Porterhouse Steak over Leak and Bok Choy

Simple sings and a low, slow heat gives leak and bok choy ample time to harmonise. Top with a seared porterhouse, mooing at just the right volume or a touch more cooked and you are golden. Not only does this celebration of whole foods melt in your mouth but it will nourish you to higher energy levels, better sleep and healthy hormones.

The series on boosting iron levels continues with a perspective on grass fed, organic and pesticide free meat:

An extra $5 dollars for a steak of higher quality is an investment but something we talk ourselves out of often. Oddly, a 2nd or 3rd $20 cocktail can be bought without thought. You do you, living life balanced and joyfully but with perspective and knowledge of how you want to feel and what you want more.

Method:

1. A room temperature steak will cook best so perhaps think about this half an hour before you start cooking if possible.
2. Slice leak and boy choy into inch-ish thick pieces and allow your knob of butter to melt in the pan over a low heat. Add the vegetables, dash of salt and pepper and stir for between 8-10 minutes or until softened and sweetened to your own liking.
3. Get your second pan on a high heat and render off the fat of the steak by holding the fat onto the pan, it will sizzle nicely and become the perfect cooking fat. If you have opted for grass fed then you are getting an extra dose of omega 3s and other fat soluble nutrients.
4. Depending on your cookware and the thickness of your steak, 3 minutes a side is ideal for rare, an extra couple of minutes for medium and well done would be 10 minutes/side. It is a science and hard to crack given the variables. The guide below is tried and tested.

The How Cooked Is My Steak Guide:
You can use your hand to tell! Without burning yourself, gently prod the steak to feel how firm the flesh is. Compare it by checking how firm the pad under your thumb is using the guide to the left.
So while touching pinky to thumb, check how firm the pad under your thumb is, if your steak is the same firmness you know your steak is close to rare etc.