1 tablespoon of canola oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons of unsalted butter
3 cloves of garlic (I used 1 tablespoon of garlic powder)
1 sprig fresh rosemary (optional)
In a 10″ cast iron pan, heat canola oil to medium high heat. If you are doing more than 1 steak, you can use a 12″ cast iron pan and adjust the recipe to the number of steaks.
Season each sides of the steaks with salt and pepper. Add steaks to skillet and cook for 3-4 minutes. Remove steak, reduce heat to medium and add garlic, butter and rosemary. Melt butter and mix until the butter begins to brown.
Flip the steak so that is cooks on the side that hasn’t been cooked on for 3-4 minutes.
Let steak rest for 5 minutes covered in aluminum foil.
Credit: Southern Cast Iron Magazine Winter 2017 page 62
1 lb. sage sausage
1 stalk celery, chopped
1 large onion, diced
1 ½ cup butter
Salt and pepper
½ tsp. ground thyme
½ tsp. poultry seasoning
½ tsp. ground sage
1 ½ loaves white bread, torn into small pieces
Credit Jeff Rodgers http://theculinaryfanatic.com/