I can’t think of a better way to usher in the spring season than with a good gluten-free barbecued or lightly fried steak, can you? I have some interesting gluten-free steak recipes on my website. I’m in love with grass-fed beef, and my celiac heart sings to the tune of savory, “soft-like-butter” sirloin steak! Since we’re on the topic of butter—it might sound simple, but butter makes an undeniably mouthwatering flavor to cook steak with. Actually, I can’t imagine anything that doesn’t taste great when cooked in butter (although not all of us can tolerate it)! Ghee is a close cousin to butter and it works superbly in my gluten-free steak with sage browned ghee. You can find out more about what kind of steak to buy with this visual guide. Read on for the recipe!
When it comes to steak, I truly believe less is more—less ingredients, less cooking time and one dish meals. That is why I try to come up with as many 20 minute recipes as I can. Since I have other food allergies/intolerances and I am sensitive to lactose, I find ghee to be an excellent alternative to butter for me. If you’re new to it, ghee is a variation of clarified butter that originated in India. To make ghee, the milk solids in butter are separated, then the butter is simmered until all of the moisture evaporates. The solids brown slightly, leaving you with a mild caramel taste and a higher smoke point, making it the perfect ingredient for searing steak! With the help of PRE Brands, I can cook up a knock-out gluten-free steak with sage browned ghee in under ten minutes!
PRE Brands Culinary Manager, Sarah Russo, shares one of her favorite secrets for enhancing the flavor and texture of their PRE Brand beef. Thanks Sarah! Enjoy more PRE Brand recipes here on my site.Print
Gluten Free Steak with Sage Browned Ghee
I’m in love with grass-fed beef, and my celiac heart sings to the tune of savory, “soft-like-butter” sirloin steak! Since we’re on the topic of butter—it might sound simple, but butter makes an undeniably mouthwatering flavor to cook steak with.
- 1 PRE Sirloin Steak
- salt and oil
- 4 tablespoons Tinstar brown butter ghee, room temperature
- 4 teaspoons sage, finely chopped
- 1 clove garlic, minced
- ½ teaspoon lemon pepper
- ½ teaspoon flake sea salt
- Preheat cast iron skillet to medium-high heat.
- Pat sirloin steak dry.
- Season with salt and oil.
- Place in hot pan.
- Sear on both sides for 3-4 minutes or until desired doneness.
- Remove and let rest for 5 minutes.
- Add remaining ingredients to room temperature butter or ghee and combine thoroughly.
- Place back in refrigerator to chill until needed.
- Top your hot steak with generous dollop of herbed ghee.
From our home to yours, Tina Turbin.