Castiron Steak

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About this Recipe

If you really want to step up your steak game, try making a mushroom and butter sauce to serve with your steak. After cooking your steaks, turn the skillet down to medium-low. Add a cup of sliced mushrooms and sauté in the beef drippings until browned and reduced. Add some fresh herbs like thyme, garlic chives, or finely diced rosemary, and add 3 tablespoons of butter. Toss until the butter is melted and spoon over each steak. YUM!!!

This recipe is more about technique than just ingredients.

Cast iron is essential in getting the grill-like crust on your meat. This crust is the Maillard reaction (pronounced my-YAR), a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Achieving this flavorful crust cannot be done to the same extent with other pan types. I like the 15-inch size; it is a nice size to use for feeding a family. I cook steaks in batches for my large family, but for just 2-3 large steaks, the pan is roomy enough to cook all at once. It goes from stove to oven and, if used carefully, can be used on most glass cooktops.

Essential Equipment Tools and Ingredients for This Recipe

**I only recommend products that I personally use and trust, and all opinions expressed here are entirely my own. This post may contain affiliate links, which means I may earn a small commission at no additional cost to you. For more details, please see our full policy page**In crafting this recipe, I rely on three key pieces of equipment that many of you likely have in your kitchen. I wanted to share my top picks with you, as these are items I use not just weekly, but often daily.

Meat Tenderizer

A quality meat tenderizer is an essential kitchen companion that can transform your cooking experience! If you’re looking to maximize flavor while saving on less tender cuts of meat, this handy tool is a game-changer. It works wonders on all types of meat, creating more surface area for seasonings to adhere, which means more flavor in every bite. Plus, keep in mind that tenderized meat cooks faster, so you’ll enjoy delicious meals in no time. Not only does a meat tenderizer enhance texture, but it also releases the natural juices within the meat, ensuring that each bite is succulent and full of flavor. It’s also a fantastic way to engage the kids in the kitchen, turning meal prep into a fun family activity. So, grab your meat tenderizer and get ready to elevate your culinary creations!

Oil Sprayer

There are a lot of oil sprayers on the market this, just happens to be my favorite. It has two spray settings that let me get a nice, even, and wide spray with this bottle. I also like that it is stainless steel so, it matches my kitchen and is easy to clean. I use it every time I air fry anything and most of the time that I grill.

Le Creuset Cast Iron 

Castiron is essential in getting the grill-like crust on your meat. Achieving this flavorful crust can not be done to the same extent with other pan types. I like the 15 inch size, it is a nice size to use for feeding a family. It goes from stove to oven and, if used carefully, can be used on most glass cooktops.

Pan Seared Steak with Cowboy Butter

Kara Coffee
This is the perfect technique for impressive steak results every time. You can use this technique for many different cuts of steak so choose your favorite and enjoy with a large helping of cowboy butter.
4.89 from 9 votes
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Prep Time 2 hours
Cook Time 8 minutes
Resting Time 10 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 4-5 3/4-1 inch thick beef steak prime cut [ribeye, porterhouse, sirloin, or t-bone]
  • 1-2 tbsp Course Ground Salt, [Kosher or Sea]
  • 1-2 tbsp Course Ground Pepper
  • 1/2-1 tbsp Head Country Original Seasoning
  • 2-3 tbsp Vegtable Oil

Cowboy Butter: perfect for any steak!

  • 1 stick butter softened
  • 2 tbsp minced
  • 1 tbsp fresh parsley
  • 1 tbsp fresh chives
  • 1 tsp garlic powder or 1 minced clove
  • 1 tbsp prepared horseradish (not horseradish sauce)
  • 1 tbsp lemon juice
  • 1 tbsp worsteshire sauce

Instructions
 

  • Defrosted/Fresh beef steak at least 3/4 - 1 inch thick prime cut [ribeye, porterhouse, sirloin, or t-bone] patted dry.
  • After patting dry apply each steak with a generous amount of salt and pepper.
  • Tenderize each steak from both sides. Then add the Head Country seasoning, seasoning lighter than with the salt and peper.
  • Let steak sit at room temperature with seasonings at least 1 hour before cooking.
  • Wipe skillet with oil, and heat to smoking, med-high to high. Spritz remaining oil onto each steak.
  • Add steaks to hot skillet, there will be some smoke, don't worry. Cook steaks, without moving them, until lightly browned on first side, about 2 minutes. Flip steaks and cook until lightly browned on second side, about 2 minutes. Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 to 125 degrees (for medium-rare), 7 to 9 minutes. Now the hardest part of the recipe, let rest for at least 5 preferably for 10 min. Add a large dollop of Cowboy Butter and enjoy!
Keyword Beef, Steak