If I ever ask my husband, “what sounds good for dinner?” I can usually assume his answer will be meat and potatoes. He’s that kind of guy, but he’s starting to open up to more foods so I’ll give him that.
Well last time I did a curbside pickup, I decided to go rogue and order steaks. We usually cook steaks on the grill, but I decided to cook this on the stovetop in a cast iron skillet. Man, I always forget how much I love cast iron cooking until I do it and I regret not using it more.
TIP: The key to keeping your cast iron skillet in great shape for cooking is to properly clean it. Do not use soap when scrubbing it and sometimes for those pesky pieces that stick, I use a crumbled up piece of aluminum foil. Once you’re done cleaning it with warm water, dry it immediately following so it doesn’t get spots. Once it’s dry, you can rub a little bit of oil on it using a paper towel or dry it and put it away.
Back to the meal– I cook the steak on the stovetop for a few minutes on each side and then pop it in the broiler for a couple minutes to let it get a little more crispy.
For sides, I steamed broccoli and diced up some potatoes to cook in the oven.
Cast Iron Steak
Prep time: 5 minutes | Cook time: 10 minutes | Total Time: 15 – 20 minutes (depending on how you like your steak)
- 1lb-2lb sirloin steaks
- 2 tbs butter
- salt and pepper to taste
- Grab your cast iron skillet and get it preheated to medium heat.
- Drop the butter into the skillet and let it melt all the way down. I like it to get a little brown and bubbly.
- While that’s melting, season your steak with salt and pepper to taste. This is the only seasoning I put on the steaks. Feel free to add others if you’d like.
- Using tongs, place your steak into the skillet and let it cook for a few minutes on that side.
- Flip the steak to cook on the other side to cook for a few more minutes until it’s most done to your liking.
- Pop it in your oven to broil for a couple minutes to get a little crispy, but be careful to not overcook it!
- Place the steak on a cutting board to rest for about 5 minutes prior to eating.
2 Comments Add yours
This looks great! Any particular seasoning/marinade you use?
Thank you! The butter browns in the skillet which gives it some more depth and then I use just salt and pepper. It’s delicious! If I were to use a marinade in addition to the salt and pepper, I’d mix up some Worcestershire sauce, balsamic vinegar and minced garlic and let the steaks soak in that for an hour or so in the fridge. The sodium in the mixture will break down the steaks a little bit and make the steaks more tender.