Grass-fed steak cooks quickly, so the goal is a hot pan, simple seasoning, and a short rest. This method works well for ribeye, strip, sirloin, chuck eye, T-bone, tenderloin filet, and other quick-cooking steaks.

Ingredients

• 1 to 2 grass-fed beef steaks
• 1 Tbsp olive oil, avocado oil, or beef tallow
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 2 garlic cloves, smashed
• 1 sprig rosemary or thyme
• Optional: lemon wedges or chopped parsley

Directions

1. Pat the steaks dry and season with salt and pepper.
2. Let them rest at room temperature for 20 to 30 minutes while a heavy skillet heats.
3. Add oil or tallow, then sear the steaks 2 to 4 minutes per side, depending on thickness.
4. Add garlic and herbs during the final minute and spoon the hot fat over the steak.
5. Rest 5 to 10 minutes before slicing across the grain.