CT-CI-001 Smash Burger Patties (2 oz Chuck Balls)
2 oz cold 80/20 beef balls, smashed wafer thin with parchment
fresh High Heat / Searing (450°F+) 3–4 mins total 2m Lacy browned crust VIEW CT-CI-002 Thick Ribeye Steak (1.5-inch, Butter Basted)
1.5-inch thick USDA Choice/Prime ribeye, dry brined 1 hour
fresh Smoking Hot Sear + Medium-Low Butter Baste 7–9 mins 2m 130°F (pull) -> 135°F (medium-rare after 8m rest) VIEW CT-CI-003 Crispy Skin Salmon Fillet (Pan Seared)
6 oz fresh salmon fillets, scaled, skin scraped completely dry
fresh Medium-High (400°F / 204°C) 6–8 mins (5m skin down, 2m flip) 5m 135°F (flaky tender) VIEW CT-CI-005 Filet Mignon (Center Cut Tenderloin)
8 oz 2-inch thick center cut tenderloin steak
fresh Smoking Hot High Heat (450°F+) 8–10 mins 2m 130°F (medium-rare) -> 135°F rested VIEW CT-CI-006 Crispy-Skin Chicken Thighs (Bone-in)
4 bone-in, skin-on chicken thighs, patted dry
fresh Medium Heat Stovetop to 400°F Oven 20–25 mins 12m 180°F (82°C) VIEW CT-CI-007 Dry Sea Scallops (U/10 or U/15)
Large "dry" (untreated) sea scallops, side muscle removed, patted bone-dry
fresh Ripping hot — 500°F (260°C) surface, oil just short of smoke 3–4 mins total (90 seconds per side) 2m 145°F / opaque and pearly at the centre VIEW CT-CI-008 Grilled Cheese Sandwich (Buttered Sourdough / Sharp Cheddar)
Two slices bread, outer faces buttered edge-to-edge, cheese sliced 1/8 inch thick
fresh Low-medium — 275°F (135°C) surface, well under butter's smoke point 8–10 mins (4–5 mins per side, lid on for the first side) 4m — VIEW CT-CI-009 Fried Eggs (Sunny-Side Up)
2 large eggs cracked into a small ramekin first, then poured onto the pan
fresh Low-medium — 300°F (149°C) surface, butter foaming but not browning 3–4 mins, undisturbed No Flip — VIEW CT-CI-010 Blackened Cod Fillet (1-inch thick)
6–8 oz cod fillet, patted dry, dipped in melted butter, coated in heavy Cajun spice rub
fresh Ripping hot — 500°F+ (260°C+), pan visibly smoking 5–6 mins (2.5–3 mins per side) 3m 145°F / flakes easily with a fork VIEW CT-CI-011 Blackened Shrimp (Peeled, 21/25 count)
1 lb peeled, deveined 21/25-count shrimp, tossed in melted butter and heavy Cajun spice rub
fresh Ripping hot — 500°F+ (260°C+), pan visibly smoking 2–3 mins total (60–90 seconds per side) 1m 145°F / opaque and curled into a loose "C" VIEW CT-CI-012 Frittata (10-inch, 8-Egg, Stovetop Start / Broiler Finish)
8 large eggs beaten with 1/4 cup dairy, add-ins already sautéed in the pan
fresh Medium-low stovetop (~350°F surface) → high broiler 10–14 mins total (6–8 mins stovetop, 3–4 mins under broiler) No Flip 160°F (71°C) at the centre — the USDA egg-dish threshold VIEW CT-CI-013 Bone-in Lamb Rib Chops (1-inch thick)
3–4 oz bone-in lamb rib chops, dry-brined 1 hour with kosher salt
fresh Ripping hot — 500°F (260°C) surface 4–6 mins (2–3 mins per side) 2m 130°F (pull) → 145°F equivalent-safe medium-rare after 10-min rest VIEW CT-CI-014 Venison Backstrap Medallions (1.5-inch thick)
1.5-inch backstrap medallions, silverskin removed, dry-brined 30 min at room temperature
fresh Ripping hot — 500°F (260°C), then off heat to baste 4–5 mins total (90 seconds per side, then baste off heat) 2m 125°F (pull) → 130°F rare/medium-rare after 8-min rest VIEW CT-CI-015 Pork Chops (Bone-In, 1.25-inch thick)
10–12 oz bone-in rib chop, dry-brined 12 hours uncovered in the fridge
refrigerated Ripping hot sear (450°F+) → 400°F oven finish 10–14 mins (3 mins sear per side, 4–8 mins in the oven) 3m 140°F (pull) → 145°F after 5-min rest — the USDA 2011 revised target VIEW CT-CI-016 Buttermilk Skillet Cornbread (10-inch pan)
Standard buttermilk cornbread batter poured into a preheated 10-inch skillet greased with bacon fat or butter
