The perfect steak on the stove in the winter? Yes, please! Here's how.

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January 26, 2024

Steaks aren't reserved for summer grilling only.

You can cook the perfect steak on the stove in the winter! My favorite method? Bacon fat basted steak!

The next time you're cooking BACON, please don't toss the fat left in the pan. Instead, strain the chunks and pour the fat into a jar. It can be kept on the counter for about a month and in the fridge for about 3 months.

Your bacon fat reserve can be used for cooking eggs or veggies or anything you want to impart a bacon-y flavor into. Most notably, it can be used to cook steak on the stove. Here's how.

1. Thaw your 100% GRASS-FED STEAK.

You can put it in the fridge the day before for a slow thaw. Or do a quick thaw in a bowl of cold water on the counter.

2. Bring the steak to room temp, starting about 30 minutes before cooking.

This ensures that your steak cooks evenly. If it's too cold, you can overcook the outside and undercook the inside.

3. Dry and season.

Pat your steak dry with a towel. Then coat generously with CELTIC SEA SALT and pepper on all sides.

4. Heat your pan on high heat. Add a little bacon fat.

Cast iron is perfect for this, but you can also use stainless steel. Ideally what you want is a heavy pan that will be heated evenly, creating an even crust and cook. You know your pan is hot enough when you sprinkle a drop of water on the pan and it "dances". Once heated, add some bacon fat. Adding fat is especially important for leaner steaks.

5. Sear the first side.

Add your steak to the pan and hear the immediate sizzle. Let it cook for about 4-5 minutes, until it's deep brown on the bottom and slides easily in the pan. The key here is patience. Don't poke and turn the steak. Let it sear.

6. Sear the second side. Add more bacon fat and herbs.

Turn and sear the other side. Add more bacon fat and your favorite aromatic herbs like rosemary, garlic, or thyme. Continue cooking for 2-3 more minutes. Tilt your skillet every so often so the fat pools in the corner. Use a spoon to baste the flavorful bacon fat over the steak. Be generous!

7. Test for doneness.

For the perfect cook every time, I highly recommend a meat thermometer. Here are some temp and cooking time guidelines:

Rare: 125 F (about 6 minutes total cooking time)
Medium-Rare: 130-135 F (about 7-8 minutes total cooking time)
Medium: 135-140 F (about 9-10 minutes total cooking time)
Medium-Well: 140-150 F (about 10 minutes total cooking time)
Well-Done: 155 F (about 12 minutes total cooking time)

8. Rest and serve.

Once cooked, transfer the steak to a cutting board. Cover with a lid or pan and let rest for 10 minutes. Do not skip this step; it's imperative for a juicy steak. Slice against the grain and serve with those delicious bacon-y pan drippings.

Yum yum yum! Serve alongside your favorite CHEMICAL-FREE VEGGIES. At this time of year, I love roasted potatoes and brussel sprouts (and you can cook those in bacon fat, too).

Do you cook steak in the winter? Ready to try this bacon-y method? What's your favorite way to prepare a steak?

I'd love to hear from you. Comment below (no account required - start typing for the guest option to appear) or CONTACT US.

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PS: We have a couple STEAKS ON SALE NOW, so it's the perfect time to try this stove-top cooking method!

Eggnog's Medieval Magic

Well now, friends, let me tell you about eggnog - it's no yolk, this drink has been around forever! While history scholars are still whisking through different stories, most agree it sprouted from a Medieval drink called posset. Posset was hot milk curdled with wine or beer, served in a two-handled pot when folks caught the sniffles. Yup, that's right, I said sniffles. The warmth would settle your bones, the milk kept your strength up better than a day of plowing, and the alcohol and spices worked like nature's own medicine chest. Posset recipes were as varied as quilting patterns, every homestead had their own way to make it, and from this patchwork of kitchen wisdom grew a whole crop of milk based treasures, including... eggnog itself. Eggnog is a rich, chilled, sweet dairy drink that'll make you smile like you just finished morning milking. It's made with milk, cream, sugar, egg yolks, and spices, simple as that! Most folks only raise a glass during a short spell around Christmas. It was those fancy British folks in the 1700s who turned eggnog into a holiday tradition. They'd add expensive spirits and spices to milk to preserve it through winter (yep, aged eggnog, just like preserving pickles in the cellar). Eventually, eggnog crossed the ocean to the Thirteen Colonies. As times changed and food became easier to come by, common folk adopted it as a cherished holiday drink. Today, food is everywhere you look, but finding the right kind is harder than finding a needle in a haystack. Store-bought eggnog is stacked in every store, but I won't hitch my wagon to it. Store-bought eggnog is cooked up in factories to taste good and stay the same every time. But it's packed with additives, loaded with more sugar than a honey wagon, and has less than 2% egg yolks. Might as well call it milknog! And don't get me started on all that pasteurization business. If you've got the time, eggnog is easier than feeding chickens. Here's what you need: 4 egg yolks (fresh from the henhouse) ⅓ cup maple syrup (the real stuff, tapped honest) 2 cups raw milk (straight from Bessie, if you're blessed) 1 cup raw cream 1 tsp nutmeg (or whatever spices suit your fancy) 3 oz bourbon or rum (if you're of a mind to) You can mix these ingredients raw (like we do on the farm) or you can warm it up. Your barn, your rules. For a fuller eggnog, beat those yolks until they lighten like sunrise. Then fold in the rest. For a frothy eggnog that'll make you grin like a cat in the creamery, beat 4 egg whites until soft peaks form, then stir them into your finished batch. I highly recommend doing this whether you bought it from a farm stand or made it yourself. It's wonderful. So please, enjoy your eggnog this winter season. When you raise your glass, think on what you're celebrating. Toast to home remedies, good health, the wisdom of those who came before us, and honest food that comes from the land.

