Cast Iron Skillet Recipes

Ingredients

• 1 bone-in ribeye, 1½ inches thick (about 1½ lbs)
• 1 tablespoon neutral high-smoke-point oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, smashed
• 4 sprigs fresh thyme
• Kosher salt
• Freshly ground black pepper

Instructions

1. 01

   Salt and temper. Salt the steak generously on all sides and let it sit at room temperature for 45 minutes. Pat completely dry before it hits the pan.

2. 02

   Heat the skillet. Heat a 12-inch cast iron skillet over high heat for 5 minutes, until it just begins to smoke. Add the oil.

3. 03

   Sear. Lay the steak away from you and sear undisturbed 3 minutes. Flip and sear 3 minutes on the second side, then sear the fat cap on edge for 30 seconds.

4. 04

   Butter baste. Drop the heat to medium, add the butter, garlic and thyme, tilt the pan and spoon the foaming butter over the steak for 1–2 minutes.

5. 05

   Check the temperature. Pull at 125°F for medium-rare or 135°F for medium; the temperature climbs about 5 degrees while resting.

6. 06

   Rest and slice. Rest on a board for 10 minutes, then slice against the grain and spoon the pan butter over the top.

Larry’s rule: Dry surface, hot pan, no poking. Every time you move the steak you restart the crust.

Ingredients

• 1½ cups yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 1½ cups buttermilk
• 2 large eggs
• 6 tablespoons melted butter, plus 2 tablespoons for the pan

Instructions

1. 01

   Preheat the skillet. Put a 10-inch cast iron skillet in the oven and heat to 425°F. The pan must be hot before the batter goes in.

2. 02

   Mix the dry ingredients. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.

3. 03

   Mix the wet ingredients. Whisk the buttermilk, eggs and 6 tablespoons melted butter in a second bowl.

4. 04

   Combine. Fold the wet into the dry until just combined. Lumps are fine; overmixing makes it tough.

5. 05

   Butter the hot pan. Pull the skillet out, swirl in the remaining 2 tablespoons of butter until it sizzles, then pour in the batter — it should hiss.

6. 06

   Bake. Bake 22–25 minutes, until the top is golden and a skewer comes out clean. Cool 10 minutes before slicing in the pan.

Larry’s rule: If the batter doesn't sizzle when it hits the pan, the pan wasn't hot enough and you won't get the crust.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 4 cloves garlic, smashed
• 1 lemon, half sliced and half juiced
• ½ cup chicken stock
• 2 tablespoons butter
• Kosher salt and freshly ground black pepper
• Fresh parsley, chopped

Instructions

1. 01

   Dry and season. Pat the thighs bone dry and season both sides well with salt and pepper. Heat the oven to 425°F.

2. 02

   Start cold. Lay the thighs skin-side down in a cold cast iron skillet with the olive oil, then set it over medium heat. The fat renders slowly and the skin crisps evenly.

3. 03

   Render the skin. Cook 12–15 minutes without moving them, until the skin is deep golden and releases from the pan on its own.

4. 04

   Add aromatics and roast. Flip the thighs, tuck in the garlic and lemon slices, and transfer the skillet to the oven for 15 minutes, until 175°F internal.

5. 05

   Make the pan sauce. Move the chicken to a plate. On the stovetop, pour off excess fat, add the stock and lemon juice, reduce by half, then swirl in the butter.

6. 06

   Serve. Spoon the sauce around — not over — the skin so it stays crisp, and finish with parsley.

Larry’s rule: Starting in a cold pan sounds wrong and produces the best skin you'll ever get in a skillet.

Ingredients

• 1 lb pizza dough, at room temperature
• 2 tablespoons olive oil
• ¾ cup pizza sauce
• 8 oz low-moisture mozzarella, shredded
• 3 oz cup-and-char pepperoni
• 2 tablespoons grated Parmesan
• 1 teaspoon dried oregano
• Fresh basil, to finish

Instructions

1. 01

   Heat the oven. Set an oven rack in the upper third and heat the oven to 500°F.

2. 02

   Press the dough. Oil a 12-inch cast iron skillet generously and press the dough out to the edges, letting it relax a few minutes if it fights back.

3. 03

   Top it. Spread the sauce to within half an inch of the rim, add the mozzarella all the way to the edge, then the pepperoni, Parmesan and oregano.

4. 04

   Fry the base. Set the skillet over medium-high heat on the stovetop for 4 minutes, until the bottom crust is set and sizzling.

5. 05

   Bake. Transfer to the oven and bake 12–14 minutes, until the crust is browned and the cheese is bubbling.

6. 06

   Broil and serve. Broil 1–2 minutes for char, then slide the pizza onto a board immediately so the base stays crisp. Finish with basil.

Larry’s rule: Cheese pushed to the very edge caramelizes against the hot iron — that ring of crisp cheese is the whole point of pan pizza.