fresh 425°F (218°C) — pan preheated dry in the oven for 15 minutes first 20–25 mins No Flip 200°F–205°F at the centre — the quickbread doneness window VIEW CT-CI-017 NY Strip Steak (1.25-inch, Butter Basted)
12–14 oz boneless USDA Choice or Prime NY strip, 1.25-inch thick, dry-brined 1 hour uncovered on a rack
refrigerated Ripping hot sear (500°F+ surface) with butter-baste in the last 90 seconds 6–8 mins (flip every 60 seconds, baste for the final 90 seconds) 1m 130°F (pull) → 135°F medium-rare after 8-min rest VIEW CT-CI-018 Thick-Cut Bacon (Cold-Start Cast Iron Method)
5–6 strips of thick-cut bacon (about 1/8-inch slices), laid flat in a cold 12-inch skillet with no overlap
refrigerated Cold start → steady medium heat (surface holds around 300°F once fat renders) 15–20 mins (flip once at the halfway mark; drain rendered fat if the pool goes deeper than 1/8-inch) 10m — VIEW CT-CI-019 Bone-in Split Chicken Breast (Skin-On, Sear + Oven Finish)
12–16 oz bone-in split chicken breast, skin patted bone-dry, salted 45 minutes before cooking
refrigerated 450°F (232°C) stovetop sear for 4 minutes → 425°F (218°C) oven finish for 20–28 minutes 24–32 mins (4 mins skin-side-down sear, 20–28 mins in the oven bone-side down) 4m 160°F at the thickest part of the breast (pull) → 165°F USDA-safe poultry target after 10-min rest VIEW CT-CI-020 Marinated Skirt Steak (Outside Skirt, Whole 1.5 lb Piece)
1.25–1.5 lb outside skirt steak in one piece (about 1/2-inch thick), marinated 2–4 hours in oil, garlic, lime and salt, patted dry before cooking
refrigerated Screaming hot (550°F+ surface) — pan smoking before the steak goes down 3–5 mins (90 seconds per side, no second flip) 2m 125°F (pull) → 130–135°F medium-rare after 5-min rest VIEW CT-CI-021 Pork Tenderloin Medallions (1-inch Rounds, Pan-Seared)
One 1.25 lb pork tenderloin trimmed of silverskin, cut into 1-inch rounds, seasoned with kosher salt and pepper 20 minutes before cooking
refrigerated Ripping hot sear (450°F surface) with a splash of neutral oil 5–7 mins (2.5–3.5 mins per side, one flip) 3m 140°F (pull) → 145°F USDA whole-cut pork safe minimum after 5-min rest VIEW CT-CI-022 Ground Beef Browning (80/20 Chuck, for Tacos or Chili)
1 lb 80/20 ground chuck, broken into rough 2-inch chunks and dropped in a preheated 12-inch skillet — do not stir for the first 3 minutes
refrigerated Medium-high (surface around 400°F when the beef hits the pan) 8–12 mins (3 mins undisturbed for a sear crust, then break and stir for 5–9 more mins) 3m 160°F throughout — USDA FSIS ground beef safe minimum, no pink remaining in the crumble VIEW CT-CI-023 Fresh Bratwurst (Uncooked Pork Links, Beer-Braise + Sear)
5 uncooked fresh bratwurst links (about 1.25 lb total), 5-to-a-pound size, pierced twice per link with a fork before cooking
refrigerated Medium-high sear (surface ≈375°F) → simmer in beer → return to sear 18–22 mins (3 mins initial sear per side, 10 mins covered simmer in 12 oz beer, 2 mins final sear to re-crisp) 3m 160°F at the thickest part — USDA FSIS fresh pork sausage safe minimum VIEW CT-CI-024 Dutch Baby Pancake (10-inch Skillet, 3-Egg Batter)
3-egg Dutch baby batter (3 eggs, 3/4 cup milk, 3/4 cup flour, pinch of salt) whisked until smooth and poured into a 10-inch skillet preheated dry for 10 minutes with 3 tbsp butter melted in it
fresh 425°F (218°C) — skillet preheated dry in the oven for 10 minutes before the butter goes in 18–22 mins (do not open the oven for the first 15 minutes) No Flip 200°F–205°F at the centre — the quickbread doneness window VIEW CT-CI-025 Skillet Chocolate Chip Cookie (10-inch Pizookie)
