Tag Archives: beef

How to cook the perfect steak



I ate a limited amount of red meat during a weird phase in my 20’s. Then one day I started to crave red meat and decided to reincorporate it back into my diet. For me, cooking a steak was definitely the most intimidating way to prepare red meat. Growing up in Minnesota, I was VERY familiar with cooking ground meat because we are like the hotdish capital of the universe! After much trial and error I have come up with a method that is very easy, not intimidating at all, and super tasty. Move over hotdish, Mama’s making steak tonight. If you don’t have access to quality grass-fed meat you can order from US Wellness Meats, we order from them frequently and everything we have ordered has been amazing!

What you need:

My method:

  • About one hour before you plan to cook your steak, take it out of the fridge and put it on a plate. Cover it with coarse sea salt and rub it in. Do this on both sides. The salt will dissolve.
  • Next get out your pan, I prefer to use cast iron because it heats evenly and it is what my Dad always uses in his kitchen. I always listen to my parents. (Hi Mom and Dad)
  • Rinse the salt off of your steak
  • Get your pan HOT!!!
  • Hold your steak with tongs and find the fatty side of the steak. Push the fatty side of the steak down on the pan until some of the fat melts and greases the pan. Then put your steak in the pan, season with salt and pepper, and let it cook. Once it browns, flip it. Cook and season the other side. Remember not to over-cook your steak. The meat will continue to cook even when you remove it from the heat source. Use the finger test to check if it’s done to your liking. You can also use your meat thermometer.
  • I like to melt a little bit of butter on the top of my steak after its cooked. Let it melt and dig in.

Sun-dried tomato, balsamic onion pot roast


The way that I cook involves reading through a bunch of recipes for one particular food and then coming up with my own variation that is either Paleo, kid friendly, or made with food that I have on hand. This recipe meets all of these criteria.

Sun-dried tomato, balsamic onion pot roast:


  • 1 large beef roast (I have no idea which cut I used, I found it in our freezer)
  • 3 large sweet onions
  • 1 cup sun-dried tomatoes
  • 1 Tbsp salt and pepper
  • 1 Tbsp garlic powder
  • 2 Tbsp lard for searing beef
  • 1/2 cup balsamic vinegar
  • 1.5 cups beef broth (beef bone broth, preferably)


Season roast with salt, pepper, and garlic. Sear the beef in lard on a hot skillet. Sear each side for about 3 minutes, until thoroughly browned. This step is very important so don’t omit it!


Next slice the onions and place on the bottom of your crockpot. Place beef on top the onions.

Cook tomatoes in 1 cup water until softened. Then purée.


Pour tomato puree over meat in crockpot. Add beef broth and balsamic vinegar. Cover and cook on high for 3-4 hours or until a meat thermometer reads 170*.

Take meat out and slice. Reduce the cooking liquid by half and drizzle over meat.

Serve sliced with onions and sauce on top….we also added pureed squash and baby carrots to make it more appealing to the kiddos.