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In a large cast iron skillet, heat oil till just before smoking point. Rub each steak with a generous portion of Cajun seasoning. Place steaks into warm skillet and cook till blackened on the outside on both sides. Remove steaks from pan. Pour all excess oil from pan and wipe pan clean with a towel. Place back on the stove. Add in the butter and saute/fry the vegetables till glossy but crunchy. Add in bourbon and reduce by 1/2, then add in the parsley and pour over the steaks and serve. Serves: 4.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Frosted julep cup — traditional mint julep presentation
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Frosted julep cup — traditional mint julep presentation
Record your recipes and experiments — organized cooking journal