I made my first steaks in the cast iron skillet that Husband bought for me this past Christmas. Cast iron can be a pain to use because it takes more care than a pan you just use and throw into the dishwasher, but the rewards are worth it.

To make my steaks I started by melting two tablespoons of butter on high heat. Once I had a good sizzle going, I plopped in both steaks. You can make as many steaks as your skillet will allow but it’s important to not crowd the meat. Two bone out ribeyes fit perfectly in my skillet. Meanwhile I preheated my oven at 400 degrees.

I seared the first side of each steak for a full minute just to get a lovely carmelization and pretty brown color. Then I cooked the next side for another minute. I placed a tablespoon of butter on each steak, added salt & pepper liberally and then put the whole skillet into the oven. I baked the steaks for ten minutes to get them medium-well.

The steaks were seared to perfection, fork tender and buttery good. I’ll be making many more steaks just like this in the future. (Next time I promise pictures.)