The Best Way To Prepare Grassfed Steaks
The Fat in Grass-Finished Beef has a much lower melting temperature than Grain-finished so some care is important, especially when grilling. I prefer to lock in extra moisture with a simple Dry-Brine.
Using a quality salt, just coat the steaks liberally and put them in the refrigerator for as little as 4 hours, and as long as a couple of days. I typically dry-brine in a Ziplock bag either the night before or the morning I'm planning on cooking them.
It's really simple and will store a lot of moisture.
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