Steak in Cast Iron


Ok, seriously. This post doesn’t need a lead-in full of flowery language or a poetic back story. It’s about steak. That should be enough. 

Steak in Cast Iron


1 steak, 20-24oz

Kosher salt

Black pepper

4 cloves fresh garlic (2 minced, 2 lightly smashed)

3 Tbsp. clarified butter

1 stem fresh rosemary


Liberally season steak with salt, pepper and minced garlic.

Place on a wire cooling rack set into a half sheet pan and allow to rest in the refrigerator, uncovered for a MINIMUM of one hour (24 hours is preferred).

Pre-heat oven to 425 degrees with the skillet in the oven.

Remove steak from refrigerator and scrape away the garlic.

Place the skillet on the stovetop over medium-high heat and add clarified butter, rosemary and remaining garlic.

Add the steak and cook it for one minute on each side, constantly splashing the hot butter from the pan onto the top of the steak.

Remove the rosemary and garlic and transfer the pan to the oven and cook for an additional 4 minutes, turning once after two minutes.

Remove pan from the oven, transfer the steak to a cutting board and lightly tent with foil. Allow steak to rest for 5 minutes/pound.

Slice and serve hot.

 (Serves 6)


Was I right…or what? Flowery language and poetic back flashes to return soon…