I love steak. A lot. In fact, the entire “Hungry” family loves steak. Even our son, Hungry Jr. has been knawing on sides of beef since he had his first teeth. Our kitty Peach? Also a fan.
With all of that steak love going on in our house, you’d think I’d be posting steak recipes weekly. I realized though that there are surprisingly few of them here on the blog. Two to be exact (find them here and here.)
What’s up with that? I mean steak is one of the perfect keto and Paleo-friendly foods – loaded with fat, protein, B12 and other healthy stuff, shouldn’t we all be eating it as often as we can afford to? WHERE ARE ALL THE STEAK RECIPES????
Cost aside, I think the reason I don’t post steak recipes more often here on IBIH is because we don’t usually go crazy with lots of variety in our steak preparations. A great steak doesn’t need a whole lot to make it awesome. Salt and pepper. Boom – yer done.
Every once in awhile though, I get a little fancy pants and add other flavors just to keep things interesting. This was one of those times. You ready? I added cumin to my salt and pepper.
Yeah, that’s it.
Listen, don’t knock it till you try it – the cumin adds an entirely new flavor profile to the meat – and it was awesome!
You may be wondering why there is no garlic in my seasoning – well I’ll tell ya. I love the flavor of garlic with my steak, but I’ve found that when cooked over high heat (in a cast iron pan or on the grill) on my steak, the garlic tends to burn and get bitter. So I usually add the garlic after cooking – which works like a charm.
You wanna know what’s even better than adding garlic to your steak when it’s done? Adding garlic mixed into butter. That’s right, butter. If you’re surprised then you must be new around here (welcome), because I love butter at least as much as I love steak. Together? Be still my heart.
I’m all about adding a generous heap of a flavored butter to my steak after cooking it – it melts into the meat and gets all…buttery. And stuff.
So good. If you aren’t finishing your steak with butter (even plain butter), then you are missing out my friend.
The cumin dusted steak is good on it’s own, but this compound (that’s a fancy term for when you add a bunch of other stuff to it – you’re welcome) butter flavored with garlic, cilantro, lime juice, and salsa verde is what really makes it special. It’s slightly tangy from the lime and tomatillo in the salsa, has that lovely garlic flavor that just complements a steak so well, and the slightly herby punch from the cilantro really livens it up and makes it taste like summer.
Perfect for dinner on the patio (or anywhere), this recipe takes minutes to prepare, but tastes like you slaved all day! I recommend serving it alongside my “Better than Potatoes” Cheesy Cauliflower Puree, and a big Caesar salad!
Got leftover steak? This would make an awesome sandwich – especially with a runny egg on top!
My latest favorite sandwich bread/breakfast staple is from Mikey’s Muffins! I posted about them on Instagram and Facebook earlier this week.
Mikey sent me a bunch of their low carb, gluten free, dairy free, and Paleo friendly english muffins to try out and they were AMAZING! I’ve been eating sandwiches on them all week!
Mikey’s Muffins is so proud of their product (as they should be), that they want to give some away to an IBIH reader! Leave a comment about what you’d put on your Mikey’s Muffin to enter – then like them on FB for extra entries. No purchase necessary to win, open to U.S. residents only due to shipping restrictions (sorry.) Don’t want to wait? You can use their store locator to see if anyone carries them near you, order from their website, or from Amazon.com!
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Love winning free stuff? Of COURSE you do! Enter to win a Kitchenaid Stand Mixer from yours truly!
- Two 8 oz strip steaks, room temperature
- 1 tsp ground cumin
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- 1/4 cup butter, softened
- 1 Tbsp salsa verde
- 1 Tbsp fresh cilantro, chopped
- 1 tsp garlic, minced
- 1/2 tsp lime juice
- Mix your salt, pepper, and ground cumin together in a small bowl. Season the steaks on both sides with the mixture. Heat the grill for several minutes (at least), and toss your steaks onto it. Cook for about 3 minutes per side for a 1-inch thick steak to get to a medium rare temperature – longer if you prefer it well done. When in doubt, use a meat thermometer. Let the steak rest (covered lightly with foil to keep from getting cold) for about 10 minutes before serving.
- While your steak is resting, combine the ingredients for the salsa verde butter and mix well.
- Serve the steak warm with the butter on top.