Cast-Iron Skillet Steak
Total TimePrep: 5 min. + standing Cook: 5 min.
Great advice! And Creighton the recipe is for CAST IRON and NOT non stick so i would pull your low review if i were you.
I've always been told to NEVER preheat a non-stick pan to a high temperature. The coating releases toxic fumes.
To Maxwell - please don't rate a recipe that you haven't cooked. Also rude to add your own recipe. If you want to publish your own recipe do it the right way.
Not exactly Heart Smart cooking. Way way too much salt. Try this: medium heat, preheated. No salt. Small amount of canola oil. Lay the steak in, do not turn over for 4 minutes, then do the second side. Rest it covered with foil for 3 minutes and enjoy the taste of the steak....
Good flavor with less salt is to put a slice of Kerry Gold Garlic and Herb butter on each side of the steak as you flip it. Really adds good flavor without all that salt
Cómo dijeste que puedes temprano por eso pregunto la hora que puedes el domingo para vernos
The video should have clued me into the many problems with this dish. First of all, any good steak needs to be salted and left in the fridge at least 24 hours not 45 minutes then raised to room temp before cooking. The next problem was the thickness of the steak which at that kind of cooking heat the steak will not be mid-rare which brings me to the major problem I had was the steak in the video wasn't cooked mid-rare it was mid to mid-well. So if the video shows us a medium to medium well steak how are we supposed to suspend reality to think ours will be mid-rare. The test to tell if somebody is insane is to do something over and over again and expecting different results each time. So if you want a great mid-rare steak cook less time or get a thicker steak (at least 2").
To the person who wondered if less salt can be used, YES, you can use less salt. When it's too rainy, cold, or just too dark out to use the grill, I cook steaks this way, but I probably use 1 teaspoon of salt instead of 1 tablespoon. A generous sprinkling of salt and pepper when I take the steak out to warm, and then another generous sprinkling of salt into the pan just before adding the steak (I think it helps keep the steak from sticking.)
DH cooked two Choice cut strip steaks using our cast iron skillet. He used some salt, but not as much as in the recipe. Instead he used dried herbs after turning the steak over. He put a small amount of butter in the pan while the steak was resting on a cutting board tented with foil and put in a sprig of fresh rosemary and some freshly cracked pepper. After the steak was sliced, he spooned on the herb butter. YUM!!! I must admit...it sure made a mess of my stove...but worth it!!!!!