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June 11, 2018

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Cast-Iron Seared Steak

June 5, 2019


Food is like it's own love language in our house. Sitting around the table at the end of the day (or the beginning of the day on weekends) means sharing life and love over some delicious food. Breaking bread together is one of the most intimate things we do together, and it's also one of the easiest. 


Food is also a creative outlet for me. I grew up staying up past bedtime with my dad to see what Alton Brown was cooking up or eating on Good Eats and anxiously awaiting to see the winner of Iron Chef America. I learned what flavors go best together or the best way to get a perfectly brown crust on meat. Nowadays, I get a little more adventurous and tweak recipes, come up with my own recipes, and I've even discarded my measuring cups (they're just copper accents in the kitchen now). What I haven't been doing, though, is documenting my homemade recipes to send to friends, maybe even make a cookbook at some point, or just remember them for the next time. 


So here it goes! Recipe #1 and one of our favorites. We're usually grocery shopping on a budget (Aldi is my best friend), so we eat lots of chicken and fish. But every couple of weeks or so, I'll make a trip to Publix or Kroger and find a fresh ribeye or New York Strip steak to sear up for dinner. We have a grill, but the hassle to get it out of our shed and fire it up seems daunting after a long day. So I've learned to utilize my cast iron skillet inside the kitchen. 


Here's what you'll need:


1 or 2 Ribeye or New York Strip steak(s)

1/2 stick of butter

1 clove of garlic 

Salt & pepper


& that's it!


Now let's get it sizzling. For best results, preheat your cast iron skillet no the stove so that it's hot and ready to go. While that's heating up, mashed up your garlic and cover both sides of the steak with fresh minced garlic. Then, add a liberal amount of salt and pepper on both sides of the steak. I prefer fresh cracked pepper and Himalayan sea salt.


Once your steak is prepped and your skillet is hot, put 1/4 of a stick of butter in the hot skillet and let it melt around to fill up the bottom of the skillet. Lay the steak in and let it cook for a good 7-8 minutes on the first side. 


When it's time to flip, add another 1/4 stick of butter into the skillet for a fresh layer of butter on the bottom of the skillet. Then flip your steak to cook the other side for another 7-8 minutes. *Depending on how you like your steak, you might want to throw it in the oven at 350 degrees for about 5 minutes. We usually eat our steak at about medium with a little pink, so for most steaks, it's done after searing both sides in the skillet! If you like your steak a little more well done, throw it in the oven for a few minutes (that's the beauty of using a cast iron skillet- no transfer there!).


But wait! It's not quite done yet! For best results, we usually put our steaks on a cutting board for about 5-7 minutes to sit and soak up all the juices before cutting into it. Trust me- it's worth it!


And that's it! Sometimes we eat steak with potatoes and veggies (as seen in the photo above), but this is how I cook my steak for anytime we eat it. We also love steak tacos, steak quesadillas, steak and eggs in the morning, and we love pairing steak with a little fettuccini (or tortellini) Alfredo!

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