Raising the steaks

I love me a good, marbled, thick, rare steak. No steak sauce, just some salt & pepper (and if I’m going to be fancy, maybe a little bearnaise on the side). I’m not a great BBQ cooker (I leave that to my hubby) so I employed my old fashioned, well-loved and seasoned cast iron skillet to do the magic.  I get why folks are scared to get a cast iron skillet I was too.  I thought I’d end up with a rust filled pan that would surely kill me. After watching many YouTube videos on how to care for this now kitchen essential, I have to say I love it.  The more you take care of it when you first get it, the easier it becomes.  It cleans easily, cooks evenly and is really an asset to the kitchen, sort of like a pizza stone.  If you need some advice on how to take care of your cast iron skillet, inbox me and I’ll send you some suggestions.

It’s super important to take your steak out of the fridge about 30 minutes before you cook it (helps the steak cook more evenly).  You don’t want to cook a cold, straight from the fridge piece of meat.  For this solo meal I sauteed some mushrooms in a little EVOO and butter (salt, pepper, garlic, and some red pepper flakes).  I also made my almost nightly broccoli rabe and a baked potato, a treat for me.  Then I just sauteed the steak in my skillet (prepared rare and with a little fight left in it).  I put a drop of EVOO in the pan before settling in the steak.  After flipping the steak, I put a pat of butter on the cooked side.  Let the steak rest for a few minutes on a cutting board before cutting into it, this will preserve the juices.  This steak was entirely too big to finish for dinner, but the steak and eggs the next morning was epic. 

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