Blazing Cast Iron Steak

Recently, we’ve acquired some high quality NY 12 oz Certified Angus Beef steaks (thanks DA!)  Because of the quality, the best way to eat these are rare.  Don’t even think of going higher than medium rare!  Not feeling like going out in the blazing 30+ degree C sun, cooking them on a cast iron pan offers…

cs’s South Central Confit/Seared Castiron Skillet Savory Chicken

Lately we’ve been eating a fair amount of red meat in our household, so to cut back, we are going back to chicken as our protein of choice.  Stir frying it becomes boring after a while, and I don’t believe in deep frying.  Could there be a compromise between the crispy juiciness of battered-oil-soaked-chicken and bland…