We recently picked up our quarter cow from the butcher so now our freezer is once again stocked with delicious, grass-fed steaks, roasts, ground beef, etc. We couldn’t be more excited – it’s one of the best investments we’ve ever made! I know where the meat comes from (I spent a day at the farm one day last year so I could see how they live), it’s organic, grass-fed meat, and it’s discounted from the organic, grass-fed, grain-finished meat I get from the grocery store! Given that the grocery store meat is grain-finished also makes this farm’s meat way better in my opinion. I’m trying to get away from grain, not eat something that ate it. So, since we have these amazing steaks we do our best to cook them perfectly so that the meat is tender and we don’t end up eating a piece of leather. Here is what we’ve come up with!
1 tsp. of each of the following seasonings: basil, oregano, rosemary, fennel, black pepper, salt
~3-4 cups greens (kale, swiss chard, collard greens, etc.)
8 oz. mushrooms
Preheat the oven to 350F and place a seasoned cast iron pan in the oven to heat up. Coat the steaks with olive oil and sprinkle the seasoning liberally on the steaks. Press the olive oil and seasonings into the steak. Flip it and follow the same steps for the other side. Remove the hot pan from the oven and place it on top of a burner at medium-high heat with an extra tablespoon of oil. Add the steaks to the pan and sear on each side for 2 minutes. Turn the broiler on in the oven and place the pan beneath it. Leave the oven door cracked and let the steaks cook for 5 minutes on each side. While the steaks are cooking, melt 1 tablespoon coconut oil in a pan on the stove and add the greens and mushrooms to saute. Sprinkle some salt and stir occasionally until the greens are wilted and the mushrooms cooked through (about 10 minutes). At this point, depending on the size and thickness of your steaks (ours were 1 inch), they should still be pink-red in the center. Allow them to cook a few minutes longer for medium-well. Enjoy!