One 10-inch cast-iron skillet lined with a single 3/4-inch layer of chocolate-chip cookie dough (about 1.5 lb / 700 g dough — the standard King Arthur skillet cookie ratio of 2 sticks butter, 2 cups flour, 1 cup mixed sugars, 1 egg + 1 yolk, 1.5 cups chocolate chips)
fresh 350°F (177°C) — skillet at room temperature, not preheated 22–28 mins (rotate the pan once at the 15-min mark for even edges) No Flip 195°F–205°F at the geometric centre — the quickbread doneness window; pull at 195°F for a gooey centre, 205°F for cakey all the way through VIEW CT-CI-026 Cast-Iron Pan Pizza (Detroit-Style, 10-inch Skillet)
One 10-inch cast-iron skillet oiled with 1 tbsp olive oil, stretched with about 250 g of high-hydration (70%) pizza dough proofed 24 hours, topped with 6 oz low-moisture mozzarella pushed to the edges (for the burnt-cheese frico crust) and 1/2 cup crushed San Marzano tomatoes ladled on last
refrigerated 500°F (260°C) with an oven rack in the lower third and a stone or steel preheated 45 minutes on the rack below 14–18 mins (rotate 180° at the 10-min mark) No Flip 200°F–210°F at the crust crumb — the leavened-bread doneness window VIEW CT-CI-027 Boneless Skin-On Chicken Thighs (Pan-Seared)
4–6 boneless skin-on chicken thighs (5–7 oz each), skin patted bone-dry with paper towels and salted 30 minutes uncovered on a rack in the fridge, weighted with a second skillet or bacon press for the first flip
refrigerated Medium-high (surface ≈400°F) with a splash of neutral oil 10–14 mins (7–9 mins skin-side-down under a weight, 3–5 mins flesh-side up) 8m 170°F–175°F at the thickest point — dark-meat sweet spot for tender-not-rubbery thighs (well above the 165°F USDA poultry safe minimum) VIEW CT-CI-028 Blistered Shishito Peppers (Whole, Bar-Snack Style)
8 oz whole shishito peppers, stems on, washed and patted bone-dry, tossed with 1 tbsp neutral oil and a heavy pinch of flaky salt right before they hit the pan
fresh Screaming hot (surface holds 500°F+ throughout) — pan just barely smoking before the peppers go in 4–6 mins (leave undisturbed 90 seconds then toss every 45 seconds; do not cover the pan) 2m — VIEW CT-CI-029 Hash Browns (Shredded Russet, Diner-Style Cake)
1 lb russet potatoes (about 2 medium), peeled and coarsely shredded, wrung dry in a clean towel (this removes ~1/2 cup of starchy water), tossed with 3/4 tsp salt, pressed into a 10-inch preheated cast-iron skillet with 3 tbsp neutral oil and 1 tbsp butter
fresh Medium-high (surface ≈375°F) — oil should shimmer but not smoke when the shreds go in 12–16 mins (6–8 mins undisturbed for the first crust, flip as one cake, 6–8 mins on the second side) 7m — VIEW CT-CI-030 Reverse-Sear Bone-in Ribeye (2-inch, Oven-First)
One 2-inch-thick bone-in ribeye (about 1.5–2 lb / 700–900 g), dry-brined 12–24 hours uncovered on a rack in the fridge, then held on the rack over a sheet pan for the low oven phase before it hits the cast iron
refrigerated 250°F (121°C) oven to bring the internal to 115°F → ripping hot cast iron (500°F+ surface) for the crust 50–75 mins (45–65 mins in a 250°F oven to 115°F internal, 3–5 mins hard sear in cast iron flipped every 30 seconds) 1m 115°F pull from oven → 125°F after the cast-iron sear → 130°F medium-rare after a 10-min rest VIEW CT-CI-031 Pan-Seared Halibut Fillet (1-inch, Skin-Off)
6–8 oz skin-off halibut fillet, about 1-inch thick at the thickest end, patted bone-dry on both faces and salted 15 minutes before cooking (do not brine longer — halibut is very lean and will over-salt)
refrigerated Medium-high (surface ≈425°F) with 1 tbsp neutral oil and 1 tbsp butter added after the first flip 5–7 mins (3–4 mins on the first side, 2–3 mins on the second side with a butter baste) 3m 130°F (pull) → 135°F FDA/NOAA-recommended fish target after 3-min rest — halibut goes from tender to chalky above 135°F VIEW CT-CI-032 Blackened Chicken Breast (Boneless, Cajun / Prudhomme Style)
