Cooking and Baking

Help cooking grass fed ribeyes

I picked up some grass fed ribeyes in the marked down beef section at the store. I have tried cooking them every way I can think of - super hot pan for a quick sear with a finish in the oven, Kenji's flip often method, low and slow in the oven with a marinade. I set them out for an hour before cooking, and salt liberally. Yet, 3 out 3 times now, they have sucked. Dry and chewy. I know grass fed beef has a different texture than regular beef, but I am beginning to think I just bought crappy steaks. What now? I also have buffalo ribeyes from the same company, I haven't ever tried those out. Thanks!


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