Paleoista’s Grass-Fed Ribeye

Paleoista's Grass-Fed Ribeye
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.
  • 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
  1. Pat meat dry with paper towels
  2. Season with garlic powder and pepper
  3. Heat cast iron skillet
  4. Sear steaks two minutes, then flip over and cook two minutes longer (longer if you prefer more cooked than rare)
  5. Remove from skillet and place on platter, tented with foil
  6. Add duck fat to skillet
  7. Add garlic and cook one minute
  8. Add wine and broth, scraping off browned bits with wooden spatula
  9. Add kale, cover, turn off heat and let sit for two to three minutes, stirring once or twice to ensure even cooking
  10. Serve together with a glass of your favorite Cab. Cheers!