Choose your favorite cut of steak. The Porterhouse is king when it comes to steaks and is quite possibly the best when grilled, but when it is pan-fried in butter, it becomes a real star. Top sirloin is a relatively lean cut of beef and adapts well to the frying pan. If you have time to marinate it, all the better! And the New York strip steak, this is a classic with a beautiful amount of marbling. There are no wrong choices here. This recipe comes from Paleo Leap.

Serves: 2          Prep Time: 15 min          Cook Time: 10 min


  • 2 steaks, your favorite cut

  • 1 tbsp. avocado oil

  • 1/4 cup butter

  • 4 garlic cloves, minced

  • 1 tsp. fresh thyme, chopped

  • 1 tsp. fresh rosemary, chopped

  • 1/2 tsp. dried oregano

  • 1 tsp. fresh parsley (plus more for garnish)

  • Sea salt and freshly ground black pepper


  1. Heat oil in a skillet over medium-high heat.

  2. Generously season the steaks to taste with sea salt and freshly ground black pepper.

  3. Grill the steaks 2 to 3 minutes per side, depending on their thickness. Turn when half-way cooked through.

  4. Turn heat down to medium, then add the garlic, butter, and herbs to the skillet.

  5. Continue cooking the steaks while basting with the herb-butter sauce.

  6. Cook for 3-4 more minutes, until steaks are fully cooked to your desired doneness.

  7. Serve the steaks topped with more fresh parsley.