We love a tender juicy steak, but have you thought much about your steak?
The average beef you find in supermarkets is generally raised in a feedlot setting. The cattle are raised in close proximity, often in not so favorable conditions, and fed grain. We now know that cattle are healthiest when left to graze on their God intended food – grass. However, this is not a Feedlot vs. Grass fed beef post. This is a recipe post. So, moving forward.
In the world of sustainable agriculture – sustainable farming, we are constantly trying to figure out the most efficient way of raising food, and the tastiest way to prepare it. What is sufficient long term? How can we raise this animal in a healthful way, and utilize every part of it to benefit ourselves nutritionally?
Until I reach the capability of leaving the American diet I grew up with, for a more culinarily creative approach, I will continue to prepare food in a traditional manner, but hopefully with a stronger focus on the benefits that meal provides for my family. By raising our food ourselves, we can insure it is the highest quality. We need meat. We need plants. And we need to determine the value of preparing said meat and plants in a simple, loving way like our great grandparents and their parents.
Simple, wholesome ingredients that you can raise in your own backyard, or source locally. No frills. No middle of the supermarket ingredients. Just true homegrown food.
So, with that view of mine clearly spoken, here is my recipe for my family’s favorite Cast Iron Steak. We serve this in small portions, divided amongst the family, with the emphasis on my one true love, greens. As a child, I never-ever would have imagined eating greens, but now I cannot live without them. They are so utterly delicious, cooked down in butter and garlic. We sauté the greens, straight from the garden, and serve them alongside tender garlicky mushrooms. Choose your favorite green. We generally have Collards, Swiss Chard, Kale, or Beet Greens. Whatever you have at home, or whatever you can find. They are all delicious.
I use Lodge Cast Iron for most of my home cooking. I personally think they are the best quality, and are really affordable. You can purchase your Lodge Cast Iron products through this link.
Interested in going another step further? You can find my easy butter recipe here.
Cast Iron Steak with Garlic Rosemary Infused Butter
Preheat your 10-12 inch cast iron skillet in the oven at 500 degrees.
You will need to infuse the butter ahead of time. I think it is important to try and source local raw cream, and prepare a fresh butter, but that is not often easily accessible.
In a small saucepan, add 1/4 pound of butter. Throw in a few cloves of smashed garlic, judging by your taste. You do not need to peel the cloves, but I generally do out of habit.
Allow the butter to slowly melt, and then bring to a medium temperature at the end. When the butter starts to sizzle, add the rosemary. It will pop and crack, which tells you the oils from the Rosemary are lending themselves to the butter. Turn saucepan off, and let sit.
Choose your favorite grass fed steak cut (in this recipe I am using a Ribeye and KC Strip). Pat dry. Here I will say, you do not actually need to let the steak rest at room temperature before cooking. Some say this will lead to even temperature distribution, but that is actually a myth. So, it is okay to go straight from refrigerator to skillet.
Sprinkle both sides with a simple seasoning of salt and pepper. Nothing more.
Transfer preheated skillet from oven to stove top.
On a medium-high heat, melt a couple tablespoons of tallow.
Add steak(s) to hot skillet.
Depending on your preferred rareness and the size of your steak, you will cook the steaks for 5 minutes on one side. I personally like my beef to be medium-well to well done.
Flip the steak and add the infused butter straight to the pan, rosemary and garlic cloves included.
Cook 5 minutes longer, constantly basting the steaks with your infused butter, simply by spooning the butter over the top.
Place the skillet back in the preheated oven, and cook the steaks all the way through.
Remove from oven and transfer steaks to a cutting board. Allow to rest for 5 minutes.
Serve alongside your favorite vegetables. In my case, beet greens and mushrooms. Yum!