The Perfect Cast Iron Steak from The Paleo Foodie Cookbook

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Guest post written by: Arsy Vartanian

 

Hi Everyone! I’m Arsy Vartanian from the Paleo recipe and lifestyle blog, Rubies & Radishes.  I share recipes, as well as tips on living a Paleo lifestyle successfully, including having a Paleo pregnancy and raising a Paleo baby.

I am so honored to be here, as I have been listening to Robb’s podcast since day 1. Much of what I have learned about health, I owe to him and his work!

Robb was kind enough to let me share a recipe with you from my upcoming cookbook, The Paleo Foodie.  This is my 2nd cookbook, as many of you may be familiar with my first cookbook, The Paleo Slow Cooker. I teamed up with Amy Kubal, RD on both of these projects, to not only bring you delicious Paleo recipes, but also the best available information on healthy living.

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While my first cookbook, The Paleo Slow Cooker is a great introduction to a Paleo lifestyle, with its easy recipes; The Paleo Foodie is slightly more advanced.  I wanted to bring you gourmet, yet accessible recipes. These may not be as easy as slow cooker recipes to make, but they aren’t too complicated.

I grew up in the kitchen, watching my mother and grandmother spend all day cooking traditional Middle Eastern dishes from scratch. I’ve had a deep love of food and cooking for as long as I can remember. I went on to work in restaurants during college and graduate school. When I first adopted a Paleo diet, I was concerned that it was going to impact my “foodie” lifestyle. But, as I looked around, I started to notice Paleo recipes everywhere, especially in ethnic cuisines. And even many gourmet recipes, were very easy to adapt. I quickly found that following a Paleo diet, made me an even better foodie! Now, I was not only concerned about the interesting foods to try, I also cared about the food quality; which in the end, made the meal taste even better!

With this book, I wanted to bring you recipes that are elegant enough to serve to guests, but simple enough to make for a family meal!

Before we jump into the recipe. I want to share a promotion that we have going on. As an accompaniment to the cookbook, I have created an eBook called, “The Paleo Foodie Dinner Party: Impress your friends with the ultimate gourmet, healthy-eating menu”. This eBook contains 5 brand new recipes, not found in The Paleo Foodie cookbook, including a Coconut Basil Panna Cotta with Strawberry Sauce!

paleo dinner party

I love entertaining. I especially love entertaining non-Paleo guests with a Paleo dinner menu. A Paleo dinner party is the ultimate key to introducing friends to a Paleo diet. Once friends experience a thoughtful and satisfying Paleo meal, they are shocked to learn that this is what a Paleo diet is. My guests almost always leave telling me that if this is a Paleo diet, then they are in!

There is no better way to encourage friends and family to adapt a healthier lifestyle, than to share a delicious and nourishing meal with them over great conversation and lots of laughter. But, making a Paleo meal from scratch can be a lot of work. We are using whole, natural ingredients after all.

In this eBook, I have provided you with the recipes for 2 appetizers, 2 sides, a starter salad, 2 entrees (1 fish dish for those pescatarians because they always end up at my dinner table!) and a dessert.

In addition to the recipes, I have included tips, a shopping guide and a schedule. The preparation schedule is key for hosting an unforgettable dinner party, which you (the host) can enjoy too!

For a limited time, we are offering this eBook free to those that pre-order, The Paleo Foodie Cookbook. Just email your pre-order receipt to paleodinnerparty@gmail.com and we will email you with “The Paleo Foodie Dinner Party” guide.

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One of my favorite recipes from the The Paleo Foodie Cookbook is the “PanFried Filet with Shallot Sauce”.  I am not very skilled on the grill. Any grilling recipes that you come across in the book, my husband helped me with. So, I was thrilled when I learned how to make a perfect cast iron steak!  This method produces such a tender and flavorful steak. Once you top your steak with this luscious shallot pan sauce, it will triumph over most of the steaks you have had out at a restaurant.

To ensure that the steak is cooked to your liking, I highly recommend using an instant-read thermometer.  Stick the thermometer in the thickest part of the steak and cook until the internal temperature reaches 130-135F for medium-rare, 135-140F for medium and 140-150F for medium well.

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PanFried Filet with Shallot Sauce

 Serves 4

INGREDIENTS
4 – 6 oz beef filets
2 tablespoons unsalted butter, melted

FOR THE SAUCE:
2 tablespoons unsalted butter, divided
1 cup shallots, thinly sliced
sea salt and pepper
1 tablespoon red wine vinegar
1⁄2 cup beef broth (preferably homemade)
1 tablespoon fresh rosemary, finely chopped

 

COOKING INSTRUCTIONS

Let the steaks come to room temperature, about 30 minutes. Preheat oven to 400°F. Place an oven-safe, glass baking dish in the oven to warm up. Heat a large cast-iron skillet on medium-high. Brush melted butter onto one side of the steak. When the skillet is ready, add the steaks. While the first side is browning, brush the other side with butter. Once a nice brown crust forms, about 2 to 3 minutes, use tongs to flip the steaks and sear the other side. Using tongs transfer steaks to the warm dish in the oven and roast for about 6 to 8 minutes for medium-rare. I highly recommend using an instant-read thermometer for best results.

While the steaks are roasting, make your sauce. Add 1 tablespoon of butter to the same cast-iron skillet used to brown the steaks. Add the shallots and season generously with salt and pepper. Continue to cook until the shallots are softened, about 10 minutes. Add the vinegar and cook until it evaporates. Add the broth and bring to a boil. Allow the sauce to cook until it has reduced by half. Pull the pan from the heat, stir in the remaining tablespoon of butter and rosemary. Remove steaks, salt and pepper and let rest for 5 minutes. Serve topped with shallot sauce.

   Arsy-steak

For a great carrot puree to go along with the steak (as pictured) check out the recipe at our friend Diana’s blog Sustainable Dish.

 

 

 

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Arsy Vartanian is the founder and chef of the Paleo recipe and lifestyle blog, Rubies and Radishes and she is also the author of the cookbooks, The Paleo Foodie and The Paleo Slow Cooker.

In an effort to achieve optimal health and wellness, she discovered the Paleo diet and Crossfit in 2008. Arsy started feeling better than ever and was eventually able to recover from health issues that she had struggled with for almost a decade.

Arsy deeply enjoys spending time in her kitchen creating healthy, grain-free recipes for her family and her blog readers. She resides in a quaint beach town in California with her husband and daughter.

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  1. Kelly @ A Girl Worth Saving
    March 7, 2014 at 9:39 am

    Arsy your new book looks incredible! I can not wait to check it out and make every recipe in the book. Thanks for the tip on letting the meat come to room temperature. I always forget this step and it shows in the finished product.

  2. Vivica Menegaz CTWFN
    March 8, 2014 at 9:46 am

    I have seen many recipes from Arsy, and they were all amazing. I made a few, and being a recipe writer myself I can appreciate clear and easy instructions and a talent for combining spices and flavors! Arsy is giving a much needed Foodie contribution to the Paleo world!!

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