PALEO STEAK RECIPE
PALEO STEAK AND MARINADE
I have a confession to make. I stole these steaks. These very steaks in the picture. Well not intentionally, but I did wind up not paying for them when I should have. I was at the grocery store with both of my kids..... which I try not to do very often because I wind up a shattered woman after each outing . If you are not a parent, let me explain.....grocery shopping with two or more young kids is about as easy and enjoyable as doing your taxes while someone beats you in the face with a toilet bowl brush. Ponder that for a bit.
So anyway, I bought a few packages of meat and some vegetables and got the heck out of there as quick as I could. I am a coupon queen, so I always check my receipts to make sure I received the discounts I was expecting. Well due to the pandemonium, I didn't look at my receipt until I got home, and I realized the cashier had not charged me for my steaks. Now normally I catch this in the parking lot, and I will go back into the store and ask to pay for the item. And they always look at me like I am nuts. I don't explain to them that I have done enough bad things in my life, and that I don't need any more bad karma, so I just smile and pay. But the thought of wrestling my two monkeys back into the car, driving back to the grocery store, marching my package of meat back inside and demanding they charge me for it was just too much for me to handle. So I apologize to the universe and and to the grocery store for my accidental beef thievery. Luckily they have overcharged me enough times to where I am pretty sure we are even now. Take THAT!
The good news is, that I have not yet been struck by lightning (as karma generally dictates), and so I am able to present you with this awesome way to prepare and cook your steaks. Grilling die-hards will scoff at me......indoor cooking?......blasphemy! But this method will have those bad boys coming out tasting just like they were served at a steakhouse. With bad lighting. By some old guy in a bow-tie.
Make sure to read through all of the directions before starting this because things will move quickly once you start cooking.
So anyway, I bought a few packages of meat and some vegetables and got the heck out of there as quick as I could. I am a coupon queen, so I always check my receipts to make sure I received the discounts I was expecting. Well due to the pandemonium, I didn't look at my receipt until I got home, and I realized the cashier had not charged me for my steaks. Now normally I catch this in the parking lot, and I will go back into the store and ask to pay for the item. And they always look at me like I am nuts. I don't explain to them that I have done enough bad things in my life, and that I don't need any more bad karma, so I just smile and pay. But the thought of wrestling my two monkeys back into the car, driving back to the grocery store, marching my package of meat back inside and demanding they charge me for it was just too much for me to handle. So I apologize to the universe and and to the grocery store for my accidental beef thievery. Luckily they have overcharged me enough times to where I am pretty sure we are even now. Take THAT!
The good news is, that I have not yet been struck by lightning (as karma generally dictates), and so I am able to present you with this awesome way to prepare and cook your steaks. Grilling die-hards will scoff at me......indoor cooking?......blasphemy! But this method will have those bad boys coming out tasting just like they were served at a steakhouse. With bad lighting. By some old guy in a bow-tie.
Make sure to read through all of the directions before starting this because things will move quickly once you start cooking.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Steak: A Marinade & A MethodPrep time:10 mins Cook time:10 mins
Inactive: 3 hours Servings: 2-4 |
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Ingredients:
- 2 pounds rib-eye steak (about 1 inch thick)
- Dash of sea salt (optional)
Marinade (optional):
- 1/3 cup coconut aminos
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tsp. prepared mustard
- 31/2 Tbsp. garlic powder
- 1 Tbsp. balsamic vinegar
- 1 1/2 Tbsp. dried parsley flakes
- 1 teaspoon ground pepper
Equipment:
- Large Resealable Plastic Bag
- Measuring Spoons
- Measuring Cups
- Medium Sized Bowl
- Whisk
- Cast Iron Skillet
- Tongs
- Oven Mitt
- Aluminum Foil
Directions:
1. Place steaks in a large plastic resealable bag. Place the marinade ingredients in a medium sized bowl and whisk to combine. Pour the marinade into the bag and seal it shut. Refrigerate for 2 hour or longer.
2. Discard the marinade and place the steaks on a plate. Allow to sit for about 30 minutes, and season the steaks with a little sea salt and ground black pepper if desired.
3. While your steaks are hanging out, place your cast iron skillet into your cold oven. Turn the oven to 500F and wait for it to reach full temperature.
4. Turn your stove on high. If you have a vent above your stove you may want to turn it on because the searing can cause smoke at times. Place that thick oven mitt on your hand and carefully move the cast iron skillet from the oven over to the burner. Leave the oven on.
5. Using your tongs, place the steaks onto the hot skillet. Cook for 1 minute and then flip the steaks over and cook them for another minute on the other side.
6. Turn off your stove. Using your thick oven glove again, move the skillet back into the oven. Cook the steaks for 3 minutes and then flip them over using your tongs, and cook for another 3 minutes. Remove the steaks from the oven and place on a plate. Cover with aluminum foil (or a large upside-down bowl) and allow to rest for 3-5 minutes before serving.
Note: The cooking time will result in a medium steak if they are about an inch thick. If you like your steak more rare, reduce the oven cooking time by 1 minute on each side. If you like it more well done, add 1-2 minutes to each side.
- 2 pounds rib-eye steak (about 1 inch thick)
- Dash of sea salt (optional)
Marinade (optional):
- 1/3 cup coconut aminos
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tsp. prepared mustard
- 31/2 Tbsp. garlic powder
- 1 Tbsp. balsamic vinegar
- 1 1/2 Tbsp. dried parsley flakes
- 1 teaspoon ground pepper
Equipment:
- Large Resealable Plastic Bag
- Measuring Spoons
- Measuring Cups
- Medium Sized Bowl
- Whisk
- Cast Iron Skillet
- Tongs
- Oven Mitt
- Aluminum Foil
Directions:
1. Place steaks in a large plastic resealable bag. Place the marinade ingredients in a medium sized bowl and whisk to combine. Pour the marinade into the bag and seal it shut. Refrigerate for 2 hour or longer.
2. Discard the marinade and place the steaks on a plate. Allow to sit for about 30 minutes, and season the steaks with a little sea salt and ground black pepper if desired.
3. While your steaks are hanging out, place your cast iron skillet into your cold oven. Turn the oven to 500F and wait for it to reach full temperature.
4. Turn your stove on high. If you have a vent above your stove you may want to turn it on because the searing can cause smoke at times. Place that thick oven mitt on your hand and carefully move the cast iron skillet from the oven over to the burner. Leave the oven on.
5. Using your tongs, place the steaks onto the hot skillet. Cook for 1 minute and then flip the steaks over and cook them for another minute on the other side.
6. Turn off your stove. Using your thick oven glove again, move the skillet back into the oven. Cook the steaks for 3 minutes and then flip them over using your tongs, and cook for another 3 minutes. Remove the steaks from the oven and place on a plate. Cover with aluminum foil (or a large upside-down bowl) and allow to rest for 3-5 minutes before serving.
Note: The cooking time will result in a medium steak if they are about an inch thick. If you like your steak more rare, reduce the oven cooking time by 1 minute on each side. If you like it more well done, add 1-2 minutes to each side.
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