2 boneless skinless chicken breasts (8–10 oz each), pounded to a uniform 3/4-inch thickness, dipped in 3 tbsp melted butter and coated heavily on both faces with 2 tbsp Cajun blackening spice (paprika, cayenne, garlic, thyme, oregano, black and white pepper)
refrigerated Screaming hot (550°F+ surface, pan smoking heavily) — do this with the vent hood on or outside on a grill side burner 6–8 mins (3–4 mins per side, one flip, no oil in the pan — the butter on the spice does the browning) 4m 160°F (pull) → 165°F USDA-safe poultry target after 10-min rest VIEW CT-CI-033 Chicago Deep-Dish Pizza (10-inch skillet)
Cornmeal-flour dough pressed 1.5 inches up a greased 10-inch skillet, cheese layered under sauce, sausage crumbles, and crushed San Marzano on top
fresh 475°F (246°C) — bottom rack for maximum crust browning 22–28 mins No Flip — VIEW CT-CI-034 NY Strip Steak (1.5-inch thick)
1.5-inch thick 16-oz NY strip, dry-brined 40 minutes at room temperature, seared in 1 tsp neutral oil then basted the final 4 minutes with 3 tbsp butter + 4 crushed garlic + 2 rosemary sprigs
refrigerated Screaming hot cast iron (500°F+ / 260°C+) 8–10 mins (4 min per side) 4m 130°F (pull) → 135°F medium-rare after 8-min tented rest VIEW CT-CI-035 Buttermilk Pancakes (Cast-Iron Skillet, Batch of 8)
Standard buttermilk pancake batter, ~1/3 cup per pancake, poured onto a preheated 12-inch cast-iron skillet greased with 1 tsp butter per batch
fresh 375°F (191°C) — medium stovetop, verified with an IR thermometer 3–4 mins first side, 90 sec–2 min second side 2m — VIEW CT-CI-036 Chicken Breast (Boneless, Skinless)
6-8 oz boneless skinless breasts, pounded to even 3/4-inch thickness, patted dry
fresh 425°F (218°C) 10–14 mins 6m 160°F (pull) → 165°F (74°C) after 5-min rest VIEW CT-CI-037 Beef Burger Patties (1/3 lb Fresh 80/20)
1/3 lb fresh 80/20 ground chuck patties, thumb dimple in center, preheated dry skillet
fresh 450°F (232°C) 7–9 mins 4m 160°F (71°C) internal VIEW CT-CI-038 Chicken Thighs (Boneless, Skinless)
5-7 oz boneless skinless thighs, trimmed, smoothed flat, seasoned with salt and smoked paprika
fresh 425°F (218°C) 10–13 mins 6m 175°F (79°C) internal for optimal tenderness VIEW CT-CI-039 Chicken Drumsticks (Bone-In)
Bone-in chicken drumsticks, patted bone dry, seared on all sides then covered or finished over medium
fresh 375°F (191°C) 20–25 mins 6m 175°F–185°F (79°C–85°C) at bone VIEW CT-CI-040 Chicken Tenders (Fresh / Uncooked)
Raw chicken tenderloins, tendon trimmed, patted dry, seasoned with 1 tbsp neutral oil in skillet
fresh 400°F (204°C) 6–8 mins 3m 165°F (74°C) internal VIEW CT-CI-041 Pork Tenderloin (Whole, 1.25 lb)
1-1.25 lb whole pork tenderloin, silver skin removed, seared on all sides then oven-finished at 400°F
fresh 425°F (218°C) 18–22 mins 4m 140°F (pull) → 145°F (63°C) medium with 5-min rest VIEW CT-CI-042 Pork Tenderloin (Whole Roast)
Whole pork tenderloin sliced into 1-inch thick medallions, gently flattened with palm
fresh 425°F (218°C) 6–8 mins 3m 145°F (63°C) internal VIEW CT-CI-043 Flank Steak (Whole, 1.5–2 lb)
1.5 lb whole flank steak, seasoned with coarse salt, seared in smoking-hot cast-iron pan
fresh 475°F (246°C) 8–10 mins 4m 130°F (pull) → 135°F (57°C) medium-rare after 10-min rest VIEW CT-CI-044 Skirt Steak (Thin High-Heat Sear, Fajita / Taco Cut)
Outside skirt steak trimmed of membrane, cut into pan-sized lengths, patted bone dry
fresh 500°F (260°C) 4–6 mins 2m 130°F (pull) → 135°F (57°C) medium-rare after rest VIEW CT-CI-045 Sirloin Steak Bites & Potatoes (Skillet)
