Seared steaks with pan sauce from The Zenbelly Cookbook: An Epicurean's Guide to Paleo Cuisine (page 196) by Simone Miller

  • lard
  • beef New York strip steaks
    The strip steak (sirloin in Britain, Australia, and South Africa) is a cut of beef steaks from the short loin of a cow.
  • Show all ingredients...

  • EYB Comments

    Can substitute beef rib-eye steaks for New York strip steaks, and white wine vinegar or Champagne vinegar for golden balsamic vinegar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef rib-eye steaks for New York strip steaks, and white wine vinegar or Champagne vinegar for golden balsamic vinegar.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.