AIP Friendly Cast Iron Steak with Herb Pan Sauce
A perfectly seared steak with a glossy, herb-scented pan sauce feels like a restaurant splurge, and this cast iron version delivers exactly that — right in your own kitchen, for two. The seasoning blend of turmeric and ginger gives the crust a warm, aromatic depth that works beautifully without relying on nightshade spices, making this a genuinely satisfying option when so many steak seasonings are off the table. Coconut oil gets the skillet screaming hot for that deep, caramelized sear, while the pan sauce comes together with bone broth, smashed garlic, fresh thyme, and rosemary — all protocol-friendly ingredients that taste anything but restricted. A splash of apple cider vinegar lifts the sauce and balances the richness of the ribeye in a way that feels intentional and bright. The whole process is straightforward: sear, rest, build the sauce in the same pan, and spoon it over sliced steak. Resting the meat before slicing is a small step that makes a real difference in juiciness, so don't skip it. This is the kind of meal that makes eating carefully feel genuinely indulgent rather than like a compromise.
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Learn more →Ingredients
2 servings
- 2 ribeye or new york strip steaks (about 1 inch thick, 10–12 oz each)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp coconut oil
For the pan sauce
- 3 cloves garlic, smashed and peeled
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ cup bone broth (homemade or aip-compliant brand)
- 1 tsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Remove the steaks from the refrigerator 30 minutes before cooking and pat them completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger. Season both sides of each steak evenly with the spice mixture.
- 2
Heat a 12-inch cast iron skillet over high heat for 3–4 minutes, until the pan is smoking and a drop of water evaporates on contact immediately.
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