It’s Steak and Titles Are Hard

It’s December 27th. 2 days after Christmas. I kinda feel like I got hit by a truck, but that’s mostly residual travel-induced weariness. I got to sit on my ass yesterday, sure, but I also cleaned house and did laundry, so it wasn’t true relaxation. I’m whining, I know.

But I think a little whining is fair, since me and the hubby did both have strep throat last week. We went to Urgent Care on Wednesday since we don’t have a regular doctor we prefer, and James cannot resist joking at the doctor’s office no matter how bad he feels. So they did the swab test and the very nice nurse takes them for testing, and my hubby pipes up and says “Now, be sure and tell us which one comes up first!”

Haha, very funny.

Only she did, and it was me. I had more strep. And the prize was: more strep! Yaaaay! So we got the penicillin shot, because it’s 4 days before Christmas at this point, and went on our merry way, asses sore.

Well, we were both still down with the sickness (lol) the next day, so we stayed home from work, tried not to die, etc, etc. I finally felt better by Thursday evening, and decided to make us a nice meal at home, since I had defrosted steaks we’d had in the freezer.

Pro-tip: Buy meat from Sam’s Club (or your area club store), it’s so much better than what you can get at most grocery stores. Unless you have a local butcher, in which case carry on.

So, right up until last week, it’s been cold as balls in Oklahoma. Which means there is no way my sweet ass is gonna go stand outside at the grill, no sir. Idk if you guys know, but it is entirely possible to sear a steak to perfection in, wait for it: a cast iron skillet!

Mmmm meat

We got these bad boys from Sam’s, and oh my god they were so good. I cooked all four, but we each only ate one that night, and then saved the rest for breakfast which we had yesterday.

literally look at that perfect sear

I had made green beans with bacon (southern style) earlier in the week, so we had that as a side, along with garlic mashed potatoes (which will have a recipe posted later!). Needless to say, we were perhaps a little too full.


The butter, garlic, and rosemary  is not 100% necessary, but it just adds so much flavor I think it’s really worth it. Plus, I mean, butter.


I wish you all the best of luck, and merry steak-making. Don’t overcook your steaks or I swear I’ll find you. It’s not blood, it’s protein solution.

Meat is Murder. Tasty, Tasty Murder.
Or, Jules’ Guide to Perfect Pan-Seared Steak


  • Slabs-o-meat. We had New York Strips, but this applies for any and all steaks
  • Salt-n-pepa
  • Garlic powder
  • *Optional: Fresh cut rosemary and thyme, crushed garlic cloves, and a tablespoon of butter per steak.


  1. You see that ingredients list? Don’t fuck up your steak with a million seasonings, unless it’s shitty steak. That right there, plus a good cast iron skillet and a pair of tongs, is all you need.
  2. TAKE YO MEAT OUT THE FRIDGE. If it’s in the freezer, wait till tomorrow. Please do not microwave defrost your steaks, or else you’ll make Ron Swanson cry.
  3. You actually wanna bring the meat to room temperature (so it’s not too firm to work with 😉 before you begin cooking.
  4. When it’s close to room temp, go ahead and season them bitches. Salt, pepper, garlic powder. You can do any amount of those spices you want, but I recommend salt and pepper only on one side, a little bit of salt and the garlic powder on the other.
  5. TAKE YO SKILLET, and pour a lil drizzle (maybe 2 tablespoons, tops) of oil up in there, and let it get hot enough that it’s smoking just a little bit.
  6. Slap ya meat down into the pan. Okay don’t slap it, that will probably send hot oil everywhere. But gently rest it in the pan, and then do. not. move. It.
  7. Resist the urge to flip your steak multiple times.This will make it tough, or dry, or otherwise unsatisfactory.
  8. When it’s properly seared, the steak will literally unstick from the pan. You’ll be able to pick it right up with tongs, and sear the other side.
  9. If it’s a thick one, go ahead and sear the edges as well, and then slide it into the oven at 350 for about 3 minutes.
  10. Remove steak from skillet, and put it on a plate to rest for at least 10 minutes before you cut into it.

*If you went with the butter, garlic, and rosemary: After you remove the steaks from the skillet, drop in these ingredients, and stir until rosemary is wilted and garlic is getting just a little brown, then pour it over the steaks. Soooo good.


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