Grass Fed Beef Heaven

So have we covered all the basics? Eat only food our earliest ancestors had access to; check. Walk around a lot; check. Sprint sometimes; check. Lift heavy things; check. Spend most of your time outdoors; check. Sleep long nights; check. Fabulous. Knowledge is power, people, and with a stronger understanding of why and how we can better ourselves we are more likely to do it. Who has cleaned up their diet? Who has taken a stroll outdoors? Who has made a commitment to 8 hours? I bet all of you have taken at least one step towards betterment. And It's okay if you haven't taken the plunge into all of them yet. Baby steps. We gotta crawl before we can walk.

I gave up grains as a staple in my diet over one year ago. Since then I have taken away other elements, too. Sometimes I fall off the bandwagon, but never far. If anything it serves as a reminder as to why I have given them up in the first place. And I am constantly taking further steps into the Paleo/Primal world. This has been my most recent leap.

100% locally grass fed beef. Deliciousness to the max. Do it; you won't be disappointed.

Suggested Steak Marinade
The Food
- Minced garlic
- Balsamic vinegar
- Thyme (fresh)
- Salt and Pepper

The Prep
Coat the steak with salt and pepper to taste; it should lightly cover both sides
Add steaks to a shallow non-reactive dish
Top with minced garlic and fresh thyme (woody stems removed)
Get your hands dirty and mix and flip everything around until all sides are evenly coated
Splash on the balsamic so it is barely soaking the meat
Cover and place in the fridge
Turn after about 30 minutes if you have time to do so
Let sit another 30 minutes in fridge if you have time to do so

The Method
After meat has marinated at least 30 minutes but no longer than 2 hours, take out of the fridge and drain
Heat grill to high
Place steak on grill and don't move until slightly charred and a dark gold in color (about 3-5 minutes for medium-rare, depending on thickness)
Flip steak and don't move until slightly charred, dark gold color, and cooked to desired doneness (about another 3 minutes)
Remove from grill, cover loosely with foil, and let stand for about 5-10 minutes before cutting

Enjoy :)

~If you like medium-rare (which you should), make sure you get a thicker steak. It is easier to get a nice charred outside without overcooking.
~For doneness, I suggest going with the thermometer conjointly with learning the hand method. If you're a smart chap you will likely get the hand method down quickly and not have to pierce that beautiful steak letting delicious juices run free
~For more great tips, check out the all-knowning Mark Sisson and his take on How to Cook the Perfect Steak

This post is part of The Nourishing Gourmet's Pennywise Platter Thursday, Food Renegade's Fight Back Friday, and Real Food Whole Health' Fresh Bites Friday.

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