All About Root Vegetables
February 17, 2000
Paleo Diet for Busy Moms
February 18, 2000

It’s a fact that meat is the staple of the Paleo diet, and this includes all cuts of steak. Whether you prefer a tasty sirloin, a juicy rib eye, or a succulent t-bone, you should pay special care and attention when you’re cooking your meat. With just a few minutes leeway between rare and well-done, timing is important. To ensure that your steak turns out perfectly the next time you cook, trying using the following tips:

Choose a cut

Before you can even think of how you are going to cook your steak, you need to choose the best cut. For pan-frying, a nice rib eye is wonderful, and it should be no more than one and a half inches thick. When you are pan-frying a steak, the inside will cook more slowly and so the meat should not be too thick. You can use any kind of cut you choose, but remember that the more fat marbles, the juicier and more flavorful your steak will be.

Choose a pan

If you’re cooking your steak in a pan on the stove, there are just a few things to remember. For the best results, choose a good frying pan that has a thick base and a nonstick coating. This type of frying pan gets very hot, which is perfect for getting a slightly sweet and charred finish on the outside while keeping the meat moist on the inside.

Preparing the steak

Cooking the perfect steak begins with proper preparation. After rinsing and drying your meat, lightly cover it with olive oil, and then rub it liberally with coarse ground black pepper and sea salt. Wrap it with plastic and then let it sit for twenty minutes (or more) to allow the oil, salt and pepper to marinate. This helps to seal in the juices while the steak is cooking and the steak can also get a little warmer before cooking. Otherwise, a cold steak toughens when you heat it up too quickly.

Oiling the steak

It is recommended that you use olive oil to cook your steaks while you’re eating Paleo. Its mild flavor is excellent, but be careful to avoid extremely high temperature in order to avoid burning. Applying the oil can be done in two ways. You can add some oil to your pan or you can oil your steak and then place it onto the heated dry pan. Whatever method you’re using, ensure that the oil is spread evenly.

Cooking the steak

If you prefer rare to medium-rare steak, cook it on a medium-high heat. This will sear the steak faster, leaving it less cooked on the inside. If you prefer your steak medium, your cooker should be at medium temperature, which gives the inside an opportunity to be cooked before the outside can sear. Medium high heat is better when you have spices and herbs on our steak.

Final touch          

When your pan has heated sufficiently, place your steak and allow it to sear on one side. You can then flip it over and cook the other side until it is seared. If your meat has not done enough to your liking, you can lower the heat and keep turning each side. After it is done, remove it from the pan and then allow it to rest for five minutes before you serve it so that the juices will distribute evenly. Enjoy!
James Christopher, Creative Writer