The cardinal rules in cooking grass fed beef are: 1. Don't cook it
too hot. It's OK to quickly sear the outside - but then turn the heat
down - or better yet, move it to a cooler burner so it doesn't stay on
the hot burner. Cook it slower - you'll keep that glorious fat (and
flavor) in the muscle.
2. Don't cook it too long. Same reason -
because of the physical structure of the fat, it's more fluid - cook it
too long and you'll start to lose it.
3. Cook it less than you
normally would. Normally like your steak medium? Cook it medium rare.
You'll be surprised how little you have to cook grass fed meat -
ESPECIALLY of good quality - compared to regular beef. The reason? The
FAT. It's less solid - it doesn't take as long to heat up.
4. NEVER use a fork to turn your meat - use tongs. You'll lose all the juices from the punctures. And if you're really serious, it's best to use a meat thermometer, don't cut into the steak, to check done-ness - for the same reason. Keep the juices IN the meat!