Preparation & Cooking Tips

Dexter cattle are a heritage breed, meaning they have not been bred for increased size and weight. The animals are roughly 2/3 the size of a modern beef breed, such as Angus. This means individual cuts are smaller making Dexter steaks the perfect portion size.

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• Grass fed beef is leaner than grain fed beef and tends to require less time to cook

• Grass fed beef is most flavorful and tender when cooked medium-rare or medium

• Grass fed beef has a rich beef flavor with a genuine beef texture

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Preparing and cooking Dexter grass fed beef is no different than cooking steaks and burgers you buy at the store; however, making a few slight adjustments in the way you grill will make a world of difference in the finished product and allow you to enjoy some of the most delicious and healthy steaks and burgers you’ve ever eaten. 

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HINTS

We recommend using a digital probe-style thermometer to assess meat temperature; it takes the guess work out of the process and ensures steaks are cooked perfectly to taste.

Target Cooking Temperatures

• Rare = 125 degF

• Medium Rare = 135 degF

• Medium = 145 degF

• Medium Well = 155 degF

• Well Done = 165 degF​

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STEAKS

Grilling (1" thick)

• Pre-Preparation: 

  • If steaks frozen, thaw steaks in refrigerator until unfrozen (e.g., overnight)

  • Apply salt to both sides and refrigerate for several hours (e.g., the morning you plan to cook) 

• Prep Before Cooking:

  • Apply light coat of high-heat oil (e.g., Avocado or Canola) and rub into both sides of steak​

  • ​Apply generous amount of salt (and other spices as desired) to both sides of steak

• Cooking

  • Get grill to a high temperature (> 550 degF)​

  • Sear each side of steak on high heat for approximately 2 minutes per side

  • Set steak over indirect heat, cover grill, and monitor meat temperature with probe until internal temperature is within 5 to 10 degF of the target temperature (e.g., 125 degF for medium rare steak)

  • Remove steak from grill, cover with tin foil, and let rest for 10 min. 

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Sous Vide​ (1" or 1.5" thick)

• Pre-Preparation:

  • If steaks frozen, thaw steaks in refrigerator until unfrozen (e.g., overnight)

• ​Prep Before Cooking:

  • Dry steaks and apply generous amount of salt / pepper (and any other preferred seasoning such as garlic powder). McCormicks Montreal Mix is a popular seasoning blend. ​

  • Vacuum seal each steak in it's own sealed bag

  • Set-up Sous Vide cooker and let water reach target temperature (e.g., 135 degF for medium rare)

• Cooking:​

  • Place steaks (in sealed bags) in water and cover (using lid or plastic wrap)

  • Leave steaks in water for 60 min for 1" steaks; 120 min for 1.5" steaks​

  • Remove steaks from sous vide and vacuum sealed bags.

  • Brown steaks for 45 seconds per side on high heat in a grill or fry pan. Flip as needed to achieve caramelized outer appearance without charring. Remember, the steaks are cooked; the grill / pan are simply used to finish the steaks outer surface

  • When steaks are done, there is no need to let them rest; they can be served immediately

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Reverse Sear (1.5" thick)

• Pre-Preparation:

  • If steaks frozen, thaw steaks in refrigerator until unfrozen (e.g., overnight)

  • Apply salt to both sides and refrigerate for several hours (e.g., the morning you plan to cook)

• Prep Before Cooking:

  • Apply light coat of high-heat oil (e.g., Avocado or Canola) and rub into both sides of steak​

  • ​Apply generous amount of salt (and other spices as desired) to both sides of steak

  • Get grill or oven to 350 degF (and maintain at 350 degF)

• Cooking:

  • Place steaks over indirect heat or in oven until temperature reaches 10 degF below target internal temperature

  • Brown steaks for 45 seconds per side on high heat in a grill or fry pan. Flip as needed to achieve caramelized outer appearance without charring. Remember, the steaks are cooked; the grill / pan are simply used to finish the steak's outer surface

  • While meat is being browned on grill, it should reach the desired finish temperature. Some choose to let the steak rest for 5 - 10 minutes once done while others choose to serve immediately given the steak cooked evenly in the oven or on the grill prior to browning.

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BURGERS

Grill burgers just like any hamburger, but be careful not to overcook them. Remember, grass fed and finished beef is leaner than grain finished burger from the grocery store ​

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CHUCK ROAST LIKE A STEAK

Reverse Sear

• Pre-Preparation:

  • If frozen, thaw chuck roast in refrigerator until unfrozen (e.g., overnight)

  • Apply salt to both sides and refrigerate for several hours (e.g., the morning you plan to cook)

• Prep Before Cooking:

  • Apply light coat of high-heat oil (e.g., Avocado or Canola) and rub into both sides of steak​

  • ​Apply generous amount of salt (and pepper as desired) to both sides of steak

  • Get grill or oven to 250 to 350 degF (and maintain at temperature); lower temp will take longer to achieve target meat temperature but will tend to leave meat more tender.

• Cooking:

  • Place meat over indirect heat or in oven until temperature reaches 10 degF below target internal temperature

  • Brown meat for 45 seconds per side on high heat in a grill or fry pan. Flip as needed to achieve caramelized outer appearance without charring. Remember, the meat is cooked; the grill / pan are simply used to finish the outer surface

  • While meat is being browned on grill, it should reach the desired finish temperature. Some choose to let the roast rest for 5 - 10 minutes once done while others choose to serve immediately given the roast cooked evenly in the oven or on the grill prior to browning.