Cast Iron – Sizzle!

I’ve been spending more time with the beautiful cast iron pan I got for Christmas.  Tonight I made two NY strips (look at those beautiful 18-ounce bastards!) and some roasted potatoes.

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I started by getting the pan hot on medium high heat, and preheating the oven to 425.  While the pan was heating up, I rubbed the steaks with coarse salt, fresh ground pepper, and dried rosemary.

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Added a tablespoon of olive oil and a tablespoon of butter.  Once the butter got done bubbling, I threw in the steaks.

I seared the steaks for about 3 minutes per side.  Smelled amazing.  Then I put them on a plate, knowing they were nowhere near being done in the middle. (These suckers were about 1 1/2 inches thick!)  Then I threw in three large potatoes that were cut into chunks, added a little more oilve oil, salt and rosemary, and put the entire pan into the oven.  I checked the potatoes periodically until they were soft enough to put a fork into with little effort.

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Then I put the steaks – with a thermometer probe – on top of the potatoes and placed back in the oven.  Removed the steaks when the interior temperature hit 125.  Then I took them out and tented them in aluminum foil, the residual heat rose to 145 degrees…a perfect medium rare.

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Sliced on the bias for a fantastic meal!

10/10 would cook again.

 

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