WHOLENESS ISSUE 07

PAN-SEARED RUMP STEAK

First, let’s take a look at the difference between grass-fed vs. grain-fed beef. Grass-fed cattle feed on grass once they are mature enough, and from then on for their entire lives, while grain-fed cows eat an unnatural diet based on corn and soy during the latter part of their lives. To maximize growth, grain-fed cattle are given drugs, such as antibiotics and growth hormones which can affect consumers’ health. Pay specific attention to growth hormones in grain-fed beef and dairy that contribute to unnatural rapid growth in our children.

Ingredients

• 500g Rump Steak
• Olive Oil (as you desire)
• Butter (3 nobs)
• 3 Garlic Cloves (Slightly crushed)
• Salt & Pepper
• Fresh Rosemary sprig

Directions

Make sure you start by taking your steaks out of the fridge 20 minutes before you start cooking them.
Season them on both sides with a generous amount of salt and pepper. Put the pan on the fire and make
sure it’s hot.
Now you want to sear the steaks first to seal in all
the flavor so add your olive oil then sear the steaks
on each side for 30 seconds. Don’t forget to sear
the sides as well; you want the fat to melt a little so
the flavor gets all over the meat itself. Now add your
garlic cloves (make sure they are slightly crushed),
add the rosemary, let it cook a little then add the
butter. When it melts, baste the steaks turning them
a minute at a time.
Depending on how you like your steaks follow these
guidelines:


RARE TO MEDIUM – COOK 2-3 MIN.
MEDIUM – COOK 3-4 MIN.
MEDIUM TO WELL DONE – COOK 3-4 MIN. THEN TURN DOWN THE HEAT AND COOK FOR ANOTHER 4-6 MIN.

Recipe and Preparation: Isabella Baird
FB: Isabella Baird Company
Grass-fed Beef Steak supplied by: Leano Home Butcheries
Instagram: Leano Home Butcheries

About the author

Isabella Baird

Isabella Baird

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