I like to cook steak on a cast iron pan versus the grill because they come out perfectly medium rare and juicy. I also forego the sear + oven method which involves an additional step and extra time. The quicker I can get food on the table for dinner, the better!
A dry rub of salt, pepper, onion and garlic powder and paprika gives the steaks great flavor and to kick it up a notch, I finish it with a garlic rosemary butter sauce mixed with the pan drippings. Move over A1! Besides, you’re not Paleo anyway
Ribeye is usually my cut of choice for this cooking method since grass fed steaks are leaner and tend to get tougher than conventional meat. The steaks should be taken out of the fridge 30 – 45 minutes before cooking to bring them to room temperature which ensures even cooking.
- 2 grass fed ribeye steaks (about 1″ thick and 10oz each)
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp paprika
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 2 tbsp grass fed butter
- 2 sprigs of fresh rosemary
- cloves from 1 head of garlic, peeled
- coconut oil
- To make the dry rub, combine salt, pepper, paprika, onion powder and garlic powder. Set aside.
- Heat cast iron pan on high for a few minutes.
- Rub room temperature steaks with some coconut oil to help the dry rub stick.
- Sprinkle dry rub on steaks.
- Once the pan started smoking, place steaks and cook for 3 minutes on the first side for medium rare.
- Flip it and cook the other side for 3 more minutes.
- Place cooked steaks on a plate and cover with foil so that they rest for a few minutes.
- Meanwhile, reduce the heat to medium low and add the garlic cloves, rosemary and butter to the pan dripping.
- Cook until rosemary is fragrant and garlic is soft.
- Pour on top of cooked steaks and serve immediately.