Cooking grass fed beef is slightly different than cooking grain fed beef for multiple reasons: the fat content is lower, the meat is leaner so cooks faster, and it’s full of flavor so can take more herbs and spices without overpowering the meat. If you’re wondering how to marinade your grass fed steak to yield a delicious, juicy, tender dinner, read below for some helpful tips…and a marinade recipe for steaks!
Guidelines for Marinating Your Grass Fed Steak:
Use Two-Parts Oil
Oil is essentially a vessel for flavor. It picks up the flavor from the sauce and carries it to the meat. It also helps thicken the marinade. According to Epicurious, when choosing an oil, you’ll most likely want something free of flavor like canola or grapeseed oil. If you’re ok with a touch more robust flavor, extra light virgin olive oil is great option. It’s doesn’t have quite as high of a smoking point, but it’s delicious and you can find it anywhere. We love Kasandrino’s Olive Oil.
Looking for a Paleo friendly oil? Of course olive oil, which we mentioned. Try avocado oil (which has a high smoke point for cooking at high temps) or coconut oil if you are cooking at a lower temp. Note: if you are marinating your meat in the refrigerator, coconut oil has a melting temp of 75 degrees, so it will harden at lower temps.
Add One-part Acid
Tropical climate fruits (papaya, pineapple, kiwis, etc.), lemons, vinegars, and red wines are the best options. Be sure to maintain the ratio, as too much acid will toughen your steak.
Pick Your Seasoning
Keep them in similar-tasting groups. For example, if you’re using thyme, pair it with sage, rosemary, and garlic. If you’re using pineapple, try pairing it with a little brown sugar and soy sauce. To achieve a similar oriental flavor with Paleo friendly ingredients , try paring the pineapple with a little honey and paleo teriyaki sauce. Regardless of what you’re using, add a dash of Worcestershire sauce. It gives the steak a little extra oomph! A dash of salt and pepper (because you’re likely to add more directly to the steak just before cooking it), and you’re good to go!
Sweeten the Deal
While on the subject of sugar, you’ll need to add a dash of sweetness if your marinade is primarily savory. It balances out the flavor. You can use honey, light agave or sugar. Whichever taste you prefer. Remember: only a very small amount: 1/2 tablespoon for 1 cup of marinade is a decent amount.
Balance is Key
The rule of thumb is 1/3 to 1/2 cup of marinade for each pound of steak.
Timing is Everything
Do not marinade your grass fed steak longer than 12 hours. In fact, don’t marinade it longer than 8 hours. You run a great risk at toughening the steak beyond that time frame. Plan for 2 to 6 hours. That’s plenty of time for the steak to tenderize, and soak up some flavor.
Grass Fed Marinade for Steaks
|Prep Time: 5 minutes||Marinade Time: 5 hours||Serves: 4|
|4||Western Grassfed Beef New York Striploin Steaks|
|1 1/2 cups||Extra light, Extra virgin olive oil (we like Kasandrino’s)|
|3/4 cup||Red wine|
|4||Sprigs of fresh thyme|
|1||Sprig of fresh rosemary|
|3||Garlic cloves, minced|
|A splash of Worcestershire sauce|
|A dash of salt and pepper|
Mix all marinade ingredients in a medium sized bowl. Empty into zip lock bag.
Rinse steaks, pat dry. Place in zip lock bag and close it.
Shake the bag to ensure each steak is covered in marinade.
Leave in the fridge for 5 hours.
Remove steaks from bag, pat with a paper towel (and remove any large chunks of herbs/garlic).
Let sit at room temperature for one hour before cooking.
Cook as directed, using the marinade to baste the steaks as you cook.
Serve and enjoy!
If you’ve never tried 100% grass fed, grass finished steak, you are missing out. It has incredible flavor, is significantly better for you than grain fed beef, and cooks about 30% faster than grain fed beef. If you’re interested in trying it out, take a look at Western Grassfed Beef’s online store. There are plenty of affordable options to have steak delivered to your door. If you cook a Western Grassfed Steak, be sure to send in a picture of your masterpiece! Give us a call at (844) 668 8920 if you want to find out more about how we raise our cattle or order online today!
Western Grassfed Beef, the Natural Beef label from Panorama Meats, sources cattle directly from American ranches throughout the West and Midwest. All cattle are born and raised on open pasture and are fed a diet of grasses and range forage. Our natural 100% grass fed and grass finished beef is humanely raised with no antibiotics or added hormones, and always raised on pastures. We believe in supporting our rancher's way of life and in raising cattle the right way.
From Our Kitchen to Yours-- the WGB Team