How to: Cook Steak Without a Grill

I write this blog from a third floor apartment in Jamaica Plain, MA. As such, we don't really have space for a grill or barbeque. For many college students, recent grads, and young professionals, I imagine this problem does not just affect me.

Turns out there is a foolproof way to cook juicy, delicious steak without lugging charcoal up 4 flights of stairs.

It starts with a very useful and extremely heavy kitchen appliance. That is, a cast iron skillet.

I got my cast iron skillet for Christmas (THANKS MOM!) and I use it  multiple times a week. Although it is a bit heavy and requires from TLC after using it, it really is a fantastic piece of equipment to add to your kitchen. Here's a link to the one I have.

Cast iron is a natural non-stick surface that gets better with age. People have cast iron skillets for years and years. Because the cast iron gets so hot, it creates a perfect crust on meats and vegetables while keeping the inside tender and moist. It can also go into the oven, which allows for easy cooking.

Because of these properties, cast iron is the perfect solution to our steak needs.

Here's how to cook steak on a cast iron skillet

Heat the cast iron skillet on the stove top on medium-high heat. Preheat the oven to 375 degrees.

Pat your steak of choice dry with a paper towel to get rid of excess moisture. Rub your favorite steak seasonings into the meat.

Drizzle the cast iron skillet with 2 tablespoons of extra virgin olive oil. Swirl to coat. Arrange steak in pan. It should make an irresistible sizzling sound when it hits the heat. Cook for 4 minutes (do NOT poke and prod at the steak. Just let it do its thing).

Flip the steak and allow it to cook 1 minute more, then transfer the skillet to the oven. Allow the steak to cook in the oven until desired degree of doneness (or slightly below). For medium, this was about 6 to 7 minutes. Time will vary depending on how you like your steak cooked as well as how your oven behaves.

Remove steak from the oven and transfer to a cutting board. Allow to sit 5 to 7 minutes so the juices redistribute. Serve with your favorite steak sides.

So there you have it - yummy, juicy, steak with a crispy crust. And it takes no time at all. Enjoy!

Goat Cheese Biscuits in a Skillet

Biscuits are one of my all-time guilty pleasures. Every now and then I get this intense craving that can't be satisfied by anything other than a warm, savory biscuit. If given the choice, I'd take one of those cheddar biscuits from Red Lobster...those things are so good, don't argue with me here!

This biscuit recipe is packed with goat cheese, chives, and buttery goodness. They get baked in a cast iron skillet, which is amazing because this lends itself to a delightfully crispy bottom. These are rustic and imperfect in all the right ways.

I was inspired by a goat cheese and honey biscuit recipe in my Joy the Baker cookbook, which I may or may not have gotten signed by Joy herself.

No, seriously. I met her this past December at the Eat Boutique holiday market, and she signed my cookbook. She's so awesome!

While the goat cheese and honey combination makes my knees go weak, I needed something salty and savory. I kept the goat cheese, because Lord I love goat cheese. I upped the ante with fresh chives and a garlic butter. Everything was so right, just in time for this "once in a century" blizzard we are enjoying in New England right this moment.

These biscuits come together in no time at all. It starts with flour, baking soda, baking powder, and salt. Cold butter and goat cheese are cut into the mixture until it resembles course crumbles.

A faux buttermilk mixture is created by incorporating Cream of Tartar with skim milk (another JtheB tip). This is gently stirred into the dry ingredients.

Fresh, chopped chives are folded in...and that's it! We're ready to bake.

First, a 10-inch cast iron skillet gets preheated in a 400 degree oven. Butter is melted on the bottom of the skillet and the biscuits are dropped in by the 1/4 cup-full. More melted butter gets mixed separately with a touch of garlic powder and black pepper, and this mixture gets brushed on top of each biscuit before baking.

When the biscuits have puffed up and turned golden brown, they are ready to devour! Salty, tangy goat cheese and garlic. Fresh chives and smooth butter. The crispy crust and the fluffy biscuit...wow, what more can I say? I think I need another batch ASAP!

If you've got the snowy blizzard blues, or just need a general pick-me-up, then this recipe is for you! These are delicious with scrambled eggs for breakfast but would also make a great accompaniment to a chili or jambalaya.