1. Remove steak from fridge and uncover about 15 - 20 minutes before cooking. You want your steak to be dry. This is vital. Pat with paper towel if necessary.
2. Preheat cast iron skillet on high/medium-high heat. Cast iron. Do not use some weird plastic coated not stick pan. Make sure pan is very hot before you put your steak in unless you like your steak gray. Trust me, you don’t want gray steak. You want a beautifully caramelized, crusty and richly browned surface.
3. Right before (and I mean right before) you place the steak in your pan, coat steak with a little oil (olive, avocado or coconut) and season liberally with coarse sea salt and fresh cracked pepper. Please don’t use fancy spices like paprika or cardamom or essence of wild passion flower.
4. Place steak in hot pan (no oil in pan) and do not touch it until it’s ready. For a 1 1/2” steak that will be about 4 minutes. 5 minutes tops. If you like your steak well done follow step numbers 4A and 4B.
4A. Boil some gluten-free pasta, drain and toss with some oil, beans and kale.
4B. Give your lovely steak to someone who will cook it properly. :)
5. Using tongs only (using a fork will cause the juice from your steak to drain into pan. No bueno), turn your steak over and cook for another 3 - 4 minutes.
6. Turn heat to low and add 2 or 3 tablespoons of grass-fed butter.
7. Push steak to the side of pan and stir butter allowing it to deglaze pan.
8. Tip pan and and baste steak with all that buttery goodness for about a minute using a large spoon.
9. Remove steak (with tongs of course), place on plate or cutting board and loosely cover with foil for about 10 minutes.
10. Cut steak across the grain. Always.
Posted by joe rigs. Posted In : Recipes