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The Perfect Cast Iron Steak



2 (1 lb.) boneless strip steaks, 1-1/2" thick, trimmed

Kosher salt

Cracked pepper

4 Tablespoons unsalted butter, softened

2 Tablespoons minced shallots

1 Tablespoon minced fresh parsley

1 Tablespoon minced fresh chives

1 Garlic clove, minced

2 Tablespoons vegetable oil


















1. Cover entire surface of steaks with salt.  Let steaks sit at room temp. for up to 1 hour.

2. Place skillet on middle oven rack and heat oven to 500°F.

3. Combine softened butter, shallot, parsley, chives, garlic and 1/4 teaspoon pepper in bowl, set aside

4. When oven reaches 500°F, pat steaks dry with paper towel and season with pepper.

5. Remove skillet from oven and place over medium-high heat.

6. Add oil to skillet and heat until just smoking

7. Add steaks and cook, without moving them, for 2 minutes.  Flip steaks and cook for another 2 minutes.

8. Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes until steaks are well browned and meat registers 120 to 125°F (for medium-rare).  Takes about 7-9 minutes.

9. Transfer steaks to cutting board, drop 2 tablespoons herb butter on each steak, cover with aluminum foil, and let rest for up to 10 minutes.


1. Slice steaks 1/2" thick and serve.