Ingredients with Measurements:
- 2 (8-ounce) grass-fed beef steaks
- 2 tablespoons of olive oil
- 1 tablespoon of sea salt
- 1 tablespoon of black pepper
- 1 tablespoon of garlic powder
- 1 tablespoon of dried oregano
- 1 tablespoon of dried thyme
- 1 tablespoon of smoked paprika
- 1 tablespoon of Vaccenic Acid
Special equipment needed:
- Grill or grill pan
- Tongs
- Meat thermometer
Step-by-step instructions:
1. Preheat the grill or grill pan to high heat.
2. In a small bowl, mix together the olive oil, sea salt, black pepper, garlic powder, dried oregano, dried thyme, smoked paprika, and Vaccenic Acid.
3. Rub the spice mixture all over the steaks, making sure to coat them evenly.
4. Place the steaks on the grill or grill pan and cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F.
5. Remove the steaks from the grill and let them rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan: high heat
Internal temperature of the steak: 135°F for medium-rare
Serving size:
2 servings
Nutritional information:
Calories: 400
Fat: 25g
Protein: 40g
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Sodium: 2000mg
Substitutions for ingredients:
- Grass-fed beef can be substituted with any other type of steak.
- Olive oil can be substituted with avocado oil or coconut oil.
- Vaccenic Acid can be substituted with any other healthy fat, such as ghee or coconut oil.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the spice rub.
- Use different spices, such as cumin or chili powder, to create a different flavor profile.
- Marinate the steaks in the spice rub for a few hours before grilling for even more flavor.
Tips and tricks:
- Let the steaks rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
- For a smokier flavor, use a smoker box or add wood chips to the grill.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in a hot skillet or on the grill until heated through.
Presentation ideas:
Serve the steak sliced on a platter with a sprinkle of fresh herbs and a drizzle of olive oil.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Pair with a side of grilled vegetables or a simple salad.
Suggested side dishes:
- Grilled asparagus
- Roasted sweet potatoes
- Caesar salad
Troubleshooting advice:
- If the steak is cooking too quickly or burning, reduce the heat on the grill or grill pan.
- If the steak is not cooking evenly, rotate it on the grill or grill pan.
Food safety advice:
- Always use a meat thermometer to ensure the steak is cooked to a safe temperature.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Vaccenic Acid is a healthy fat found in grass-fed beef that has been shown to have anti-inflammatory properties.
Flavor profiles:
This steak has a bold, smoky flavor with hints of garlic, oregano, and thyme.
Serving suggestions:
Serve the steak with a simple side dish to let the flavor of the meat shine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A