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Monday, 17 October 2016

Cast Iron Skillet Steak

There is a lot of people that I know, that loves steak.  A steak done right...  can't beat it.

Today's steak came from a roast that Tonya bought on Friday afternoon.  I cut up the roast and got 10 steaks from it.  Well, there was 11, but one was really small.

You don't need to cut up a roast to make this.


Olive Oil, Salt, Pepper, garlic powder, onion powder and rosemary

Stuff you will need

Cast Iron Skillet
Tongs to be able to flip your steak


Put a thin layer of Olive Oil on your steak followed by your seasonings.  Do this to your steak about an hour before you are going to cook it.  Then let it rest on the counter.  Go have another beer, or Caesar, or what ever beverage that you like.

Put your Cast Iron Skillet on the stove at medium heat.  Within a few moments, you will see smoke coming off the skillet.  

I would imagine, this is where the term "Smoking Hot" comes from.

It's really important that you let your skillet get this hot, so that nothing sticks to it.  Otherwise, you have a hot mess on your hands.

Then flip the steak into the skillet.  No butter.  No margarine.  No oils of any kind.  The steak will not stick if your Cast Iron Skillet has been properly seasoned.

After 2 minutes.  Flip it over.

2 minutes later, another flip.

2 minutes after that, yet another flip.

Depending on how thick your steak is, it could be done.  The steak in my video, needed another flip.  Tonya needed 2 more after that and my sister-in-law, 2 more flips for her.

Here is a video of me cutting up a roast into steaks, seasoning, cooking and serving them up.

Did you enjoy the video?  Click to subscribe.  Once I get to 100 subscribers, my dog Max, I will cook and feed him a steak of his own.

Comments and suggestions are ALWAYS welcome.