Rocky Mountain Grassfed Yak Meat is lean. Like any other lean, grassfed, red meat, you will want to lower the temperature and get a meat thermometer. Never overcook yak.
Yak steaks should be grilled on a fire of around 350℉, not too hot. Add spices while the meat is on the grill, or just before, while the surface of the meat is moist. Sea salt, pepper, and fresh garlic are our recommendations. Never add salt before cooking. It can dry out the meat but adding salt while cooking creates a delicious outside texture.
For best grilling results, cook steaks according to temperature rather than a timetable. Remove steaks from the grill 5 degrees before your steak reaches the desired doneness. Let steaks rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to wine sauce).
Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F
Cook it Frozen!
If you thaw yak meat out first, much of the natural juices get lost to packaging and the air. Turn frozen yak steaks four times: twice to thaw and twice for cooking. Add seasonings when the surface of the meat gets moist.
Place Yak patties on the grill (still around 350℉) frozen. Turn them the first time when the juices start to build up on the top and once more to fishish them no more than medium.
We recommend the following sites for more great grassfed recipes in general.
