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This is one of my favorite ways to make steak. Rosemary, thyme, and garlic combine with beef for a fabulous taste. Our family enjoys our steaks cooked medium or medium rare and beautifully red inside. Pair the steaks with a simple side salad and perhaps some fried potatoes: dinner is served!
- 3 one-inch-thick beef steaks, such as rib eye or T-bone, or 4 smaller one-inch steaks, such as New York strip (preferably grassfed)
- 4 cloves garlic, minced
- 1 tablespoon coarse Celtic sea salt
- ¾ teaspoon freshly ground pepper
- 2 teaspoons dried or 2 tablespoons fresh rosemary leaves
- 1 teaspoon dried or 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh lemon juice
- 3 tablespoons refined coconut oil (not unrefined, as the taste of coconut would not be welcome here)
- If using fresh herbs, remove the rosemary and thyme leaves from the stalks and mince the rosemary leaves. Combine the garlic, salt, pepper, rosemary, thyme, and lemon juice in a small bowl. Mash it all together with a mortar and pestle or with the back of a spoon.
- If your steaks are a bit tough (as grassfed beef can sometimes be), use a fork to tenderize the meat by piercing the steaks repeatedly all over.
- Rub the garlic and herb mixture over the front and back of the steaks. If you have time, put the steaks in a covered dish and let them marinate in the fridge for up to 8 hours, pulling them out of the fridge about 15 minutes before you will start cooking them. If you’re in a time crunch, just season the steaks and let them sit at room temperature for about 15 minutes before cooking.
- Heat a very large (12-inch or larger) heavy-bottomed skillet over medium-high heat. Once the skillet is hot, add the refined coconut oil.
- When the coconut oil is shimmery but not smoking, add the steaks to the skillet, and cover with a splatter screen.
- For medium rare, allow the steaks to cook for about 2-3 minutes (or 3-4 minutes if they are bone-in steaks) without moving them around. Then use tongs to flip the steaks and cook for another 2-3 (or 3-4) minutes. You may need to reduce the heat after a few minutes if the skillet starts to get too hot. (Increase the cooking time by a minute per side for medium [pink-in-the-center] steaks.)
- 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 5 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. Serve!
Reprinted with permission from www.nourishedandnurturedlife.com.
About the Author
Sarah R. Smith is a homeopath, homesteader, and homeschooling mother of two, and a Price-Pottenger board member. She has been studying nutrition and health since 2005, when she was first introduced to the work of Drs. Weston A. Price and Francis M. Pottenger, Jr. Sarah has been writing about real food and health on her website (www.nourishedandnurturedlife.com) since 2011. She is the author of two eCookbooks, Nourishing Eats (2012) and Nourished Cooking (2013). As a homeopath, Sarah works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. In addition, she teaches homeopathy classes in her local community.
Check out this recipe, also from Sarah R. Smith:
Published in the Price-Pottenger Journal of Health and Healing
Fall 2018 | Volume 42, Number 3
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