Slow Cooked Rib Eye Steak 9


UPC’s Slow Cooked Rib Eye Steak and Veggies

Spring has been teasing us here in the NYC area. It’s playing hide-and-go-seek, or some version. It’s like it shows just enough of itself to get us to be excited, get up, and start chasing it; but it’s a much better runner than we are, and it always manages to get away and hide. In actual weather terms, it gets up into the 60’s for a day or two, and then it snows. You know what, scratch that. This isn’t a game of hide-and-go-seek, this is a tantrum. Spring is being a child. And this child-like tantrum has been going on for weeks now.

Usually I do pretty well with the cold weather. But weather like this really gets under my skin. As the temperature rises, my body starts to expect that new level of temperature and sun exposure. “Well, how is this any different from going inside to a heated apartment?” You might ask. And you’d be right to ask. I ask the same thing of myself. The strange thing is, I have no idea. Somehow, my body expects spring to be here. And while I live in a heated apartment all winter long, and actually enjoy the cold, this “Spring Tantrum” is throwing my body’s temperature equilibrium completely out of it’s normally well-regulated center.

My First Barefoot Run

Despite the “Spring Tantrum,” though, I’ve really managed to enjoy the really spring-like days. This past Saturday, I was out and about on the town, enjoying the beautiful sun and spending some much-needed Q-Time with my wife out doors. Sunday, as the temperature was dropping for another session of this year’s “Spring Tantrum” I managed to squeeze in my first Barefoot Run of the season! I was so excited!! It was getting a little chilly as the latest weather front was rolling in, and I was in a hurry to get a workout. I pulled on my shorts and shirt and started to put on my Vibrams when I had that wonderful spring-time thought: “Wait, why don’t I go barefoot?” I’ve talked about Cravings several times before in the blog, and I really believe that our cravings are meaningful communications from our body’s needs to our conscious mind. As I’ve mentioned, not all cravings are food cravings. We have other important and meaningful cravings, regularly. We crave time with friends and family, feeling like we’re part of a community. We crave some intimate time with our lover. These are legitimate cravings. And if we’re healthy, we will also crave a workout. We’ll feel the call of our athletic ancestry, begging us to be what we were born to be: capable, strong, active, hunter-gatherer Human animals. Well, this was my first craving for a barefoot run this year, and it was an exciting moment for me!

All this talk about cravings is making me crave a delicious slow cooked rib eye steak right about now!

UPC’s Slow Cooked Rib Eye Steak and Veggies

Slow Cooked Rib Eye Steak
Slow-cooking a steak is an excellent way to let the fats in the steak really start to liquidize, filling the meat with flavor, and transporting the herbs and spices you're looking for as a flavoring throughout the meat.
Recipe type: Entree
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 1 lb Rib Eye Steak (or you favorite cut - I'm all about the Tenderloin right now!)
  • Your Favorite Steak Spices
  • 1 cup water (drinkable)
  • I spiced with: Sea Salt and Ground Rosemary
  • 2 tablespoons Bacon Grease (or Coconut Oil, if you don't have any bacon grease handy)
  • Veggies:
  • 1 Carrot, sliced
  • 4-6 White Button Mushrooms, sliced (quartered)
  • 2 Celery Stalks, sliced
  • 1 large Zucchini, sliced
  1. Put the steak in the middle of a large cooking pan with the bacon grease (or coconut oil) and the water.
  2. Turn the pan on to high heat until the water starts to boil, then immediately turn the pan down to medium (about 5 out of 10), and cover.
  3. Cook for 3-5 minutes on medium heat, then reduce to medium-low, flip the steak over, and add the spices on top of the steak.
  4. Cook on medium-low (about 3 out of 10) for 30 minutes, or until the water entirely boils off.
  5. Flip the steak again, then add all of the veggies spread around the steak.
  6. Turn the heat down just a bit further, to a little above the "Simmer" setting, or about 2.5 out of 10.
  7. Continue to cook, covered, stirring the vegetables about once ever 7-10 minutes until meal time.
  8. At meal time, take the steak out of the pan and place it on a carving board.
  9. Turn the heat up to high heat in the pan, leaving the cover off.
  10. Carve the steak.
  11. As soon as the pan is sizzling loudly, which should take about 2 minutes, stir the veggies and turn the heat off.
  12. Serve and enjoy!
This is a mix between a slow-cooking style meal and a braised meat meal. The combination is quite delightful! It takes slightly more effort than a more traditional slow-cooked steak, but the flavor is really worth the extra work!


Leave a Reply

9 thoughts on “Slow Cooked Rib Eye Steak