Tips for Grilling Grassfed Steak

When you’re ready to throw that beautiful grass-fed steak on the grill, you’ll want to pay attention and take some care to get the tastiest, most tender results. With its leaner profile, grass-fed beef tends to cook faster, so it’s important to thaw properly, use the right grill temperature, and use a meat thermometer. Don’t skip the last step, which is most important—let it rest after it comes off the grill.

Thawing:  

It’s best to thaw grass-fed beef in the refrigerator for a day, but if you’re in a pinch, you can always place the vacuum-sealed bag in cold water for a few minutes. Never use a microwave to thaw grass-fed beef. Once the steak is thawed, unwrap it and pat it dry, then let it sit at room temperature while the grill heats, for no more than 30 minutes. Don’t cook it cold straight from the refrigerator because it won’t cook evenly. 

Seasoning:

Marinades are great for adding flavor and moisture. Use your favorite or make your own. Place the steak in a glass dish with a cover and then pour the marinade over, making sure the meat is covered completely. Refrigerate for two to six hours, turning several times. Remove from the refrigerator, discard the marinade, and pat dry the steak. Allow it to sit for no more than 30 minutes before brushing with a little olive oil and seasoning with salt and pepper, and then put it on the grill.

You can also use a dry rub to add flavor. Again, use your favorite or make your own. Once the steak is thawed, pat it dry and then liberally sprinkle all over with the rub. Allow to sit at room temperature for no more than 30 minutes before putting it on the grill.

If simplicity is your thing, just before putting the steak on the grill, brush it with a little olive oil and sprinkle with salt and pepper.

Cooking:

Always preheat the grill. You can sear the steak before or after it’s cooked to get those nice crispy, caramelized grill marks that add so much flavor. If you want to sear first, heat the grill to high, put the steak on until you see the grill marks on both sides. Turn the heat down to 350° and cook until done. For a reverse sear, just reverse the process. 

Never use a fork to turn the beef. Always use tongs. 

Use an instant-read meat thermometer to test for doneness. Watch the temperature carefully—you can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done.

For grass-fed steaks, rare (125°) to medium-rare (130°) is perfect. If you go much past medium (140°), your steak is liable to be very chewy.

After you take the steak off the grill, cover it and let it sit in a warm place for five to eight minutes. This allows the juices to redistribute throughout the meat. If you like, add a big pat of grassfed butter to add flavor, moisture, and even more benefits from healthy fat.

Lentil Stew with Sausage and Kale

This hearty, healthy stew checks all the boxes – lentils, kale, plenty of other good-for-you veggies, and grass-fed, organic sausage. The addition of smoked paprika complements the smokiness of the sausage. It’s a delicious way to finish up a chilly winter and welcome spring.

Serves 6

  • 2 tablespoons extra virgin olive oil
  • 1 onion, diced
  • 3 stalks celery, sliced
  • 3 carrots, diced
  • 1 bunch kale, leaves separated from stems and both chopped
  • 1 package Panorama Organic Grass-fed Smoked Sausage, sliced into ½-inch rounds
  • 3 cloves garlic, finely minced
  • 1 quart chicken stock
  • 1 pound dried green lentils
  • 2 teaspoons salt
  • 1 tablespoon smoked paprika

Heat the olive oil in a Dutch oven or stock pot over high heat until it shimmers. Add the onion, celery, carrots and chopped kale stems. Saute until the onions are translucent and everything is starting to soften. Add the sausage and saute another 2 to 3 minutes, then stir in the garlic. Cook for another minute.

Stir in the chicken stock, lentils, salt, and smoked paprika. Cover and simmer for 15 minutes. If the stew is too thick, add water. Stir in the chopped kale leaves and simmer another 5 minutes until the lentils are soft. Adjust seasonings, if needed.

Serve with flatbread.

Note: This stew keeps well and is even better the next day. Freeze for up to 3 months if you have any left.

Easy Meatball Sliders

Makes 12 sliders

This is a simple and delicious basic red sauce you can use for just about anything—sliders, meatball subs, spaghetti and meatballs—use your imagination. You can also spice it up by adding red pepper flakes to your taste. If you have leftover sauce, it freezes well.  The meatballs are precooked, but browning them a bit in the oven caramelizes them and brings the flavor out. Don’t skip that step!

