Breastfeeding Friendly Cast Iron Steak with Herb Pan Sauce
Total time30 min
Prep time10 min
Cook time15 min
4.6(30)
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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)
Can be omittedfresh parsley
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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