Ashley's Tip: When we make this dinner, I start with the broccoli since it takes a little longer to cook. We also love doing red potatoes (which I throw on the cookie sheet with the broccoli.
I am not a big veggie person. Unless it's a salad ... like a plain salad. No foreign objects can be involved. I know, I'm not a child, so I should be able to eat my veggies, but I really don't enjoy them. So the fact I am sharing a recipe with veggies, just tells you how good this recipe actually is. And easy, too!
Head of Broccoli
2 teaspoons of garlic or 3 cloves
2 tablespoons of olive oil
Salt and Pepper
1. Preheat the oven to 375 degrees.
2. Chop up the head of broccoli and put in a Ziploc bag with the garlic, olive oil, and a little salt and pepper. Shake it up!
3. Spread out over a baking sheet and bake for 30 minutes on the top rack.
Cast-Iron Steak with Thyme Butter
I LOVE my cast-iron skillet. And all the recipes we have tried with it have been amazing and these steaks are no different. And they cook so quickly and melt in your mouth!
Ingredients: 1 1/2 lb/680 g Porterhouse or T-Bone steak Salt Freshly ground black pepper 4 tablespoons unsalted butter 2 sprigs of thyme
Directions: 1. Remove your steak from the fridge about 30 minutes before you begin cooking. Preheat the oven to 425˚F
2. Season the steak generously on both sides with salt and lots of pepper. Heat a well-seasoned cast-iron skillet over medium-high heat until almost smoking. Add 2 tablespoons of the butter to the pan. When the butter foams, lay the steak in the pan and let it sizzle. Let the steak cook, without touching it, about 4 minutes. Flip the steak and continue cooking on the other side, 4 minutes more. 3. Add the remaining 2 tablespoons butter and thyme in the pan and heat until the butter melts and sizzles. Tilt the pan so that the butter pools near the edge of the pan, and, using a large metal spoon, scoop the flavored butter and pour over the steak, repeating to baste the steak it with flavor.
4. Transfer the pan and steak to the oven to finish cooking, about 4 minutes for medium-rare, or 6 minutes for medium. 5. Remove steak from the heat and transfer to a cutting board to rest for 10 minutes. Slice the steak against the grain and drizzle over with the warm thyme butter."
Original recipe found on: http://www.timvidraeats.com/2012/02/iron-skillet-steak-with-thyme-butter.html