Ingredients (serves 4)

500 g T-bone steak
1 tbsp paleo or coconut oil
salt and pepper
30 g cold butter
fresh sage leaves
salad leaves (e.g. lettuce, arugula, spinach, lollo rosso)
a few tbsp. balsamic vinegar

There are several types of vitamin K: K1, K2 and K3. Vitamin K1 is found in green leafy vegetables, while vitamin K2 is found in industrial meat products and fermented soybeans. Vitamin K3 is produced in our body when we consume large amounts of vitamin K1. Sage has an extremely high vitamin K content of 1714 mcg/100 grams. Of course, it is neither usual nor necessary to consume 100 grams in one go, but instead it is best to follow the principle of 'just a bit, but often' when it comes to herbs. Sage is a delicious herb that can be planted at home and used for cooking in winter and summer. It is also rich in B vitamins, vitamin C, vitamin E, calcium, copper, iron, manganese, magnesium, potassium, selenium and zinc.

Remove the steak from the fridge at least half an hour before cooking. Season both sides with salt, then place in a large frying pan with very hot oil and fry both sides for a minute each on high heat. Remove from the heat, place the meat on a plate, cover and leave to rest for about 10 minutes. Wash the pan. Melt the butter in a clean pan over a medium heat and add the sage to flavor it. Return the meat to the pan, drizzle with the sage butter for 1-2 minutes, then place the meat on a platter, slice, pour over the sage butter, season with pepper and serve with a fresh tossed salad, possibly with roasted root vegetables.

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