Meet my new friend–Rosemary, Pan-Seared Steak

Rosemary Pan-seared Steak closeup 

So this recipe can work for pretty much any cut of beef that you buy and is awesome!  You can cook a pound or more and keep it for steak salads, with steamed veggies, or steak and eggs in the morning.  It’s totally paleo and can be zoned according to your blocks, 1oz = 1P.

Ingredients:

Your favorite cut of beef (Round tip, Top round etc..) 
2 Tbl of rosemary 
2  tsp of black pepper
1 Tbl of olive oil
2 cloves of garlic

Preparation:

 

  • Mince garlic cloves and mix with pepper and rosemary, add 2 tsp of the olive oil.
  • Rub mix on the beef and marinate for 15 minutes in the fridge
  • Pre-heat oven to 350 F
  • Heat a cast iron pan or Dutch oven with the remaining olive oil on high
  • Add the beef and sear both sides for 3 minutes
  • Place cast iron pan or dutch-oven in the oven for 20 minutes; flip the meat at 10 minutes.
  • Enjoy

 

NOTE: 

Cast iron pans and Dutch ovens are intended to be used on the stovetop and oven.  If you do not have one of these, sear the meat with a frying pan.  Then place the meat in a casserole dish (Pyrex dish) that is intended for the oven.  

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