The only problem with having a spectacular local butcher 10 minutes from my kitchen is that I drop a healthy amount of my food budget there, but my conviction is that if I can’t afford proteins that are locally sourced and/or pastured raised then I eat vegetarian. I think if more folks adhered to this practice our society and our environment would be a hell of a lot healthier. Let me step off my soapbox though. What this post is really about is the luxurious T-bones I picked up on my last visit to Herman’s Quality Meats! These Texas sized T-bones had me in a carnivorous tizzy before I even left the butcher shop! They were gorgeous, marbled hunks of primal perfection and I was bursting at the seams in anticipation of searing those bad boys up for dinner. Needless to say, the T-bones did not disappoint. They were delectably tender and juicy and the leftovers the next day made for a hearty, pre-hike breakfast. If you can, source your steaks from a trusted butcher like Herman’s or a local farmer near you. The quality of the steaks is not even comparable to what’s available at typical groceries and the health benefits alone are well worth the extra few bucks per pound. If you’re gonna have a steak, have an excellent one!
Skillet Seared T-bones
2 good quality T-bones cut 1.5″ thick
1 tbsp Butter
1 sprig Rosemary
Salt and Pepper to taste
Prepare a roasting rack by placing it on top of a sheet or baking pan. Generously salt the steaks and place on the rack. Rest the steaks in the fridge until you are ready to sear them.
Preheat two cast iron skillets over a high flame until smoking hot. Turn on a hood vent if you have one. Remove the steaks from the fridge and pepper both sides of the steaks. Once the skillets are hot, sear the steaks about 3 minutes per side.
Add in the butter and rosemary sprig and baste the steaks, flipping the steaks at least once, until desired doneness is reached, about 5 to 7 minutes for medium to medium rare. Remove the steaks from the skillet and allow the steaks to rest at least 10 minutes.
Serve with side salad of choice.
Shaved Broccoli Salad
1 cup shaved Brussels Sprouts
1/4 cup Toasted Slivered Almonds
1/4 cup diced Red Onion
Juice from 1 Lemon
1 tsp Honey, or to taste
1/4 tsp Red Pepper Flakes
Salt and Pepper to taste
In a small mixing bowl, whisk together the lemon juice, honey, red pepper flakes, salt and pepper. Set aside.
In a med mixing bowl add the shaved Brussels sprouts, almonds, and red onions. Pour in the lemon honey dressing and toss until thoroughly coated. Taste and adjust seasoning as desired. Serve immediately or chill in the fridge until ready to serve.