Thawing

Don't rush the thawing process. Thawing the meat too fast causes it to become tough and dry. Instead, thaw completely in the refrigerator and then bring to room temperature before throwing it into a hot pan. Don't cook it straight from the fridge--you'll be glad you took the time to do this.

Your biggest culprit for grass fed beef is overcooking. This beef is made for rare to medium rare cooking. If you like your beef well done, sear the cut quickly over high heat to lock in the juices, then cook the rest of the way at very low temperatures in a sauce to add moisture (beer, wine, stock).

Since grass fed beef is lower in fat, coat with virgin olive oil or butter before salting and seasoning; otherwise the salt will dry out your meat.

Grass fed beef has high protein and low fat and the beef will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from heat just a bit before it's where you want it. (For example, remove a roast from the oven when it's at 130F if you want it to finish at 140F.)

Steaks

Pan-frying is great for grass fed steak. You have more control over the temperature than on the grill (although grilling steaks is successful--just make sure the grill is really hot and baste with sauce several times while grilling). Sear your steak on very high heat with butter or olive oil, ideally in a cast iron pan. Rub the steak with olive oil, then lightly season. Place it in a pre-heated pan for about 1-2 minutes on each side (rare/medium rare).

Turn the steak with a pair of tongs--don't poke it with a fork because all of the juices will run out. Take it out of the pan just before each side has cooked as much as you like and let it sit covered on a plate for 5-10 minutes to let the juices redistribute through the steak. It will continue to cook when you take it off the heat. Don't cut into it until it has cooled slightly, otherwise all of the juices will run out and your steak will be dry!