Pan-Seared Grass-Fed Steak with Rosemary and Garlic
Enjoy a mouth-watering pan-seared grass-fed steak infused with aromatic rosemary and garlic butter. This dish perfectly complements the natural, beefy flavors of grass-fed steak and offers numerous health benefits, making it the ideal choice for a healthy and nutrient-rich meal.
Equipment
- Cast iron skillet or heavy-bottomed pan
- Tongs
- Meat thermometer
Ingredients
- 2 grass-fed steaks ribeye, sirloin, or your preferred cut
- 2 tbsp grass-fed butter or ghee
- 3 cloves garlic minced
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare Ingredients: Gather all ingredients. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
- Heat the Skillet: Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add a drizzle of olive oil to the pan.
- Sear the Steaks: Once the pan is hot, add the steaks. Sear for about 3-4 minutes on each side, or until a golden-brown crust forms.
- Add Butter, Garlic, and Rosemary: Reduce the heat to medium-low. Add the grass-fed butter or ghee, minced garlic, and rosemary sprigs to the pan. Baste the steaks with the melted butter mixture, using a spoon to continuously coat the steaks.
- Cook to Desired Doneness: Continue cooking the steaks, flipping occasionally and basting with the butter mixture, until they reach your desired level of doneness. Use a meat thermometer to check the internal temperature (125°F for rare, 135°F for medium-rare, 145°F for medium).
- Rest the Steaks: Remove the steaks from the pan and let them rest on a cutting board for 5 minutes to allow the juices to redistribute.
- Serve: Slice the steaks against the grain and serve with the garlic and rosemary butter drizzled on top. Enjoy your delicious and healthy pan-seared grass-fed steak!