1.6K views · 35 reactions | The hardest part of cooking grass-fed beef? The steaks. Low intramuscular fat means less insulation — so timing and temperature matter. Here’s the rule we live by: Reverse sear. 225° for 25 minutes in the oven, then one minute per side in a hot skillet with butter, garlic, and rosemary. That’s medium-rare every time. Don’t overthink it — just don’t overcook it. #secondcutting #steak #legacy #grassfed | Gonsoulin Land and Cattle | Facebook
1.6K views · 35 reactions | The hardest part of cooking grass-fed …
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