Local Flat Iron Steak with Rosemary Rub

I've had quite a few conversations lately about eating meat and the decision to do so. This has never been a boring or easy topic for me on this journey as an eater. I write about meat and animals often. Animals are adored creatures over here, not just in cyber-space.....in real life. And we consume them..often. They give us companionship, affection, literally the coats on our backs to the shoes on our feet, they teach us about the world we live in, the importance of husbandry, and they give us sustenance. 
Seeing eye to eye on this topic is not necessarily my goal anymore, but honoring the animal on the table is. Most of this, for me, is making sure not to prepare a steak like a jack-ass. 

Whatever your plate holds, may it feed you well. 


Local Flat Iron Steak with Garlic Rosemary Rub:
*1 grass-fed flat iron steak (or top blade steak)
*3 garlic cloves, pressed through a garlic press
*3-4 heaping tablespoons fresh rosemary, finely chopped
*1 tablespoon extra virgin olive oil
*1 heaping teaspoon course sea salt
*1 teaspoon fresh ground black pepper
*1/2 teaspoon white pepper

Place a cast iron grill griddle over medium heat or prepare charcoal grill.
Rinse and dry steak with paper towels. Set aside.
In a small mixing bowl combine remaining ingredients. Slather onto both sides of steak.
Sear steak until rare to medium-rare, turing only once during cooking time. Time will vary depending on thickness of cut. Make sure not to over cook.
Allow to rest for 5 minutes before slicing and serving.

Enjoy!