Best EVER Paleo Grassfed Steak Recipe

Birthday Steak!

If I were trapped on a desert island with only one food of choice, I would choose steak. My husband would go for pork, but you just can’t beat beef.

Since we went Paleo over four years ago, I’ve eaten my weight in delicious steak, but I must be honest in sharing that the first several grassfed steaks were tough, sinewy, and not so flavorful.

But grassfed meat is so much better for you! I thought and quickly deceived myself with the same lies I told myself in my vegetarian, vegan, and raw vegan days. This does taste just like steak! It’s worth it, even if it doesn’t taste the same… health comes first. This is amazing. 

Stuff like that. Lies.

Then I discovered the truth about grassfed. Because of the pastured process, the cow is roaming more compared to the stationary last few months of conventionally raised cattle. Therefore, the meat will be tougher IF it is improperly prepared.

I discovered that when prepared well, grassfed steak is the most delicious, flavorful meat on the planet! I can definitely tell the difference between conventional and grassfed meat now, purely by taste.

Grassfed meat not only differs from conventional meat in quality, but also in:

  • Shorter Cooking Time. Grassfed meat doesn’t need to cook as long.
  • Marinades. A high quality unfiltered olive oil tenderizes the meat more effectively than other methods.

So after years and multiple steaks of experimentation, I want to share the Paleo grassfed steak goodness with the world!

My favorite inspiration comes from “Tender Grassfed Meat” by Stanley Fishman. If your Paleo shelf doesn’t contain this book, you may not really be Paleo, so go buy it here. (that was a joke, by the way)

This is actually Fishman’s recipe verbatim (I don’t know what he calls it) and I’ve added my caveats in italics. 

Birthday Steak!

Birthday Steak! (Please excuse the bad lighting. It was late last night & I was a hungry hippo!)

Best EVER Paleo Grassfed Steak

-> From “Tender Grassfed Meat” by Stanley Fishman & an extra option by yours truly

2 grassfed steaks

2 Tbsp grassfed pastured butter (Kerrygold is a great option)

2 Tbsp unfiltered olive oil (UNFILTERED is very important. Don’t skip this step)

1-2 tsp fresh rosemary, chopped

4 cloves garlic, smashed and chopped

salt & lots of freshly ground pepper 

cast iron skillet

In a bowl, whisk the rosemary, garlic, and unfiltered olive oil. Pour over steaks and allow to marinate at least 30 minutes before cooking. Also, it is imperative that you bring your grassfed steaks to room temperature before cooking, so whether you prepare the marinade ahead of time or right before you eat, allow 30 minutes for your steak to come to room temperature before moving on to the next step.

The unfiltered olive oil is the only oil that will penetrate into the meat to tenderize it. Filtered varieties will not do so, so make sure the bottle reads “unfiltered”.

Over medium-low to medium heat, allow your cast iron skillet to heat up for a few minutes before adding the butter. The key is to get the skillet hot enough before searing your steaks. While it’s heating salt your steaks. It’s important to wait until the very last minute to salt them, so don’t skip this step!

Cover your steaks in freshly ground pepper on both sides. Even if you aren’t a fan of spiciness, covering, really covering the steak in pepper is key!

Sear the steaks about 3-5 minutes on each side, typically 4, depending on thickness. The meat should be browned on the outside but still rare on the inside. If needed sear the edges also for 10-20 seconds per side.

Set on a plate and pour the butter on top. Enjoy with wilted greens, potatoes, or salad.

*_*_*_*

Fishman’s original recipe is marvelous, but I’ve fallen in love with freshly ground black pepper lately and though I don’t like super-spicy food, I absolutely adore this combo of high quality grassfed steak, butter, and pepper.

Mmmmmmmm.

What are your best strategies for handling grassfed meats? Share your tips in the comments section below.

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