Garlic & Rosemary Cast-Iron Steaks with Gorgonzola Butter

Will It Skillet?

 

The cast-iron skillet is deeply beloved in Southern kitchens. Its seasoned nature adds a special homemade flavor to every recipe. What’s more, this coveted kitchen tool doubles as a serving piece. So, there’s no need to dirty another dish by transferring your food to a bowl or platter. May these skillet recipes from area locals season your pans with rich flavors and fill your bellies abundantly.

 

Headshot by Rich Smith   |  Recipe Photos by Mike Knapp

Garlic & Rosemary Cast-Iron Steaks with Gorgonzola Butter

Mike Knapp, Dalton

 

Mike Knapp standing in his kitchen

 

“After a life of grilling steaks outside, this made for a great way to cook a steak that keeps you out of the rain. The butter and oil give it the most amazing crust, and your house smells delicious for the rest of the night!” – Mike Knapp

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Garlic and Rosemary Cast-Iron Steaks with Gorgonzola Butter

 

Serves 4

Ingredients

  • 4 (8 oz.) beef filets 
  • Salt and pepper, to taste
  • 1 stick salted butter, divided
  • 1 block Gorgonzola cheese
  • Avocado oil (or other high temp cooking oil)
  • 4 rosemary sprigs
  • 3 garlic cloves, smashed

Directions

Trim steak to desired look. Add generous amounts of salt and pepper to both sides of the steak 30 minutes prior to cooking.

In a bowl, combine 4 Tbsp. of butter with an equivalent amount of Gorgonzola cheese, and set aside.

In a 12-inch cast-iron skillet, add enough avocado oil to have a full, but thin coating on the entire surface. Heat the skillet to a cooking temperature of approximately 425°.

Place steaks in the hot skillet, and do not touch for 3 minutes. Check steaks after 3 minutes, and if they have the desired crust, flip. If not, cook for an additional minute, then flip.

Add 4 Tbsp. of butter, smashed garlic cloves, and rosemary sprigs to the skillet. Let the butter melt completely. Carefully tilt your pan, and begin spooning the melted butter onto the steaks for the next 2 minutes.

Add the Gorgonzola butter and let it cook for an additional minute.

Remove the steaks from the skillet and let rest for 3-5 minutes.

Note: For thicker steaks, you might want to keep them in the skillet for an additional 1-2 minutes per side or put your skillet in the oven at 350° for 3-5 minutes.

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Garlic and Rosemary Cast-Iron Steaks with Gorgonzola Butter

Garlic & Rosemary Cast-Iron Steaks with Gorgonzola Butter

Mike Knapp
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Cast Iron Skillet

Ingredients
  

  • 4 (8 oz.) beef filets
  • Salt and pepper, to taste
  • 1 stick salted butter, divided
  • 1 block Gorgonzola cheese
  • Avocado oil (or other high temp cooking oil)
  • 4 rosemary sprigs
  • 3 garlic cloves, smashed

Instructions
 

  • Trim steak to desired look. Add generous amounts of salt and pepper to both sides of the steak 30 minutes prior to cooking.
  • In a bowl, combine 4 Tbsp. of butter with an equivalent amount of Gorgonzola cheese, and set aside.
  • In a 12-inch cast-iron skillet, add enough avocado oil to have a full, but thin coating on the entire surface. Heat the skillet to a cooking temperature of approximately 425°.
  • Place steaks in the hot skillet, and do not touch for 3 minutes. Check steaks after 3 minutes, and if they have the desired crust, flip. If not, cook for an additional minute, then flip.
  • Add 4 Tbsp. of butter, smashed garlic cloves, and rosemary sprigs to the skillet. Let the butter melt completely. Carefully tilt your pan, and begin spooning the melted butter onto the steaks for the next 2 minutes.
  • Add the Gorgonzola butter and let it cook for an additional minute.
  • Remove the steaks from the skillet and let rest for 3-5 minutes.

Notes

Note: For thicker steaks, you might want to keep them in the skillet for an additional 1-2 minutes per side or put your skillet in the oven at 350° for 3-5 minutes.
Keyword cast iron skillet, cowboy butter, garlic, gorgonzola, rosemary, steak
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