Marinating the perfect stake

Hey there Beautiful Lets talk red meat. Now when it comes to red met I do not recommend it daily, due to the way it can be harsh on our digestive system and can cause inflammation. But that doesn't mean I don't love a good stake dinner.

My husband and I have red meat about 2 times a month.

When we (or you) purchase red meat you want to make sure you are getting quality meat. Nothing pumped full of Hormones and salt.

I love punching our red meat from Snake Rivers Farm. I highly recommend them and any of their cuts.

My favorite way to prep our red meat no matter the cut is tp place in a pyrex pan

dry rub with salt and pepper, Garlic is optional. I use the Snake Rivers Farb black appeared garlic rub. RUB BOTH SIDES!

then drizzle olive oil and Worcestershire sauce on top with fresh Rosemary. Cover and let sit for 4+ hours.

Once ready to cook allow meat to get to room temp before you cook it.

I like to sear my meat on both sides then finish cooking it in the oven @450*f with butter till you have hit your desired meddle.

I hope you enjoy check out my crispy potato recipe they pair great with this dish.

xoxo

Erika Hewitt