Because grass-fed beef is leaner than grain-fed, it doesn't have a lot of spare fat to keep it clammy when cooked too long or at temperatures that are too high. Beef with masses of fat is more forgiving of shoddy cooking, but grass-fed cuts need some more attention and care.

Therefore rule nr 1: don't overcook. Grass-fed meat needs approximately 30 % less cooking time than most typical beef and is best if cooked medium-rare to medium, or it is going to be too hard. Keep a watch on the internal temperature. Just stick a meat thermometer where the beef is thickest. (You can find a thermometer in most kitchen supply stores for a few dollars.) If the thermometer registers around 135F, it means the meat is still rare. You would like a temperature between 145F and 155F for medium-rare to medium. Anything above that's too much, and your steak will lose its moisture and sensitivity.

If you do not have a thermometer and do not particularly care about a picture-perfect piece of meat, it's usually possible to cut a slit in a bottom corner of your steak and check for doneness.

And if you can't bring yourself to eat medium-rare meat and like your steak well-done, when using grass-fed beef you may want to opt for a cooking technique that uses a lot of moisture to keep the protein tender.

As a rule, always let any sort of meat rest for 8 to 10 minutes after taking it out of the heat. This is going to help redistribute the juices within the protein before serving. Particularly, when you're meaning to serve the meat in pieces, don't cut into it immediately as the juices will instantly spill out, leading to a drier texture. For the same reason, always turn your meat with tongs instead of a fork when cooking it. Deliciously dear juices will be lost if you poke the protein.