Tim Ferriss’ Sexy-Time Steak & Red, Red Wine

April 24, 2014


Ever since “going Paleo” I’ve learned to really love meat.

After experimenting with raw veganism for quite some time, the Paleo lifestyle definitely suits me better, and not only for the ease of eating out, socializing through food, and not having to explain myself as much. I still exist off of many many veggies but animal protein just do it for me.


A rich, juicy, mint-spiked lamb burger smothered in caramelized onions and sauteed mushrooms, a giant asparagus and salmon omelet, a thick cut steak covered and seared in butter. Now that’s what I’m talking about when I say I love meat.

Aside from animal proteins giving us all those wonderful amino acids to help repair and regrow our muscles, animal protein tastes pretty damn delicious. And today’s recipe definitely fits that bill….

Without the price tag!


That said, let’s get on with the recipe!

This recipe comes from Tim Ferriss’ incredibly awesome, incredibly thick cookbook, The 4 Hour Chef, loaded with way too much good stuff.

Partnered with a luscious red wine, the Sexy-Time Steak is phenomenal beyond comprehension. I mean it. No seriously. It’s seared perfectionism dripping with rendered fat and butter. It’s marvelous. And easy!


If you’ve ever wanted to master the art of steak-making (which I completely struggle with) or impress the sneakers off of someone, OR you just want to enjoy a CRAZY great meal that could have come from a pricey 13-star restaurant, then this is your recipe.

Don’t forget the sexy-red, either. Wine, that is. Something jammy, rich, and full-bodied works well. Bold wines such as Zinfandel, Cabernet, Malbec, Syrah, etc. make a great sipping combo to this big, bold meal!


I picked out my Sapphire Hill wine club’s Q Wine, from California’s Russian River Valley (my faaaaaaaaaaaaaaaaaaavorite place on Earth). Any wine from Sapphire Hill will work VERY well. 🙂



 Without further ado, I introduce you to Tim Ferriss’….

Serve with mashed garlic cauliflower, an artichoke, and wine.



A few notes on why to cook the steak this way…

Cooking at 200°F allows you to cook your steak(s) evenly while allowing for a large margin of error. If you find your steak is undercooked, go ahead and let it cook just a bit longer. Slow and low really sets this one up as a winner. Try your best NOT to overcook.

Once the steak has reached what is considered the ideal temperature for beef, (135°F/57°C, a medium-rare steak) bring it out and let it rest on a cutting board for about 10 minutes. This allows the juices within to stay in the steak and not leak out when you cut into it. While you Give it a basting of the skillet’s sauce by using a fresh rosemary sprig on both sides while you wait.

Serving right off the cutting board add a little sexy-time food ambiance. Some might call that Food Porn. 😉


What is your FAVORITE meat recipe? 

What’s the best way you cook steak?

{ 5 comments… read them below or add one }

hanks June 30, 2014 at 8:15 PM

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purelytwins April 25, 2014 at 6:12 PM

mmm wine and steak 😉 good choice

Do you like Tim’s book??


Kristina April 24, 2014 at 4:40 PM

If I don’t have a cast iron skillet …how about the grill??


Lori April 25, 2014 at 6:06 PM

That should work fine! 🙂


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