Red Meat, Red Holiday

Valentine's Day is coming and I can think of no better way to impress your mate (girlfriend, boyfriend, wife, husband etc.) than cooking them a fancy dinner at home. Further more we fight with swords as a hobby so it only makes scene that the showpiece of such a meal be red meat.
  But isn't steak bad for me you ask? Well, no and yes. I would like to state here for the record that my last check-up included praise from my doctor that my blood-work looked great and I should live for a very long time. Steak is made of animal muscle and absolutely nothing is better for rebuilding your muscle that breaks down when you workout than consuming the flesh of another animal.
  But what about fat you ask? That's the tricky bit. The problem lies in that cows are mostly fed corn here in the US. The thing is that cows aren't designed to eat corn, they eat grass. When you feed cows corn then their Omega-6 fats increase and that is the bad fats, it also makes the poor cows sick so you need put medicines through them to keep them functioning, medicine that you will be ingesting secondarily. That's also bad.
  If you stick to grass fed and grass finished beef then, guess what?, they have increased levels of Omega 3s, the healthy fats.  Everyone goes on how wild salmon have healthy fats but if you let the cows eat what they are designed to eat it is the same thing for them! I will admit that is is more expensive than regular beef but ask yourself "How much does a heart attack cost?" or "What does an Ambulance Ride run me?" It's all about perspective.
  Below is my go-to recipe for steak, beautiful in it's simplicity and essential sustenance for any swordsman or woman.

How Steak Should Be
  Steak (Any good cut is fine. Rib, T-Bone, Sirloin, Tenderloin, etc. Grass fed and Grass finished)
  Kosher Salt
  Beef Tallow (Rendered fat)

Turn on your stove vent and crack a window. Then put a cast iron skillet over the top end of medium high and add the tallow. We are looking for an oil here that will take the high heat and have a neutral flavor, tallow works pretty well for this.

When the iron smokes, only then remove the steak from the fridge. Cold meat will stay rarer in the middle, and rare is good. Sprinkle lightly on one side of the steak with kosher salt- the flake shape of the salt sticks better to the meat.

Place the steak salt side down on the cast iron and don't touch it for three to four minutes. Flip the steak with tongs and again do not touch it for three minutes. Evacuate the steak to a platter and allow it to rest for 5-10 minutes before cutting.

This produces a steak know as 'Black and Blue.' The outside should have a nice deep sear (especially on the salted side) and the center should be basically still raw. Because of this I do not recommend this style of steak to anyone pregnant, nursing, has a weakened immune system or is rather young. Additionally I would make sure the steak is fresh, good quality and from a reputable butcher. Use caution here because used improperly this recipe can make you ill. Good Luck.