As Memphis begins to swelter on this side of the summer solstice, it’s ideal time to use your skillet indoors. Below is Buster’s Butcher’s Head Butcher Brad McCarley’s skillet recipe for the perfect steak, along with four other creative suggestions on using your skillet to beat the heat. Our butchers are also chefs, so we’re happy to give more advice on any of your cooking needs. In addition to all sorts of specialty cuts of 100% Prime steak, we have finishing butters and spices to perfect your skillet skills. For those traveling this summer, please keep in mind we provide vacuum-seal for your meats; don’t forget to grab all your favorite beverages next door. We’ll get everything boxed up and ready for you! - Josh Hammond

How to cook a steak in your skillet:
Remove steak from the refrigerator 20-30 minutes prior and salt steak generously, along with some black pepper or your favorite seasoning. Preheat oven to 450°F and place your cast iron skillet (or any heavy-bottomed skillet – non-stick will not work) on stove with high heat. A good test method is to put a few drops of water in the pan – if they vaporize immediately, the pan is ready. Pour a tablespoon of oil in the pan. Use an oil with a high smoke point – like corn oil, avocado oil, safflower oil, peanut oil, clarified butter, and refined olive oil are good examples. DO NOT use extra virgin olive oil or butter that is not clarified – they will burn.

Place your room temperature steak in the pan and cook for two minutes. Flip steak and cook for one minute on the other side. Put the entire pan, steak and all, into your preheated oven until the steak is 135°F. Remove from the oven (the pan will be HOT!) and place on a plate or cutting board to rest for five minutes. The temperature will continue to rise to about 140 degrees (medium rare) as it rests, and you can add a finishing butter during this time as well. Cut the steak into slices and lightly salt once more.