Sometimes, after a long day of work, the last thing Clare and I want to do is spend an hour crafting the perfect Paleo dinner. This steak and salad combination is a great way to have dinner ready in less than 20 minutes and have it feel like a gourmet meal.

Broiled Rib-Eye

Tools

1. A 12-inch, well-seasoned cast-iron pan. I use this one from Lodge.

2. A meat thermometer

3. Pepper Grinder/Mortar & Pestle

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Ingredients

• 2 Rib-Eye Steaks

• ½ tablespoon fresh ground pepper

• ½ tablespoon sea salt
• Olive Oil

Prep

1. I like to leave the steak on the counter for about 30 minutes prior to cooking. It seems that this allows the steak to cook more evenly

Cooking

• Turn on the Broiler. When it is warm put the skillet on the top rack and let it heat up for about 5 – 7 minutes. It may start to smoke, open a window and turn on a fan.

• While the skillet is heating up salt and pepper the steak, gently pressing it into the meat. Then, drizzle the steaks with olive oil. Flip the steaks over and repeat.

• Pull the skillet out of the broiler (it will be extraordinarily hot; use a thick pot holder) and put the steaks on it.

• Return the skillet to the top rack of the broiler and set the timer for 4-5 mins.

• Check the steak. If it is at 125 degrees it is ready (rare, the only way it should be eaten).

• Let the steak sit for about 3 to 4 minutes before cutting it.

• Eat!

Clare prepared a spinach salad ahead of time so maybe I’ll be able to get her on here to write about that. Enjoy!