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!

Should I choose animal rennet or vegetable rennet in my natural cheese?

Let’s take a look at what rennet is and why it’s used in cheesemaking, compare the different types of animal and vegetable rennets, check out the labeling requirements for rennet, and consider the potential health consequences. Keeping all this in mind, Miller’s Bio Farm aims to produce the most nutrient-dense, natural, A2/A2 cheese we can and gives you all the info you need to make the choice that’s best for your body!

Is yolk color is no longer a great indicator of the egg's nutrition?

It used to be true that, if your egg yolks were darker in color, then the better the egg's nutrition. Conscious consumers of the past would look for that deep orange yolk and stray away from lighter yellow yolks. It's sad, but this simply isn't the case anymore. Here's why you can't trust cheap store-bought eggs with orange yolks and need to know your farmer instead.

How did pork get a bad rep anyway? Why is Miller's pork exceptional?

Did you know that, globally, pork is the #1 meat? According to the UN, 10% more pork is eaten compared to poultry worldwide. And, 50% more pork is eaten compared to beef worldwide. Wow! But, for some reason, this isn't the case in the US. According to the USDA, pork ranks #3 when it comes to meat. Americans eat 30% less pork compared to poultry and 15% less compared to beef. Why is this? Well, pork has gotten a pretty bad rep in the US. Of course there are some religions that prohibit pork, but that's not the leading factor. Some reasons why pork has a bad rep. 1- Too much saturated fat. The low fat craze started in the 1970s and fizzled out in the 1990s. It came from the belief that (1) fat makes us fat; and (2) that too much saturated fat = high cholesterol = bad things like heart disease and cholesterol. These myths have been debunked. Read more in fats and health blog post. The bottom line is that not all fats are created equal. Natural animal fats from happy, healthy animals are good. It's those highly processed hydrogenated saturated fats that are bad. In other words, eat all the pork fat! 2- Worry about disease. People still seem to think they can get sick from pork. There's fear of parasites (like the roundworm Trichinella spiralis that can cause trichinosis) or bacteria or other things. The reality is that getting sick from pork is really rare nowadays. If you cook pork properly, you don't need to worry about disease. Muscle meat (like chops or tenderloin) should be cooked to 145F. Ground meat and organs should be cooked to 160F. 3- Worry of bad ingredients. This only relates to processed pork like hot dogs and bacon and ham. There's truth to this one. Nitrates and nitrites, commonly used in curing conventional pork, have been shown to cause cancer and other health issues. And stabilizers, artificial colors, preservatives, and other additives have been linked to negative health outcomes, too. But, this isn't the case for all pork. How meat it's processed matters a lot. At Miller's, we don't put any of that yucky junk in our meat, even the salami and bacon and sausages (more on that below). 4- Worry that eating pork will have a negative affect on your blood. The Weston A. Price Foundation did a bunch of research on this. It's true that plain pork can cause blood clotting and inflammation. However, properly preparing pork (by marinating it in vinegar or naturally curing it) or by eating pork with fermented veggies like sauerkraut removes these negative effects. Read more about pork and your blood in this blog post. 5- The belief that pigs are "dirty". I think this one mainly comes from the fact that pigs roll around in mud. They do this to protect their nearly hairless bodies. It's like natural sunscreen. It doesn't mean the meat is dirty at all. It may also come from the fact that pigs are often treated as garbage disposals. They will literally eat anything. And that includes kitchen scraps, meat processing scraps, curdled milk, and more. But again, not all pork is created equal. When you source from trusted farms, you can actually know that the pigs are eating clean food and are rolling around in chemical-free mud. 6- Strange rumors that pigs are deformed. This one came from Nailea on the farm. At some point, she watched a video about how some pigs are born without buttholes or have odd deformities or become cancerous. Yet, despite their weirdness, they're still raised for meat. I don't know how true this is for conventional pigs. But, it's certainly not true for our pigs. They are intact and happy and healthy. And our processor would never give us meat that's weird or cancerous. Why you should eat pork. I'm here to inform you that, when produced naturally and properly, pork is pretty awesome. It's high in protein, zinc, iron, and B vitamins (particularly the "anti-stress" vitamin B1 - read more about thiamine and pork in this blog post). It's packed with quality, healthy saturated fats. And it's the most affordable meat and can be produced year round. This is why people around the world love pork. I think you should love pork, too! Miller's pork is not just any old pork. Here are 6 quick reasons it stands above the rest: 1- Woodland raised. Our pigs get plenty of exercise and forage for countless nuts and grubs and roots. This diverse diet gives our pork some extra flavor. And you can be assured that the environment is free of chemicals and is a happy place for our pigs to live. 2- Corn & soy free. This means low PUFA and no chance of GMOs. We haven't tested our pork like we did for our chicken and eggs. But, if we did, I assume we'd get similar results with our pork having balanced omegas and packed with vitamins and minerals. 3- Heritage breeds. Our pigs are Berkshire, Duroc, Red Waddle, and Black crosses. These heritage breeds are known for their intensity of flavor, juiciness, marbling, and tenderness. It's nothing like the bland, dry pork you often get at the grocery store. 4- No junk like nitrates or additives. We reduce toxins and anything unnatural as much as possible. Our bacon is cured simply with Celtic sea salt (in a store it would have "uncured" on the label). Our sausages have clean ingredients, no weird thickeners or preservatives. Our salami is cured naturally with celery juice powder. 5- Washed in organic apple cider vinegar. No harsh chemicals like bleach or citric and lactic acids touch our pork. We are so fortunate to have a naturally minded processor! 6- No drugs. We don't vaccinate. We don't give antibiotics or hormones or anything like that. Through a natural diet and lifestyle, our pigs stay naturally healthy. Do you eat pork? Why or why not? What do you look for when shopping for pork? I'd love to hear from you. Comment below - no account required (start typing for the guest option to appear). 😊 ----- SOURCES: UN Report: Livestock commoditiesUSDA: Chicken leads U.S. per person availability of meat over last decade False Facts About Pork Everyone Actually BelievesIs Pork Bad for You? Here's What a Dietitian Has to Say

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

More from the blog

Should I choose animal rennet or vegetable rennet in my natural cheese?

Is yolk color is no longer a great indicator of the egg's nutrition?

How did pork get a bad rep anyway? Why is Miller's pork exceptional?

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