No marinade? No problem.
No steak sauce? No problem!
All you need to make this easy and delicious steak recipe is a good grass-fed steak (or two), some lard, salt, pepper, and my secret ingredient: garlic powder.
I like NY strip steaks from Raindance Organic Farm, but unfortunately Siobhan sells out fast. You could use delmonico, tenderloin, T-bone, or Porterhouse. Grass-fed sirloin can be a bit tough, but it depends on the age of the animal, etc.
First, heat a few tablespoons of pastured pork lard in a skillet over medium-high heat. Remove the steaks from their packaging, setting aside any blood from the wrappings, and dry the steaks very well with a few paper towels.
When the lard is hot and shimmering, lay the steaks in the skillet. Sprinkle with plenty of unrefined sea salt, fresh pepper, and garlic powder. Cook just a few minutes (unless the steak is very thick), then flip and repeat with the seasonings. The steaks will have a bit of a crust if they are nice and dry when you put them in the pan.
If you like your meat rare, be sure to cook the steaks only for a couple of minutes on each side. Remove them from the pan, turn off the heat, and add the blood to the pan. Stir the pan juices and coagulated blood and pour into a small pitcher to serve over the meat.
Serve with roasted acorn squash (cut in half across the middle, scoop out the seeds, and bake at 375 til a knife pierces the squash easily, about 45 min; bake face down in a glass pan with about 1/2" water in the bottom). Fill the squash with plenty of butter and serve with the steaks, and a lactofermented veggie condiment, like Ginger carrots.
I like to follow a meal like this with a small bowl of chicken broth.
- Posted from my iPhone