Cast Iron Steak with Garlic Potatoes and Rainbow Carrots

My favorite myth to bust in regards to steak, is that it is only acceptable during grilling weather. Those people, I can almost guarantee, have never seared a steak up in their hand-me-down cast iron skillet. If you don't have a good cast iron skillet, you need one! They are easy to cook in and to clean, and the benefits of it (iron, non toxic, etc) are unmatched. Not to mention, stove top and oven safe- you can't beat that!

So to get started, you'll need a good skillet, mini golden potatoes, fresh garlic, mini rainbow carrots, fresh parsley, salt, pepper and Italian herbs blended. For cooking and topping, I recommend a good Extra Virgin Olive Oil and Grass Finished Butter.

Okay- here we go!

This picture is Rib-eye, but a favorite in our home is NY Strip too. Just pick your favorite cut and keep the thickness in mind (the thicker it is, the longer it takes to cook of course). Bring your steak to room temperature (this helps keep it tender) and heat a tablespoon of olive oil in your skillet; the skillet should feel hot when you hover your hand over it.

While your steak is coming to room temp, half your potatoes and peel your carrots. I like to boil my potatoes so they are more tender and cook quicker in the skillet. If you go this route, put your potatoes in cold salt water and bring to a boil. Don't let them get quite fork tender; that will make them too soft and turn to mush in the skillet- you don't want that! I'd say once the water starts boiling, let them stay in there for 3-5 minutes then remove from the hot water immediately. Then, set aside.

Season your steak generously with quality sea salt and coarse ground pepper on all sides. Drop your steak into the hot pan; you should immediately hear a sizzle. Then turn your heat down to a nice medium heat. Don't touch the steak for at least 6 minutes, then check it. The side down should have a nice sear on it and a pretty color, if not- let it cook another couple of minutes. Flip it and do the same to the other side. Then, turn the heat off and add 2 tablespoons of good butter and a sprig of fresh rosemary, along with a couple cloves of fresh garlic. Spoon the buttery, garlicy, rosemary-ey, mixtures over the steaks repeatedly. Set aside and let them cool down with the rosemary and garlic cloves on them. Now, don't touch! For at least 10 minutes that is. This will ensure the flavor and juices to stay inside the steak.

While the steaks are cooling down, in the same skillet, add the baby carrots and toss them in olive oil and sea salt on medium-high heat. Once they start to soften, add the potatoes in. I don't mix them together, just mentally split the skillet in two and cook them separately.

Season your potatoes with salt, pepper, 2 teaspoons garlic powder, 2 teaspoons Italian herb blend and 2 tablespoons of quality butter. Once the carrots and potatoes are about done, add in freshly minced garlic and stir frequently so your garlic doesn't burn. I turn the heat on low and add in some more olive oil to ensure everything is staying nicely coated and won't stick to the pan. You can also add in some sliced onions (like pictured) but that's completely optional! if you do, add them in before the garlic as they will take a little bit longer to soften than the garlic.

Okay, now that the veggies are cooked to perfection and flavored wonderfully, your steak will be cooled down and ready to slice. Slice it up and make some room in your skillet (that should be off but still hot)! This will slightly warm your steak and let it soak up some of the Italian herb and buttery garlic flavors- yum! Top it with fresh parsley and Parmesan then present it beautifully to your guests. All the flavors, all the color and all of the goodness in one skillet! You'll be sure to impress with this.

If you tried this and it built your confidence in steak cooking, changed your mind on when and where a steak could be made or impressed you with how easy a high quality meal was to make- please let me know!

Thank you for giving steaks a chance to be an all-year entree!