Follow these tips when cooking pasture-raised tenderloins, T-bones, rib-eyes, sirloins, rounds, short ribs, chops, etc.

• Regardless of your cooking technique, steaks are the easiest cuts to dry out, so pay particular attention to these recommendations as well as the guidelines on the "General Tips" page.

• After steaks have thawed, marinate if possible and season to your liking.

• Roll in flour if desired, place on a baking sheet or on the grill, and cover with foil if desired.  We leave our steaks naked (no flour) and we don't cover them.

• Preheat oven to 250 degrees.  If grilling, preheat grill to 400-500 degrees.

• For T-bones, NY strips, rib-eyes, filets, or even sirloins, bake or grill them for 5-10 minutes on each side for a medium-cooked steak.  We get the best results on the grill.  Adjust time and temperature, depending on the thickness of the steak and how well-done you like your steak.

• For grills, we recommend heating to 400-500 degrees, placing steaks on for 1-2 minutes, flipping them, then lowering grill to 200-250 for another 8-12 minutes.  Creating a convection effect is helpful.  This can be done by shutting off the middle burner(s) and leaving the 2 outside ones on low to achieve the desired temperature.

• Remember, DO NOT OVERCOOK!  Trust us -- unlike grain-finished meats, E-coli is virtually non-existent in meats grown solely on pasture.  Disease-free and more nutritious. . .  How much luckier can you get?!?

• If you don't have time to marinate them, you can put a sauce on the steaks as they are cooking.  We like a barbecue sauce mixed with brown sugar or honey, but we usually grill without any sauce.  Adding the sauce while cooking also helps prevent drying.

• The cubed steaks are perfect for chicken-fried steaks.  They are already tenderized, so just bread them and they're ready for cooking.  A lighter preparation method involves cooking them with a little olive oil and bread crumbs.

• The round steaks also work good for chicken-fried steak, chop steak, stir-fry, Swiss steak, or try making your own jerky.

• If you're in a fajita mood, the flank or skirt steaks make the best fajitas, but again, the round steak will suffice.  We like to sear our skirt or flank on the grill for a few minutes but we'll sometime finish them in the oven to slowly cook in their own juices, but that's not necessary.

• Try the short ribs on the grill, but a crock pot also works well.  Prepare to get messy when you eat these juicy things.