Steak makes me happy. As a person who dabbled in vegetarianism for 18+ months of my life, I had no idea what I was missing. Prior to my my craze for steaks and after my stint in vegetarianism, my protein of choice was chicken and fish. Nothing wrong with these options, however life became a bit more livelier when steaks entered the scene. My favorite cut is Rib-eye followed closely by the New York variety. These cuts are a bit fattier than sirloin and filet mignon — which are also tasty in their own right.
The best steaks I’ve ever had are the ones I’ve prepared. True story. I do not intend to brag, in fact I get a bit disappointed when I put down $30+ for a restaurant prepared steak and upon one bite, realize that it fails miserably in taste compared to what I can make at home for less than half the cost. And survey says: home-prepared steaks taste better than restaurant steaks! There is a valid explanation for this people: my steaks = grass-fed, pastured; most restaurant steaks = commercial grain fed. When cows eat the food nature intended for them to eat (grass), they taste better. Grass-fed meat is worth the extra price when it comes to taste, tenderness, nutrients (more omega-3s), and ethics (human farmers vs. machines & chemicals). If you have not made the switch to grass-fed meat yet, I dare you to take this challenge: purchase a grass-fed steak and a commercial grain-fed steak and prepare this recipe using both steaks. Taste and tell me what you think. Be forewarned: once you go grass-fed you won’t go back!
This pan-grilled steak recipe is simple, easy, and delicious. Enjoy it with a side salad or sauteed greens.
Ingredients (makes 1 steak; multiply ingredients by # of steaks prepared)
- 1 steak (cut of choice), 1 inch thick – (I used Ribeye)
- 1/2 Tablespoon coconut oil (or fat of choice)
- 1/2 teaspoon sea salt, divided for each side
- 1/2 teaspoon black pepper, divided for each side
- sprinkle of dried thyme, on each side
- sprinkle of dried sage, on each side
1. Season steak on both sides liberally with seasonings.
2. Heat stainless steel or cast iron skillet on medium-high heat. Add coconut oil.
3. Once oil is heated, add steak.
4. Let steak cook on one side for 3 minutes (do not move or poke holes in steak).
5. After 3 minutes, flip steak being careful not to poke holes so that juices will not leak. Continue cooking for another 3 minutes.
6. Turn off heat, immediately remove steak from pan and put on plate.
7. Let steak sit for 5 minutes to absorb juices before cutting. Steak will be medium-rare. If you prefer well-done, cook for 2-3 minutes longer per side.
Enjoy with a side of vegetables. I ate mine with sauteed kale. Yum.
What do you think? Comment below because I really want to hear from YOU about the foods I prepare & share, from my kitchen to yours.Follow @soulwholesome