We were lucky enough to be featured by the great blogger Mellissa Sevigny, from the wonderful blog I Breathe…I’m Hungry. We highly recommend checking out Mellissa’s site, as it’s filled to the brim with great recipes and ideas to help you feel confident in the kitchen.
Melissa paired our grass-fed sirloin steaks with a flavorful sun dried tomato and rosemary butter.
Mellissa writes, “The verdict? Amazing. Really, it’s true! I was surprised at how much flavor these steaks had, and how tender they were! These steaks made the beef I’d been eating seem bland and tasteless by comparison. And I’ll be honest, it gave me a good feeling to know that it had been raised responsibly, and that it was so much more nutritious than grain fed beef.” You can find the rest of her post here.
Yield: 2 servingsGrass Fed Ribeye Steaks with Sundried Tomato & Rosemary Butter
Serving Size: 1 8 oz steak with 2 Tbsp of sauce
Grass Fed Ribeye Steak cooked in a cast iron pan and served with a garlic, rosemary and sundried tomato butter.
- Two 8-oz grass fed boneless ribeye steaks, room temperature
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 Tbsp garlic, chopped
- 1 Tbsp rosemary, chopped
- 1 Tbsp sundried tomatoes, chopped
- Kosher salt and black pepper to taste
- Season the steaks generously with salt and pepper on both sides. Heat a cast iron pan on medium high heat for three minutes. Add the steaks and cook for 3 minutes. Flip the steaks with tongs or a spatula (never pierce it with a fork!!!) and cook for 3 minutes on the second side. Remove from heat and let rest for 5 – 8 minutes. Meanwhile, in a small saucepan, combine the butter, olive oil, garlic, rosemary, and sundried tomatoes. Cook for about 3 – 5 minutes until the garlic has softened and the mixture is fragrant. Season with salt and pepper to taste. Serve the steaks with the butter mixture.
Approx nutrition info per serving: 510 calories, 46g fat, 1.5g net carbs, 45g protein