Ingredients
The following ingredients have 4 Servings
- 24 ounces grass-fed ribeye steaks ((4 steaks) or 2 larger (10-12 oz) ribeye steaks divided into 4 servings)
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoon coconut oil (optional canola oil)
Instruction
- Salt the steaks generously on both sides. Let them sit on the counter for 45 minutes or until they reach room temperature. When ready to cook, drizzle oil and sprinkle pepper on both sides.
- Coat an iron skillet or grill pan with oil and place over high heat until pan is hot. Add the steaks. Do not crowd the pan. Do two batches if necessary. Cook undisturbed for 2-3 minutes on one side. Flip and do the other side for the same amount of time.
- It is best to eat grass-fed steaks medium-rare. They have less fat than grain-fed steaks and will be more tender this way. Remove steaks from heat and set on a plate covered with tinfoil. This will allow the juices to stay in the steak. After 7 minutes or so, slice steaks to serve or serve whole. Enjoy!
