Description

This guide focuses on creating flavorful Paleo Autoimmune Meat Recipes that prioritize high-quality proteins and aromatic herbs, enabling healing while delivering gourmet experiences.

Ingredients

Scale

1 lb Grass-Fed Ribeye or Top Sirloi
2 tbsp Avocado Oil
3 cloves Fresh Garlic
3 sprigs Fresh Rosemary
3 sprigs Fresh Thyme
1 tsp High-Quality Sea Salt
2 tbsp Apple Cider Vinegar

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Instructions

Remove the steak from the refrigerator and let it sit at room temperature for 30-45 minutes
Pat the steak dry and season generously with sea salt on all sides
Heat a cast-iron skillet over medium-high heat and add avocado oil
When the oil is shimmering, place the steak in the pan and sear for 3-4 minutes without moving it
Flip the steak, add crushed garlic and fresh herbs to the pan, and optionally add coconut oil to baste
Tilt the pan and pour flavored oil over the steak for 2 minutes
Check the internal temperature with a thermometer; remove when it reaches 130°F for medium-rare
Let the steak rest on a cutting board for at least 10 minutes before slicing

Notes

Always use a digital thermometer for accuracy in cooking meat.

Resting the meat is crucial to retain juices.

Prep Time: 45 mins
Cook Time: 10 mins
Category: Dinner
Method: Pan-Searing
Cuisine: American

Nutrition

Serving Size: 6 ounces of meat
Calories: 450 kcal
Sugar: 0g
Sodium: 480mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 38g
Cholesterol: 110mg