A great steak dinner is one of life’s simple pleasures. It’s one of the most naturally flavorful foods on the planet, rich in micronutrients, and it doesn’t require a ton of effort to execute. All you need is a good cut of meat, a decent frying pan (preferably a cast-iron skillet), and about 30 minutes from start-to-finish.
The following is the template I used to cook a perfect Paleo steak dinner. I really like this meal because it’s quick, simple, open to personal variation, and delicious. After many nights of smoky kitchens and broken dreams, I’ve learned that the most important factors in cooking a decent steak are:
- The cut of the steak – Ribeyes and Strip Steaks are best
- The thickness to which the steak is cut
- The heat of the pan (to get a good sear outside and a perfectly done inside)
- The mushrooms, because they’re the icing on the proverbial cake
Prep Time: 5-10 minutes
Cook Time: 15 minutes (10 minutes to cook, 5 minutes to wait)
Table of Contents
- A cast-iron skillet (if you don’t have a cast-iron pan, a regular frying pan will do the trick)
- Paring knife (for the mushrooms)
- 1 Ribeye steak, cut 1-1.5” thick
- Salt and pepper to taste
- 1 Tablespoon of coconut oil
- 1 Tablespoon minced garlic
- 2 Teaspoons of Rosemary
- 8 oz. of Crimini mushrooms, quartered
- Melt coconut oil in your pan for 5 minutes on medium-high heat, about a 7 out of 10.
- While the pan heats, season your steak: Salt, pepper, and rosemary on both sides. Press the seasoning in so they stick.
- Add the garlic to the pan. It’ll be nice and caramelized by the time your steak is cooked.
- Place the steak in the pan and cook on one side for 5 minutes
- Flip steak, add mushrooms, and sear the other side for 4 minute.
- Use tongs to pick up the steak and sear the fat cap of your steak for 10-20 seconds. This will make the fat nice a little extra crispy, like pork cracklins!
- Optional Step: if your steak isn’t adequately golden-brown, place it under the broiler in your oven for 15-30 seconds to crisp it up.
7. Remove everything from the pan and let sit for at least 5 minutes before digging in. If you cut without letting it rest, the juices will escape, making the steak less tender and less satisfying. Plus, it’ll get your plate all wet, and that’s not fun for anyone.
This recipe will give you a medium-rare steak. If you prefer it even more rare, subtract a 30 seconds of cook time on each side. If you like it well-done, add a minute on each side. Also feel free to vary the seasonings to your desire – I like to use this recipe as a template and mix up the seasonings every time.