When cast iron gets hot, it stays hot—that’s why we love it for searing steak! 🥩 Your skillet will do the heavy lifting, so all you’ll need is a good cut of steak, an oil with a high smoke point, salt, pepper, and garlic powder. We think you’ll find that the final product looks and tastes impressive, but the cooking process is almost effortless.
It’s really that easy! But let’s break it down one more time:
Prep
Remove the steak from the refrigerator at least 15 minutes before searing. Pat the steak down with paper towels to remove excess moisture.
Heat
Preheat your oven to 350 degrees Fahrenheit and heat your skillet over medium-high heat for 5-6 minutes.
Test
Splash your pan with a few drops of water—if it sizzles and vanishes when it hits your pan, you’re at the right temperature.
Sear
Oil your pan with canola oil and season your steak to taste. Don’t be shy with the salt. A properly seasoned and seared steak is a thing of beauty! Place your steak on the skillet and be careful of the heat! Sear the steak for two minutes, then flip to sear the opposite side for two more minutes.
Bake
Move your steak to the oven and bake for 4 minutes for a 1 ½ inch medium-sized steak. This will yield a steak cooked to medium, but you can continue cooking to your desired doneness.
Rest
Let your steak rest for 5 minutes. Sit tight—allowing the steak to rest will keep all of those flavorful juices intact when you slice into it at the dinner table.
For More tips for a great cast iron steak check out the link in our bio.
The journey of enameling cast iron ⬇️
The process starts with a frit, which is a glass powder that we add to a water-based solution to create a clay. This clay is aged in a temperature-controlled section of our South Pittsburg Enameling Facility, then added to a specialized pressure pot and transported to our spray booths. Air pressure turns the clay into a fine aerosol which our spray technicians artfully apply to each piece of iron. “As much as this is science, there’s also art to it,” says Kevin Rusch, Enameling Operations Manager. “Each piece being hand-crafted requires just the right touch to complete it to the high standards that we hold.” This is especially true in the spray booths, where the technicians have dialed in on a unique process that helps bring consistent, brilliant color to each dutch oven.
To learn more about the craft that goes into enameling cast iron in the United States, the Lodge way check out the link in our bio.
Bake it til you make it! We're giving away a pie pan! 🥧 To be the lucky winner simply follow the steps below to enter.
1. Like this photo.
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3. Comment with a 💛 and tag a friend in the comments!
*Comment before Monday 3/25/24, at 8:00 AM CT to be eligible to win. Must be 18 years or older and a resident of the United States to win. One winner will be chosen at random. This giveaway is not affiliated with Instagram. Terms and conditions apply. Winner will be contacted directly via DM on 3/25/24 from this account only.
If you're like us, you like to start your day with a little cup of ambition. 😉 This recipe for 9-to-5 Coffee Cake is inspired by @dollyparton ’s performance in a classic film we all know and love. It's got layers of gooey streusel, and it's fit to be shared at your next office get-together with a side of delicious office gossip. 👀☕️ Save this post for the recipe. ⬇️
Cake-
2¼ cups all-purpose flour
1¼ cup sugar
1¼ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1¼ cup sour cream
¾ cup unsalted butter, softened
3 large eggs
1¼ teaspoon vanilla extract
Streusel Topping-
1¼ cup brown sugar, packed
¾ cup all-purpose flour
¾ cup unsalted butter, melted
2¼ teaspoons ground cinnamon
1¼ cup chopped pecans
Icing-
½ cup confectioner’s sugar
2 tablespoons whole milk
Directions-
1. Preheat the oven to 350° F.
2. Prepare the cake batter. In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat sour cream, softened butter, eggs, and vanilla extract until well combined. Gradually add the dry ingredients to the wet, mixing until just combined, being careful not to overmix.
3. Make the streusel topping. In a small bowl, mix brown sugar, flour, melted butter, cinnamon, and chopped nuts.
4. Coat a 12 inch cast iron skillet with a nonstick baking spray like Baker’s Joy. Pour half of the cake batter into the skillet, spreading it evenly. Sprinkle ⅔ of the streusel topping over the batter, then add the remaining batter and top with the last of the streusel.
5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool.
6. Mix confectioner’s sugar and milk until dissolved. Drizzle over cooled cake, cut and serve.
There’s nothing like a fresh blueberry muffin in the morning. 🫐 We like to use buttermilk in our recipe for added depth of flavor. 😋
Streusel Topping:
¼ cup (30 grams) all-purpose flour
1 tablespoon (12 grams) sugar
1 tablespoon (13 grams) brown sugar
2 tablespoons (21 grams) unsalted butter
2 teaspoons (10 grams) milk
Muffin Batter:
¼ cup (57 grams) unsalted butter, softened
½ cup (99 grams) sugar, plus 1 tablespoon (13 grams)
1 egg
½ teaspoon vanilla extract
1 cup (120 grams) all-purpose flour, plus 1 tablespoon (7.5 grams)
¼ teaspoon kosher salt
1 teaspoon baking powder
¼ cup (57 grams) buttermilk
1 cup blueberries, rinsed and dried
Directions:
Preheat oven to 425° F.
With a fork, break up the first four topping ingredients into large pea-size pieces, then mix in milk. Set aside.
Using a hand mixer, cream butter and sugar until light and fluffy. Now, beat in egg and vanilla.
In a separate bowl, whisk together flour*, salt, and baking powder.
Add dry mixture and buttermilk to wet ingredients, a little at a time, until batter comes together.
Gently mix blueberries with remaining flour and sugar, then fold them into batter.
Add batter to greased muffin pan and sprinkle with topping.
Bake until the tops are golden and a toothpick comes out clean, about 20–25 minutes.
Let cool on wire rack for 5 minutes before loosening with a knife and carefully remove from the muffin pan.
Cool to room temperature on a wire rack before serving.
*Tip: For lighter muffins substitute cake flour for AP flour.