Yesterday we attempted to use Jake’s cast iron skillet for the first time. After the smoke detector going off, a bad burn on his hand & it splattering all over the oven we finally ended up with a deliciously cooked steak!

Here are the steps we took to season the cast iron skillet before using:

1. Start by scrubbing the pan with hot water. 

2. Coat the cookware with grease or oil. We used vegetable oil. Make sure it’s a light coating and covers the entire pan… you shouldn’t have pools of oil anywhere on your cookware.

3. Bake your skillet in a 350°F oven for an hour. 

4. Let the pan cool, and wipe off any excess oil.

5. For best results, we did this two times to make sure it would’t stick.

Now for the fun part cooking your steak:

Ingredients:

1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper

Directions:

Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.

When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.

Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)

Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate. Enjoy!