Perfect Cast Iron Seared and Baked Grassfed Steak

We have traditionally been all about the bbq at the ranch. But getting in touch with our roots, we have explored the cooking methods of our ancestors. Turns out they really had something going with the simple cast iron pan!

Don’t skip on the steps. Letting the steak come to room temperature before cooking is essential.

Ingredients/Equipment:

Grass fed Steaks (Ribeye, NY Strip or Sirloin are all great this way)

Salt and Pepper to taste (or Montreal steak spice)

tsp olive oil

Cast Iron frying pan

Digital meat thermometer

Directions:

• Remove steak wrap and fully defrost your steak in the refrigerator

• Minimum 1 hour before cooking, remove from refrigerator, dry the steaks completely with paper towel. Now salt (and season as desired) both sides, rubbing it right in. This can be done up to 3 hours ahead of time.

• Preheat the oven to 400 with the rack in the centre of the oven.

• Heat your cast iron on the stove top to medium - medium high. If your steak is really lean add a dab of olive oil to the skillet. Once piping hot throw in your steaks, searing 2 minutes per side.

• Now move your cast iron to the centre rack of the hot oven. Have your probe thermometer ready, this won’t take long. Bake the steaks a couple minutes and then check the steak’s internal temperature. For medium rare steak it should get to 125 degrees. Once there quickly remove steak from oven and cast iron. Place on a plate, wrap in foil and let rest 8-10 minutes.

  We slice the steaks thin and serve family style with a simple salad. Nothing better than this!