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The Best and Easiest Cast Iron Skillet Steaks

The Best and Easiest Cast Iron Skillet Steaks

`Happy Friday! This girl is happy it's not as freaking hot as it has been the past few weeks. It's a breezy 85 degrees outside and I am beyond grateful! Being a born and raised Texas gal, I thought I knew heat, but this is different. At least in Houston there is moisture in the air! In West Hills, California,  it's just like walking on the driest sun ever. I've never known a feeling like that before! Now that it's cooling off a tad, I am walking on sunshine in a different way!! Yippee! I can now hopefully wear pants sometimes!! 

This week has been a blast so far just getting back to my normal routine after so much travel. I don't know how people travel so much because I get knocked off my daily routine so fast with just the most minor changes! I'm back to cooking dinner most nights thankfully after an awful couple of weeks of eating anything that had the most cheese available in one dish. Back to healthy cooking before the wedding!

David and I's one year anniversary of being engaged is approaching, so we wanted to treat ourselves with a steak dinner! I grabbed all the goods at Trader Joes, and then went home to cook the best skillet steaks I've ever had!! It helped that we used our new cast iron skillet we received as a wedding gift! I LOVE THIS SKILLET. I would marry this skillet if I wasn't already engaged, and honestly, if this skillet somehow made it to my wedding and yelled 'I OBJECT' at the right time, I may consider running off in the sunset with this red glorious masterpiece. IT'S THAT GOOD OF A SKILLET YOU GUYS! 

Here are my steps to cooking the best skillet steaks with the best cast iron skillet: 

 

 

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First, Pick Your Cut. 

I'm on an organic kick lately and was super happy to see an organic cut at Trader Joes that wouldn't break the bank! I was so excited to bring these bad boys home! 

Next, dry off the steaks with a paper towel. Just pat it on both sides until the steaks aren't slippery any more. I try to pat until there isn't any more blood. This just helps for the seasoning to stick. 

Next, dry off the steaks with a paper towel. Just pat it on both sides until the steaks aren't slippery any more. I try to pat until there isn't any more blood. This just helps for the seasoning to stick. 

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Season Those Bad Boys With Some Cappy's Dry Rub. 

I discovered this magic at a sample counter and I have been loyal ever since. No one is paying me to say this. I just really love Cappy's. I season liberally on both sides until it's evenly dusted. I can't tell you enough: It's really great. 

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Put Some Himalayan Salt On It.  

I know this is a fad, but it's a deserving fad. Also look how fun it is to grate your own salt rock! I salt liberally on both sides.

 

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Get Them On That Skillet. 

I like to warm up my skillet for about 20 minutes, put down some oil, and then cut the heat until it's time for it to be used. This just gives it a smooth wake up time with the steaks, so I'm not over searing the meat. 

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Sear Both Sides Real Good. 

I do about 3-4 minutes on each side. 

Butter them up!! 

Butter them up!! 

Add some butter and greenery to the skillet. I like to do asaparugus with my steaks. 

Add some butter and greenery to the skillet. I like to do asaparugus with my steaks. 

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Pop It In The Oven. 

For about 15-20 minutes at 350 degrees. We like our steaks on the rare side, so we pulled them out at 15 minutes. The butter we slabbed on top should melt evenly into the steak. The veggies will cook in the juices. 

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Boom. Plate It. 

We paired our steaks with super easy to make baked potatoes! How do like your steak? 

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