Pork Steaks


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Oven Roasted Pork Steaks with Pomegranate Reduction

5 Pork Steaks
1 cup apple cider
1/2 tbsp kosher salt
2 tsp black pepper
2 tsp paprika
2 tsp smoked paprika
2 tsp garlic powder
1/2 tbsp Paleo Living Honey Cajun Rub
1 cup pomegranate juice(or fruit blend)
1 tbsp water
1/2 tsp corn starch
2 tbsp Balsamic Vinegar
Clarified butter
Olive oil

Take pork steaks(should be about 1 inch thick) and place in a one gallon zip loc bag. Add one cup of apple cider to bag and let it marinate for 4 hours to overnight.

Remove steaks from cider and discard liquid. Coat steaks evenly on both sides with salt, pepper, paprika, smoked paprika, garlic powder and honey Cajun rub.

Take a cast iron skillet and heat to medium add 1 tsp of clarified butter and 1 tsp olive oil. Sear pork steaks on each side for about 6 minutes per side.

Place pork steaks in a preheated 350 degree oven and cook for 15 minutes. Remove and let rest in the pan for 5 minutes

While pork steaks are cooking, place pomegranate juice in a saute pan over medium high heat. Allow to come to a boil and let cook 3 minutes. Take corn starch and water and mix together to make a slurry and put in pomegranate juice. Allow to cook another 5 minutes or until the sauce reduces to about half. Add balsamic vinegar and remove from heat.

Plate juice on the plate or over the top of pork steaks. Enjoy!

Herb-Crusted Chuck Roast


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Herb Crusted Chuck Roast
1 chuck roast
2 tbsp kosher salt
2 tsp black pepper
1 tbsp garlic powder
2 tbsp Italian seasoning


Preheat oven to 325.

Take chuck roast and rinse. Pat dry. Season all sides of the roast. Take a seasoned cast-iron skillet and set range to medium-high. Do not add any oil or butter. When the pan is very hot, sear the roast for 4 minutes on each side. Place in an oven-safe dish and place in oven. Set timer for 1 hour and 20 minutes. Be sure not to open oven during cooking process.

When the timer gets down to 30 minutes remaining, turn the oven OFF. Let roast remain in oven until timer expires. Remove from oven. The temperature for the roast should be between 145 and 150 degrees. Allow roast to rest for 10 minutes.

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Smoked Beef Brisket





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Smoked Beef Brisket

1-3 lb. beef brisket
3 tbsp minced garlic
2 tbsp kosher salt
2 tbsp butter
1 tbsp olive oil
1 tbsp paprika
2 tbsp Paleo Living Beef/Pork Seasoning

Optional: Smoker or charcoal smoker, prepared at 225 degrees with hickory chips.

In a skillet on medium heat, melt butter, add garlic and olive oil. Cook down until garlic is slightly browned, about 3-5 minutes. Add mixture and blend until garlic is slightly pasty. Allow to cool for about 5 minutes, or until it is cool to touch with hands.

Take brisket and pat dry. With clean hands, coat the entire brisket with the garlic and butter mixture. It should make a coating on top of all of the brisket.

Evenly spinkle salt, paprika and beef seasoning over the entire brisket. Place brisket into a prepared charcoal or electric smoker at 225 degrees for 8 hours. I suppose this could be done in the oven, but cooking over charcoal/hickory gives it a much better flavor.

After 8 hours, remove brisket from grill and allow to rest for about 5 minutes. Slice against the grain and enjoy. This was my first attempt at smoked brisket and it was amazing!