Typically steak is cooked on very high heat for a short amount of time. This recipe is a bit different as it uses lower heat and a bit longer cooking time.
Pre heat skillet or pan over med heat. I have an electric stove. I usually turn it to 4 or 4 1/2. Because the cast iron holds the heat so well, i used 4 for this. I like my steak rare to med rare, so my times are based on that and the thickness of the steak. This one wasn't too thick so i adjusted my times.
I cooked each side two min's then took the steak out. 90 seconds also works well.
Next i melt three pats of butter along with two or three cloves of chopped garlic. Melt the butter with the garlic, put steak back into pan. I cooked it an additional two min's per side. Sometimes i do 90 seconds, it just depends on how the steak is cooking, cut of meat etc. I can tell when the steak is cooked perfectly for me just from touch or inserting a toothpick or knife. This might not work for everyone since some of you may not cook every night etc. Going strictly by the times should yield a good med-rare.
Some other tips.
* Let the steak rest for 10 mins before eating.
* Let the steak come to room temp. before cooking. I let mine sit out for about five hours or so, but one or two is fine. I salt each side then cover it with a paper towel.
* If the steak has a lot of fat on the sides, you can cook it vertically to melt off some of the fat and use that for grease to cook it in. Wipe it out before putting the butter in.
Pre heat skillet or pan over med heat. I have an electric stove. I usually turn it to 4 or 4 1/2. Because the cast iron holds the heat so well, i used 4 for this. I like my steak rare to med rare, so my times are based on that and the thickness of the steak. This one wasn't too thick so i adjusted my times.
I cooked each side two min's then took the steak out. 90 seconds also works well.
Next i melt three pats of butter along with two or three cloves of chopped garlic. Melt the butter with the garlic, put steak back into pan. I cooked it an additional two min's per side. Sometimes i do 90 seconds, it just depends on how the steak is cooking, cut of meat etc. I can tell when the steak is cooked perfectly for me just from touch or inserting a toothpick or knife. This might not work for everyone since some of you may not cook every night etc. Going strictly by the times should yield a good med-rare.
Some other tips.
* Let the steak rest for 10 mins before eating.
* Let the steak come to room temp. before cooking. I let mine sit out for about five hours or so, but one or two is fine. I salt each side then cover it with a paper towel.
* If the steak has a lot of fat on the sides, you can cook it vertically to melt off some of the fat and use that for grease to cook it in. Wipe it out before putting the butter in.
