Tuesday, February 7, 2012

Lodge's Cast Iron Grilled Steak with Blue Cheese Butter

Last week I won Lodge Manufacturing's Facebook giveaway for most unique breakfast--Aebleskivers. The prize was a copy of the book, "The Lodge Cast Iron Cookbook", which hits store shelves today. I'll do a few more recipes and give a more in depth review soon.

Tonight Missla was busy with our congregation's women's organization, so she and the kids ate before I got home. When I got home from work, I received a kiss and she ran out the door. No worries! It gives me the chance to cook up some steaks using the recipe on page 127 of the cookbook, Cast Iron Grilled Steak with Blue Cheese Butter.

The method is to preheat your oven and then get the cast iron piping hot. Sear the steaks for 2 minutes per side, (and I found that if you move the steak to new real estate when flipping you get a better sear) then finishing in the oven for 2-4 minutes. This is how they cook steaks in fancy restaurants, and it delivers the perfect balance of tender juicy meat on the inside, and tasty sear marks on the outside.

Even with my poor quality steaks that had been frozen, it still was the best steak I've had from my own kitchen. I'm going to quit grilling them on propane and use cast iron. The Blue Cheese Butter was a nice touch, and even though I had only about an ounce of blue cheese, the flavor still balanced out well. I'm going to try it again with all 4 ounces of blue cheese. Adding a baked potato lightly touched with some Blue Cheese Butter and a salad with some of the leftover blue cheese dressing rounded out the meal.

If you want the recipe, run out to the nearest book retailer and grab a copy of The Lodge Cast Iron Cookbook. I highly recommend it!

Disclosure: Aside from winning the cookbook from Lodge, I received no compensation for this post.

Back Porch Gourmet | Live Right. Eat Well.


  1. Andy:
    I was just received an award from Annie Oaklie's kitchen and was asked to pass it on. I an giving it to you. see details on my blog,and receive your award. Thank you for all the good recipes, and keep it up.
    Ron Clanton
    The outlaw Gourmet

  2. Compound butters with a piping hot steak is my favorite way to serve steaks, who needs steak sauce?

    1. @Chris - I'm starting to go away from my favorite old standby, A1. Has to be the steak I had at Market Street. http://www.backporchgourmet.com/2012/01/night-to-remember-market-street-broiler.html