’re delivering the best quality meat – and it gives me a chance to share a few tips I’ve picked up over the years.
Grass-fed beef is a little different from the grain-fed stuff you find in the supermarket. It’s leaner, cleaner, and full of flavor – but it can require a gentler hand in the kitchen.
So here are my Top 5 Tips for Tender Grass-Fed Steaks:
1. Cut Against the Grain
This one’s a game-changer, folks. Slicing against the grain shortens the muscle fibers and makes every bite more tender. Just take a good look at the direction the muscle fibers run and slice perpendicular to that. You’ll be amazed what a difference it makes.
2. Let It Rest – Before and After Cooking
Take your steaks out of the fridge at least an hour before cooking. Cold meat on a hot pan can lead to uneven cooking and tougher results.
After cooking, let the steak rest 5–10 minutes before slicing. That gives the juices time to redistribute – so you don’t lose all that flavor and moisture on the cutting board.
3. Don’t Go Too Rare
With grass-fed beef, slightly higher internal temps can actually help relax the muscle fibers. A good medium-rare (around 130–135°F) can often be more tender than a super-rare sear. Use a meat thermometer if you want to be precise.
4. Skip the High Heat
While a seared crust is beautiful, high heat can toughen lean grass-fed steaks. Cast iron is great – just don’t crank the heat too high. Aim for a medium heat and let the steak take its time. Patience pays off.
5. Try a Tenderizing Marinade
For grass-fed beef, look for marinades with acidic ingredients like vinegar, citrus juice, or yogurt – they help break down connective tissue. Just don’t overdo it – 4–6 hours is plenty for most cuts.
Here's a marinade my mom made - and it's a winner
Bonus Tip: Start with the Right Cut
Some steak cuts are naturally more tender than others. Filet, ribeye, and NY strip are naturally more forgiving. Flank, skirt, and sirloin tips? Delicious, but they really need proper prep and slicing.
If you’ve got your own questions or feedback, don’t be shy – I’m always here to help.
