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These steaks are basted in a mixture of anchovy, rosemary, and olive oil before cooking, then finished with lemon and olives after. and they are so good!
Cast Iron Steaks Recipe
Serves 4 | Active: 20 min | Total: 40 min
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| Cast Iron Steaks |
Cast Iron Steaks Ingredients
- 4 boneless, 1-inch-thick sirloin
- steaks (8 to 9 oz. each)
- 3 tbsp. EVOO
- 2 anchovy fillets, finely chopped
- 2 cloves garlic, crushed
- 1 tbsp. fresh rosemary, coarsely chopped
- 1 lemon, halved
- ½ cup cracked or regular green olives, pitted
Cast Iron Steaks Preparation
- Pat steaks dry and season with kosher salt and pepper. Place on a baking sheet or in a shallow dish.
- Heat EVOO, anchovies, garlic, and rosemary in a small pot or skillet over medium heat, until anchovies melt, about 4 minutes. Pour mixture over steaks and turn to coat. Rest for 10 minutes.
- Meanwhile, heat a cast-iron skillet over medium-high heat. Add steaks and cook until medium or medium-rare, 5 to 7 minutes. The last 2 minutes of cooking, add lemon halves, cut-side down, to pan to caramelize. Remove lemons and steak to a cutting board. Let steaks rest 5 minutes and slice against the grain in ¼-inch-thick slices. Squeeze lemon over steaks and scatter the green olives on top.
