You can’t be associated, even loosely, with the Paleo community and not constantly be hearing about how you should be eating exclusively grass fed beef. Most of the popular Paleo blogs seem to go on and on about it, or at the very least have advertisements for different grass fed beef companies in the sidebar. It’s a lot of peer pressure.
Well I’m going to admit something to you here and now – my family hasn’t been eating grass fed beef. I know the cows live healthier, happier lives – and that the meat from said cows is supposed to be better for you, blah, blah, blah.
But let’s be frank – grass fed beef is far more expensive than the stuff you can get at your local Walmart or Costco, and the majority of us don’t have (or want to make) room in our budget for it.
So when Beetnik foods contacted me recently about trying out their grass fed beef, I thought it would be the perfect chance to see what all the fuss was about. I agreed to give them a try, and a few days later four gorgeous boneless ribeye steaks arrived in a styrofoam cooler.
Part of me was really surprised at how pretty they were – my expectations were relatively low for frozen mail order steaks after all.
[pinterest text=”Grass Fed Ribeye Steaks with Garlic, Sundried Tomato and Rosemary Butter – a low carb and gluten free dinner recipe from Mellissa Sevigny of ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/12/steaksmall-500×362.jpg”]
The real test of course, is how they would taste.
The steaks came with a flyer that informs you to treat them gently – apparently they are leaner and cook much faster than grain fed beef. No pressure. I decided to cook mine in a cast iron pan where I could keep an eye on them, rather than out on the grill for my first attempt. If you’ve never tried cooking steak in a cast iron pan, you’re missing out! Have a look at these beauties! I know, right? (as a side note, I took these photos with my new camera and I am loving it!!! Lots of features to figure out still, but the photo quality is better right out of the box!)
[pinterest text=”Learn how to cook fantastic steaks in a cast iron pan – Grass Fed Ribeye Steak recipe from Mellissa Sevigny of ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/12/steaksmall-500×362.jpg”]
Because they are leaner than other steaks, I basted them with a 50/50 butter and olive oil mix that had simmered with some rosemary, sundried tomatoes, and garlic in it. I seasoned the steaks simply with just kosher salt and black pepper before cooking, then tossed them into a blisteringly hot pan for 3 minutes per side, and finished with the butter mixture.
The verdict? Amazing. Really, it’s true! I was surprised at how much flavor these steaks had, and how tender they were! These steaks made the beef I’d been eating seem bland and tasteless by comparison. And I’ll be honest, it gave me a good feeling to know that it had been raised responsibly, and that it was so much more nutritious than grain fed beef.
[pinterest text=”Grass Fed Ribeye Steaks with Garlic, Sundried Tomato and Rosemary Butter – a low carb and gluten free dinner recipe from Mellissa Sevigny of ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/12/steak3small-485×700.jpg”]
- Two 8-oz grass fed boneless ribeye steaks, room temperature
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 Tbsp garlic, chopped
- 1 Tbsp rosemary, chopped
- 1 Tbsp sundried tomatoes, chopped
- Kosher salt and black pepper to taste
- Season the steaks generously with salt and pepper on both sides. Heat a cast iron pan on medium high heat for three minutes. Add the steaks and cook for 3 minutes. Flip the steaks with tongs or a spatula (never pierce it with a fork!!!) and cook for 3 minutes on the second side. Remove from heat and let rest for 5 - 8 minutes. Meanwhile, in a small saucepan, combine the butter, olive oil, garlic, rosemary, and sundried tomatoes. Cook for about 3 - 5 minutes until the garlic has softened and the mixture is fragrant. Season with salt and pepper to taste. Serve the steaks with the butter mixture.
The million dollar question that I would be asking if I were you though is “Would I PAY to have it again?” The answer is simply “Yes.” While we won’t make this a regular part of our weekly menu due to cost, I would definitely order it again to enjoy with a glass of wine once or twice a month. It would be worth it to me even if I have to trim back in other areas – maybe eating less meat and more vegetables overall, so that the quality of meat I can afford would be higher.
Will I stop eating grocery store beef and start eating grass fed beef exclusively? Nope. Maybe if I was independently wealthy, but since that is far from the case we will continue to eat as we have been, but with the addition of grass fed beef when possible. It is definitely worth a splurge. Of course if you ARE independently wealthy, then go nuts and have it every week, or even every day if you want to! Also feel free to call me if you want to have me over for dinner and share your beefy bounty.
[pinterest text=”Grass Fed Ribeye Steaks with Garlic, Sundried Tomato and Rosemary Butter – a low carb and gluten free dinner recipe from Mellissa Sevigny of ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/12/steak4small-500×698.jpg”]
Beetnik Foods makes it easy to shop on a budget as well by offering various deals (they are currently offering free shipping on orders over $100.00) and sales on various products, which they post on their Specials page. You can also like them on Facebook and get notified when they are running special promotions and giveaways.
The bottom line is, if you’ve been on the fence about trying grass fed beef, or want to try it and aren’t sure where to buy from, then I highly recommend giving Beetnik a try. In addition to grass fed beef, they carry other meats, poultry, and seafood products. Beetnik also offers prepared foods, gluten free baking mixes, and even desserts! You can read all about their products and how to purchase them here.
This is not a sponsored post, meaning I was not given monetary compensation to write it. I was sent product at no charge to review honestly, and was under no obligation to say anything positive about the product or the company. The photographs, recipe, and opinions are 100% my own.
In other news, the latest issue of the IBIH quarterly ezine is out – get your copy today for only $5.00!!!