  • 1 package Panorama Organic Grass-fed meatballs
  • 3 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 4 large basil leaves, cut into thin strips
  • 6 cups tomato sauce
  • 1 teaspoon salt
  • 12 slider buns
  • 12 small slices provolone

Heat the oven to 375 degrees F. Arrange the meatballs on a sheet pan and place in the oven to brown for 20 minutes, turning once.

In a heavy pot over medium heat, melt the butter and olive oil together. Saute the garlic and basil for a minute, just until fragrant. Add the tomato sauce and salt and bring to a simmer. Add the browned meatballs, then cover and let cook for an hour. You could also cook this in a slow cooker for 4 hours on low.

Toast the slider buns on another sheet pan in the oven until brown. Cover each of the bottom buns with a piece of cheese and allow to melt. Remove from the oven.

Place a meatball and a generous scoop of sauce on each bun. Secure the tops with toothpicks and serve immediately.

Instant Pot Hot Dog Mac & Cheese

Serves 8

Mac and Cheese is everybody’s favorite comfort food, and the addition of hot dogs and barbecue sauce makes it even better. The Instant Pot makes it a quick and easy dinner, and the result is creamy and delicious. Use your favorite barbecue sauce or make your own.

  • 1 pound dried macaroni (elbow or shell)
  • 1 package Panorama Organic Grass-fed hot dogs, cut into ½” pieces
  • 4 cups water
  • 3 tablespoons unsalted butter
  • 3 cups shredded Cheddar cheese
  • ½ cup shredded Parmesan cheese
  • 1 8-ounce block cream cheese, cut into 1-inch cubes
  • 2/3 cup barbecue sauce

Add the macaroni, hot dogs, water, and butter to the Instant Pot. Seal and set to 5 minutes of cooking time at high pressure. 

In the meantime, combine the Cheddar, Parmesan, and cream cheese in a medium bowl.

When the Instant pot is finished cooking, release the steam and remove the top. Gently fold in the combined cheeses and barbecue sauce. Cover and let sit for five minutes, then serve immediately. 

ground beef

Tips for Cooking the Best Grass-fed Burger Ever

We’ve all been to the barbecue where the burgers cooking on the grill smell delicious, but then, when it’s time to eat, you’re faced with a platter of hockey pucks. You pile on all kinds of condiments and vegetables to make it palatable, but still, that gray, tough, dry chunk of meat lurks at the center.

It’s not hard to make a great burger, but it takes a little care, from the time you buy the meat until you take it off the grill. By following a few basic tips, your grass-fed burgers will be the envy of your grilling neighbors.

Choose the right meat.

Start with good meat and the right fat percentage. Panorama Organic’s grass-fed, organic 85/15 blend is the perfect ratio of meat to fat. If you go too lean, your burgers will be dry. Adding an egg to the mix will give you a tad more moisture for the perfect level of juiciness.

Thaw correctly.

If you’re starting with frozen ground beef, never thaw it in the microwave. Ideally, you should defrost it in the refrigerator for a day. In a pinch, you can let the package sit in a bowl of cold (not warm) water until it thaws, changing the water several times.

Don’t overwork the beef.

Blend it gently with your hands just until the seasonings are incorporated. Too much mixing will make the burgers tough. The same rule applies when you’re making the patties. Don’t overhandle them. Also, wet your hands with water so the meat doesn’t stick.

Make a dimple in the middle of each patty with your thumb. This will help keep the shape of the patty as it cooks.

Chill the patties before you start cooking.

Unlike most meats that should be at room temperature before you put them on the heat, burgers should be as cold as you can get them without being frozen. They cook more evenly with less shrinkage and they hold together better.

Use high heat and a meat thermometer.

With grass-fed, it’s easy to overcook because it cooks quickly. Using an instant-read thermometer will help you keep from overdoing it. For medium rare, the perfect combination of pink and warm in the middle, the internal temperature should be 130 degrees F.

Flip as many times as you like.

The burgers cook quicker and more evenly. And don’t press on the patties with a spatula while they’re cooking. That squeezes all the juice out and makes them dry. 

Cook them in a cast iron pan on the stove.

If there’s snow covering your grill, don’t fret. Cast iron holds high heat evenly and the flat surface allows the burgers to cook in their own juices. Just make sure to turn on your exhaust fan.

Give them time to rest after they come off the heat.

Cover the platter with foil and let them sit for at least ten minutes while you toast the buns and get the rest of the condiments ready. That allows the juice from the surface to migrate back into the center of the meat.