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?
We are told to “Eat Food – Not too much – Mostly Plants”, but we are omnivorous. So, how can we prepare our beef, chicken, lamb, and pork in a delicious way, and also raise them sustainably long term?
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.
Interested in going another step further? You can find my easy butter recipe here.
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