The drinks are in the cooler 🥤
Backyard corn hole is set up 🌳
Friends are pulling up in the driveway 🚙
Everything is ready for a memorable Labor Day, but will your grilling create toxins?
Level up your grilling skills by learning how to:
1. Avoiding toxic fats & oils
2. Using our non-toxic Steak & Veggies Grilling Recipe below
1. DON'T FEED YOUR FRIENDS TOXINS
Harvard Health's 2021 article on healthy cooking oils explains high heat causes molecules in oils to break apart, burn, become bitter, lose nutrients, and release smoke. Coconut oil is one of the plant oils that has a "high smoke point" so it can handle grilling temperatures of 400° and 500°.
Another medical journal from 2020 linked the heating of fats and oils, especially those high in polyunsaturated fats (also called PUFAs), at temperatures beyond their smoke point can result in carcinogenic compounds in the food that you eat. They also found high consumption of these fats can cause the same cellular damage leading to Alzheimer’s disease, obesity, type 2 diabetes, and other inflammatory disorders. The higher the PUFA count, the more toxins released.
Vegetable Oil and Canola Oils were found to be some of the biggest culprits at 58% and 30-35% PUFAs. Even Olive Oil and Avocado Oil have between 8-10% PUFAs, but Coconut Oil is between 2-3%.
So you could buy the fanciest steak or Waygu beef burgers, but your meat could become contaminated if not cooked with the right oil.
Be a grill-master and switch to Dignity Coconut Oil!
This small change = a big impact on your health
2. GRILLING STEAK & VEGGIES WITHOUT TOXINS
- Cut vegetables like bell peppers, red onions, and asparagus.
- Pour coconut oil over vegetables and mix in a bowl. If the coconut oil is solid, warm by placing the jar in warm water or microwave (remove the lid) for 10-20 seconds at a time until liquid.
- Coat with salt and pepper.
- Grill bigger vegetables, like asparagus, directly on the grill. Add smaller vegetables, like the peppers and onions, to a tin foil tray on the grill.
- Cook for 10 minutes before starting to cook the meat. Turn well for even cooking!
- Remove from the fridge to rest at room temperature for 20 minutes.
- Sear on a cast iron pan. Be sure your surface is hot. Chef Gordon Ramsey's method for searing a perfect steak is to let your cast iron heat up on the grill while you start seasoning the steak. Once your cast iron is hot, add one spoonful of coconut oil to your skillet to coat the whole pan.
- Or place directly on the grill after brushing the steak with coconut oil.
- Sear all sides of the steak so it's no longer pink. Here, you'll let the natural meat fat and coconut oil and seasoning do the work!
- Add seasoning. Try rosemary leaves and whole garlic cloves for amazing flavor!
- Start spooning. Tilt the pan so that the oil collects to one side, use a spoon to scoop up the oil and pour it back on the steak. This will ensure that the steak is constantly being marinated. This is THE secret to a perfect steak, other than the coconut oil of course 😉
- Cook each side for 1 minute, then flip. Repeat until the steak is at desired temperature.
Remove from heat once it reaches an internal temperature of 130-140 F (for a medium rare steak).
- Rest the meat for 5-10 minutes to lock in delicious flavor.
Need a little more guidance? Check out our video recipe here for step by step instructions.
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