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.Mix ingredients together and cover each fillet with mixture and wrap in aluminum foil and refrigerate for 4-5 hours.
2. Unwrap salmon and add to 13" cast iron skillet.
3. Start smoker on smoke setting and cook for 30 minutes.
4. Increase smoker setting to 225 degrees and cook for 45 to 60 minutes.
5. Serve with lemons.
1. In a 10 inch skillet over
medium heat, cook the bacon until crispy.
2. Add the onion and cook until softened- about 5 minutes.
3. Add the sweet potato and cook for another 5 minutes until the potato is warmed through.
4. Make 4 little spaces in the mixture and crack an egg into each one.
5. Cover and continue to cook until desired doneness. About 5-7 minutes for eggs that are still runny.
6. Sprinkle a little salt and pepper over each egg.
7. Serve straight from the skillet.