June 11, 2015
Paleoista’s Grass-Fed Ribeye
Paleoista's Grass-Fed Ribeye
Author: Nell Stephenson
Recipe type: Meat
Cuisine: Paleoista
Serves: 4-6
I love all kinds of prep, but my favorite way to enjoy a nice steak is to savor the taste of the meat itself, pure and simple.
Ingredients
- Four six-ounce grass-fed, bone in rib eye steaks
- Salt-free garlic powder
- Freshly ground black pepper
- 4 bunches fresh curly kale, stems removed, leaves shredded
- 1 tablespoon rendered duck fat
- 1 bulb garlic, cloves minced
- ½ cup red wine
- ½ cup beef broth
Instructions
- Pat meat dry with paper towels
- Season with garlic powder and pepper
- Heat cast iron skillet
- Sear steaks two minutes, then flip over and cook two minutes longer (longer if you prefer more cooked than rare)
- Remove from skillet and place on platter, tented with foil
- Add duck fat to skillet
- Add garlic and cook one minute
- Add wine and broth, scraping off browned bits with wooden spatula
- Add kale, cover, turn off heat and let sit for two to three minutes, stirring once or twice to ensure even cooking
- Serve together with a glass of your favorite Cab. Cheers!
