Perfect Cast Iron Skillet Steak

Cast Iron Skillet Steaks

Spring is on the way but not yet here in Western New York. So, how do you cook a really good steak in the winter without your grill? Iron skillet steak cooking is the way to make a perfect steak.

I had a one pound strip steak about 1-inch thick. I realized the best way to cook this was in my cast iron skillet.

The first thing that I did was preheat the oven to 350 degrees.

I chopped up two cloves of fresh garlic because I like garlic. Then covered the bottom of my cast iron skillet with olive oil.

I set the burner to medium-high while I seasoned my steak.

 I seasoned my steak on both sides with salt, pepper, and McCormick Grill Mates Montreal Steak Seasoning.

I firmly pressed the seasoning into both sides of the steak with my fingers.

By this time the cast iron pan was hot. I cooked the steak exactly 3 minutes per side.

Then I place the cast iron skillet into the oven and cooked it for 10 minutes.

I wanted my steak to be medium rare. Using my digital thermometer I made sure that I had an internal temperature of  140 degrees.

I let my steak rest for 4 to 5 minutes before cutting into it.

Cooking time may vary by the thickness of your steak.

Internal Temperatures:

Rare	130 to 135°F
Medium Rare	140°F
Medium	155°F
Well Done	165°F

Prep time:     10 minutes
Cook time:    20 minutes (includes Rest Time)
Serving:        1 to 2 people (16oz. steak)

This steak was so tender, juicy and full of flavor. What I like best about cooking with my cast iron is you can go from stovetop to oven. Just make sure you have a good oven mitt to take the pan out of the oven.

As always thanks for stopping by and I hope you enjoy.

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Stuffed Peppers with Jasmine Rice

This is one of our favorite recipes especially when the growing season is coming to an end; the peppers are so fresh picked right out of the garden. If you don’t have a garden you can buy some really nice peppers at a farmers market, or the grocery stores will usually carry fresh produce locally grown.

Stuffed peppers with jasmine rice is a quick and easy meal for your family, or if you’re going to entertain friends for dinner.

You can prepare these ahead of time and just pop them in the oven just before your friends arrive.  These stuffed peppers served with a salad makes a complete meal for your family or friends.

A tip from my daughter, she uses the jasmine rice because it’s sticky and holds the mixture together very well.

Ingredients:

2 lbs. of ground beef

1 29 oz. can tomato sauce

½ cup seasoned bread crumbs

2 eggs

½ cup Parmesan/Romano cheese

1 tsp. garlic powder

1 tsp. onion powder

3 tbs. Worcestershire sauce

2-1/2 cups white jasmine rice

Instructions:

1. Cook the rice according to the package instructions
2. In a large bowl, combine the ground beef, bread crumbs, eggs, cheese, garlic powder, onion powder, Worcestershire sauce and mix together well, set this aside.
3. In a small pot cook the tomato sauce until it comes to a boil and then turn it down to simmer. (Optional, you can add some Italian seasoning if you like)
4. Cut the tops off of the peppers and remove all of the seeds, rinse them with cold water.
5. Par boil the peppers, just about 10 minutes, depending on the size.
6. Stuff the peppers with the mixture, place them in a casserole dish standing up, and then pout the tomato sauce over the peppers. Place the lid on your casserole dish, or cover the peppers with tin foil.
7. Bake at 350 degrees for 1-1/2 hours or until the center of the meat is 170 degrees, using your meat thermometer

Mix the ground meat and rice

Stuff the peppers

As always thanks for stopping by and I hope you enjoy.