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 cooked medium or medium rare and beautifully red inside. Pair the steaks with a simple side salad and perhaps crispy fried potatoes: dinner is served!
Garlic and Herb Pan-Seared Steak
Serves 3-4
Three 1-inch-thick beef steaks, such as Rib Eye or T-Bone, or 4 smaller 1-inch steaks such as NY strip (preferably grassfed)
4 cloves garlic
1 Tb coarse Celtic sea salt
3/4 tsp freshly ground pepper (omit pepper for AIP diet)
2 tsp dried OR 2 Tb fresh rosemary leaves
1 tsp dried OR 1 Tb fresh thyme leaves
1 Tb fresh lemon juice
3 Tb refined coconut oil (NOT unrefined coconut oil, as the taste of coconut would not be welcome in this recipe)
Mince the garlic. If using fresh herbs, remove the rosemary and thyme leaves from the stalks (there is a very easy way to do this shown here). 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 just using 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) 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! A side salad or crispy fried potatoes make a great side dish.
This recipe is part of Recipe of the Week and Weekend Potluck!
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