STILLWATER OKLAHOMA MAGAZINE / 45
DESCRIPTION :
NO FUSS , ALL FLAVOR . WANT TO KNOW HOW TO MAKE A RESTAURANT- QUALITY STEAK AT HOME ? HERE IT IS . WE LOVE WHAT A SCREAMING-HOT CAST IRON SKILLET DOES TO A GOOD STEAK , LOCKING JUICES IN FOR TENDER BITES WITH A CRISP CRUST . WE TOPPED THESE OFF WITH A FLAVORFUL GARLIC BUTTER .
Thick Cut Cast Iron Steaks
SEARED AND SERVED WITH GARLIC BUTTER
INGREDIENTS :
4 ( 8- to 10-ounce ) New York strip steaks 1 tablespoon Daddy Hinkle ’ s Instant Meat Marinade 2 teaspoons brown sugar 1 tablespoon Savory Spice Shop Smoked Spanish
Sweet Paprika
1 tablespoon Savory Spice Shop Black Garlic Salt or kosher salt
1 tablespoon Savory Spice Shop Whiskey Barrel Smoked Black Pepper
GARLIC BUTTER : 1 stick Hiland Salted Butter 3 garlic cloves , smashed Juice of 1 lemon 1 / 4 teaspoon Savory Spice Shop Smoked Spanish
Sweet Paprika
1 / 2 teaspoon Savory Spice Shop Whiskey Barrel Smoked Black Pepper 1 tablespoon Scissortail Farms Italian Parsley , chopped
DIRECTIONS : Combine softened butter with garlic , lemon , paprika , pepper , and parsley . Warm before drizzling over hot steaks .
DIRECTIONS :
1 . Pat steaks with a paper towel to remove as much moisture as possible .
2 . In a small bowl , combine Daddy Hinkle ’ s marinade , brown sugar , paprika , salt , and pepper . Rub this mixture into the steaks on all sides , then allow to sit at room temperature for about an hour .
3 . Preheat oven to 450 degrees F . Heat a large cast iron skillet over high heat . Sear steaks 2 minutes per side , creating a crisp crust . Move skillet to oven , cooking to desired doneness . This won ’ t take long ; for a medium steak , at 140 degrees in the middle , set your timer for just 3 minutes . Pro tip : Remember that the temperature of your steak will continue to rise at least another 5 degrees while the steaks rest .
4 . Top each steak with warmed garlic butter . Serve immediately with your favorite steakhouse sides .
STILLWATER OKLAHOMA MAGAZINE / 45