Have you ever eaten something that rendered you completely speechless yet left you having so much to say, all at once? Well, these steaks, no matter how many times we’ve eaten them, do that to us. every. single. time. For that reason, we felt it was only fitting for these bad boys to be the first recipe blog post!
About two years ago, when we started on this real food journey, we were actively seeking good, reputable, sources to buy our meat. Since we were so new to all of the “buzzwords” like pasture raised, grass fed, and humanely processed and harvested, we looked to the real food bloggers we’d been following for some guidance and recommendations. A common name floating around their webpages was US Wellness Meats. We checked out their site and decided to order a few different cuts of beef to give it a go. If you’ve never had beef that is 100% grass fed, I would suggest sampling different cuts, cooked different ways, before you commit to buying from a particular company or farm. The regions where the cows are raised definitely changes the flavor of the meat. If you’ve had deer or elk, you’ll understand the “gamieness” factor that comes into play when an animal only forages on its natural environment and is not pumped full of things foreign to its system. Prior to eating beef that was 100% grass fed, we had no idea just how different the flavor, texture, and smell would be to the conventionally raised beef we’d eaten all our lives. We were hooked!
The particular cut used for this recipe is their Large French Ribeye. Direct quote about these steaks off the website:
“We have proudly teamed up with a group of elite grass farmers on the Island of Tasmania off the coast of Australia, to source this unique cut. The climate is a utopia for cattle with a year round maritime climate buffered by the Southern Ocean. No hormones or GMO’s are allowed on the island. Air quality is recognized as the gold standard for purity on the globe. Tasmania is slightly larger than the state of West Virginia and covered with some of the finest grass in the world.”
How cool is that?!
**In general we source as close to home as we possibly can. With the exception of these steaks, all of our meat is sourced within a 100 mile radius of our home. But, these weren’t named Celebratory Steaks for no reason, they’re special and they’re worth it and we feel good about the fact that we are still sourcing from farmers that are doing right by their animals.**
These steaks are tender where they should be tender, they are seared to perfection making each bite juicier than the last, and they will make your heart skip a beat. We’ve found it mandatory to consume them for every special occasion. Which started out as birthdays, anniversaries, going aways, and welcome homes, but has since been broadened to include cleaning the house and taking out the garbage. 😀
They are THAT good.
The best part is that you will most definitely have leftovers! We cut up any remaining meat and toss it with vegetables and eggs for a delicious breakfast hash. Two meals for the price of one? SOLD.
This post is less a recipe and more a technique. We’ve cooked these steaks all the ways, from grilling them to smoking them, but have decided, hands down, cast iron cooking a steak is the only way to go. Add in garlic cloves that get crunchy as they fry in the bubbly ghee and fresh herbs, and we believe you too, will never cook a steak on a grill again. But, even if you do, these are still sure to be a hit, pinky promise.
We’ve detailed out our cast iron technique in the recipe instructions below. Everyone’s equipment is different, we’ve tried to describe the process in such a way that if you take the time to really get to know your tools, you will surely be successful. This method will work with any steak, you’ll just have to adjust your oven cooking times for thickness. The Large French Ribeyes average 2-2 1/2″ thick.
And for the love of all things sustainable, don’t forget to save those bones for homemade bone broth!!
**A few notes about US Wellness Meats: they offer bulk discounts on some items and require a minimum order amount on all orders. Their shipping is free with just a minimal handling fee of $7.50 on all orders. Orders are only shipped Monday-Wednesday, if you order Monday you’ll have your goodies by Wednesday, if you order after Wednesday, your goods will arrive the following week. Sign up for their email list as they often send out a 15% off coupon code for your entire order. Give them a try, you won’t be disappointed!**
- Large French Ribeyes or similar steak of choice
- 5 Cloves of Garlic per steak
- 2 Fresh sprigs of Rosemary per steak
- 2 Fresh sprigs of Thyme per steak
- 2 Fresh sprigs of Lavendar per steak
- -OR REPLACE ALL FRESH HERBS WITH-
- 2 TBL Herbs de Provence seasoning per steak
- Sea Salt
- Fresh Cracked Pepper or Course Ground Pepper
- Approximately 30 minutes to an hour prior to cooking, remove steaks from fridge and set on a platter to bring to room temperature. If you don't have time for this step, fresh out of the fridge steaks will work, but you will have to adjust your oven cooking time below to accommodate for the proper doneness. Bringing the meat up to room temperature starts the cooking process.
- Season both sides of the steaks very liberally with salt and pepper, pressing the salt and pepper into the meat as you season and don't be afraid to push hard, this will only help to tenderize the meat even more. If you are using the Herbs de Provence seasoning instead of the fresh herbs, season both sides of the steaks with this as well and press the seasoning into the steaks. Set aside.
- Preheat oven to 350F.
- With your heat turned to LOW heat, warm the cast iron skillet for 2 minutes.
- Add the ghee and allow to melt over LOW heat for about 4 minutes. If you take a couple drops of water from the sink and flick them into the pan you want to hear an immediate sizzle. You're looking for at least ¼" of melted ghee, this equates to 3 TBL for our 10" cast iron. If you are using a larger pan, adjust the amount of ghee accordingly. Any cooking fat can be used in place of the ghee, however, you will not get the same amazing flavor profile using a different cooking fat. If you do choose to use another, make sure it can handle higher heat cooking, good alternatives would be duck fat, tallow, or lard.
- Turn your heat up to MED heat and add your steaks and garlic cloves, you want to make sure your garlic cloves are nestled around your steaks so they can fry in the ghee as your steaks are seared. If you are using fresh cut herbs, place them on top of each steak.
- You want to maintain your heat in such a way that you can see STEAM coming off of the steaks, but you should NOT see SMOKE. If your pan is smoking it is too hot, if your ghee is not continuing to sizzle and bubble, your pan is too cool. It may take a some trial and error to get this process just right for your stove top, but we suggest always starting with the least amount of heat and adjusting from there. We use an 18500 BTU gas range and find we never cook over a level ⅘ when using our cast iron skillet.
- Brown each side of the steaks for 5 minutes. As the steaks brown, watch for the garlic cloves to turn golden, flip them as required to fry up all sides. If your garlic cloves are small and fry up quickly, simply move them on top of the steaks for the remainder of the cook time. When flipping the steaks, place the fresh herb sprigs (if using) into the butter, flip the steaks and replace the herb sprigs back on top of the steaks.
- Once both sides of your steaks are browned, put the entire skillet in the preheated oven.
- The amount of time in the oven will depend on how you like your steaks cooked. We like ours medium rare, similar to a prime rib, so our normal oven cook time is 10 minutes, if you like yours more well done than that, add additional time as needed. If you are not confident in determining your doneness factor, invest in individual steak thermometers, you can thank us later. 🙂
- Remove the skillet from the oven, flip the steaks once more, and let rest 5 minutes, or as long as you can before you break down and devour them.
- When plating, pour a little bit of the ghee from the pan over each steak, pure perfection!