Here’s the deal. We just moved to Indiana. Our furniture/dishes/stuff is/are still in Houston. I have 1 pan and 1 cookie sheet and I needed to make a Christmas dinner. So, I decided to make steaks. But, we don’t have a grill. Never fear, I had a grand idea! I’ll get a cast iron skillet and sear the heck out of those steaks. It will be awesome!
I did. And, they were. Seriously awesome steaks. Just one teensy-tiny issue. If you use a cast-iron skillet to cook some steaks and your smoke alarm doesn’t go off, you’re doing it wrong. Our smoke alarms most certainly went off. Did I mention we currently live in an apartment?
It looked like this:
I wish I were joking.
I wish I had taken my own picture.
It’s been over an hour now, with windows open and ceiling fans spinning, but a bit of smoke still lingers in the air. Our entire building smells like the best steakhouse you’ve ever eaten at.
Merry Christmas, Neighbors! You’re welcome.
Here’s how to recreate this delectable, exciting experience.
1. Bring two ribeyes to room temperature. Sprinkle liberally with seasoned salt.
2. Heat a well-seasoned cast iron skillet on your stove-top burner on high. Let it get smoking hot.
3. Place you steaks in the pan, salt side down, sprinkle the side of the steak that is now facing up with more seasoned salt.
4. Do not touch the steak for at least 3 minutes. You’re creating a delicious crust on that delicious ribeye. And, it’s smoking like crazy.
5. If you haven’t already, have your husband open all your windows.
6. After 3 minutes, flip the steaks with some tongs. Let them sear for another 3 minutes.
7. At this point, a typical 1-inch thick steak will be a good medium-rare, my hubby’s favorite. Either take them off or continue to cook to your desired level of doneness.
Once you remove them from the heat, your steaks will benefit from a nice little rest under some foil. The juices will distribute and you can deal with the firemen who may* have arrived at your door.
*No actual fireman were summoned to our door. Thank goodness!