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Cast Iron Steak

Cast Iron Steak

Some preferred the cast-iron skillet than pan-sear because of its heat-retention properties. This cast iron steak recipe is pre-heated the oven first and finished off with herb butter mixture . The key to get a perfectly-even steak is to use a fair amount of olive oil (2 tbsp.) and proper flipping techniques and heating levels. Cook until you get a well-browned and juicy steak.

Ingredients
2 lb
strip steaks
1 dash
salt
1 dash
pepper
3 tbsp.
butter
3 tbsp.
minced shallots
1 tbsp.
parsley
1 tsp.
oregano
1 clove
garlic, minced
2 tbsp.
olive oil
Directions
1. Combine butter, shallot, oregano, garlic, and 1/4 teaspoon pepper in a bowl.
2. Rub the salt and pepper around the steak.
3. Heat oven to 500 degrees and put an iron skillet in the middle rack.
4. Remove skillet from oven and place over medium-high heat. Turn off oven.
5. Be careful of the hot skillet, add oil and heat until just smoking. Cook steaks until lightly browned about 2 minutes on each side.
6. Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned.
7. Transfer steaks to a plate and add 2 tablespoons of the herb butter mixture on each steak.