Man, I remember my old long term vegetarian/vegan days when I would be repulsed by the mere sight of raw meat under the spell of my sick state that had forgotten the basic ancestral human need to nourish for a truly happy and healthy, adventurous and purposeful life. Today I am lucky to have come full circle, not for foul factory farmed GMO-fed indoor meats, but in which healthy outdoor grass fed and grass finished, ethically pasture raised and regenerative steak constitutes a part of a genuinely balanced and varied, natural diet and lifestyle. I am no carnivore as some people need to be, but by reintroducing animal meat with more outdoor activity under full spectrum sunlight, I am happier, more optimistic, functional, resilient, PMS-free, emotionally balanced, grounded, decisive and productive, more able to partake in the wisdom of cyclical ketosis/fasting/cellular healing, and more able to spread the love. I’m simply more full of life, positivity and inner peace, free to pursue what my heart desires, and I wish the same for others.

Go for the highest quality type of steak you can afford at your butcher/farm delivery/small farm/farmer’s market, because it creates your mind, body, and soul. And no, most wagyu doesn’t count, since most of it is overpriced, GMO/grain fed (unless you truly know/trust your farmer and their practices). This recipe is great for busy people who don’t want to go through detailed steps, yet still want to max out nutrient density in as little time as possible. Here we do a simple dry brine in advance, letting the steak soak up the salt, then a quick pan fry with a wooden (not plastic) spatula. So simple.

What is brining?

Sea salt is rubbed onto the meat, penetrating the surface and bringing out flavour, drying it out a bit, and creating a “crusting” effect on the surface when it is cooked. With natural salt, it’s the easiest way to add health supporting, non-toxic flavour.

Ingredients

• 1 slab of 100% grass fed and finished, pasture raised steak (any cut you prefer)

• Pure sea salt, to taste

• Sprig of organic rosemary (optional)

• 1 tbsp high quality cooking fat, ie. grass fed/finished tallow, nitrate-free lard, grass fed ghee, virgin cold pressed coconut oil, or biodynamic extra virgin olive oil

Method

1. Get your steak and sprinkle plenty of sea salt onto the surface. Using your hands, pat/rub the salt into the steak.

2. Flip the steak and repeat the salting process on the opposite side.

3. Immediately place steak in the fridge for 1-2 hours. This amount of time will help the salt soak through, opening up the flavour, and encouraging a crispier outer crust.

4. Heat up a non-toxic cooking pan with healthy fat. Pan fry the steak with the sprig of rosemary. Flip steak until it’s cooked the way you prefer: medium, rare, or well done (who likes well done?!).

5. Once cooked, remove steak and rosemary and place it on a chopping board, letting it sit for a few minutes to let the juices soak into the meat. Slice the steak into strips and serve with your favourite sides.

Tips

• Enjoy with sweet potato fries, arugula salad, slices of fruit, sauerkraut, or a big cup of grass fed/finished spring water bone broth!

• If you’re new to cooking steak, achieving a good salt to meat ratio might take some trial and error. Thin steak = less salt needed. Start off with small amounts and work your way up until ideal flavour is achieved.

• Non-toxic pans are important. Do not use Teflon or any chemical coating. Well seasoned cast iron, carbon steel, US made (non-mixed metals) stainless steel, borosilicate glass or ceramic are all healthier cooking surface options. I currently enjoy De Buyer carbon steel. Heat up the pan enough prior to cooking, and the food won’t stick as much.

• Ditch plastic spatulas and only go for wooden/bamboo spatulas (these also won’t scratch the pan if it’s carbon steel/cast iron, and can gently scrape any leftover bits of food that might stick). Plastic exposure is horrible for health, and heating a plastic spatula that touches your food is no bueno.