Lamb Steak
Lamb steak is tender and delicious, as long as it's cooked to rare or medium rare, just 2 minutes per side and a few more seconds on the edges.
Servings 2 servings
Calories 617kcal
Ingredients
- 2 lamb steaks (1-inch-thick, 8 oz each)
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
Instructions
- Heat a well-seasoned large cast iron skillet over high heat until smoking, about 5 minutes.
- Season the steaks with kosher salt, black pepper, and ground cumin.
- Add the steaks to the hot skillet. Cook until a brown crust forms on the bottom, about 2 minutes.
- Flip the steaks and cook them for 2 more minutes on the second side.
- Finish by cooking the strips of fat on the edges of the steaks, about 30 seconds for each edge.
- Transfer the steaks to plates, loosely cover them with foil, and allow to rest for 5 minutes before serving.
Video
Notes
Consuming undercooked meat may increase your risk of foodborne illness. I always cook lamb and beef steaks, chops and roasts to medium-rare. But you should make your own decision.
Nutrition
Serving: 1steak | Calories: 617kcal | Carbohydrates: 0.1g | Protein: 38g | Fat: 50g | Saturated Fat: 22g | Sodium: 400mg