Steak Strips cooked in a Cast Iron Skillet

06 Jun
Steak Tacos

Steak Tacos

We have noticed that our grocery bills are creeping higher and higher. Have you noticed that beef prices are skyrocketing? Last year when the butcher told me the prices would increase due to the drought I really didn’t believe him. Yet here we are. So as many people I try to find ways to have my beef and still be able to pay for it. I’ve tried smaller portions and sizes of cuts. I’ve tried fillers, not my style. I’ve tried less costly brands, yuck. Out here our best bet is to purchase quarters or a half of a cow at way less per pound than you can find in any market, Bingo, hit the jackpot. But here also is a way to prepare and cook 1 Rib Eye Steak that will yield at least 6 tacos or fajitas.

DSC_1028Ingredients: yields 6 tacos or fajita.

  • 1 nice cut Rib Eye Steak
  • 1 TB Olive Oil
  • 1 TB Mustard
  • 1 TB Worcestershire Sauce
  • salt
  • ground black pepper
  • 4 TB salted buter

Using a knife pierce both sides of the steak generously. Place the steak in a gallon size zip lock baggy and and the Olive Oil, Mustard and Worcestershire Sauce. Let this marinade in the refrigerator for at least 3 hours before cooking.

Preheat your oven to 350 (optional). Heat your cast iron skillet over high heat on the stove top. Once your cast iron skillet is really hot, add the salted butter. Season both sides of your steak generously with the salt and butter and add to the skillet. Cook without touching for 5 minutes on side 1, turn over and cook for another 5 minutes on side 2. Now if you like your steak more on the well done side, as I do, place the entire skillet with the steak still in it into the oven to bake for 5 minutes until ready to your liking.

Let the steak rest in the skillet for 5 minutes or so, then slice thinly. This recipe makes for a wonderfully flavored sliced Rib Eye Steak that works great in Tacos and Fajitas.

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Posted by on June 6, 2013 in Beef


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