How To Cook Steak In Cast Iron

Introduction

Cooking steak in cast iron is a time-honored method celebrated for its ability to produce a beautifully seared crust and a juicy, flavorful interior. The cast iron skillet, with its exceptional heat retention and even heat distribution, has become a favorite among home cooks and professional chefs alike. This technique delivers restaurant-quality results with a relatively simple approach, making it a popular choice for achieving a perfect steak at home.

Ingredients

The key to a great cast iron steak starts with high-quality ingredients. Here’s what’s needed:

Steak: Choose a cut with good marbling, such as ribeye, New York strip, or sirloin. Aim for a thickness of at least 1 inch.
Salt: Kosher salt is preferred for its coarser texture and ability to distribute evenly.
Black Pepper: Freshly ground black pepper adds a robust flavor.
Oil: Use a high smoke point oil like avocado oil, canola oil, or refined coconut oil. Avoid olive oil, which can burn at high temperatures.
Optional Aromatics: Garlic cloves (smashed), fresh thyme sprigs, or rosemary sprigs can be added during cooking to infuse the steak with flavor.
Butter: A knob of butter added towards the end of cooking enriches the steak’s flavor and creates a luscious pan sauce.

Preparation Steps

Proper preparation is crucial for a perfectly cooked steak:

Pat the Steak Dry: Use paper towels to thoroughly dry the surface of the steak. This is essential for achieving a good sear. Moisture inhibits browning.
Season Generously: Season the steak liberally with salt and pepper on all sides. Don’t be shy the seasoning will create a flavorful crust. Allow the salt to sit on the steak for at least 30 minutes, or up to a few hours in the refrigerator (uncovered). This dry brining process helps the steak retain moisture and enhances its flavor.
Let the Steak Rest at Room Temperature: Remove the steak from the refrigerator about 30-60 minutes before cooking. Bringing the steak closer to room temperature helps it cook more evenly.
Prepare Aromatics (Optional): If using garlic or herbs, have them ready to add to the pan.

Cooking Instructions

Follow these steps for the best results when learning how to cook steak in cast iron:

Preheat the Cast Iron Skillet: Place the cast iron skillet in the oven and preheat it to 500F (260C). This step is crucial for even cooking and excellent searing. It typically takes 20-30 minutes for the pan to fully heat. Alternatively, heat the skillet over high heat on the stovetop until it’s smoking hot. Be careful not to overheat the pan, as this can damage it.
Add Oil to the Pan: Carefully remove the hot skillet from the oven (use oven mitts!) or leave on the stovetop. Add about 1-2 tablespoons of high smoke point oil to the skillet. The oil should shimmer and almost smoke.
Sear the Steak: Carefully place the steak in the hot skillet. Avoid overcrowding the pan; cook steaks one at a time if necessary. Sear the steak for 2-3 minutes per side, or until a deep brown crust forms. Do not move the steak during the searing process to allow for maximum contact with the hot surface.
Add Aromatics and Butter (Optional): After searing both sides, add smashed garlic cloves, thyme sprigs, and/or rosemary sprigs to the pan. Add a knob of butter (about 2 tablespoons) to the pan. As the butter melts, tilt the pan and use a spoon to baste the steak with the melted butter, garlic, and herb mixture. This basting adds flavor and helps the steak cook more evenly.
Continue Cooking in the Oven (Optional): For thicker steaks (over 1.5 inches), transfer the skillet to the preheated oven. Cook for an additional 2-5 minutes, or until the steak reaches your desired level of doneness. Alternatively, for thinner steaks, continue cooking on the stovetop, reducing the heat to medium-high.
Check the Internal Temperature: Use a meat thermometer to check the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding bone. Use the following temperature guidelines:
- Rare: 125-130F (52-54C)
- Medium-Rare: 130-135F (54-57C)
- Medium: 135-145F (57-63C)
- Medium-Well: 145-155F (63-68C)
- Well-Done: 155F+ (68C+)
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. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.

Serving Suggestions

Serving “how to cook steak in cast iron” can be done in multiple ways:

Classic Steak Dinner: Serve the steak with mashed potatoes, roasted vegetables (such as asparagus, broccoli, or Brussels sprouts), and a simple salad.
Steak Salad: Slice the steak thinly and serve it over a bed of mixed greens with your favorite vinaigrette. Add other toppings like tomatoes, cucumbers, and red onion.
Steak Sandwiches: Slice the steak and serve it on crusty bread with caramelized onions, sauted peppers, and a horseradish aioli.
Steak Tacos: Dice the steak and use it as a filling for tacos. Top with your favorite taco toppings like salsa, guacamole, and sour cream.
Pan Sauce: Drizzle the pan sauce (from the butter, garlic, and herbs) over the steak for added flavor. A red wine reduction sauce also pairs well.

Tips and Common Mistakes

Avoid these common mistakes to ensure a perfectly cooked steak:

Not Drying the Steak: Moisture inhibits searing. Always pat the steak completely dry before seasoning.
Not Seasoning Enough: Be generous with the salt and pepper. The seasoning creates a flavorful crust and enhances the steak’s natural flavors.
Not Using a Hot Enough Pan: The cast iron skillet must be smoking hot to achieve a good sear. Patience is key allow the pan to preheat properly.
Overcrowding the Pan: Overcrowding lowers the pan’s temperature and prevents proper searing. Cook steaks in batches if necessary.
Moving the Steak Too Much: Allow the steak to sear undisturbed for several minutes per side. This is crucial for developing a deep brown crust.
Overcooking the Steak: Use a meat thermometer to check the internal temperature and avoid overcooking. Remember that the steak will continue to cook slightly during the resting period.
Not Resting the Steak: Resting the steak allows the juices to redistribute, resulting in a more tender and flavorful final product. Don’t skip this step!

Explore More Cooking Guides

Mastering the art of how to cook steak in cast iron opens up a world of culinary possibilities. The unparalleled flavor, that satisfying crust, and the sheer versatility of this cooking method make it a valuable skill for any home cook. It’s a way to enjoy restaurant-quality steak in the comfort of the home. Do not hesitate to personalize this dish. Take on the challenge and enjoy the delicious results! For more cooking guides and recipe inspiration, visit foodrecipestory.com.