If you get grass fed steak, remember the cooking time is always less than normal steak due to the lower fat content. I found this recipe from Healthy Green Kitchen. The vodka cream sauce enhanced the flavor of the steak and the perfect cooking time makes the steak very juicy.
Steak:
Ingredients
*1 rib-eye steak, preferably grass-fed
*olive oil
*coarse sea salt
Direction
1) Preheat gas grill to medium-high (or prepare charcoal grill for cooking over moderate direct heat).
2) Pat steak dry. Rub with olive oil and then season both sides with course salt.
3) Grill steak for approximately 4-6 minutes on each side, until thermometer registers about 120°F for rare (fyi I never check the temperature).
4) Transfer to a cutting board and let stand 5-10 minutes, tented with foil, before slicing (the internal temperature will rise a few degrees while steak stands). Serve with vodka cream sauce.
Vodka Cream Sauce
*3 tablespoons organic butter, divided
*1 small onion, peeled and chopped
*1 cup clean organic button mushrooms, trimmed and sliced
*1/2 cup organic chicken stock, preferably homemade
*course sea salt and freshly ground black pepper
*1/4 cup vodka
*1/4 cup raw or organic cream (or whole milk)
Preparation:
1) Heat 2 tablespoons butter in a skillet over medium heat. Add onion and cook until soft, 3-4 minutes.
2) Add mushrooms and cook for another minute or two.
3) Remove pan from heat and pour in the vodka.
4) Return pan to heat and allow flame to burn off the alcohol, if desired.
5) Add stock to pan. Bring to a boil and cook for 1-2 minutes. Season with salt and pepper.
6) Turn heat to low and whisk in the remaining one tablespoon of butter and the cream.
7)Keep at a simmer until ready to serve, adding a little additional stock or cream to thin it out or thicken it, if necessary.
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Steak:
Ingredients
*1 rib-eye steak, preferably grass-fed
*olive oil
*coarse sea salt
Direction
1) Preheat gas grill to medium-high (or prepare charcoal grill for cooking over moderate direct heat).
2) Pat steak dry. Rub with olive oil and then season both sides with course salt.
3) Grill steak for approximately 4-6 minutes on each side, until thermometer registers about 120°F for rare (fyi I never check the temperature).
4) Transfer to a cutting board and let stand 5-10 minutes, tented with foil, before slicing (the internal temperature will rise a few degrees while steak stands). Serve with vodka cream sauce.
Vodka Cream Sauce
*3 tablespoons organic butter, divided
*1 small onion, peeled and chopped
*1 cup clean organic button mushrooms, trimmed and sliced
*1/2 cup organic chicken stock, preferably homemade
*course sea salt and freshly ground black pepper
*1/4 cup vodka
*1/4 cup raw or organic cream (or whole milk)
Preparation:
1) Heat 2 tablespoons butter in a skillet over medium heat. Add onion and cook until soft, 3-4 minutes.
2) Add mushrooms and cook for another minute or two.
3) Remove pan from heat and pour in the vodka.
4) Return pan to heat and allow flame to burn off the alcohol, if desired.
5) Add stock to pan. Bring to a boil and cook for 1-2 minutes. Season with salt and pepper.
6) Turn heat to low and whisk in the remaining one tablespoon of butter and the cream.
7)Keep at a simmer until ready to serve, adding a little additional stock or cream to thin it out or thicken it, if necessary.
