I love a good steak every once and awhile. I don’t eat a ton of red meat but when I do I try and find grass fed beef. Lately I have been cooking our steaks on my cast iron skillet and they have been turning out wonderful!
1 or 2 8oz Steaks (depending on how many people you are cooking for) – the cut of your choice. We usually cook Ribeye or NY Strip
4 TBS Butter, Ghee or Coconut Oil (choose a fat that can withstand higher cooking temperatures)
1 Medium Onion (sliced)
1 Container of Mushrooms – I used Organic Baby Bellas (washed and sliced)
Salt & Pepper
How to make it:
Prepare your vegetables and your steak. To prep your steak, salt and pepper both sides and set aside while you wash and slice vegetables.
Heat 2 TBS of fat in a large pan over medium heat (if you are using the bacon fat from the Bacon and Brie Twice Baked Potatoes – YUM) Add your onions and cook until they are translucent, about 5 minutes. Add your mushrooms and mix well.
In your cast iron skillet heat 2 TBS of fat over medhigh heat. Once your skillet is hot enough to sizzle when a drop of water touches it, add your steak. Cook time is going to depend on the cut of your meat and your preference. To figure out your cook times use a meat thermometer. Start by cooking your steak 3-4 minutes on one side and then flip. Then add your meat thermometer. Remove your steak from the skillet once it reaches your desired temperature and set aside on a plate as it continues to cook even after it is taken off of the heat source.
Remove from heat when it reaches:
Rare: 130-135 degrees
Medium Rare: 140 degrees
Medium: 155 degrees
Well Done: 165 degrees
While you are tending to your steak, continue to stir your onions and mushrooms. They should be done around the same time as your steak. Salt & Pepper to taste. ENJOY!
In Health & Happiness,