Spice up your culinary creations with this tasty Cast Iron Skillet and Oven-Finished Candied Pistachio Steak. Made in no time, this scrumptious steak is sure to take center stage on any dinner plate.

Ingredients

2 steaks that are at least 1 inch thick
2 tablespoons olive oil
1 tablespoon of butter
2 tablespoons The Treehouse + Co Candied Pistachio
Salt and Pepper to taste (we recommend Jen’s Blend Gourmet Salt and Pepper)

Instructions

Begin by taking the juicy cuts of meat from the fridge and delicately coating them in a mixture of olive oil, salt, pepper and our Candied Pistachio rub. Massage it into every inch before allowing it to rest for 30 minutes.
Preheat oven to 425 degrees F.
Heat the remaining olive oil and butter in a cast-iron skillet over high heat.
Cook steaks in the hot skillet until lightly browned on the bottom, 2-3 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Transfer the skillet with the steaks to the oven.
Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes or desired temp. See the list below.
Remove steaks from oven. Let rest for 5 minutes before serving.

Notes

Rare: 125 degrees F (52 degrees C)

Medium Rare: 130 degrees F (54 degrees C)

Medium: 140 degrees F (60 degrees C)

Medium Well: 150 degrees F (65 degrees C)

Well Done: 160 degrees F (70 degrees C)

Irresistible Cast Iron Skillet and Oven-Finished Candied Pistachio Steak

Ingredients

Instructions

Notes

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