Cast Iron Iberico Steak
We're about to uncover the delicious secrets of cooking Iberico pork on cast iron, a culinary combination that brings out the best in both the meat and the cookware. From the mouthwatering aromas to the mouthwatering flavors, there's something truly magical about the way Iberico and cast iron come together.
Brad is a trained chef, a garlic lover, world wanderer, outdoorsman, fermentation addict, author, carpenter, fish fanatic, and forever curious. Originally from New Jersey, Brad learned to respect ingredients, hunt, fish, and fell in love with food as the universal language.
Cast Iron Iberico Steak
Ingredients:
- Cast Iron Skillet
- Campo Grande Jowl Secreto Steak
- Campo Grande 4-Bone Ribeye Rack
- Campo Grande Skirt Steak
- Mushrooms - Maitake, Oysters, King Trumpet
- Radishes & Radish Greens
- a little salt
- a little black pep
- rendered pork fat
Tips
My two big pointers for cooking pork steak, or any meat products:
1. Don’t cheap out!! Spend some extra money and get some local and/or reputable pasture-raised meat, it makes all the difference (a few options below)
2. Pre-salt ya meat - let it hang out in the fridge overnight so it absorbs the sodium, it will give you a crisper sear
Meat temp: Minimum around 145-150F Let it rest for 5-10 minutes after cooking
