Thursday, August 1, 2013

Juicy Pan-Seared Steak with Rosemary and Thyme (GAPS : grain-free : Primal : gluten-free)

This is one of my favorite ways to make steak.  Rosemary, thyme, and garlic combine with beef for a fabulous taste.  We enjoy our steaks medium rare and beautifully red inside. Pair the steaks with a simple side salad and perhaps crispy fried potatoes: dinner is served!

Juicy Pan-Seared Steak with Rosemary and Thyme
Serves 3 
  • Three 1-inch-thick beef steaks, such as Rib Eye or T-Bone, preferably grassfed
  • 4 cloves garlic
  • 3 Tb refined coconut oil (NOT unrefined coconut oil, as the taste of coconut would not be welcome in this recipe)
  • 1 Tb coarse Celtic sea salt
  • 3/4 tsp freshly ground pepper
  • 1 tsp dried OR 1 Tb fresh rosemary leaves
  • 1 tsp dried OR 1 Tb fresh thyme leaves
  • 2 lemon wedges
  1. Combine the garlic, coconut oil, salt, pepper, rosemary, and thyme in a small chopper.  Pulse to combine and chop it all together. (If you don't have a small chopper, chop the garlic roughly, and then mash it all together with a mortar and pestle or even just using the back of a spoon.)
  2. If your steaks are a bit tough (as grassfed beef can sometimes be), use a fork to tenderize the meat by piercing it repeatedly all over.
  3. Squeeze lemon juice over the steaks and rub it around.
  4. Rub the coconut oil/spice mixture over the front and back of the steaks.  If you have time, put the steaks back in the fridge and let them marinate for a couple hours, pulling them out of the fridge about 15 minutes before you will start cooking them (the coconut oil will solidify in the fridge).  If you're in a time crunch, just season the steaks and let them sit at room temperature for about 15 minutes before cooking.
  5. Heat a very large (12+-inch) heavy-bottomed skillet over medium-high heat for several minutes.
  6. Add the steaks to the hot skillet, and cover with a splatter screen.
  7. For medium rare, allow the steaks to cook for about 3-4 minutes without moving them around, then use tongs to flip them over and cook for another 3 minutes. [Increase the cooking time by a minute per side for medium (pink-in-the-center) steaks.]  You may need to reduce the heat after a few minutes if the skillet starts to get too hot.
  8. Turn off heat, and move the steaks to a plate or platter to rest.  It is very important to let the steaks rest for about ten minutes prior to cutting into them.  If you cut into the steaks when they are still very hot, most of the delicious juices will run out, resulting in dry meat.
  9. Serve!  A side salad or crispy fried potatoes make a great side dish.
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1 comment :

Stephanie said...

Made these last night and it was sooooo delicious!! Ty for sharing!