- 2 Grass-fed Beef T-Bone Steaks – Thawed & Room Temperature (see Food Safety Note)
- 3 tblsp Organic or Grass-fed Butter (or Coconut oil is nice too)
- 3 tsp Peppercorns
- 3 tsp Minced Garlic
Put your frying pan on med-high, melt the butter, drop in the peppercorns; roughly cracked and minced garlic.
Let the butter melt, and start to sizzle, but not to the point that it browns.
Add the Steak. The peppercorns will stop the steak for sticking or burning.
This is not a walk away recipe, keep a close eye. Sear for 4 to 8 minutes each side.
If you like Med- Rare, stay closer to 4 mins. for Med. Well, go for 6 or 8 minutes per side.
Remove the pan from the heat, place it in a wood cutting board, or protect your counter as it will be hot.
Cover the steak with Tin Foil, a Tea Towel then a lid. You need to keep the heat and steam in.
Let the steak rest for 10 mins. In that time I make a quick garlic, horseradish goat cheese sauce to pour over the steak. (its heavenly) OR, you could fry some onions or mushrooms if you like. I set the rest of supper on the table, usually a big salad and a veg or starch.
Remove from the pan and serve. It will have rested but still be hot, and the steak will be tender and lovely.
This is one of my favourite ways to enjoy grass-fed steak. I hope you enjoy it too!
GRASS-FED BEEF Keep it Tender Tips
1. Steaks should be room temperature before frying. – FOOD SAFETY NOTE – they should NOT thaw at room temperature, thaw them in the fridge, then once thawed, set them on the counter for a half hour.
2. Heat your Pan, it should be HOT before putting the steaks in.
3. Always let your meat rest 10 or minutes before cutting or serving.
Note: Grass-fed beef will never be as tender as corn fed beef, but it will be close, taste much better and contain more CLA’s, Vitamins and Omega 3 fats than Corn Fed Beef.