SPITTIN' HOT SKILLET STEAKS--BONNIE'S

Bonnie ^O^

By
@Utahn

"Spittin' hot" was something my Little Grandma used to say. She would heat up a cast iron skillet until it was spittin' hot, and cook the most amazing dishes in that old black pan. These tasty and juicy steaks are cooked fast and hot to seal in the delicious juices. Serve the steaks topped with carmelized onions, with a nice baked potato, green beans, and tossed green salad. Who says you have to always grill a steak outdoors to get great taste? My Little Grandma always knew best. Enjoy!


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Comments:

Serves:

2 or more (Cook time does not include 30 minutes to bring steaks to room temperature.)

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2
small or medium ribeye steaks, about one-inch thick
1
large onion, sliced
1/2
teaspoon coarse black pepper
2
teaspoons salt
1/4
teaspoon cumin
1/2
teaspoon garlic powder
2
teaspoons chili powder
1
tablespoon Knorr Tomato Bouillon Seasoning

Directions Step-By-Step

1
In a small skillet with 2 tablespoons of olive oil.
2
Add the sliced onion.
3
Cook the onions until they are nice and brown. Stir often. Set aside and keep warm.
4
Mix all the dry ingredients together and place in a shaker bottle. Season both sides of the meat to your taste. Rub the seasoning into the meat. Let the meat stand on a cutting board for about 30 minutes and come to room temperature.
5
Heat a seasoned cast iron pan until it is spittin' hot with a little olive oil. Don't let it smoke. The idea is to get it hot so it will sear the steaks and seal in the juices.
6
Cook the meat hot and fast. Make sure the steaks are nicely browned before you turn them. How long this takes depends on how you want your steaks cooked. When the steaks are done to your liking, serve topped with the carmelized onions. Enjoy.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy