Discover the art of cast iron cooking with Whisk!

Recipe, Cast iron-seared strip steak with skillet-charred asparagus 

1. Set out steaks to bring to room temperature.

2. Thoroughly pat the steak dry with paper towels. Trim any large pieces of fat.

3. Generously season with salt & pepper. Both sides!

4. Heat the cast iron pan. Add ½ tbl oil over medium-high heat, swirling to coat the pan.

5. Once the skillet is hot, add the steaks to the pan. Sear the steaks on the first side for ~1-2 minutes. You’re looking for a brown crust – then flip, and cook for another 1-2 minutes. 

6. Using tongs, turn the steak on its sides to render the white fat and sear the edges (approximately 30 seconds to 1-minute per edge). 

7. To achieve a beautiful brown crust, flip the steak multiple times while cooking it, about every 30 seconds - 1 minute. 

8. When about 5-15 degrees from desired ‘removal’ temperature, reduce the heat and add 2 tbl butter, smashed garlic cloves and herb sprig to the pan. 

9. Spoon the butter sauce of the steak, tilting the pan (away from you) to get butter on your spoon. Continue to spoon the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while the steaks rest).

10. Transfer the steak to a cutting board, loosely cover and rest 5-10 minutes. Slice into ½” strips to serve. If desired, spoon extra butter sauce over sliced steak to serve. 

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1. While the steak is resting, char the asparagus. 

2. Drain off excess oil/butter into an oven-safe bowl, reserving some oil in the pan.

3. Add cut asparagus into the hot cast iron skillet. Saute for 5-7 minutes. Tossing, as needed.

4. Optional - grate lemon zest over the top and drizzle of EVOO. 

5. Serve hot, alongside the sliced steak.

Temperature Notes

• Medium Rate (red and warm center) - remove at 115/120 degrees to achieve 130 degrees (about 5-min)

• Medium (pink and warm center) - remove at 125/130 to achieve 140 degrees  (about 6-min)

• Medium-well (slightly pink center) - remove at 135/140 to achieve 150 degrees (about 7-min)

• Well done (cooked through with little to no pink) - remove at 145/150 to achieve 160+ degrees (about 8-min)

*USDA recommends 145 degrees 

Tips & Tricks

• Get to know your steak. What is the cut? What is the grade of beef (Prime, Choice, Select)? How thick? How much marbling? Optimal temperature?

• Using your thermometer. When checking the temperatur using an instant-read thermometer, insert it horizontally into the side of the steak, so it penetrates the thickest part of the center of the steak.

• 3-steps to Cast Iron. 

1. Pre-heat. For a minimum of 5 minutes. Can also preheat in a 450/500 degree oven.

2. Sear. Utilize the frequent turning method to achieve optimal browning.

3. Baste. Enhances flavor and helps to achieve a golden-brown crust.

• Slicing Steak. Slice steak against the grain and at an angle for optimal presentation. To ‘cut against the grain,’ slice the steak perpendicular to the parallel lines.

• Thicker Steak. For thicker cuts of steak, sear in cast iron & finish in the oven.

Mise en place for class –

1. Pull steaks out of the fridge – bring steak up to room temperature, typically takes 30 minutes to an hour. 

1. Have students show the thickness of each of their steaks (this will determine if the steak needs to finish in the oven). Preheat the oven, if needed.  - what temp does everyone want to cook to?

2. Salt the steaks, pat steaks with papertowel and set on rimmed baking sheet, season with kosher salt – salt will help to draw out any additional moisture. We’ll pat dry once more and season with pepper before searing.

2. Mise en place other ingredients, garlic and asparagus 

3. Let’s talk about cast iron

1. Quite literally a big hunk of iron molded into the shape of cookware

2. What does it mean to season?

1. A protective coating that’s formed by heating thin layers of fat on the cast iron pan, the fat bonds to the metal – creating a hard blackened skin that protects the metal. 

1. New pan? – typically comes pre seasoned

2. Wash the pan, warm soapy water, towel dry, stovetop flame to dry it out - then oil it, inside/outside/sides – place in preheated oven upside down at 450degrees for 30 minutes – on a sheet tray

4. Three steps to cast iron steaks

1. Pre-heat

2. Sear - utlizing the frequent-turning method

3. Baste 

5. Watch me! I’ll demo the steak first - then watch them and answer questions. - follow the recipe above.

6. While the steak is resting, prepare asparagus.

7. Plate and eat together. 

8. Cleaning, Seasoning and Storing Cast Iron

1. Wash. Wash by hand. If needed, use a small amount of soap, and a pan scraper for stubborn stuck-on-food. 

2. Dry. Dry prompt with a towel (residue on your towel is normal). Dry with heat on the stove to remove any excess moisture.

3. Oil. Rub a very light layer of cooking oil ontot he surface, wiping inside and outside - it’s okay for the pan to still be warm. Use a papertowel to wipe the surface until no oil residue remains.

9. Storing your cast iron.

1. Dry, well-ventilated cabinet

2. Nesting? Stack paper towels between to prevent scratching

10. FAQs

1. Safe. no chemical coatings.

2. Versatile. Stove, Oven, Grill, Campfire

3. Doesn’t scratch! 

4. It’s okay to use Soap!

5. Rusty Skillets can be saved! 

Be ware of splatter!

Be ware of residue on our towels

Handle will be HOT!

Ingredients

1. Strip Steak (1 - 2, 1lb steaks, each 1 ¼ - 1 ½” thick)

2. Oil, vegetable/canola/avocado, ½ tbl 

3. Unsalted butter, 2 tbl

4. Fresh herbs, rosemary and/or thyme, 1 sprig 

5. Garlic, 2 cloves

6. Salt & Pepper

7. Asparagus (1 - 2 bunches, depending on no. of people serving), 2” pieces cut on an angle

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