One of my favorite meals to make is a good juicy steak. I started making steak back in the 90’s when I first dined at Union Square Cafe and had one of the best steaks in my life. I got their cookbook and have followed their recipe since. Over the years, it has been revised and now that I eat grass-fed meat, cooking method definitely needed to change. Grass-fed beef has less fat because the cows are allowed to roam free and eat grass and whatever is around. They are not fed GMO corn and forced to become fat and injected with all sorts of hormones. So it needs a little help with extra fat in the cooking process. This is a very simple dish but just so fantastic. I will also share the special ingredient to making steak amazing.
Along with the nice choice of grass-fed beef, these are all the essentials you need. The key is a good cast iron skillet!
- 2 tbs of good kosher sea salt (Aztec is a great one.)
- 1 tsp of Beef Tallow
- 2 tbs of Grass-fed butter
- 12 oz of any kind grass-feed steak. Rib-eye is best. The one shown here is a Trip steak from Butcher Box.
- 2 wedges of organic lemon
- Let steak sit for over an hour at room temperature before cooking. The key is the not cook steak when it’s cold.
- Heat cast iron skillet at medium high heat until hot.
- Heavily coat both sides with kosher sea salt. (Don’t be shy with the salt. Steak tastes best when it’s seasoned well.)
- Melt beef tallow in skillet
- Place steak on one side in skillet and reduce heat to medium low to not char the meat. Cook for 5-6 minutes for rare and 6-8 minutes for medium rare. All depending on how thick your steak is. 1 inch steak should take about 5 minutes for rare so you can base it on that. Do not move the steak around. Let it sit.
- Flip and do the same on the other side. If your steak is very thick, you can flip onto the sides for 2 minutes each. The trip steak I used here required that because it was very thick.
- Remove from heat and let sit for 15 minutes with butter on top. This is very important. In those 15 minutes, the steak still cooks and gets juicy. This is where all the juice starts to flow. (see above pic)
- Slice and sprinkle with fresh lemon juice. This is the special ingredient that brings out the flavor of the meat.