INGREDIENTS
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
DIRECTIONS
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.
Enjoy!
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.
Comments