Marinate steak for 4-12 hours or longer. For example, if having steak for dinner, start after breakfast. If for lunch, start before or after dinner the previous evening.

When you are ready to make the steak…

First, begin reducing your 2 cups of beef stock to approximately ½ cup by boiling it down in a pot or pan.

Preheat a large skillet or grill to medium/medium-high heat and add some coconut oil, tallow, or other fat. Remove the steak from the marinade but retain the marinade and, using a knife, wipe the extra spices and liquid off the steak down into the marinade container or into the pan with the stock.

Place the steak in the skillet (or in the broiler or one the grill, and adjust the following appropriately). We usually cook our steak to medium/medium rare (about 4-5 minutes per side). We usually seek to sear the steak rather than cook the steak. We aim for a very good size pink line in the center of the steak. Grass fed steak is very safe to eat cooked rare, medium rare and medium, and steak cooked this way retains more of its enzymes, nutrients, and flavor, along with being much more tender;)

Take the marinade liquid and combine it with the reduced beef stock over medium to medium-high heat. Stir often and vigorously and allow it to reduce until a thick sauce forms (it may take you a few times of reducing sauces to learn how far it just right and how far it too little or too much;). You may also, rather than waiting for it to thicken by reduction, allow the sauce to reduce some by reduction then add kuzu root powder (appox. 1-2 tbsp kuzu root dissolved in 1-2tbsp water) to thicken the sauce without the worry of burning/ruining it.

This sauce is excellent for dipping the steak in, pouring over the steak, or using as a salad dressing in a steak salad.