Steak For Dinner; My Favorite Athlete’s Meal!
ou really can't beat a bloody rare, grass- fed filet mignon. Because it's such a fabulous cut, it really doesn't need anything fancy as far as preparation.
While I'll come up with all sorts of marinades for less expensive cuts, like flank steak, which I LOVE, too, somehow it seems offensive, almost, to do anything to this wonderful, flavorful cut, other than cook it a little!
My favorite way to prep is something I learned NOT in culinary school; rather, this technique came from the local butcher. It does involve the use of salt, but, being an endurance athlete, I can proceed as instructed, as this ingredient is par for the course in a Paleo Endurance Athlete's Diet!
Most importantly, make sure your beef is 100% USDA certified organic and grass fed!!! Following are the extensive instructions:
- Pat the filet dry with paper towels and let sit at room temp for 30 minutes before cooking.
- Scatter some kosher salt in your cast iron skillet.
- Heat til nearly smoking.
- Cook filet. For rare- it's about 2 – 2.5 minutes per side. Flip once halfway, check internal temp (rare = 125F) and remove from pan.
- You CAN let it rest in foil, but remember that it will continue to cook. (I usually take it out of the skillet a little early, tent it, then use the same skillet to steam some rapini or spinach).
To DIE for!