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 skillet down to medium low. Add a cup of sliced mushrooms and sauté in the beef drippings till browned and reduced. Add some fresh herbs like thyme, garlic chives or finely diced rosemary and add 3 tbsp of butter toss till butter is melted and spoon over each steak. YUM!!!

This is a recipe is more about technique than just ingredients.

Castiron is essential in getting the grill-like crust on your meat. This crust is the Maillard reaction (/maɪˈjɑːr/ my-YAR) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. 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. 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.

Equipment / Tools / Ingredients Used in Recipe

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I use 3 pieces of equipment in making this recipe that most of you probably have but wanted to share my favorites with you and these are all defiantly things that I use weekly if not daily.

Meat Tenderizer

A good tenderizer is an incredible kitchen tool, helping you achieve mouth-watering results! If you are looking to save money on less tender cuts of meat, or to get more flavor into your meat, this little tool can make all the difference! It tenderizes all types of meat and creates more surface area for seasonings to cling to, allowing for more flavor opportunity. One thing to note is that meat that has been tenderized cooks quicker.

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