Annual Food & Drink Issue
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
Mike Knapp, Dalton
“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
Serves 4
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.
