Cast Iron Steaks with Compound Butter & Roasted Potatoes
A good steak can change your day, am I right? And a really great steak? Well, it'll change your life. The best steaks are simple. A quality cut of meat, salt, pepper, garlic and a good hot cast iron skillet. You don't need over-night marinades or fancy rubs, just the basics and high heat. I prefer tenderloins or ribeyes for steak night and always fresh garlic.
You'll need a large, well-seasoned cast iron pan, vegetable oil, your choice of steaks, salt, pepper and fresh minced garlic.
Season your steaks with salt and pepper, then rub generously with the minced garlic. Allow the steaks to sit at room temperature for one hour, this will ensure even cooking.
Pre-heat your oven to 425°.
Heat a TBSP of oil in your cast iron skillet over medium high heat for 3-4 minutes and add the steaks. Cook for 3 minutes and flip. You want a good sear, that color holds all the flavor! Flip and cook for 2 more minutes.
Put skillet in oven and cook steaks 8-10 minutes, insert a meat thermometer into the thickest part of your meat and follow the guide below:
Rare is a cool 125 degrees
Medium Rare is 130-135 degrees
Medium to Medium Well is between 145-150 degrees
Remove skillet from oven, careful, it's hot! Cover with foil and allow to sit for 5 minutes.
Plate steaks and place 1 round of compound butter on top. Serve immediately.
Gorgonzola Compound Butter
1 stick butter softened
1 small shallot, minced
1 4 oz tub gorgonzola
salt and pepper to taste
Combine ingredients in a bowl and mix well. Form into a long and wrap in plastic wrap, refrigerate until firm. Slice into rounds and serve over hot steaks.
Easy Roasted Potatoes
1 lb fingerling potatoes, washed & quartered
1 TBSP olive oil
8 cloves of garlic, minced
salt & pepper to taste
Preheat oven to 425 and move a rack to the highest point in your oven. Combine all ingredients in a large mixing bowl and toss to coat evenly. Pour onto a sheet pan. Roast for 20-25 minutes, tossing halfway through for even color. Potatoes are done when can be pierced with a fork easily and have a crispy outer shell. Serve immediately!