High Steaks

Cast Iron Steaks

Ingredients

• Coarse salt, such as kosher salt or Maldon sea salt

• 1 or 2 boneless beef steaks, 1 inch thick (about 2 pounds total), such as strip or rib-eye. (Honestly any decent cut of steak works with my recipe- I know they get pricey so dont blow the bank I got you girl)

• Salt & Pepper : to taste, I usually end up doing 2 tbsp of salt and 4 tpsp of pepper

• !/2 cup on lemon juice and Worchestire sauce

Directions 

1- Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature for about 25 - 30 minutes

2- Place your cast-iron, on the stove and sprinkle like fairy dust- light but super even with 1/2 teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.

3- When pan is smoking hot after five minutes place in pan. (If using two steaks, cook in two batches.) USE YOUR TIMER! timing is everything here!

4- Let steak sizzle for 1 minute, then use your tongs to flip it over repeatedly then press down gently to ensure even cooking. Keep cooking over very high heat, flipping steak every 30 seconds. After it’s been turned a few times, fairy dust that baby with a tbsp of salt & pepper.

5- When steak has contracted in size and developed a yummy dark crust, about 4 minutes total, check for doneness.

6- Remove steak to a cutting board and tent lightly with foil and SERVEEEE