Cooking tips.

Remove meat from fridge about an hour before cooking, rub with salt & pepper if desired.

Rub steak with oil of your choice just prior to frying.

Use a hot pan just long enough to sear the meat on both sides.

Reduce heat to LOW to finish cooking to your desired level of perfection. Allow the meat to rest before cutting to avoid loss of juices.

If desired, marinate meat a good few hours (or even overnight) before cooking.

Remove meat from fridge about an hour before cooking.

Sear your meat using high heat to seal in juices (If marinated, you may prefer to skip this step).

Roast in pre-heated LOW oven to finish cooking to your level of perfection.

Low & slow is best for grassfed meat.
Allow your meat to rest before cutting so that juices are not lost.

If desired, marinate meat a good few hours (or even overnight) before cooking.

Remove meat from fridge about an hour before cooking.

Sear your meat on high heat to seal in the juices (you’ll also get a nice crust & dark grill lines).

Reduce heat to LOW & cover to finish cooking to your level of perfection.

Allow your meat to rest before cutting to retain juices.