After having success with a steak preparation method, two times in a row, I have decided that I have perfected the preparation of a medium rare steak! It’s quite simple so brace yourselves:
Tonight I used a 1″ thick New York steak which I peppered and sea salted. Then Preheat the oven to 400 degrees.
I put a pan on the stove (the best pan would be a cast iron skillet but I do not have one, unfortunately) and turned the heat up to medium. When tossing a few beads of water onto the hot pan caused the droplets to evaporate, immediately, I dropped about 1/2 tbs of pepper cured bacon fat and braised the steak for 3 minutes before turning it and braising it for another 3 minutes with another 1/2 tbs of the bacon fat. Place the steak in a 400 degree oven (in the same pan you cooked it in if it’s safe to that temperature) for 6 minutes.
Let the steak stand for a couple minutes while you finish preparing the meal or setting the table, I sauteed some asparagus (yes, asparagus again) in another 1/2 tsp of the bacon fat. Hmmmm… I wonder what kind of nutrients I would get from sauteed mushrooms…
Steaks cooked this way are turning out to be absolute juicy perfection.
Sticking with the Paleo theme, let me explain why I eat grass-fed beef:
“A little over three years ago, the USDA defined “grassfed” as a new kind of meat, one that provides a better life to cattle, less environmental pollution and, often, a healthier cut of meat. Grass-fed beef cows are raised on a diet of nothing but their mother’s milk and grass, which provides a more natural growth for the cow and makes the meat more nutritious—with around 10 times more beta-carotene, three times more Vitamin E and three-times more omega-3 fatty acids. That said, beef is still higher in saturated fats than other proteins.
Currently, most cows are fed a grass diet temporarily before being confined and switched over to a diet of grain coupled with hormones to speed up growth and strength. This unnatural diet, coupled with cramped conditions on feedlots, can lead to disease-spreading E. coli bacteria building up in their guts. E. coli is a leading cause of food-borne illness, and frequently prompts large recalls of beef and other meats.
By eating only grass-fed beef, you are choosing a more humanely raised animal, allowed to grow at its own pace and with little worry about disease running rampant. The only downside is that due to the slow pace of keeping cows on this diet, it’s tough for producers of grassfed beef to keep up with demand for the larger retail markets, which means prices are often significantly higher than for comparable cuts of beef. The American Grassfed Association recommends going straight to the producer and provides a convenient list by state for you to start researching how fast you can make the switch to a greener beef.
I decided that there was no need to paraphrase what this site provided so here it is, cut and pasted, along with the link.
When you have arthritis, Multiple Sclerosis (MS) or any other autoimmune disease you want to avoid foods that cause inflammation and the omega-3 fatty acids found in beef are anti-inflammatory! As for The Blood Type Diet the Type O thrives on beef so, as you can see, I can find no reason not to eat a nice piece of beef.