The biggest mistake made when cooking grass fed beef is drying it out.
Preheat a frying pan and sear your meat.
Heat the frying pan until it's screaming hot...as hot as you can get it.
Right before you put the meat in the pan add 2 tablespoons of oil.
Sear every side of your meat. You want to get a nice brown crust to your meat. This will lock in all the juices, then when you cook your meat it will retain all the juices... preventing it from being dry and tough
Always turn your meat with tongs instead of a fork.
Poking your meat will cause precious juices to pour out thus drying out your meat.
When you pre-salt your 44 Magnum Beef this will make your beef more tender and delicious!
Bring your beef to room temperature.
Use Cosher Salt and generously salt each side of your beef.
Let the salted meat sit for one hour. Right off salt pulls juices out of the beef but if left for long enough the meat pulls the juices back in and brings the salt along with. This allows the beef to be tenderized all throughout the meat.
When you are finished cooking your beef allow it to rest.
Meat should be removed from heat, placed on a warm plate and covered to rest for 5 minutes before cutting or being served.
This rest period will allow the last minute juices that are escaping to be pulled back into the beef.
Be careful to not overcook your meat.
44 Magnum Beef tends to cook about 30% faster so take it off the heat 10 degrees before it has reached the desired temperature. The meat will continue cooking after it is removed from the heat.
You can always cook it longer but there's no going back once it's overcooked.
When preparing to cook your grass-fed beef always bring it to room temperature first.
If you need your 44 Magnum Beef to be thawed quickly then place the vacuum-sealed package in a bowl of warm water.