Smoky, perfectly seasoned NY strip steak pan-seared in a cast iron skillet yields a beautiful caramelized crust and a juicy interior. This steakhouse-worthy steak will impress all your family and friends and may become your favorite steak after the first bite.

Why Grass-Fed Beef vs. Conventional

Let’s first talk about why I prefer grass-fed beef over grass-finished and conventional beef.  In their natural habitat, cows eat grass and small amounts of grain when the grass is seeding [1]. This provides the cow all the nutrients it needs to healthy, and we want to eat healthy animals.  When cow are fed a lot of grain, like in conventional beef, the food source is not the natural source of food for the cows and it lacks the nutrients the cow needs to stay healthy, thus creating a less nutritious beef.

Additionally, because grass-fed cows are eating what they are supposed to be eating, the beef they produce is the most nutrient dense and has the omega-3’s that are supposed to naturally be in the beef.  Due to the lack of nutrients in conventional beef, it does not contain the omega-3’s thus creating a nutrient deficient beef.

Grass-fed beef is not necessarily the same as grass-finished beef, so make sure you ask your butcher or the farm you source your beef from to clarify.  Ideally you want beef sourced from an animal that grazed on grass its entire life, however there are farms that grain-feed most of the life and then “finish” on grass, or even grass feed most of the life and “grain-finish” to fatten the animal up in the last few months.  As mentioned before, 100% grass-fed beef is the most nutrient dense beef and is my preferred choice when eating any beef nose to tail.

Why Beef is So Good For You!

Grass-fed beef is loaded with nutrients such as protein, fat, vitamins and minerals. 

• Protein is an essential nutrient and beef is a complete source of all essential amino acids you need.  Amino acids are the building blocks to the proteins in your body, including collagen, and they are necessary in cellular health and repair.
• Over one third of the fat found in beef is oleic acid, the same monounsaturated fat that is also found in avocado oil and extra virgin olive oil.  Oleic acid supports brain and nervous system function and support healthy blood sugar regulation [2].
• Vitamins: B3 (niacin: support healthy blood fat levels and blood sugars ), B6 (supports a healthy immune system), B12 (essential vitamin necessary in red blood cell formation.)

Minerals

• Iron: Heme iron that is easily absorbed and is necessary in the formation of hemoglobin.
• Phosphorus: Supports healthy teeth and bones, muscle recovery after working out, and detoxification.
• Selenium: Supports thyroid health [3] and supports your immune system.
• Zinc: Essential in digestion, thyroid health, and a healthy immune system.

So grab some 100% grass-fed beef and let’s get cooking!

Pan Seared NY Strip Steak (Paleo, Whole30, Keto)

Serves 1-2

1-2 Grass-Fed NY Strips Steaks 1.5”-2” thick

3 Tbsp Grass-Fed Beef Tallow

1 tsp Pink Salt

1 tsp Ground Black Pepper

1 Sprig Fresh Rosemary

3-4 Sprigs Fresh Thyme

2-3 cloves Garlic, smashed and roughly chopped

How to Make Pan Seared NY Strip Steak

1. Set steaks at room temperature for 30-45 mins before cooking, generously salt and pepper each side.

2. Heat a cast iron skillet over high heat and add the beef tallow. 

3. Once the tallow has melted and started to slightly smoke, add the herbs and garlic, let it infuse for 30-seconds then add the steaks.

4. Add the steaks 1-2 at a time to the hot pan and do not overcrowd, it’s better to cook the steaks in batches than all at once.

5. Cook each side for 6-10 minutes until the center is at your preferred temperature (this is my favorite Thermometer), basting with the herb seasoned tallow as the steak cooks:

Internal Temperature Range

RARE – 120°F – 125°F

MEDIUM RARE – 130°F – 135°F

MEDIUM – 140°F – 145°F

MEDIUM WELL – 150°F – 155°F

WELL DONE – 160°F

6. Remove the steaks from heat and rest 5-10 minutes before serving.

Enjoy!

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FAQs

Q: Why is my steak not caramelizing and getting a crust on it?

A: The pan must be screaming hot and have a high smoke point fat like tallow.

Q: There is moisture on my steak, is it okay to sear it like this?

A: No, pat it dry with a paper towel before searing, moisture will inhibit the nice crust we are going for.

Q: Why is it best to cook the steaks in batches instead of all at the same time?

A: Adding too much cold food to a pan will drastically drop the temperature of the pan, and we want to keep it as hot as possible to get that nice crusty sear and caramelization.

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