Cast Iron Skillet Steak (333 Calories)

Steak.  There is nothing better.

 

Well, except maybe a restaurant cooked steak!

 

Now, here is a way to get that exact steak right in your very home!

 

 

CALORIES 333. CARBS 0. FAT 18. PROTEIN 29. 

 



Now, this is a VERY easy recipe.. but you must follow it exactly!  No cutting corners if you want the amazing taste of a restaurant quality steak on your supper table!!

 

First, you need a few things...

 

Thick, good cut of steak. 1 steak per person. (about 6 ounces for each)

We prefer a bone-in Ribeye... but it must be a thick cut.

Salt and pepper.

Olive oil.. not much.. about a teaspoon.

basting brush... if you don't have one.. a 49 cent NEW paint brush will do!  yep, I've done it.

A cast iron skillet. This is a must.  No other oven proof skillet will work.  Well, it will work, but the taste just isn't the same.  The skillet must be seasoned and ready to use.  You DO NOT need to oil the pan.  That will just add additional calories, and make your pan smoke. 

1 pat (tablespoon)  of butter per 2 steaks.

0.5 ounces of wine. (I use a Chardonnay.)

 

Now, for the how...

 

Preheat your oven to 450 degrees.  Place your cast iron pan on the stove top and turn the heat on medium high.  lightly baste each side of the steak with olive oil and sprinkle salt and pepper on both sides. 

 

***DO NOT*** put any other seasonings on the steak.  The temperatures you are cooking at will only burn other seasonings and your steak will taste bad.  trust me.  please do not season with any other ingredients.. you will ruin your expensive meat!! 

 

Place one of your steaks, into the cast iron pan and quickly brown each side.  This takes seconds. ONLY turn the steak ONCE.  Once both sides are browned to your liking.. place half a tablespoon of butter onto the top on the steak, and place the cast iron skillet into the oven. 

 

Prepare your next steak. 

 

Your steak will be cooked to medium rare in about 5 minutes in the oven.  DO NOT COOK LONGER THAN 5 MINUTES.  Once 5 minutes has passed, remove steak from the oven, and transfer onto a plate. 

 

Place the second prepared steak into the pan with the juices from the first cooked steak. Repeat the cooking process.  Place the second steak with the first and set aside.  Do not slice.

 

Place the skillet (with juices still in the pan) back on the stove on low heat.  Pour half ounce of wine into the skillet and using a fork, stir.. scraping the pan for any stuck on pieces of meat. 

The juices should start to boil. 

 

Slice steak into strips and place into the pan of juices.  Turn to high and toss until juices evaporate; about 30 seconds.  Serve while hot!

 

This recipe goes VERY well with my Mac & Cheese Soup!  Enjoy!