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5 Dishes to Master: Cast Iron Steak

“5 Dishes to Master” returns with Part 3: a Steak! This 5-part series is for someone who hasn’t cooked much, but wants to feel more confident in the kitchen. It’s also for those who love to cook at home and want to do it more often.

Knowing your way around the kitchen in some regard in important. To get you started, Bobby put together 5 recipes (Chicken, Fish, Steak, Pasta, Salad) to set you up for success. They’re all different yet super simple. Part 3 is all about Steak! This simple and oh-so-satisfying preparation is sure to impress. Click right here to watch Bobby make this dish from start to finish. Keep scrolling for the full recipe.

You can click right here to revisit Part 1: Pasta.

Click here to revisit Part 2: Salad.




Cast Iron Steak with Blue Cheese Butter

Serves 2 to 4


2 New York Strip Steaks, 2 inches thick

Kosher salt and freshly ground black pepper

2 tablespoons neutral oil, such as avocado oil

2 ounces blue cheese, such as Buttermilk Blue

1 stick butter, softened

1 tablespoon chopped fresh parsley



Remove steaks from the refrigerator approximately 30 – 45 minutes minutes beforehand to allow them to come to the ideal temperature for even cooking. 

Preheat oven to 400° F.


Season the steaks generously on both sides with salt and pepper.


Heat the oil in a large cast iron skillet over high heat until it begins to shimmer. Add the steaks to the pan and cook until a deep brown crust forms on the bottom, about 3-4 minutes. Using tongs flip the steaks over and place in the oven. Cook the steaks for an additional 5-10 minutes, depending upon the thickness and desired doneness. For steaks that are 2 inches thick to cook to medium rare, cook approximately 10 minutes.


Meanwhile, in a food processor, add the blue cheese, butter, salt, pepper and parsley. Process until combined. Transfer to a small bowl.


Remove the steaks from the oven and baste it with the pan juices. Allow the steaks to rest for several minutes. Slather some blue cheese butter on top of the steaks. Transfer to a plate and serve.