Pan-Seared Steak

Ingredients:

• 4-6 oz grass-fed, pasture raised, filet of choice (Ribeye, Top Round, Sirloin, Flank Steak, Boneless Short Rib, Filet Mignon, etc)
• 1 tablespoon avocado oil
• Pink / sea salt, to taste
• Cracked pepper, to taste

Instructions:

Set out the steak and allow it to sit on the counter at room temperature for at least 10 to 30 minutes. Pat the steak dry with paper towels.

Preheat a dry medium pan or cast iron skillet over medium heat for about 5 minutes. Season steak with plenty of salt and pepper on all sides, pressing it into the steak so it sticks.

Pour avocado oil into the pan and swirl to evenly coat the surface.

Using tongs, carefully lay steak into the center of the skillet and cook for about 5 minutes, or until a bottom crust has formed. Occasionally reposition the steak as needed to encourage even cooking.

Turn steak over to cook the second side for another 5 minutes (medium-rare) to 7 minutes (medium). If the steak is thicker than 1”, you may need to turn the steak to cook the sides.

Remove steak from skillet and transfer to a cutting board to rest for about 8-10 minutes before slicing against the grain.

Feel free to use the pan drippings to saute chopped veggies (onions, shallots, mushrooms, garlic etc) with a bit more avocado oil or ghee to serve with steak.