How To Cook A Gheelicious Steak In Cast Iron 

We made this again for Valentine’s Day dinner, with broiled lobster tails, shrimp, asparagus and potatoes. All of them new recipes coming o the blog this week. (I haven’t posted in a long time, loves!)

Bon Appetit Paleo

Do you love Ruth’s Chris? If you’ve ever been, the answer to that is “DUH!” Who doesn’t love a steak cooked in BUTTAH? I mean, it is second to nothing. Buttery steak melts in your mouth and that last time I made them, my husband went into a steak coma from sheer overload of flavor. Seriously, go cook a steak in butter. NOW.

Now since I am senstiveto dairy, I use ghee, which is clarified butter, meaning that all the dairy solids are removed. The taste is nearly the same, the quality of melt and cooking use is the same, too. If you are dairy sensitive or allergic, I encourage you to cook with ghee. It will alter your cooking abilities and open your possibilities. It is a game changer.

Made with inspiration by The Rising Spoon.Her best advice for this, that I loved, was totemporarily disable my smokedetectors…

View original post 315 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s