My taste buds are in Heaven!

This quick and easy oven-to-stovetop garlic butter steak was AHHHH MAZING!

Paired it with skillet roasted red potatoes and oven roasted asparagus!

  • season steaks (we chose a well marbled ribeye) with sea salt and cracked pepper
  • bake for 35 minutes at 250° F
  • transfer to cast-iron skillet, preheated with 4 Tbsp olive oil
  • add 2 Tbsp butter, a few sprigs of fresh thyme and rosemary, 3-4 garlic cloves
  • cook to desired doneness, turning and basting as you go

Don’t get me wrong, I love just having my hubby toss some steaks and veggies on the grill, but sometimes you gotta work with what you got. I think this was an excellent substitute, and husband-approved!

Who else loves cooking with cast iron?

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