Cast Iron Steak Cooking

During these cold months, people still crave a delicious Wagyu steak. Cooking it on a cast iron is a great remedy to chilly outdoor weather and can turn out an equally (if not better!) product. Chef Nick Martinkovic, from Noah's Cupboard, gives us the low down on how to accomplish this. 



1 KC Cattle Company Wagyu Chuck Eye Steak (Or any KC Cattle Company Steak)

Salsa Verde Ingredients

1 Bunch Parsley

1 bunch or 2 cups of Mint (or cilantro)

1 cup olive oil

1/2 TSP red chili flake

1 TBSP capers, minced

3-4 white anchovy filet

2-3 cloves garlic, minced

Zest of 2 lemons

Salt to taste

Salsa Verde Directions

In a blender combine all ingredients. Quickly puree, then mix in remaining ingredients. Make ahead of time for your steak enhancing pleasure. Sauce lasts for up to a week in the fridge. 

Steak Cooking Tips

    1. Do not pepper your steak before contact with your cast iron
    2. Remove steak from fridge 1 h - 30 m before cooking
    3. Cover steak in Kosher or Sea Salt when removed from the fridge
    4. Allow your cast iron to get really hot before the first contact with the steak (should be smoking)
    5. Respect first contact with the cast iron for 45 s - 1 minute
    6. Use 321 degrees Fahrenheit for oven temperature
    7. Allow steak to rest for 10 m after cooking

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