Sure, steaks are delicious but they're good for you too! A quality steak is loaded with protein and amino acids, healthy fats, vitamins and minerals. When choosing your steaks, we recommend organic grass fed and grass finished cuts for a healthier fat profile and more antioxidants. You'll also feel better knowing your organic grass fed and grass finished beef is free of pesticides, hormones, and antibiotics. It's why we only use organic grass fed and grass finished to make our Beef Bone Broth! You can find this Saucy Skillet Steak recipe and other great recipes in Nourishing Broth by Sally Fallon Morrell and Kaayla Daniel, PhD, CCN.
Love is The Ultimate Spice!
|1 tbsp lard or tallow||4 beef rib eye steaks, about ¾" thick|
|4 tbsp butter (½ stick)||1 large onion, peeled and chopped|
|4 cloves garlic, minced||2 tbsp Dijon-style mustard|
|sea salt and freshly ground black pepper||1 cup TFC Organic Beef Bone Broth|
|¼ cup brandy or red wine (optional)||1 tbsp minced fresh parsley|
Preheat the oven to 250°F.
In a large skillet, melt the lard over medium-high heat. Add the steaks and cook for 1 to 2 minutes on each side to lightly brown them. Remove to a baking pan and keep warm in the oven.
Melt the butter into the fat in the pan, add the onion and garlic, and sauté until softened, about 5 minutes, stirring to loosen the browned bits from the bottom of the pan. Brush the steaks with the mustard, sprinkle with salt and pepper, and return them to the pan. Stir in the broth and optional brandy and cook for about 5 minutes on each side, until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; for medium, 160°F; for well done, 170°F). Return the steaks to the baking pan, spoon the onion mixture over the steaks, and return to the oven to keep warm.
Meanwhile, boil down the broth in the skillet until thickened to sauce consistency. Remove the steaks from the oven, put them on plates, and spoon the sauce on top. Sprinkle with the parsley and serve.