Cast Iron Steaks
If you want the perfect steak, skip the grill and grab a cast iron skillet. I know, I know some of you will be reading this thinking “Blasphemy! How dare he!” others will a take one look at the directions, and say that’s too much work, but for those of you who give this recipe a try…
...you won’t regret it.
A few tips to make sure this is the best steak you’ve ever cooked:
Set your steak out well before dinner time. This is so the meat has an opportunity to come up to room temperature and become a consistent temperature throughout, resulting in a perfectly even cook.
Get your skillet hot, not warm, before you add the steak. By doing this you are sealing in the juices while the outside sears and forms a delicious crust.
Yes, flip it over frequently while cooking and baste the steak with the melted butter, garlic, and herbs.
After you remove the steak from the skillet, allow it to rest about 5 minutes. This allows the juices to distribute evenly throughout the meat, making it the perfectly juicy steak you thought was only possible at high-end steak houses.
While this recipe is low carb, it is not necessarily high fat or moderate protein (that is somewhat dependent on the cut of meat you select) So to manipulate this meal into fitting my macros I usually pair it with some sides that are packed with healthy fats. That way the macronutrient profile is back to a high fat, low carb, moderate protein meal. My perfect side dish for this meal are these delicious garlic butter mushrooms.
For more information on cooking the perfect steak and how to pick out the perfect cut of meat, check out the links below:
- 1 large, boneless steak 1" thick at room temperature
- 2 tablespoons butter
- 2 cloves garlic
- 1 sprig herbs
- maidon salt