The answer is LOW AND SLOW always. Grass fed beef is NOT the same as grain fed beef. One thing to keep in mind is the yellow fat that you’ll see in grassfed beef has a lower melting point than in conventional grainfed beef. If you grill a Tyner Pond steak the same way you would a grocery store steak you will have a very dry and tough steak in no time at all.
Here’s how we would grill a Ribeye steak for example. Keep everything nice and simple. Most of our steaks are full of flavor so you won’t want to over season. Just use a high quality salt before you put it on the grill. You want to sear your steak first, have your grill up to around 600 degrees, sear each side of the steak for around 5 minutes each. Then lower the temp to around 350 after the sear, and you’ll want to almost bake it at a lower temperature on the grill until you reach an internal temperature of 140-150ish. Then remove from the grill and wrap in foil to rest. You want the juices to be absorbed back into the steak for maximum flavor. Let us know how it turns out!