Cast Iron Skillet Steak & Perfect Cauliflower

December 7th, 2011  |  Family Dinner, Favorites, Moo, Side Dishes, Veggies  |  0 Comments

Even though I tasted Kelly's steak during his demonstration and knew how delicious it was, it was still incredibly difficult to actually place a steak into a frying pan instead of onto the grill.  Its just how I feel.  A steak should be cooked over an open flame..simple as that.  Not to mention the scowls I got from my husband as he passed by....ARE YOU REALLY GOING TO PUT THOSE STEAKS ON THE STOVETOP {AND OVEN} RIGHT NOW??  The man wasn't just aprehensive.  He was downright disgruntled.  But after the steak was devoured, he admitted that he'd most definitely like to have a steak prepared like that again.  Thanks Kelly.  It'll be nice not to have to bear the cold this winter outside on the grill!


Steaks..your favorite kind, about 1 - 1 1/4 inches thick [I had sirloin, hubby had a ribeye]
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon pepper
1 tablespoon brown sugar
1/2 teaspoon cayenne powder

2 tablespoons olive oil


Preheat oven to 400 degrees on Convection Roast setting.  Let steaks come to room temperature.  Mix all seasonings together and gently rub into steaks coating both sides.   Heat up a cast iron {or other oven-safe skillet} over medium high heat.  Add olive oil, and once it begins to smoke, add steaks.  Allow steaks to sear for 1 1/2 minutes on each side.  Do not pick up steaks, or move them around in the pan during the searing process.  Once both sides have been seared, place into the oven for about 6-8 minutes to finish cooking.  This timing is for a medium-rare steak.  If you like your steak more well done, add 3-5 minutes of cooking time.

Perfect Cauliflower


1 large head cauliflower
1 tablespoon olive oil
2 tablespoons panko bread crumbs
2 tablespoons grated parmesan cheese {or an aged cheddar}


Preheat oven to 400 degrees on Convection Roast setting.  Slice cauliflower in half and remove any leaves and the large inner stem.  In a large oven-safe skillet, over medium heat add about a cup of water and place the cauliflower into the pan.  Cover pan and allow cauliflower to steam for about 5-7 minutes.  Remove cover, drizzle olive oil over cauliflower and place skillet into the oven.  Allow cauliflower to cook for another 5 minutes or so.  In a small bowl, mix together panko and cheese.  Once cauliflower florets begin to brown, pull out of oven and sprinkle panko/cheese mixture over the top.  Place back into the oven for another 2-3 minutes until topping begins to brown.  Remove from oven and serve alongside a delicious pan-seared steak.

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