1-inch sirloin or ribeye cubes, thoroughly dry, seared in single layer without crowding
fresh 450°F (232°C) 4–6 mins 2m 135°F (pull) → 145°F (63°C) medium after rest VIEW CT-CI-046 Ground Beef Browning (Skillet, for Tacos/Chili/Bolognese)
1 lb 80/20 or 85/15 ground beef, pressed into a single flat patty in hot skillet, broken up after crust forms
fresh 425°F (218°C) 6–8 mins 4m 160°F (71°C) internal VIEW CT-CI-047 Ground Beef Taco Meat (85/15)
1 lb ground beef browned, drained of excess grease, simmered with taco seasoning and 1/3 cup water
fresh 375°F (191°C) 8–10 mins 4m 160°F (71°C) internal VIEW CT-CI-048 Crispy-Skin Salmon Fillet (6 oz Skin-On)
6 oz skin-on salmon fillet, skin scaled and scraped bone-dry, placed skin-side down in preheated oil
fresh 400°F (204°C) 7–9 mins 6m 145°F (63°C) internal (or 125°F for medium-rare) VIEW CT-CI-049 Sea Scallops (Dry-Packed, U/10 or U/15)
Dry-pack sea scallops (U/10 or U/15), side muscle removed, patted bone-dry, seasoned immediately before pan
fresh 450°F (232°C) 3–5 mins 2m 125°F–130°F (52°C–54°C) translucent tender center VIEW CT-CI-050 Garlic Butter Shrimp (15-Minute Skillet)
Peeled and deveined large raw shrimp, dried with paper towels, seasoned with garlic, butter, and parsley
fresh 400°F (204°C) 4–6 mins 2m 145°F (63°C) internal VIEW CT-CI-051 Garlic Butter Mushrooms (Cremini, Skillet)
Cremini or button mushrooms halved, stems trimmed, preheated skillet with oil and butter finish
fresh 425°F (218°C) 8–10 mins 4m — VIEW CT-CI-052 Bacon (Thick Cut Slices)
Thick-cut bacon strips placed into a cold skillet, heated over medium-low to render fat gently
refrigerated 350°F (177°C) 10–14 mins 6m — VIEW CT-CI-053 Italian Sausage Coins with Bell Peppers & Onions
Sliced Italian sausage coins, sliced bell peppers, and yellow onions, tossed in olive oil
fresh 400°F (204°C) 12–15 mins 6m 160°F (71°C) for sausage coins VIEW CT-CI-054 Italian Sausage Links (Oven-Roasted)
Raw pork Italian sausage links, seared in 2 tbsp water to start, then browned in rendered fat
fresh 375°F (191°C) 14–18 mins 7m 160°F (71°C) internal VIEW CT-CI-055 Bratwurst Sausages (Oven-Baked, Uncooked)
Fresh uncooked German bratwurst links, cooked in cast iron with beer or butter simmer and sear
fresh 375°F (191°C) 15–20 mins 8m 160°F (71°C) internal VIEW CT-CI-056 Hot Dogs (Oven-Roasted)
All-beef frankfurters, scored lightly, rolled in hot cast-iron skillet with a pat of butter
refrigerated 400°F (204°C) 6–8 mins 3m 165°F (74°C) steaming hot VIEW CT-CI-057 Sunny-Side Up Eggs (Butter-Basted, Silky Runny Yolks)
Large fresh eggs cracked into well-seasoned cast iron with foamy melted butter over medium-low
refrigerated 325°F (163°C) 3–4 mins No Flip — VIEW CT-CI-058 Classic French Toast (Custard-Soaked Brioche)
3/4-inch brioche or challah bread slices, soaked 20 seconds per side in custard, cooked in butter
fresh 350°F (177°C) 6–8 mins 3m 160°F (71°C) custard set VIEW CT-CI-059 Classic Grilled Cheese Sandwich (Low & Slow Sourdough)
Thick sourdough slices buttered on exterior, filled with sharp cheddar, cooked over medium-low
fresh 325°F (163°C) 6–8 mins 4m — VIEW CT-CI-060 Fluffy Buttermilk Pancakes (Skillet, 4-Inch Rounds)
1/4-cup ladles of thick buttermilk pancake batter poured onto seasoned, lightly oiled griddle/skillet
fresh 350°F (177°C) 4–6 mins 3m — VIEW CT-CI-061 Crispy Skillet Hash Browns (Shredded Russet)
Shredded russet potatoes squeezed completely dry in towel, pressed into 1/2-inch layer with butter and oil
fresh 375°F (191°C) 10–14 mins 6m — VIEW CT-CI-062 Pan-Crisped Gnocchi (Shelf-Stable or Fresh, No-Boil)
Shelf-stable or fresh potato gnocchi added directly to melted butter and olive oil with NO boiling
