A side-by-side cooking guide for Grass-Finished vs. Grain-Finished Steak
July 26, 2025 • 0 comments
Whether you're cooking up a lean, flavorful grass-finished steak from CT Ranch or a marbled grain-finished cut, knowing the difference can mean the difference between dry and delicious. We put together a quick side-by-side guide so you can nail it every time.
Directions
| Step | Grass-Finished Steak | Grain-Finished Steak |
|---|---|---|
| Bring to Room Temp | 30–45 min before cooking | 30–45 min before cooking |
| Fat Content | Leaner—less marbling, cooks faster | More marbling, more forgiving |
| Seasoning | Salt + pepper (or your favorite rub)—keep it simple to taste the beef | Salt + pepper or a bold rub—richer fat balances strong flavors |
| Pan or Grill Temp | Medium-high heat—quick sear | Medium heat—sear, then finish low-and-slow if thick |
| Cook Time | 30% less time than grain-finished | Longer cook time, more flexibility |
| Internal Temp to Pull | 120–125°F (will rise to 125–130°F for medium-rare) | 130–135°F (will rise to 135–140°F for medium) |
| Butter Basting | Recommended for moisture—add butter/garlic/herbs in last 1–2 min | Optional—but enhances flavor |
| Resting Time | 5–10 minutes—essential to keep juices in | 5–10 minutes—still important but more forgiving |
| Slicing | Against the grain for tenderness | Same—always slice against the grain |
| Best For | Steak purists, lean-meat lovers, nutrient-density focused eaters | Fans of classic steakhouse flavor and texture |
Quick Tip:
Grass-Finished = Treat it like wild game. Less fat = faster cook. Watch it close.
Grain-Finished = More forgiving. Can handle a little extra heat and time.
