By Jan Walsh
Photography by Beau Gustafson

When people ask a chef the best way to cook a steak, they expect grilling tips. But Dyron’s Lowcountry’s executive chef Randall Baldwin gives a surprising answer—a cast iron skillet. And it doesn’t stop there. He simply cooks the steak bone-in and finishes it with a complex wild mushroom, jumbo lump crab meat, and Madeira sauce.

Cast Iron Seared Bone-In New York Strip

1 (16-ounce) bone-in New York strip

2 ounces beef tallow

Pat of butter

Kosher salt

Fresh cracked black pepper

Generously salt and pepper steak on both sides. The steak can take it, and that’s where the flavor starts. Add beef tallow to a cast iron skillet over high heat. Press flat. Sear the steak on one side without turning until the steak develops a dark brown even hard sear. Turn steak. Turn temperature to low, until desired temperature is reached. Let rest for 10 to 15 minutes. Serves 1.

Wild Mushrooms, Jumbo Lump Crab Meat, and Madeira Sauce

1 ounce olive oil

½ cup wild mushrooms (porcini, black trumpet, chanterelle)

2 ounces jumbo lump crab meat

¹/⁸ cup green peppers, small diced

1 garlic clove, minced

½ shallot, minced

3 ounces Madeira wine

½ cup beef stock

Butter

Add olive oil to a smoking, small saute pan. Add mushrooms until a hard sear and crust develops. Add garlic and shallots, cooking until tender. Add green peppers and crab meat. Deglaze with the Madeira and reduce by three-fourths. Add reduced beef stock and reduce by one half. Finish by stirring a small amount of butter into the sauce. Serves 1.