Grass-fed beef, rich in flavor and dense in wholesome fats, vitamins and minerals benefits from slow-braising which magnifies its rich flavor while tenderizing steaks and roasts. In this recipe, Parker Pastures grass-fed steaks are first seared to seal in flavor and juices then slowly braised with red wine, garlic and rosemary. Serve with roast fingerling potatoes and fresh greens.
Generously season the steak with unrefined sea salt and freshly ground black pepper as it suits you.
Heat two tablespoons butter or clarified butter in a cast-iron skillet over a very hot flame.
Sear the steak in the hot fat about one minute on each side.
Remove the skillet from the heat, add garlic and fresh rosemary needles.
Deglaze the skillet with red wine.
Place the skillet in an oven preheated to 300 degrees Fahrenheit for about ten minutes, longer if you prefer well-done steaks and less if you prefer a rare steak.
serve with pan juices, garnished with additional rosemary.