How to Cook Grass-Fed Steak in Cast Iron (The Simple Way)

We often tell our customers that grass-fed beef is different from what you find in the supermarket. Because our cattle spend their lives on pasture, moving to fresh grass daily, the meat is naturally leaner . It doesn't have the heavy, artificial fat content of feedlot beef.

This means it cooks faster. If you treat a grass-fed New York Strip exactly like a conventional steak, you might overcook it.

You don’t need a culinary degree or fancy equipment to get it right. You just need a heavy cast iron skillet, an oven, and a little bit of attention. Here is the method we use to get a good sear while keeping the inside tender.

1. Bring it to Temperature Take the steaks out of the fridge about 30 minutes before you plan to cook. Cold steak hitting a hot pan seizes up and cooks unevenly. Pat them dry with a paper towel. Moisture is the enemy of a good sear—if the steak is wet, it will steam instead of brown.

2. The Sear (Stovetop) Preheat your oven to 350°F.

While the oven warms up, place your cast iron skillet on a burner over high heat. You want the pan hot. Add a small amount of high-heat fat (like avocado oil, ghee, or tallow).

Place the steaks in the skillet. You should hear a strong sizzle immediately. Sear them for about 2 minutes on each side. You aren't trying to cook them through right now; you are just creating color and flavor on the outside.

3. The Finish (Oven) Once you have a good crust on both sides, move the entire skillet into your preheated oven. This allows the steak to finish cooking gently. Because grass-fed beef is lean, this method helps prevent it from drying out.

Check the internal temperature after about 3–5 minutes. It happens fast.

Target Temperatures:

• Rare: 120°F – 125°F

• Medium-Rare: 130°F – 135°F

• Medium: 140°F – 145°F

4. Pull Early and Wrap This is the most important step. Take the steak out of the oven when it is 5 to 10 degrees below your target temperature.

If you want a Medium-Rare steak (135°F), pull it out when the thermometer reads 125°F or 130°F. The heat remains in the cast iron and the meat, and it will continue to cook even after you take it off the heat.

5. The Rest Move the steaks from the pan to a plate or cutting board. Wrap them loosely in foil.

Let them rest for at least 5 to 10 minutes. This allows the juices to redistribute throughout the meat. If you cut into it immediately, those juices will run out onto the cutting board, leaving the meat dry.

Simple Food, Local Roots We aren't a restaurant, and we don't believe in overcomplicating dinner . We simply provide the ingredients—raised on healthy soil right here in Indiana—so you can feed your family real food at home.

Frequently Asked Questions

Why does grass-fed beef cook faster?

Grass-fed beef is naturally leaner than grain-fed beef. With less intramuscular fat to insulate the meat, heat penetrates faster, reducing cooking time by about 30%.

What is the best oil to use for searing steak?

Use a fat with a high smoke point. We recommend avocado oil, ghee, or beef tallow. Butter burns too quickly at high heat, so save the butter for finishing/basting at the end.

Do I have to use a cast iron skillet?

You don't have to, but we recommend it. Cast iron holds heat better than stainless steel or non-stick, which creates a better crust (sear) on the meat without overcooking the inside.

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