My husband I have an agreement… I do all the meal planning, shopping and cooking. He cleans up the kitchen. I consider this a pretty fair deal.
This afternoon after perusing my new cookbook, “Cook It In Cast Iron,” I decided on two staples for dinner – steak and potatoes – not that uncommon for a Montana farm girl. On Black Friday, I had selected two Staub cast iron skillets at our local Olivelle store. I seriously couldn’t resist the amazing price on these two pieces of French cookware. While I’ve been using them pretty religiously, I hadn’t yet followed any recipes specifically for cast iron cooking, until today.
Just a week ago, we picked up 1/4 beef from a local butcher, purchased from a local farmer, and I was ready to try out the steak. I selected a sirloin early this morning expecting to turn the grill on outside despite the 6″ of fresh snow but the Steaks with Herb Butter seemed to be the right choice for tonight.
Thick Cut Steaks with Herb Butter (serves 4)
1 1/2 pounds Yukon Gold potatoes, unpeeled, cut in 3/4 inch pieces
5 tbls. avocado oil (the recipe calls for vegetable, but avocado is my newfound choice)
salt and pepper
1/2 -1 onion, chopped fine
1 garlic clove, minced
1 1/2 tbls. minced fresh chives Read More