How to Cook the Perfect Steak in a Cast Iron Skillet

Ingredients:

• 1 Faithway Cattle steak (Ribeye, New York Strip, or Filet Mignon are great choices)
• Kosher salt
• Freshly cracked black pepper
• 2-3 tablespoons ghee (clarified butter)
• 2 tablespoons unsalted butter
• 2-3 garlic cloves, smashed (optional)
• 2-3 fresh rosemary or thyme sprigs (optional)

Equipment:

• Cast iron skillet
• Tongs
• Meat thermometer (optional but helpful)
• Spoon (for basting)

Instructions:

1. Prep the Steak:

• Remove the steak from the fridge about 30-45 minutes before cooking to bring it to room temperature. This helps the steak cook more evenly.
• Pat the steak dry with paper towels. A dry surface will create a better sear and crust.
• Season generously with kosher salt and freshly cracked black pepper on both sides. Seasoning the steak well is key to getting that perfect crust.

2. Preheat the Cast Iron Skillet:

• Heat your cast iron skillet over medium-high to high heat for 5-7 minutes. You want the pan to be very hot before the steak hits it.
• Add the ghee to the skillet. Once it’s melted and starts to shimmer (but not smoke), it’s time to add the steak.

3. Sear the Steak:

• Place the steak in the skillet, laying it away from you to avoid any splattering. You should hear a satisfying sizzle as the steak makes contact.
• Let the steak sear without moving it for 2-3 minutes, allowing it to form a nice, golden-brown crust.
• Flip the steak using tongs after 2-3 minutes. You should see a beautiful sear on the first side.

4. Baste the Steak (Optional but Recommended):

• Add the butter, smashed garlic, and fresh herbs (rosemary or thyme) to the skillet.
• Tilt the skillet slightly and use a spoon to baste the steak with the melted ghee and butter mixture. Basting helps keep the steak juicy and adds a rich, flavorful layer.
• Continue cooking for another 2-3 minutes, spooning the flavorful butter over the steak.

5. Check for Doneness:

• If you’re using a meat thermometer, check the internal temperature:
  • Rare: 120-125°F
  • Medium Rare: 130-135°F
  • Medium: 140-145°F
  • Medium Well: 150-155°F
  • Well Done: 160°F and above
• If you don’t have a thermometer, use the "finger test" or simply cut into the steak to check for your desired level of doneness.

6. Rest the Steak:

• Remove the steak from the skillet and place it on a cutting board or plate.
• Let the steak rest for 5-10 minutes to allow the juices to redistribute, ensuring it remains juicy and tender.

7. Serve:

• Slice the steak against the grain (especially for tougher cuts) and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Pro Tip:

• After removing the steak, you can deglaze the skillet with a little red wine or beef broth, scraping up all the flavorful browned bits. Pour this sauce over your steak for an added layer of richness.

Enjoy your perfect steak with the buttery richness of ghee and the unbeatable flavor of top-tier beef from Faithway Cattle!