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Reverse Seared Steak

Updated: Jan 24, 2022


1 thick rib eye steak (or other thick cut), Grassfed see why I choose grassfed below

1 teaspoon himalayan or sea salt, to taste

1 teaspoon pepper, to taste

3 tablespoons grassfed butter (I like local or Kerrygold!)2 cloves garlic, peeled and smashed

2 sprigs fresh rosemary

3 sprigs fresh thyme


Preheat oven or smoker

to 200°F/95°C.

Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.

Bake in oven or SMOKER until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.

Heat the butter in a pan over med-high heat .

Add the garlic, rosemary, and thyme, and swirl around the pan until you smell the aromas! Move the herbs and garlic onto a side dish.

Sear the steak for 1 minute on one side, then flip.

Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.

Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.

Turn the steak on its side and cook to render and lightly brown fat.



Why I choose Grassfed

  • Mimics the natural lifestyle of ruminants and promotes healthy soil life.

  • Cattle are often treated better compared to the cows raised in CAFOs (confined feeding operations).

  • Cattle that are living in their natural environment are happier and less likely to carry disease and energy that will be passed into humans upon consumption.

  • Grassfed beef is anti-inflammatory due to the higher Omega 3 ratio compared to grain fed which is high in Omega 6 which is inflammatory.

  • Grassfed beef contains higher amounts of vitamins and minerals compared to grain fed cows.

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