Salty. Fatty. Savory. So satisfying….
There’s nothing like a grass-fed rib-eye steak, a.k.a. “cowboy steak”, to put a little hair on your chest (just kidding!).
Trust me: it’s not just men who enjoy a toothsome cut of marbled red meat; I’ve dined with plenty of seemingly demure women who have scarfed down a beef steak—fat and all—with savage ardor.
Speaking of lust…grass-fed beef is a tasty antidote for boosting your energy levels—and your libido. It’s a rich source of bioavailable zinc, a mineral that is important for testosterone production. In fact, research has shown that restricting dietary sources of zinc leads to a significant decrease in testosterone; supplementing with zinc increases it.
Grass-fed beef is also an excellent source of vitamin B12 and a great source of protein, B vitamins (including niacin, B6, B2, pantothenic acid and folate), as well as minerals—iron (for energy), potassium (for building muscle and maintaining body growth), selenium and phosphorus. Grass-fed beef from cows that graze primarily on pasture also have 2 to 4 times more inflammation-fighting omega-3 fatty acids than grain-fed cows.
If you’re planning a dinner with “intent to seduce”…trust me, this pan-seared, oven-finished grass-fed rib-eye steak will seal the deal.
My favorite way of preparing (and cooking) a good grass-fed rib-eye steak literally takes minutes. Whisk together dry seasonings. Coat steaks in seasoning. Sear 30 seconds (each side) on stove top. Finish in oven, total 3 minutes. For a juicy, luscious, “beefy” mouth-feel, aim for a grass-fed rib-eye cooked to medium-rare (125 to 130 degrees internal temperature).
Thank me in the morning.
Rib-eye Steaks with Cowboy Rub
Serves 2
2 bone-in beef rib-eye steaks, each weighing about 10 to 12 ounces, about ¾ to 1-inch thick
For the rub:
1 tablespoon Celtic sea salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon DRIED ground thyme (crumble it or grind fine in a coffee grinder / spice mill)
1 teaspoon Organic French Roast “espresso” (fine) grind
Whisk together the sea salt, paprika, garlic powder, black pepper, dried thyme and espresso in a small bowl or ramekin. Generously coat both sides of steaks with the rub; press to adhere evenly. Place in a non-reactive bowl, such as a Pyrex glass baking dish and let the meat sit at room temperature for about 30 minutes before cooking.
Stove Top-Seared and Oven-Finished Steaks
Preheat oven to 500˚F.
Place cast iron skillet and warm in oven for about 5-7 minutes. Remove hot skillet and place on the stove over medium-high heat. Add some duck fat. Place the steaks in the cast iron skillet and sear each side for apx. 30 seconds. Turn off the (stove-top) heat.
Place skillet back in the oven (500˚F) on the center rack, cooking for 2 minutes. Flip steak, and cook for another minute or two. Ideally, the internal temperature of a medium-rare steak is 125˚F to 130˚F.
