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How I Cook Steak and Salmon

I recently made a steak in a cast iron skillet, using the oven/stovetop, and it turned out nearly perfect the very first time (#bragger)! Given my great success I thought I would share my process with you. I won't lie, I don't love making meat. Tyler typically cooks meat for us, however, I thought that it was time to teach myself how to do it! Since Ty usually cooks our red meat on the grill, I wanted a way we can cook it inside (especially in winter months). Follow along below for a super easy foolproof way to cook steak inside. I also included my recipe for cooking salmon below as well which I discussed in a previous post. I thought it would be nice to have both in one place. Happy Scrounging!

W h a t y o u n e e d

1 10 oz steak (i.e. NY strip, filet mignon, ribeye)

4 tbsp olive oil

sea salt


D i r e c t i o n s

Take the steak out of fridge and place on a plate (remove any packaging if any). I suggest buying fresh grass fed steak from the grocery store, but a great packaged option is Pre.

Pat the steak with a paper towel to soak up the juices.

Season one side of the steak with ~2tbsp olive oil, sea salt and pepper. Use a generous amount of salt and pepper, more than you think, it takes a lot to actually taste the flavor once it's cooked. Flip the steak and season the other side the same way.

Let the steak sit on the counter for 30 minutes.

While the steak sits, set your oven broiler on high and place an empty cast iron skillet on a rack 6-8 inches from the top. Leave skillet in the oven for 20 minutes.

Once the steak has sat out for 30 minutes, turn on one stove burner on high and take the cast iron skillet out of the oven and immediately put it on burner. Sear each side of the steak for 30 seconds each.

Once each side is seared, place the cast iron skillet and steak back in the oven with the broiler on high and cook steak for 2 mins. Flip the steak and cook the other side for 2 minutes.

Remove the skillet from the oven, place the steak on a plate and place a small piece of foil lightly on top of the steak and let cool for 5 minutes.

The steak is now ready to eat!

Salmon is the protein I make most frequently and here’s how I make it:

W h a t y o u n e e d

1 sockeye wild caught salmon filet

2 tbsp olive oil

sea salt


D i r e c t i o n s

Preheat oven to 350˚F.

I suggest buying sockeye wild caught salmon, it has a darker red flesh, it's the healthiest salmon to eat.

Cover salmon with olive oil.

Season with sea salt and pepper. I also love adding some dill and fresh rosemary on top if you have it, but if not no sweat, it’s great with just s&p .

Bake for 10-15 mins - depending on how thick the salmon is it may need to cook longer.


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