Grass-fed organic beef invariably has less fat on it than conventionally raised corn-fed cows and leaner beef cooks faster, so organic beef will tend to need less time on the grill. It will also continue to cook even after you remove it from the heat and let it "rest" for a few minutes before eating it. Here, some simple tips to bring out the best from organic beef.

• Ask the butcher for smaller and thicker steaks. That way you can get a nice "crust" on the outside without overcooking the inside. This is particularly true for the popular tenderloin cut -- because it does not have a lot of intramuscular fat, it is particularly vulnerable to overcooking.
• Experiment with shorter cooking times. I always recommend the more "tender" cuts, since they need less time to cook and yield a juicy steak. Ribeyes and strip steaks top my list.
• When possible, ask the butcher for the "center" cuts -- they are the most tender. More affordable pieces, such as skirt and flank steaks, are delicious as well. A simple overnight marinade, preferably with some acidity (i.e., vinegar or lemon juice), greatly enhances the flavor and tenderizes the meat.
• If you're grilling Porterhouses or T-bone steaks, make a simple sauce (a barbecue sauce, glaze, or vinaigrette) ahead of time. Both cuts feature part tenderloin and part strip steak -- two cuts with very different cooking times -- divided by the bone in the center. To compensate, sear them on the grill and immediately coat them in your sauce of choice for an added burst of flavor and moisture.