Mold Detox Friendly Cast Iron Steak
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Learn more →Ingredients
2 servings
- 2 ribeye or new york strip steaks (about 1 to 1 ¼ inches thick, 10–12 oz each)
- 1 ½ tsp kosher salt
- 1 tsp black pepper, coarsely ground
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tbsp neutral oil (such as avocado or canola oil)
- 2 tbsp unsalted butter
- 3 garlic cloves, lightly smashed
- 3 sprigs fresh thyme
Instructions
- 1
Pat the steaks completely dry with paper towels, then season all over — top, bottom, and sides — with the kosher salt and coarsely ground black pepper. Let them rest at room temperature for at least 10 minutes while you heat the pan.
- 2
Place a 12-inch cast iron skillet over high heat for 3–4 minutes, until the pan is smoking and a drop of water evaporates on contact immediately.
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