I love our cast iron skillet. My husband and I have been carefully seasoning it and caring for it so that it will last us many more years. It is one of my favorite ways to cook because of the flavor that the cast iron can give. We have made pretty much everything in ours, but our favorites are steak or pizza! If you don’t have one, you can always make this recipe in a regular skillet. It will still be good, but the flavor just isn’t the same! If you are new to using a cast iron skillet, check out these tips from Southern Living on how to care for your cast iron.
Cast Iron Skillet Steak
- 2 Steaks of quality Filet Mignon
- 2 slices of bacon
- Butcher’s twine
- Smoked salt
- 2 Tablespoons of Butter
- Wrap bacon around steak.
- Tie with butcher’s twine.
- Generously salt both sides of the steak.
- Bring steak to room temperature by letting it sit on the counter for a few hours.
- Heat up a small dollop of grapeseed oil in a cast iron skillet.
- Insert a meat thermometer into the thickest part of the steak.
- When the pan is hot, place steaks in skillet.
- Cook until the steak reaches 100 degrees.
- Flip and cook until the steak reaches 120 degrees.
- Remove from heat.
- Place 1 tablespoon of butter on each steak.
- Cover with aluminum foil and let set for 10 minutes.
- 1 tablespoon of butter
- 2 tablespoons of maple syrup
- 1/4 cup bourbon
- Combine ingredients and bring to a slow simmer.
- Stir until brown sugar and butter are dissolved.
- Add more ingredients until you reach your desired consistency.
Did you know that bourbon has been America’s Official Native Spirit since 1964 when Congress officially recognized Bourbon as a distinctive product of the United States?
“Bourbon production began in the 1700s with the first settlers of Kentucky. Like most farmers and frontiersmen, they found that getting crops to market over narrow trails and steep mountains was a daunting task. They soon learned that converting corn and other grains to whiskey made them easily transportable, prevented the excess grain from simply rotting, and gave them some welcome diversion from the rough life of the frontier. Farmers shipped their whiskey in oak barrels — stamped from Bourbon County — down the Ohio and Mississippi Rivers to New Orleans. The long trip aged the whiskey, with the oak wood giving it the distinct mellow flavor and amber color.” – Excerpt from the Kentucky Bourbon Trail
Today you can tour the Kentucky Bourbon Trail to get a feel for this American tradition. I haven’t had a chance to do it yet (bucket list!!!), but I know that you can pick up a Kentucky Bourbon Trail Passport at any of the distilleries. Get it stamped at each stop and at the end you can trade it in for a free t-shirt. These shirts cannot be bought, they have to be earned!