Recipes

GRASS-FED BEEF RECIPES & COOKING GUIDES

Ground beef protein bowl with lettuce, tomato, avocado and pickles

Recipes

Paleo Hamburger Protein Bowls

by Isabella Mead on Oct 07 2026
A burger with the bun and the cheese taken out and everything else put in a bowl.
French onion steak topped with onions and mushrooms

Recipes

Paleo French Onion Steak

by Isabella Mead on Oct 07 2026
An 8 oz steak seared in beef tallow, then a sauce built in the same pan from thinly sliced onion, minced cremini and a cup of bone broth, with the steak finishing in it.
Paleo ground beef taco soup topped with fresh herbs

Recipes

Paleo Slow Cooker Taco Soup

by Jess Case on Oct 07 2026
Browned ground beef, onion, bell peppers and zucchini in a broth sharpened with green chiles, chipotle in adobo and the usual taco spices, left on low for the working day.
Sliced beef tenderloin with cauliflower and pomegranate salad

Recipes

Beef Tenderloin with A Paleo Roasted Cauliflower-Pomegranate Salad

by The Paleo Diet on Oct 07 2026
Tenderloin fillets seared in cast iron and finished in the oven, then the cauliflower and shallots go into the same pan and roast in the fat the steak left behind.
Grilled steak and vegetable kabobs served with green Paleo pesto

Recipes

Steak Tip Kabobs with Paleo Pesto

by Jess Case on Oct 07 2026
Skewers of beef, cherry tomatoes, zucchini and red onion over a hot grill, brushed twice with a pesto made from parsley, basil and toasted pecans instead of the usual basil and parmesan.
Double-stacked Wagyu smash cheeseburger with crisp patty edges

Recipes

The Ultimate Wagyu Smash Burger

by Chris Kerston on Oct 07 2026
A smash burger is cooked completely different than every other type of burger.
Steak sauce and topping selections arranged in bowls

Recipes

Mastering Sauces and Toppers for 100% Grass-fed Steak and Burgers

by Chris Kerston on Oct 07 2026
A heavily marbled grain-finished steak arrives at the table with its own internal basting system, and anything you put on top is decoration.
Thick pub-style cheeseburger with onions and toppings

Recipes

Thick Juicy Pub Burger at Home

by Chris Kerston on Oct 07 2026
Nearly every burger recipe you've read is quietly telling you to break a food safety rule.
New York strip steak with creamy peppercorn sauce

Recipes

Peppercorn Sauce. Easy and Impressive.

by Chris Kerston on Oct 07 2026
When a steak comes out of a skillet, the dark stuff welded to the bottom is fond — proteins and sugars that browned onto the metal instead of onto your dinner.
Sliced steak topped with mushroom gravy

Recipes

Mushrooms and Steak, is there a more perfect pairing?

by Chris Kerston on Oct 07 2026
When you take a steak out of a skillet, the brown stuff welded to the bottom is fond — proteins and sugars that browned onto the metal instead of onto the meat.
Sliced grass-fed meatloaf with a glossy tomato glaze

Recipes

The Humble Meatloaf, Don’t Ignore This Classic Dish

by Chris Kerston on Oct 07 2026
Two things are wrong with most meatloaf (Hint: it’s not the recipe)
Ribeye steak topped with compound herb butter

Recipes

Compound Butters. There is a reason steakhouses use them. 

by Chris Kerston on Oct 07 2026
Grass-fed beef runs leaner, which is a cooking constraint most of the time — less margin, less insurance, more attention required.
Four jars of seasonal chutneys for serving with beef

Recipes

Chutney Is the Best Steak Condiment Nobody Makes Anymore

by Chris Kerston on Oct 07 2026
Here's the thing I like about chutney: it was invented to solve a supply problem.
Chimichurri spooned over sliced steak with chopped herbs nearby

Recipes

Chimichurri Was Invented for Beef Like Ours

by Chris Kerston on Oct 07 2026
Chimichurri comes from a beef culture where the cattle are largely raised solely on grass, and the sauce that culture arrived at is herbs, garlic, vinegar and olive oil.
Filet mignon topped with béarnaise sauce

Recipes

Béarnaise. It Isn't Difficult, It's Just Unforgiving of Heat.

by Chris Kerston on Oct 07 2026
This sauce has a stigma of being technically difficult.
Origin Provisions New York strip steak beside a cast-iron skillet with rosemary and garlic

Recipes

Preparing a Grass-fed New York Strip Steak that is sure to impress.

by Chris Kerston on Oct 05 2026
The NY strip is a great cut of meat.
Origin Provisions ribeye steak beside a cast-iron skillet with rosemary and garlic

Recipes

How to cook the best Grass-Fed Ribeye

by Chris Kerston on Oct 05 2026
Every steak recipe you've ever read gives you minutes per side.
Origin Provisions top sirloin steak on a wooden board with rosemary and garlic

Recipes

Grass-fed Top Sirloin - Made Two Different Ways

by Chris Kerston on Oct 05 2026
However, it’s one of the easiest cuts to mess up.
Origin Provisions tenderloin steak beside a cast-iron skillet with rosemary and garlic

Recipes

How to cook Grass-fed Filet Mignon and get the most out of this luxury cut

by Chris Kerston on Oct 05 2026
It comes from the tenderloin.
Steak cooking in a cast-iron skillet with rosemary and garlic

Recipes

How to cook 100% Grass-Fed Beef the right way

by Chris Kerston on Oct 05 2026
Grass-fed beef can be easy to overcook.