What happens when you combine two amazingly delicious, nutrient dense foods?
Like butter from grass-fed cows and steak?
So I decided to recreate a delicious, butter steak at home using a grass-fed rib eye steak and Kerrygold butter.
It. Was. Nuts.
I bet you’ve read all about the benefits of grass-fed butter and grass-fed beef by now.
But just in case you haven’t, here the main reasons why I love butter and beef and why I make it a point to eat them regularly.
Grass-fed butter is an incredibly nutrient dense food. High in conjugated linoleic acid (CLA) and in fat soluble vitamins A,D,E and K2.
Vitamin K2 appears to reduce, prevent, or even counteract arterial plaque, and it helps the body use calcium correctly and effectively. Vitamin K2 is another vital component of grass-fed butter. As Dr. Weston Price observed, only cows subsisting on fresh green grass produced butter imbued with significant levels of the all-important “Activator X,” which most people agree is vitamin K2. (Source)
I cook almost everything in butter.
I put it on most vegetables.
I even eat little bits of it plain sometimes…
Grass-fed beef is one of the most nutrient dense animal protein sources. Beef from grass-fed cows has more omega 3 fatty acids and CLA than grain-fed beef (source).
I eat red meat from grass-fed cows about four times a week to support healthy blood…and because I find it super-delicious.
I’ve also discovered that I love grilling steaks.
Up until this week, M did all the grilling.
- 1 lb steak (preferably grass-fed) I used two ½ lb rib eye steaks
- Grass-fed butter
- Sea salt
- Allow your steaks to come to room temperature.
- Season with sea salt and pepper.
- Light your grill and allow it to heat up for about 10 to 15 minutes (I have a gas grill...NO idea how to use charcoal.)
- Once the grill is heated, put the steak on for 3 minutes on each side. (This will most likely give you a perfectly medium-rare steak-- if you like it more done than this, place the steak on a cooler part of the grill for a few additional minutes).
- Take the meat off and allow to sit for five minutes.
- Top with grass-fed butter and eat!
I typically like my steak medium-rare. The one above is a bit more medium, but still delicious.