fresh 400°F (204°C) 8–10 mins 4m — VIEW CT-CI-063 Breaded Chicken Cutlets (Pan-Fried / Milanese)
Chicken breast pounded to 1/4-inch, standard flour-egg-breadcrumb dredge, shallow-fried in 1/4-inch oil
fresh 375°F (191°C) 5–7 mins 3m 165°F (74°C) internal VIEW CT-CI-064 Chicken Thighs (Bone-In, Skin-On)
2 bone-in skin-on chicken thighs, seasoned with kosher salt, placed cold skin-side down in dry skillet
fresh 400°F (204°C) Stovetop-to-Oven 28–34 mins 18m 175°F (79°C) VIEW CT-CI-065 Chicken Fajitas (Sliced Chicken & Peppers)
Thinly sliced chicken breast strips tossed with peppers, onions, and fajita seasoning in smoking hot skillet
fresh 450°F (232°C) Stovetop High 6–8 mins 3m 165°F (74°C) VIEW CT-CI-066 Steak Fajita Strips (Skirt or Flank, Sliced Against the Grain)
Thin skirt or flank steak strips (sliced across grain), dried and seasoned, dropped in smoking preheated skillet
fresh 500°F (260°C) Stovetop High 4–6 mins 2m 135°F (57°C) VIEW CT-CI-067 Bone-In Pork Chops (1-Inch Thick, Butter-Basted)
1-inch thick bone-in center cut pork chop, patted dry, seared in foaming butter with crushed garlic and thyme
fresh 425°F (218°C) Stovetop Medium-High 9–12 mins 5m 145°F (63°C) VIEW CT-CI-068 Boneless Pork Chops (Skillet, Pan-Seared, 1-Inch Thick)
1-inch thick boneless pork loin chop, dried with paper towels, seasoned with sea salt and sage
fresh 425°F (218°C) Stovetop Medium-High 8–11 mins 4m 145°F (63°C) VIEW CT-CI-069 Whole Pork Tenderloin (1–1.25 lb)
1.25 lb whole pork tenderloin, trimmed and tucked, seared on stovetop then transferred in skillet to 400°F oven
fresh 400°F (204°C) Stovetop Sear + Oven 17–22 mins 8m 145°F (63°C) VIEW CT-CI-070 Thick-Cut Smoked Pork Chops
1.5-inch thick bone-in pork chop, seasoned with brown sugar and smoked salt, hard-seared in buttered skillet
fresh 425°F (218°C) Stovetop to Oven 12–16 mins 6m 145°F (63°C) VIEW CT-CI-071 Thick-Cut Bone-In Pork Chops (1.25–1.5 inch)
1.25-inch thick rib pork chop, seasoned with coarse salt and pepper, seared in hot cast-iron skillet with herb oil
fresh 425°F (218°C) Stovetop Medium-High 11–14 mins 6m 145°F (63°C) VIEW CT-CI-072 NY Strip Steak (Boneless, 1.25-inch)
1.25-inch thick boneless NY strip steak, dried, seasoned with kosher salt, seared in smoking hot skillet
fresh 500°F (260°C) Stovetop Screaming High 7–9 mins 4m 130°F (54°C) (medium-rare) VIEW CT-CI-073 T-Bone Steak (1.5-inch, Bone-In)
1.5-inch thick T-bone steak (strip and tenderloin joined by T-bone), seared in 12-inch cast-iron skillet
fresh 500°F (260°C) Stovetop High 9–12 mins 5m 130°F (54°C) (medium-rare) VIEW CT-CI-074 Tri-Tip Roast (Whole, Reverse Sear)
2.5 lb whole beef tri-tip roast, reverse seared (baked in oven then seared in smoking cast iron)
fresh 500°F (260°C) Sear Stage 4–6 mins 2m 135°F (57°C) (medium-rare) VIEW CT-CI-075 Bone-In Cowboy Ribeye (2-inch, Reverse Sear)
2-inch thick bone-in cowboy ribeye (approx 2 lb), oven-warmed to 115°F, seared in screaming hot cast iron
fresh 500°F (260°C) Sear Stage 4–6 mins 2m 135°F (57°C) (medium-rare) VIEW CT-CI-076 Sirloin Steak Bites
1-inch top sirloin steak cubes, seasoned with kosher salt, cooked in smoking cast iron with garlic butter
fresh 500°F (260°C) Stovetop High 4–6 mins 2m 135°F (57°C) VIEW CT-CI-077 Sirloin Steak Bites (Sheet-Pan Oven Method)
1-inch sirloin cubes and baby potato halves browned in cast iron on stovetop then finished in 400°F oven
fresh 425°F (218°C) Stovetop to Oven 10–14 mins 5m 135°F (57°C) VIEW CT-CI-078 Grilled Smash Burgers (Cast-Iron Griddle Insert on Grate)
Two 2.5 oz 80/20 ground chuck balls, smashed paper-thin onto screaming hot cast iron griddle with heavy press
