Steak Recipe 1

Turn the oven on and set the heat to 500 degrees farenheit. Place a cast iron pan in the stove. It must be large enough to cook two 8-10 ounce steaks. While the oven is heating grab your bottle of chili powder, cut up one full bulb of garlic (no skins, roots or stems if you pick it from the garden), *note: if you pull it fresh from the garden, hold on to the stems if they are still green. Use it like scallions or chives, and one tablespoon of sea salt. ONce you have that prepared, place 1/4 cup of butter in the cast iron pan, add the chili powder 1-2 Tablespoons, All of the garlic and the salt. Place back into the stove. The butter will met and the heat will fuse the spice and herb with the butter. That will take less than 10 minutes. Do not let it sit alone in the oven so long that the butter mixture burns. That would be a different mess of ghee entirely. Once the butter is melted, place the steaks in the cast iron pan.

If you put them in frozen use this cooking time: (Reduce the heat to 400 degrees Farenheit and cook for 30 minutes or more depending on the thickness of the steaks. (Steaks less that 1 inch may take a short time to cook. Longer may burn them and shorted may be a breeding ground for bacteria and improperly cooked food. If its frozen or cold in the middle stick it back in the oven and cook for 10 minute intervals till done. Bottom line: keep an eye on it.

IF you place thawed steaks in the pan, you have the option to cook at that high temperature which will allow more juiciness instead of dryness. You can pop the oven up to broil and quick cook the meat. It will be tasty at a medium or medium-rare doneness.

Serve with the juices, garlic and all.

This will get you on the road to getting rid of a cold and nasty bacteria that chili pepers can quickly knock out of your intestinal system. Garlic is always a good booster for blood and antibacterial.

Salt. Adding flavor and kicking in on the saline levels of your blood and water balance in your blood.

NOte: Sea Salt does not have Iodine in it to suppliment your daily diet. Sea Salt may be more akin to the salt in your body than table or land mined salt deposits. If I understand correctly land mined salt deposits will have a greater variety of minerals and metals.

Serve with a fresh vegetable. Raw or lightly steamed.