Ingredients
- ¼ cup plus 1 tablespoon Paleo fat, such as lard, coconut oil, or avocado oil, divided
- 1 (8-ounce) rib-eye steak
- 1 tablespoon coarsely ground black peppercorns, plus more for garnish (optional)
- 1½ teaspoons fine sea salt
- 2 tablespoons chopped green onions or shallots
- ¼ cup beef bone broth, homemade or store-bought
- ¼ cup full-fat coconut milk
How to Make It
- Heat a cast-iron skillet over medium-high heat; once hot, place 1 tablespoon of the fat in the pan. While the pan is heating, prepare the steak: Pat the steak dry and season it well with the pepper and salt.
- When the fat is hot, place the steak in the pan and sear for 3 minutes, then flip it over and sear the other side for 3 minutes. Remove from the skillet for a rare steak, or continue to cook until done to your liking. Thicker steaks will take longer.
- When done to your liking, remove the steak from the pan and set on a cutting board to rest while you make the sauce. Leave the drippings in the pan.
- Add the green onions to the pan and sauté over medium heat in the reserved drippings for 2 minutes. Add the remaining ¼ cup of fat and, using a whisk, scrape up the brown bits from the bottom of the pan. Add the broth and coconut milk and simmer for 5 minutes, whisking often. Once thickened a bit, remove from the heat.
- Cut the steak into ½-inch slices. Place on a serving platter and pour the sauce over the steak. Garnish with coarsely ground peppercorns, if desired.