HOW TO COOK GRASSFED BEEF

• Do not overcook, use a meat thermometer--Grass-fed beef needs about 30 percent less cooking time than most common beef and is best if cooked medium-rare to medium, or it will be too tough. Keep an eye on the internal temperature. Just stick a meat thermometer where the steak is thickest. (You can find a thermometer in most kitchen supply stores for a few dollars.) If the thermometer registers around 125°F, it means the meat is still rare. You want a temperature between 130°F and 135°F for medium-rare to medium. Anything above that is too much, and your steak will lose its moisture and tenderness.
• Do not microwave--Do not cook when frozen or partially frozen. Thaw the meat in the refrigerator or under cold running water, but don't de-frost it in a microwave oven.
• Let rest after cooking--As a rule, always let any type of meat rest for 8 to 10 minutes after taking it out of the heat. This will help redistribute the juices inside the meat before serving. In particular, when you're planning to serve the meat in pieces, don't cut into it right away because the juices will immediately spill out, resulting in a drier texture. For the same reason, always turn your meat with tongs rather than a fork when cooking it. Deliciously precious juices will be lost if you poke the meat.
  Source: Sustainable Table

DEFROSTING

• Thaw using a microwave--NOT recommended since the meat can partially cook unevenly.
• Thaw in a plastic bag in water--immerse the sealed plastic beef bag in cold water (not warm or hot). This is the quick and simply method that can be further expedited by changing the water every 30 minutes.
• Thaw in the refrigerator--best method, leave the meat in the refrigerator all day or overnight.