How.to Cook Steak On Cast Iron Skillet
Introduction
The method for how to cook steak on cast iron skillet has gained popularity for its ability to produce a restaurant-quality sear and evenly cooked interior. The cast iron skillet’s excellent heat retention and distribution makes it ideal for achieving a beautiful crust, making it a preferred method among home cooks and professional chefs alike. Its simplicity and relatively quick cooking time contribute to its widespread adoption. Generations have enjoyed perfectly cooked steak thanks to the reliability and performance of cast iron.
Ingredients
Steak: Choose a cut like ribeye, New York strip, sirloin, or filet mignon, about 1-1.5 inches thick. For best results, select a well-marbled cut. Salt: Kosher salt is recommended for even seasoning. Black Pepper: Freshly ground black pepper enhances the flavor. Oil: High smoke point oils like avocado oil, canola oil, or grapeseed oil are suitable for searing. Butter (Optional): Adding butter during the last few minutes of cooking enriches the flavor. Aromatics (Optional): Garlic cloves, thyme sprigs, or rosemary sprigs can be added to the skillet for infused flavor.
Preparation Steps
Begin by patting the steak dry with paper towels. This is crucial for achieving a good sear. Season the steak generously with kosher salt on all sides at least 40 minutes, and up to 24 hours, before cooking. Salting ahead of time allows the salt to penetrate the meat, enhancing its flavor and helping it retain moisture. About 30 minutes before cooking, remove the steak from the refrigerator to allow it to come to room temperature; this promotes even cooking. Just before cooking, season with freshly ground black pepper. Avoid adding pepper too early, as it can burn at high heat.
Cooking Instructions
1. Heat the Skillet: Place the cast iron skillet over medium-high heat. Allow the skillet to heat up for at least 5-7 minutes, until it is smoking hot. A properly heated skillet is essential for achieving a good sear. 2. Add Oil: Add 1-2 tablespoons of high-smoke-point oil to the hot skillet, ensuring the entire surface is coated. 3. Sear the Steak: Carefully place the steak in the hot skillet. Avoid overcrowding the pan, as this will lower the temperature and prevent proper searing. 4. Sear Time: Sear the steak for 2-3 minutes per side, without moving it, until a deep brown crust forms. Resist the urge to move the steak around; allowing it to sit undisturbed is crucial for developing a good sear. 5. Reduce Heat and Cook to Desired Doneness: After searing both sides, reduce the heat to medium. Add 2 tablespoons of butter (if using), along with garlic cloves and herbs to the skillet. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and pan juices for 1-2 minutes. This adds flavor and helps the steak cook evenly. 6. Temperature Guide: Use a meat thermometer to check the internal temperature for desired doneness: Rare: 125-130F Medium-Rare: 130-135F Medium: 135-145F Medium-Well: 145-155F Well-Done: 155F+ 7. Rest the Steak: Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
Serving Suggestions
A steak cooked in a cast iron skillet pairs well with a variety of sides. Consider serving it with roasted vegetables like asparagus, Brussels sprouts, or potatoes. Creamy mashed potatoes or a simple green salad are also excellent choices. For a more elaborate presentation, top the steak with a pat of compound butter or a flavorful pan sauce made from the pan drippings. Garnish with fresh herbs such as parsley or chives for added visual appeal. The steak can also be sliced thinly and served over a bed of greens for a steak salad.
Tips and Common Mistakes
Don’t Overcrowd the Pan: Cooking multiple steaks at once can lower the skillet temperature, preventing a good sear. Cook in batches if necessary. Use High Heat: A hot skillet is crucial for achieving a good sear. Ensure the skillet is preheated properly before adding the steak. Don’t Move the Steak Too Much: Allow the steak to sear undisturbed to develop a deep brown crust. Use a Meat Thermometer: Relying on visual cues alone can lead to overcooked or undercooked steak. Use a meat thermometer to ensure the steak reaches your desired level of doneness. Rest the Steak: Skipping the resting period can result in a dry and less flavorful steak. Allow the steak to rest for at least 5 minutes before slicing. Avoid cold steak: Always bring steak to room temperature for at least 30 minutes before cooking.
Explore More Cooking Guides
Mastering how to cook steak on cast iron skillet provides a gateway to consistently delicious and impressive meals. The rich flavors, beautiful sear, and relative ease of preparation make it a satisfying skill to acquire. The method is highly adaptable, allowing for variations in seasoning and accompaniment to suit personal preferences and dietary needs. Take the plunge and try this method at home to elevate your cooking repertoire. For more culinary inspiration and detailed cooking guides, visit foodrecipestory.com.
