Grassfed beef may offer some health benefits over corn-fed beef, according to Mayo Clinic. It has less fat and contains higher levels of omega-3 fatty acids and conjugated linoleic acid, another type of fat. Both fats potentially reduce heart disease and some cancers. Because of its lower fat content, a grassfed ribeye steak should only be cooked to medium, at the most. Coating the steak with heart-healthy oil provides additional flavor and helps form an exterior crust, which seals the meat so that it stays tender. Grassfed steaks cook more quickly than corn-fed meat; using a meat thermometer ensures you don't overcook the steak. Remove the steak from the heat source before it reaches the finished cooking temperature; the temperature of the meat will continue to rise about 5 to 10 degrees.
Skillet
Step 1
Preheat the cast-iron skillet over a stove-top burner set to high heat. Heat the pan until it sizzles when you flick a few drops of water into it.
Step 2
Brush olive oil lightly over both sides of the steak.
Step 3
Place the steak in the skillet. Cook it until it's evenly browned and crusty on the bottom.
Step 4
Flip the steak over carefully with tongs to avoid releasing any of the inside juices. Cook it on the opposite side until it's browned and develops a crust.
Step 5
Turn the burner to low. Insert a meat thermometer into the middle of the steak. Cook the steak on low until it reaches about 135 degrees Fahrenheit.
Grill
Step 1
Preheat the grill on high. If you use a charcoal grill, light the briquets and wait until the coals turn halfway white. Spread the coals out to one side, leaving one side without coals. Cover the charcoal grill with the lid and leave the top vent open for about five minutes to get the grill hot.
Step 2
Brush both sides of the steak evenly with olive oil.
Step 3
Cook the steak on the grill until the bottom is browned and starting to char. If you use a charcoal grill, place the steak on the side directly above the coals.
Step 4
Flip the steak with tongs. Cook it on the opposite side until the bottom is browned and charred.
Step 5
Turn the grill burner to low or move the steak over to the side without coals underneath it. Insert a meat thermometer into the middle of the steak. Cook the steak until it reaches 135 degrees Fahrenheit.
Broiler
Step 1
Place the broil pan in the oven and turn on the broiler. Situate the pan about 5 inches from the heating element.
Step 2
Brush both sides of the steak evenly with olive oil.
Step 3
Place the steak on the broil pan. Cook it until the bottom is browned.
Step 4
Flip the steak over with tongs. Cook it on the opposite side until browned.
Step 5
Insert a meat thermometer into the thickest part of the steak. Continue broiling the steak until it reaches 135 degrees Fahrenheit.
Tips and Warnings
- Remove meat from the refrigerator at least 30 minutes before you cook it. Cold meat tightens when it is exposed to heat, resulting in tougher meat. Wait to season the steaks until after they are cooked. Salt draws out moisture, resulting in drier meat, and should be applied after cooking. For more flavor, rub garlic and herbs on the steak before cooking it. Serve a simple vinaigrette or other sauce over the cooked steak.
Things You'll Need
- Cast-iron skillet
- Pastry brush
- Olive oil
- Tongs
- Meat thermometer
- Grill
- Broil pan
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