These T-bone steaks are from our latest harvest. I salted the beef 1 hour before with medium grain Himalayan salt to tenderize and allow the meat to reach room temp, I seared the steaks on both sides with high heat (1.5-2 min each side), then I closed the lid to lower the temp. Another 2 min. each side until medium rare to medium. These were awesome steaks direct from the paddock to the plate. Please see our blog on cooking grass fed beef.