Strip Steaks in a Cast Iron Skillet & Butcher Box Review
Guess who finally got a new camera! ME! and let me tell you, I can't believe I thought my iPhone 7+ that's 4 years old and been through the wringer would be fine for videos. Well, I got a new Canon EOS M50 II Mirrorless Camera from Precision Camera here in Austin and while I'm still learning all about it, the camera is incredible. I worked with Justin at Precision for maybe 30 minutes or so to find the right fit for me, and I'm very happy with my purchase.
So obviously I had to put it to the test with one of my favorite things to make - steak in a cast iron skillet.
When Texas froze over two months ago, I had placed an order with Butcher Box as I wasn't sure when HEB would have their supply chain back up and running as my HEB lost power for several days (Jokes on me, HEB was back up to speed well before my Butcher Box got delivered. I was a little nervous that the meat would thaw during shipping, but even though it was in transit for several days, everything came frozen solid and there was no lost product.
Let's dive into the box!
I decided to get the smaller Beef, Chicken, and Pork box so I could try out almost all of their options. When I ordered they also had promotions for free items as well which is how I ended up with the lobster, bacon, and two more NY Strips. It might have been a valentine's day type promo, but they have various promotions for first-time buyers all the time.
They also have several recurring delivery options and it's very easy to change your next shipment. Since it's just me and the cats, I don't need a box that frequently so I pushed my next shipment off for several weeks.
As of this blog post, I have tried steaks, chicken, and pork. I have not tried the ground beef, bacon, lobster (saving that for mac and cheese), or the sirloin cap. I am excited about the bacon since there isn't any sugar added.
Would I order again? Possibly. I'd say the quality is pretty good, but I really enjoy going to the store or butcher, talking with them about what's good, and buying my own cuts. I think this is a great alternative for people who don't live in a big city with lots of options or might be new to buying their own groceries as it's super simple to order, everything is labeled, and it's packaged really well. I also think that this would be a great gift for someone as well. This would also be a really fun option if you are planning a week-ish long trip with friends to an air BnB or something and have it delivered there so you don't have to worry about grocery store quality. Again, I think it's a great service, just not necessarily best for me.
Onto the cooking!
I filmed a video with the new camera and you can view it here to watch exactly how I cook the steaks if you'd like a little guidance in case this is your first time with cast iron or cooking steaks. The same process will work for stainless pans and even nonstick.
Strip Steaks in a Cast Iron Skillet
Ingredients
2 Strip Steaks
Kosher Salt
Pepper
2-3 Tbsp Vegetable Oil
2 Tbsp Unsalted Butter
3 Garlic Cloves, smashed
3 sprigs of Thyme
Flakey Salt
Instructions
To prepare your steaks, pat them completely dry with a paper towel. For optimal browning, the steaks need to be as dry as possible. Season the steaks with kosher salt and freshly cracked fine grind pepper.
In a 10-inch or larger cast iron skillet, heat over medium heat. Once hot add in two tablespoons of oil and let it warm up until it easily moves around the pan. Place your steaks in away from you, being careful as it might splatter. Let steaks sear for 30 seconds and flip. Repeat the flipping process every 30 seconds or so until a nice crust appears and the steaks temp 10 degrees lower than what you’d like to eat them at. Cut the heat to the pan, add in the butter, garlic, and thyme, and using a spoon, repeatedly ladle the melted butter over the steaks to provide a nice buttery gloss all over the steaks for 60-90 seconds. Remove the steaks from the skillet and put on a heat proof plate or cutting board, and top with the melted butter and aromatics from the pan. Let sit for 10-15 minutes before cutting into it.
Once ready to slice into it, take a sharp knife and cut against the grain of the steak, for a strip steak that means you’ll put the length or long side of the steak parallel to your cutting board end and with your knife you’ll cut through from top to bottom in 1/2 inch pieces, so your piece will be 1/2 in by 2” or however wide the steak is.
Top with flakey salt if desired.
Happy Eating!
Kelly