Ethically-raised cattle spend their entire lives eating quality forage, not the byproducts of industrial ethanol production. Free from hormones, pesticides and antibiotics, traditional ranching is a sustainable, environmentally friendly practice, as is intended by God and nature.
Evidence is very strong that grass-fed, grass-finished beef is lower in total fat and calories and significantly higher in vitamin E, beta-carotene, omega-3 fatty acid and CLA’s than animals raised in concentrated animal feeding operations (CAFOs).
Far superior in taste, grass-fed beef is at its best when simply prepared using just a few ingredients..
Rib-eye Steak
Take a 1 1/2 inch-thick bone-in ribeye steak and season it liberally with coarse salt and freshly-ground pepper. Drizzle it with raw olive oil and cover it with fresh rosemary, parsley and lemon slices (Steamy Kitchen). Cover and refrigerate 4 hours or overnight, turning once or twice.
Allow steak to come to room temperature for 1 hour while pre-heating a cast iron skillet in a 500 degree oven for 15 minutes. Take the skillet from the oven and place it on a burner over high heat. Place the steak in the pan and allow to sear undisturbed for 30 seconds. Turn the steak and sear for 30 seconds more. Put the lemons and herbs on top of the steak and place the pan back into the oven for 2 minutes. Turn the steak and cook 2 minutes more for medium-rare (Alton Brown). Remove the steak to a cutting board, cover loosely with foil and allow to rest for 2 minutes.
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Rib-eye Steak
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