“Peachy…” A favorite response of mine, in part because of its versatility which is not unlike the delectable fruit itself. During peach season, there’s nothing better than the simplicity of a perfectly ripe peach. Skin...
HOW TO TAKE FOUR SIMPLE INGREDIENTS TO MAKE MOUTH-WATERING RESULTS
It should probably go without saying, but just in case...we'll offer a few notes to help you get the best results when cooking steaks in cast iron.
Starting any recipe with the highest quality ingredients you can obtain is the best way to increase your odds for a flavorful outcome. We love fresh and local, especially for proteins and veg. One more important tip, your steak (all protein really) should be room temperature before you start cooking.
If cooking one steak, the GRIZZLY 10” cast iron skillet is probably best. For two or more steaks, we recommend you choose the GRIZZLY 12” skillet to avoid crowding.
- Salt - our favorite is Kosher salt. These larger coarse crystals are ideal, don’t contain iodine and help to draw out moisture from the meat.
- Pepper - a freshly ground variety of peppercorns are ideal but a tin of black pepper works wonderfully too.
- Oil - a quality olive oil, avocado oil or grapeseed oil are what we prefer but use what you love.
- Steak - your cut of choice. For this recipe, a 1.5” thick ribeye is the star.
- Season both sides of the steak with salt and fresh ground pepper. *You can also do this step the night before, then tightly seal in cling wrap, and refrigerate. Remove from refrigerator about 30 minutes prior to cooking to allow the steak to get to room temperature.
- Heat your GRIZZLY skillet over medium heat. When cooking steaks in cast iron, the preheat time will vary based on which size skillet you use but usually it’s just a few minutes. To test if your skillet is up to temp, sprinkle a drop of water on the cooking surface. If it does a little dance you’re ready to go.
- Drizzle the olive oil onto the cooking surface until well-coated.
- Place the steak into the skillet, enjoy the sizzle and cook for two to three minutes over medium heat...without moving. Turn the steak over and cook for another two minutes before checking for desired doneness (it’s a word) and we’ve shared a basic guideline for steak temperatures below. Cook your steak longer if needed, until it’s reached your preferred temp.
- Remove from heat and allow to rest for approximately five minutes before cutting or serving.
“TOP THAT!”, you say?
Read on for three easy ways to upgrade your steak from simple to superb.
FRESH HERBS & BUTTER
With the quick addition of a few fresh herbs, garlic cloves & butter spooned over...your steak will be swooned over.
- Place 1 TBSP of butter into the hot skillet after you’ve turned it over while the second side is searing. While it starts to bubble and clarify, throw in a few sprigs of fresh rosemary, a few more of fresh thyme, several leaves of fresh sage and a couple of smashed garlic cloves.
- Cook for a minute or two to allow the herbs and garlic to infuse the butter and oil.
- Spoon the hot mixture of butter, herbs, garlic and pan drippings over the steak periodically until the steak is cooked to your preferred temp and follow the final steps as outlined above.
GORGONZOLA HERBED BUTTER
Another delicious option to elevate your steak using fresh herbs and butter.
- Cream together: 4 tablespoons of butter (softened), 4 tablespoons Gorgonzola cheese, 1 tablespoon of fresh flat-leaf parsley, roughly chopped.
- Place one tablespoon of the gorgonzola herbed butter onto the top of the steak just after removing from the heat and allow it to melt over the sides while the meat rests just before serving.
Fully fresh and fun to say.
If you want to make a chimichurri, the options are endless. With a food processor or great knife skills, finely chopped fresh herbs like cilantro, basil, or even mint...can be added to fresh parsley and combined with vinegar, salt, pepper and spices to make magic for your next steak dinner.
Photo above by Jess @PlaysWellwithButter
Jess chose a chimichurri to top this sliced steak (seared in a GRIZZLY) and the accompanying salad. This photo and this fresh steak topper, still remain among our favorites!
How do you like your steak? This might be a trick question.
Temps, timing & tips for a steak that’s done well. See what we did there?
- Rare - 120℉ cool to warm red center, soft and tender texture
- Medium Rare - 130℉ warm red center, perfect steak texture. (this is a popular choice bc if executed well with a quality piece of beef...this is the steak temperature that is perfection)
- Medium - 140℉ hot pink center, a bit firmer texture.
- Medium Well (aka probably just stop here) - 150℉ mostly brown center, firm texture.
- Well Done (told ya) - 160℉ no color, very firm and much drier...this is best for meat you don’t trust. quality cuts of beef deserve better.
- Start Over - this isn't technically on the temperature scale, but it should be!
Whichever temperature you choose...and whether you go with a recipe that's simple, supreme or in between...cooking steak in cast iron is always a good idea. Cooking steak in GRIZZLY Cast Iron Cookware...even better.