Cast Iron Steaks Recipe

2 steaks, about 1" in thickness (I used Rib-eye)

2 T. butter (not margarine)

salt and pepper

2 T. olive oil

About 30 minutes before you want to start cooking, lay the steaks out of the fridge to come to room temp. This helps them to cook more evenly. Heat a big ole cast iron skillet over med. high heat (let that thing begin to smoke), add in the olive oil and 1 T. of butter. Place the steaks in the pan, seasoned side down and walk away...do not even move them for 3 minutes. Season the steaks again with salt and pepper and then turn the steaks (using tongs not a fork) over and top each one with 1/2 T. of butter. Cook for an additional 2-3 minutes basting them with the butter in the pan using a spoon. Once they are your desired doneness (I like my steaks rare, my husband likes his medium) remove them to a cutting board and allow the steaks to rest 5 minutes before serving. This gives the juices time to sink back into the steaks.

This will help you determine the doneness of your steaks without having to pierce them with a meat thermometer.

recipe from Janet page