There are times when a good steak is a necessity. Unfortunately, that sometimes happens when it’s still too chilly outside for grilling. Don’t fret, we have the solution. Russ Crandall aka The Domestic Man, shares this Cacao Rubbed Steak recipe that will satisfy the need for red-meat without having to brave the elements. Remember when grilling or preparing a grass-fed steak, your cooking times will be less than a typical grain fed steak.
Recipe Author: Russ Crandall/The Domestic Man
US Wellness Meats Shopping List: NY Strip Steak (or use your favorite cut), BBQ Sauce, Ghee
Photo Credit: Russ Crandall/The Domestic Man
Ingredients:
- 2 steaks (rib eye, sirloin, NY strip, etc)
- 2 tsp cacao powder
- 2 tsp kosher salt, divided
- 1 tsp each paprika and chili powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1 tbsp ghee or coconut oil
- BBQ Sauce
Instructions For Cacao Rubbed Steak
- Pat the steaks dry then let them rest for 10-15 minutes to come to room temperature. While they rest, combine the seasonings together (only combine 1 tsp of the kosher salt, set the other 1 tsp aside). Add the cayenne pepper if you want a little extra kick.
- Rub the steaks evenly with the cacao mixture, then sprinkle a light salt crust over them using the remaining 1 tsp kosher salt. Set them aside as you prepare your skillet.
- Warm a cast iron skillet on med/high heat until hot, about three minutes, then add the coconut oil. Heat the oil until it’s shimmering, about 20-30 seconds, then add the steaks. If you have a lid or splatter screen, loosely cover the skillet to avoid splattering. Brown on one side for three minutes, then flip the steaks and cook them to your liking.
- Personally, I use my finger to check for doneness; the firmer the steak the more cooked it is. About three more minutes will get you a medium-rare steak, so you can adjust the cooking time from there to get the steaks as you like. Bear in mind that the thickness of your steak will determine its cooking time as well.
- Plate the steaks and then cover the plate with some tin foil and let them rest for five minutes before serving. Mix any accumulated juices with some barbecue sauce and go to town.
Meet The Chef
A big US Wellness thank you goes out to Russ Crandall, The Domestic Man. At his blog, you’ll find gluten-free and Paleo-friendly recipes. His recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective.
Russ released his debut cookbook, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, in February 2014, and his second cookbook, The New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk, in June 2015.
