Cooking a Steak in a Cast Iron pan

Ok so i Found this and worked out very well so give it a try also keep in mind that it make take a little long depending on the cut of steak that you use. I did NYC Strips and cooked them 4 mins a side and came out very pink but thats how I like my steaks so if you want it done more add more time per side.

What you will need

You need a seasoned cast iron skillet, tongs, safflower or peanut oil, sea salt or kosher salt or Himalayan Pink Salt, and I will assume you have a range and oven. It does not matter whether the range is electric or gas. Good results can be had with either. Also good oven mitts are a must. Any type steak will work, but in this example I am using a ribeye that is a bit over an inch thick. Ribeyes generally have a good flavor so they do not need a lot of seasoning.

If you just acquired your cast iron pan, you will need to season it properly. Most cast iron pans these days come seasoned, but if yours is not, it is easy. Set the oven to 450. Brush cooking oil on the inside surfaces of the pan. Put it in the oven for 1 hour. When it comes out of the oven, let it cool, and wipe any excess oil off. Your pan should look black when it is properly seasoned.

Getting things going.

Pull the steaks out of the refrigerator and let them warm up a bit. We need to preheat the oven to 450 degrees. As the oven heats up, put the cast iron skillet on a large burner and heat it up to high temperature. As things are heating up, place the steak on a plate and pour a little safflower or peanut oil on it. Rub the oil in, then add salt and pepper and rub that in. If you want to add any other seasonings, this would be a good time for dry seasonings. Sometimes I use a mixture of onion and garlic powder with seasoned salt. Turn the steak over and repeat. Now it is time to cook. I also placed a bit of butter in the pan.

Cooking the steak

Once our skillet is nice and hot, take the tongs and place the steak in the skillet, and sear each side for 30-40 seconds. Then take your oven mitt, and place the steak in the 450 degree oven. Luckily, everyone at my house likes their steak medium rare, so all my steaks will have the same cooking time. You will let the steak cook in the oven, 2 1/2 minutes per side. If your taste tends towards medium, you will want to go for a bit over 3 minutes. At the 2 1/2 minute mark, you will pull the pan out of the oven, then turn the steak over, and then put it back in the oven and cook for 2 1/2 more minutes.

Once it has cooked on both sides for the allotted time, take the pan out of the oven and let it set for a few minutes, giving the steak a chance to rest. If you have aluminum foil, loosely cover the steak with the foil while they rest.

While you wait, you can plate your other side dishes. then once a few minutes have passed, take the tongs and put the steak on the plate and enjoy.

Chocolate Peanut Butter Cookies

These are so good just made them today.

INGREDIENTS:

1¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (4 ounces) unsalted butter, at room temperature
¾ cup chunky peanut butter
2/3 cup light brown sugar
1/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
Coarse salt for sprinkling

DIRECTIONS:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.

Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Scrape the bowl. Add the dry ingredients and mix on low until just combined. Using a rubber spatula, stir in the chocolate chips.

Use a cookie scooper , spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each cookie. Bake for about 12 minutes, or until the outside of the cookies are set but the middles are still a little soft. Cool cookies on the baking sheets. Store in an airtight container.

I also think a bit of caramel mixed into these cookies would be great.