Buttery T-bone Skillet Steak
Grass-fed/finished steaks are considered a tasty superfood in our house, containing exceptionally superior amounts of vitamin A, E, and B, as well as extra dense in calcium, magnesium, and potassium. We don’t take many bottled vitamins in our house. We just eat mineral rich food.
This is a simple way of how I often cook a grass-fed steak:
Thaw it completely, and dry it off. If you don’t want to shred up a paper towel, just use a regular (not your favorite) kitchen towel and hang it on a ‘kitchen linens to be washed’ hook.
Rub a seasoning over the meat. Really get in there and massage it in. Let it come up to room temperature. Here’s my favorite rub recipe (I buy spices in bulk from Frontier Coop):
4 tablespoons sea salt (I use Redmond), 1 tablespoon thyme, 1 tablespoon red pepper flakes, 1 tablespoon rosemary, 1 teaspoon oregano, 1/2 teaspoon freshly ground pepper, 1/2 teaspoon garlic powder.
Save the extra rub for future use.
Heat up a cast iron skillet over medium high heat. Put a generous amount of butter in the skillet. Grass-fed meat is lean, and the more butter, the more tasty and tender it’ll be.
Gently ease the steaks into the sizzling butter and try to not poke it or over-flip it. After 3 minutes, carefully flip, and finish for a couple of minutes, depending on if you’re looking for rare- 120 F, medium- 130F, or well- 140F. We like to keep a bit of pink in the steak, as this prevents it from getting tough.
Let rest for 10 minutes (to let the meat fibers loosen up), and serve just as it is, or slice it thin and add to nachos, tacos, salad, stir fry, or breakfast burritos. The fun is to see how many ways you can use it! Enjoy!
