If you follow these step-by-step directions to a tee, your steaks will come out perfectly brown and crunchy on the outside and soft and tender on the inside. And remember, always start with a raw green salad and combine the meat with non-starchy green vegetables like spinach, asparagus, green beans or broccoli for maximum digestion.
2 4-6 oz grass-fed filet mignons
2 garlic cloves, halved
1/4 cup of olive oil
2 sprigs of fresh rosemary
2 pats of organic butter
coarse sea salt
freshly cracked black pepper
Heat pan for five minutes with no oil until you can see it smoking.
Rub olive oil, black pepper and coarse sea salt on both sides of meat.
Place meat on dry heated pan.
Use tongs to pat down the meat so it sears evenly
1 min each side
Don’t let meat touch each other.
Take a halved garlic clove, rub the steak w/ raw garlic clove on both sides.
Take butter, and rub on top.
Take rosemary sprig, dip in fat, swipe the meat on both sides.
Take meat to side of pan so fat is cooked.
Continue to flip on both sides, 1 minute each until cooked to your liking
Move meat to another plate, let meat rest.
Drip some lemon in juices.
Slice meat, pour juices over meat and serve.