Steaks in a cast iron skillet

05 Jul

Steaks cooked in a Cast Iron Skillet


  • 3 to 4 Steaks, should be able to fit all into a large cast iron skillet
  • Balsamic Vinegar or a Balsamic Marinade
  • 2 Tb Vegetable Oil
  • 4 Tb Butter, unsalted, divided use
  • salt and pepper for seasoning

Place the steaks in a gallon size zip lock bag and pour in the Balsamic Vinegar or Balsamic Marinade over the steaks. Refrigerate for at least 1 hour. After the steaks have been marinated drain and dry them off with paper towels. Season lightly with salt and pepper.

Heat a large cast iron skillet to medium high. Add the vegetable oil then melt 2 Tablespoons of butter into the hot oil. Place the seasoned steaks in the hot skillet and let them sit there for 4 to 5 minutes until a crust is formed, do not move them. Flip over to the other side and cook for another 4 to 5 minutes also. Add the remaining 2 tablespoons of butter to the skillet, when melted spoon the oil butter mixture over the steaks for another 4 minutes. In total you are cooking your steaks about 12 to 15 minutes which should bring them to a cooked status of medium. Place the cooked steaks on a plate, tent with foil and let rest for at least 5 minutes before serving or slicing.

Suggestions: We just love to slather our steaks with a seasoned butter. Try my recipe under “Butter seasoned with Garlic & Parsley”. Add some “Caramelized Vidalia Onions” and you have a treat of a steak.


Posted by on July 5, 2012 in Beef


Tags: , , , , ,

4 responses to “Steaks in a cast iron skillet

  1. amy@afternoonpopcornsnack

    July 6, 2012 at 12:12 AM

    Those look very succulent. Yum!

  2. Miss p

    July 6, 2012 at 12:29 PM


    • flyfishbrat

      July 6, 2012 at 7:14 PM

      I agree Miss P. I am in love with mine and use it often.


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