Is it raining? Too cold Outside? Try the cast iron skillet outdoor alternative.
Cast Iron Steak Outdoor Alternative
INGREDIENTS
- Thick-cut beef steak(s), at least 1 1/2 to 2 inches thick, such as ribeye, strip, porterhouse, T-bone, tri-tip, or filet mignon.
- Kosher salt
- Freshly ground black pepper
- Granulated garlic
- Granulated onion
- 1-2 tablespoon unsalted butter (if finishing on the stovetop; don’t need if you are finishing on grill)
INSTRUCTIONS
- Choose an out of this world PTB steak
- Let dry and come to room temperature (30 to 60 minutes). Preheat oven to 500 degrees while also heating cast iron skillet on stove until smoking.
- Add steak to the skillet. Add butter. Let steak sizzle for 1 minute, then use tongs to flip over to achieve dark brown crust on both sides.
- Keep the steak in a skillet place in the oven for approximately 3-4 minutes. Check the degree of doneness. For medium-rare meat, 120 to 125 degrees is ideal.
- Let rest for 5 minutes. Slice against the grain for a delicious tender steak.
