The key to cooking any beef with dry heat, particularly grass-finished beef with less inter-muscular fat, is to sear the outside at high temperature to seal in juices and then cook the beef quickly, using a meat thermometer and being careful not to overcook. Meat continues to cook, even when taken off the fire, thus it is always best to remove the meat in advance of when you think it might be done and let it continue to "cook" for about 10 minutes before serving. You can always put the beef back on the heat if it is not yet sufficiently well done for your liking, but we have yet to find a customer who has been able to reverse overcooked beef. People who eat grass-finished beef for the first time often remark upon the distinctive taste and begin eating their beef less well done than when they ate only grain-fed beef. They make this transition, comfortable in the knowledge of how their beef has been produced from birth to delivery to their home, and no longer overcook their beef just to ensure it is safe. An alternative to cooking meat with quick dry heat is employing slow moist heat by broiling a sauce-covered cut or roasting with a liquid. Many traditional European and Asian chefs comment on the fact that Americans tend to place sauces on their beef after cooking, while their preferred preparation involves marinades. As with the production side of the natural "Slow Food" movement, the preparation and cooking side typically involves more time and attention. Grass-finished beef is not only more pleasurable for the farmer to produce, but it is also more pleasurable for the cook to prepare. Several good resources for introducing "Slow Food" into the diets of your family and friends include:
Grassfed Gourmet Cookbook by Shannon Hayes
Nourishing Traditions by Sally Fallon and Mary G. Enig, PhD
Pasture Perfect by Jo Robinson