fresh 500°F (260°C) Screaming High 3–4 mins 2m 160°F (71°C) VIEW CT-CI-079 Beef Burger Patties (Frozen Raw)
1/3 lb raw frozen 80/20 beef patty straight from freezer, seasoned, seared in medium-hot cast iron
frozen 375°F (191°C) Stovetop Medium 12–15 mins 6m 160°F (71°C) VIEW CT-CI-080 Beef & Pork Meatballs (Baked, 1.5-inch)
1.5-inch meatballs (beef/pork blend), browned in hot cast iron skillet with olive oil, finished in marinara
fresh 375°F (191°C) Stovetop Medium 10–14 mins 5m 160°F (71°C) VIEW CT-CI-081 Sheet Pan Breakfast Sausage, Diced Potatoes & Baked Eggs
Diced Yukon potatoes and crumbled breakfast sausage browned in cast iron, topped with 3 whole eggs
fresh 375°F (191°C) Stovetop to Oven 18–24 mins 10m 160°F (71°C) VIEW CT-CI-082 Smoked Sausage & Diced Potatoes
Sliced smoked sausage coins and 1/2-inch diced potatoes sautéed in buttered cast iron skillet
fresh 400°F (204°C) Stovetop Medium-High 15–20 mins 8m 165°F (74°C) VIEW CT-CI-083 One-Pan Chicken Parmesan (Skillet, No Breading, Pan-Seared)
Pounded boneless chicken breast seared in olive oil, topped with marinara and fresh mozzarella, finished under broiler
fresh 400°F (204°C) Stovetop to Broil 10–13 mins 5m 165°F (74°C) VIEW CT-CI-084 Chicken Marsala (Skillet, Mushroom Marsala Wine Sauce)
Flour-dredged chicken cutlets browned in cast iron, simmered with sliced cremini mushrooms and sweet Marsala wine
fresh 375°F (191°C) Stovetop Medium 14–18 mins 4m 165°F (74°C) VIEW CT-CI-085 Chicken Piccata (Skillet, Lemon-Caper Pan Sauce)
Lightly floured thin chicken breast cutlets flash-seared in butter and finished in white wine, lemon juice, and capers
fresh 400°F (204°C) Stovetop Medium-High 8–11 mins 3m 165°F (74°C) VIEW CT-CI-086 One-Pan Chicken Alfredo (Skillet, Pasta Cooked in Sauce)
Cubed chicken breast seared, simmered directly with fettuccine, heavy cream, garlic, and parmesan in deep cast iron
fresh 350°F (177°C) Stovetop Medium-Low 16–20 mins No Flip 165°F (74°C) VIEW CT-CI-087 Marry Me Chicken (Skillet, Sun-Dried Tomato Cream Sauce)
Sear-dusted chicken cutlets browned in oil, simmered in sun-dried tomato, garlic, and parmesan cream sauce
fresh 375°F (191°C) Stovetop Medium 15–18 mins 5m 165°F (74°C) VIEW CT-CI-088 Ground Turkey Sloppy Joe Filling
1 lb ground turkey (93/7) browned with diced onions and bell peppers, simmered in tangy tomato Worcestershire glaze
fresh 375°F (191°C) Stovetop Medium 12–15 mins 5m 165°F (74°C) VIEW CT-CI-089 Salmon Fillets (Fresh Center Cut)
6 oz fresh center-cut salmon fillet, seasoned with sea salt, seared skin-side down in hot cast iron with butter
fresh 400°F (204°C) Stovetop Medium-High 7–9 mins 5m 128°F (53°C) VIEW CT-CI-090 Salmon Fillet (Skin-On, Center Cut)
Skin-on salmon portion (1-inch thick), skin scaled and dried, seared in preheated cast-iron skillet
fresh 400°F (204°C) Stovetop Medium-High 7–9 mins 5m 128°F (53°C) VIEW CT-CI-091 Tilapia Fillet (Baked)
5–6 oz fresh tilapia fillet, dusted with blackened or lemon pepper seasoning, seared in melted butter
fresh 400°F (204°C) Stovetop Medium-High 6–8 mins 3m 145°F (63°C) VIEW CT-CI-092 Mahi-Mahi Fillets (Skinless, 6–8 oz)
6 oz skinless mahi-mahi fillet (1-inch thick), patted dry, seasoned with chili lime rub in smoking cast iron
fresh 400°F (204°C) Stovetop Medium-High 8–10 mins 4m 145°F (63°C) VIEW CT-CI-093 Shrimp
1 lb peeled and deveined raw shrimp (21/25 count), dried with paper towels, tossed with garlic and oil
fresh 425°F (218°C) Stovetop High 4–6 mins 2m 140°F (60°C) VIEW CT-CI-094 Jumbo Shrimp (Peeled & Deveined)
1 lb jumbo raw shrimp (16/20 count), dried bone-dry, seasoned with sea salt and smoked paprika
fresh 425°F (218°C) Stovetop High 5–7 mins 3m 140°F (60°C) VIEW CT-CI-095 Shrimp (Roasted, Jumbo)
