Grass Fed Pan Fried Steaks
Source of Recipe
by Dr. Patricia Whisnant
Recipe Introduction
I prefer to use a well-seasoned cast-iron pan because it
produces the same sort of crust on the meat that you have
with grilling.
2 grass fed rib eye steaks OR 2 grass fed sirloin steaks
Celtic sea salt
Fresh ground black pepper
1 Tbs organic coconut oil or grapeseed oil
Heat skillet for 10 minutes over medium heat. Generously
season each side of the steaks with salt and pepper.
If you have a Jaccard, use the Jaccard to tenderize your
steaks.
Add oil to pan and melt. Add steaks and cook until well
browned (about 4 minutes). Turn and cook 3 more minutes.
Remove steaks from pan and let rest 5 minutes. The steaks
are great with or without a topping.
If you prefer sauces or toppings, here are two suggested
toppings that our family loves:
Roquefort Butter Topping
1 Tbs butter
1/4 oz. Roquefort cheese, crumbled
Salt and pepper
Mix the room temperature butter with cheese, season with
salt and pepper. Divide and top each steak.
Horseradish Cream
2 Tbs sour cream
2 Tbs horseradish
Salt and pepper
Mix sour cream and horseradish, season with salt and
pepper. Serve on plate beside the steak.
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