prep time: 5 minutes
•
cook time: 15 minutes
•
yield: 2 servings
prep time: 5 minutes
•
cook time: 15 minutes
•
yield: 2 servings
¼ cup plus 1 tablespoon Paleo fat, such as lard, coconut oil, or avocado oil, divided
1 (8-ounce) rib-eye steak
1 tablespoon coarsely ground black peppercorns, plus more for garnish (optional)
1½ teaspoons fine sea salt
2 tablespoons chopped green onions or shallots
¼ cup beef bone broth, homemade ( see here ) or store-bought
¼ cup full-fat coconut milk
1. Heat a cast-iron skillet over medium-high heat; once hot, place 1 tablespoon of the fat in the pan. While the pan is heating, prepare the steak: Pat the steak dry and season it well with the pepper and salt.
2. When the fat is hot, place the steak in the pan and sear for 3 minutes, then flip it over and sear the other side for 3 minutes. Remove from the skillet for a rare steak, or continue to cook until done to your liking (see the chart below). Thicker steaks will take longer.
3. When done to your liking, remove the steak from the pan and set on a cutting board to rest while you make the sauce. Leave the drippings in the pan.
4. Add the green onions to the pan and sauté over medium heat in the reserved drippings for 2 minutes. Add the remaining ¼ cup of fat and, using a whisk, scrape up the brown bits from the bottom of the pan. Add the broth and coconut milk and simmer for 5 minutes, whisking often. Once thickened a bit, remove from the heat.
5. Cut the steak into ½-inch slices. Place on a serving platter and pour the sauce over the steak. Garnish with coarsely ground peppercorns, if desired.