1 lb jumbo shell-on shrimp, tossed with garlic butter and rosemary, roasted in preheated skillet in 425°F oven
fresh 425°F (218°C) Cast Iron in Oven 6–8 mins No Flip 140°F (60°C) VIEW CT-CI-096 Maryland-Style Crab Cakes (Jumbo Lump)
Two 4 oz Maryland jumbo lump crab cakes, chilled firm, seared in clarified butter in preheated skillet
refrigerated 375°F (191°C) Stovetop Medium 7–9 mins 4m 155°F (68°C) VIEW CT-CI-097 Asparagus Spears (Fresh)
Fresh asparagus spears with ends trimmed, rolled in olive oil, seared in hot dry cast-iron skillet
fresh 425°F (218°C) Stovetop Medium-High 6–8 mins 3m — VIEW CT-CI-098 Asparagus Spears (Roasted)
Trimmed fresh asparagus spears tossed with olive oil, minced garlic, and flaky sea salt in preheated skillet
fresh 425°F (218°C) Stovetop to Oven 7–9 mins 4m — VIEW CT-CI-099 Grilled Asparagus (Thick Spears)
Thick-cut fresh asparagus stalks (1/2-inch thick), tossed with olive oil and coarse kosher salt
fresh 425°F (218°C) Stovetop High 7–9 mins 4m — VIEW CT-CI-100 Broccoli Florets
Fresh broccoli florets with flat-cut stems, tossed with 1 tbsp oil and water-splashed to steam in hot skillet
fresh 425°F (218°C) Stovetop Sear-Steam 8–10 mins 4m — VIEW CT-CI-101 Cauliflower Florets
Fresh cauliflower florets sliced with flat surfaces, tossed in olive oil, pressed flat against hot iron
fresh 400°F (204°C) Stovetop Medium-High 10–13 mins 6m — VIEW CT-CI-102 Green Beans
1 lb fresh green beans, trimmed, dry-seared in screaming hot cast-iron skillet with olive oil and garlic
fresh 425°F (218°C) Stovetop High 7–9 mins 4m — VIEW CT-CI-103 Roasted Asparagus Spears (Medium Thickness)
Medium asparagus spears, trimmed, tossed with 1 tbsp olive oil and coarse sea salt in preheated skillet
fresh 425°F (218°C) Stovetop High 6–8 mins 3m — VIEW CT-CI-104 Roasted Broccoli Florets
Fresh broccoli florets cut with flat faces, tossed with avocado oil, red chili flakes, and sea salt
fresh 425°F (218°C) Stovetop Medium-High 8–10 mins 4m — VIEW CT-CI-105 Roasted Cauliflower Florets
Cauliflower florets cut flat, seasoned with curry powder, sea salt, and olive oil in heavy skillet
fresh 400°F (204°C) Stovetop to Oven 11–14 mins 6m — VIEW CT-CI-106 Roasted Zucchini Half-Moons
1/2-inch thick zucchini half-moons, tossed in olive oil, seared in smoking hot cast iron skillet
fresh 425°F (218°C) Stovetop High 6–8 mins 3m — VIEW CT-CI-107 Zucchini (Roasted Halves or Rounds)
1/2-inch thick round zucchini coins, seared in preheated cast-iron skillet with olive oil and oregano
fresh 425°F (218°C) Stovetop High 6–8 mins 3m — VIEW CT-CI-108 Grilled Portobello Mushroom Caps
Large whole portobello mushroom caps (gills gently scraped), brushed with balsamic herb oil, seared in hot skillet
fresh 400°F (204°C) Stovetop Medium-High 8–10 mins 5m — VIEW CT-CI-109 Roasted Sweet Potato Cubes (1-inch)
1-inch peeled sweet potato cubes, sautéed in buttered cast iron on stovetop, finished in 400°F oven
fresh 400°F (204°C) Stovetop to Oven 18–23 mins 10m — VIEW CT-CI-110 Roasted Baby Yukon Gold Potatoes (Halved)
Baby Yukon gold potatoes halved, placed cut-side down in preheated cast-iron skillet with oil and rosemary
fresh 400°F (204°C) Stovetop to Oven 18–24 mins No Flip 205°F (96°C) VIEW CT-CI-111 Roasted Cabbage Steaks (1-inch Thick Wedges)
1-inch thick green cabbage slices (core intact), seared in bacon fat in hot cast-iron skillet, finished in oven
fresh 400°F (204°C) Stovetop to Oven 12–16 mins 6m — VIEW CT-CI-112 Fresh Beef & Pork Meatballs (Baked, 1.5-inch)
1.5-inch fresh homemade meatballs (60/40 beef and pork), browned on stovetop, finished in 400°F oven
fresh 400°F (204°C) Stovetop to Oven 12–16 mins 5m 160°F (71°C) VIEW