For the final day of US Wellness Meats week, we wanted to do something extra special. We originally made this recipe back in August, the week after we came home from AHS in Los Angeles. In the course of doing so, we also shot some video of the cooking process. Unfortunately, at the time we decided to pair the beautiful video with a not-so-beautiful song and in retrospect, that really detracted from the end product. The song had a great beat, but some of the word choices were not ideal (if you know what we mean…). This recipe is outstanding, and today, we present to you the NEW video – which we promise is not offensive in any way.
And finally, Memorial Day is this weekend! Many of you may be reading this and already on vacation. We have put together a nice collection of recipes for any Paleo Memorial Day BBQ. You can find it, and many other menu ideas, by clicking Menus at the top-navigation bar of the site. Or you can simply click here to be taken to our Memorial Day menu.
- Preheat oven to roast at 400.
- Rinse steak under cool water, and pat dry with a paper towel.
- Carefully trim any silver skin from the steak.
- Slow cooking will melt the tough tissue away, but when grilling, searing, or broiling, you want to make sure that this part of the meat is removed.
- Heat a cast iron skillet (or other oven-safe skillet) over medium heat.
- Add pasture butter to skillet, and cook until butter starts to brown.
- Sear steak in brown butter, 2-3 minutes a side, flipping once (for a thinner steak, try 1-2 minutes per side).
- During the last minute of searing on the second side, sprinkle the top of the steak with truffle salt, minced garlic, and top with lemon thyme sprigs.
- Remove from heat, and place skillet in the oven.
- Roast the steak for 10-15 minutes (for a thinner steak, try 7-10 minutes).
- Remove steak from oven, and allow to rest for 10 minutes.
- Slice, and serve.