From Grass To Glow: Tallow Skin Care

Tallow might sound old-school, but this grass-fed goodness is pure skin food. Packed with vitamins A, D, E & K plus CLA, it mimics your skin’s natural fats for maximum absorption. The result? Happy, nourished, glowing skin, without the chemicals

What’s really in a grocery store turkey?

It’s that time of year again—the turkey takes center stage. Whether it’s Thanksgiving, Christmas, or just a Sunday family dinner, a golden-brown bird is often the star of the show. But if you’re grabbing a conventional turkey from the grocery store, you might be wondering: what’s actually in it besides turkey? Why not add weird stuff to our holiday dinner? Many conventional turkeys are “enhanced” before they even make it to the freezer aisle. That usually means they’ve been injected with a solution of water, salt, and sometimes sugar or broth. It’s meant to keep the meat "moist and flavorful", but it also means your turkey may contain up to 15% of stuff that isn’t turkey. Always check the fine print on the label—you might be paying turkey prices for salty water. I sure hope you like your turkey with a side of salt! Those injections can leave a grocery store turkey surprisingly high in sodium. And when you see “natural flavorings” or “seasonings” on the label, it isn’t always just herbs and spices—it can also mean more hidden salt and flavor enhancers. So what exactly are these “boosters”? Think modified food starch for texture, “natural flavorings,” caramel coloring, and sometimes even MSG for that extra hit of savory flavor.Here’s the kicker: take a look at this turkey below—it’s sold by a major brand and proudly labeled ALL NATURAL. But read closely, and you’ll see it actually contains about 4% “other ingredients” that aren’t clearly listed. Makes you wonder, right? Turns out the real stuffing happens long before Thanksgiving—it’s all corn, soy, and unnatural junk. Conventional turkeys are typically raised on large farms where antibiotics may be used to prevent illness in crowded conditions. The USDA regulates withdrawal periods before processing (meaning the birds shouldn’t have antibiotics in their system at slaughter). So does that mean the birds really aren't antibiotic free after all? How confusing for the consumer! As for what the conventional turkeys are fed: Grains:Corn, wheat, and barley aren’t just wholesome-sounding grains—they’re the cheapest way to pack calories into a turkey, fueling rapid growth. Efficiency, not nutrition, is the goal here.Seed Oils:Soy, canola, and flaxseed are tossed in, not out of kindness, but to boost fat content and keep growth on track. Soy especially dominates, since it’s cheap and plentiful—most of it genetically modified. So these turkeys are definitely not low PUFA.Protein sources:Turkeys grow fast, and that means they need protein—lots of it. Beyond soy, feed mills mix in other plant-based proteins to supercharge growth in young poults. The formula isn’t about balance or natural diets; it’s about pushing birds to market weight as quickly as possible. Seed oils, sugar and more, OH MY! Certain “self-basting” turkeys may also contain a touch of sugar or dextrose, oils, or even phosphates to help retain moisture during roasting. My gosh this list keeps going on and on... And the star of the show... Conventional turkeys are genetically bred to grow quickly and large, especially in the breast area—because that’s what most shoppers want. It’s something Big Ag has down to a science: decades of selective breeding for size and speed at the expense of health and flavor. The result? A bird designed for profit margins, not taste. Compared to wild or heritage turkeys, today’s supermarket turkeys are bland, bloated, and bred to fit industry demand, not the dinner table. These turkeys don’t look much like wild turkeys anymore. So what's in a Miller's turkey that makes them so darn special? ✔ Pasture Raised✔ Corn & Soy Free✔ Traditional "White" Breed - Has nice sized breasts✔ Washed in Water and Only Water✔ Nothing Added - No artificial flavors, no colors, no synthetic ingredients, no preservatives✔ Vaccine, Chemical, Antibiotic, Drug, and GMO FreeWondering what's in our turkey feed? Here you go! Soy & Corn Free Turkey Feed Shop our Pastured Turkey (P.S. whole turkeys are coming soon!) The next time you are in the grocery store and see those giant turkey breasts wrapped in plastic, remember: that bird didn’t get that way by accident. It got that way by design.

The perfect steak on the stove in the winter? Yes, please! Here's how.

More from the blog

Eggnog's Medieval Magic

From Grass To Glow: Tallow Skin Care

What’s really in a grocery store turkey?

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