It’s been far too long since I cooked anything, and not to toot my own horn but I whip up a mean steak. Seared, buttered and broiled ribeye with garlic asparagus. The trick is to never pierce it and let the steak rest after (but elevated it above it’s own juices). Melt in your mouth steaky goodness. Not to put down vegetarianism, but It’s times like this I truly rejoice in being a carnivore.
A good friend of mine (who is quite brilliant) wrote an entire cookbook devoted to cooking in cast-iron.
From fried chicken as scrumptious as Grandma’s to spicy exotic Palak Paneer, the recipes will satisfy all year long. The cookbook guides you though purchasing, seasoning, and cleaning your cast-iron pans. Cooking with cast iron proves what once was old is new again!
If you love delicious home cooked meals, click the chain link icon when you hover over the photo! :)
A perfectly rare grass-fed rib eye at Casa de Bombshell… Heat cast iron +500º… little oil on the steak, sea salt+pepper, sear it for 1 minute each side, throw it in a 500º oven for 2 min each side… melt some butter on top, and let it rest elevated out of it’s juices for 3 minutes.