Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cast Iron Steak Recipe
    Lost? Site Map

    Cast Iron Steak

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

    Sort by:

    • on June 20, 2006

      Delicious! My steaks were thick, and cooked as directed, the outside was blackened and the inside medium-well which was just right. Just something to watch if you prefer a rare steak. Only problem I had was the billowing smoke that results from cooking a steak in a hot cast iron skillet. A few hours later, it's still a bit foggy in here, but the results were well worth the smoke! While the suggested sauce sounds fantastic, I made Blue Cheese-Shallot Butter #67397 and enjoyed the combination very much. Thanks for wonderful directions and a great steak!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2009

      Simple, fast PERFECTION!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2008

      Excellent! I did do some reading to sort of supplement all of the great info in this recipe just because it was my first attempt at steaks in my cast iron pan. We had New York strip steaks, and I used canola oil (wasn't sure if the extra virgin olive oil I had would be a bad idea due to smoke point). Instead of 3 minutes each side, I went with 2 minutes each, then a pat of butter before the oven. I used a digital meat thermometer to be certain (aimed for 125 degrees since it still cooks up to 130 degrees while sitting in foil), and that part was a bit less than 5 minutes with our cuts. Yes, the whole place was super smoky, but it was more than worth it. For the sauce, I only had Champagne on hand (day after New Year's Eve and all...), so I used it to deglaze and added some Dijon mustard, crushed garlic cloves and chopped fresh basil, and it also made a nice sauce. Even if I did some things slightly different, your recipe gave clueless about cast iron cookware me the awesome outline from which to create the best at home steak either of us have ever had, so all the glory and all the stars to you for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2007

      Wonderful, I used flat iron steaks and added small sliced portobello mushrooms which I suateed separately and added to the sauce. Thanks, this is a keeper

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    Nutritional Facts for Cast Iron Steak

    Serving Size: 1 (217 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 551.8
     
    Calories from Fat 389
    70%
    Total Fat 43.3 g
    66%
    Saturated Fat 18.9 g
    94%
    Cholesterol 130.9 mg
    43%
    Sodium 137.9 mg
    5%
    Total Carbohydrate 1.3 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.2 g
    1%
    Protein 29.9 g
    59%

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites