The Ultimate Cast Iron Skillet Steak
Recipe Introduction
Quick Hook
Fancy a proper steak dinner without the restaurant price tag? Ever wondered about cast iron skillet steak cooking ? I'm going to show you how to make a restaurant quality seared steak right at home.
Brief Overview
Cooking steak in a cast iron skillet is easier than you think. Cast iron cooking has been around for ages.
It's the perfect way to get a nice crust. The recipe is medium difficulty and takes under an hour. This makes two servings of delicious steak .
Main Benefits
Did you know steak is packed with protein and iron? Great for building muscle and energy! This recipe is perfect for a special occasion or a cozy night in.
What makes it special is that amazing garlic butter steak flavor.
Ready to get started? The secret to my cast iron steak recipe is a ripping hot pan. Seriously, it needs to be almost smoking.
We're aiming for a restaurant style steak at home .
Let's talk ingredients. You'll need a couple of good steaks . I love a ribeye. But a New York strip or even a flank steak work great too.
Also some butter, garlic and herbs. We'll also be using oil in order to get that pan seared steak going on.
Here's what you'll need to reverse sear steak cast iron style. Grab your best steak cut for cast iron and let's get cooking!
Time to Get Cooking: Ingredients & Equipment
Alright, let's talk about what you'll need to nail this cast iron skillet steak cooking adventure. Honestly, it's not a huge list, and most of it's probably already in your kitchen.
So, no need to panic. Let's dive in!
Main Steak Ingredients
Here’s the shopping list for your steak dinner :
- Steak: 2 steaks (Ribeye, New York Strip, or Sirloin), about 8-10 oz each (225-280g). One inch thick is ideal. Look for good marbling! This means little streaks of fat running through the meat. Marbling equals flavor!
- Kosher Salt: 1 tablespoon (15ml). Don't skimp! It’s essential.
- Black Pepper: 1 teaspoon (5ml), freshly ground. Makes all the difference.
- High Smoke-Point Oil: 1 tablespoon (15ml) (canola, grapeseed, or avocado). This keeps your house from getting too smoky!
Garlic Herb Butter Goodness
This is what elevates this from just a steak to a restaurant style steak at home .
- Unsalted Butter: 4 tablespoons (55g), softened. Make sure it’s soft , not melted.
- Garlic: 2 cloves , minced (approx. 6g). More garlic never hurt anyone, right?
- Fresh Herbs: 1 tablespoon (15ml), finely chopped (thyme, rosemary, or parsley). Honestly, use what you’ve got!
- Substitution: If you don't have fresh herbs, you can use 1 teaspoon of dried herbs.
- Substitution: If you don’t have kosher salt, use sea salt, but use slightly less as it can be saltier.
- Substitution: For a leaner option, substitute the ribeye or New York Strip for a sirloin steak.
Seasoning Like a Pro for the Best steak cut for cast iron
Essential Spice Combinations: Salt and pepper are your base. Don't be shy.
Flavor Enhancers and Aromatics: Garlic and herbs in the butter add magic. Rosemary, thyme, and parsley are awesome.
Quick Substitution Options: Out of fresh herbs? Use dried ones. It's all good. It won't be the end of the world.
You can also use Flank Steak Recipes , that call for simpler marinades with common spices.
Gear Up: Equipment
Just a few essentials for your pan seared steak .
- 12 inch Cast Iron Skillet . It HAS to be cast iron. It's what gives you that beautiful seared steak .
- Meat Thermometer . No guessing! Seriously, get one. ( Reverse sear steak cast iron recipes rely on a thermometer).
- Tongs . Essential for flipping without stabbing the meat.
- Small Mixing Bowl . For the butter.
- Alternatives: If you don't have a meat thermometer, you can use the touch test. Press on the steak. If it feels soft, it’s rare. If it feels firm, it’s well done. But honestly, just get a thermometer.
- Alternatives: If you dont have cast iron skillet, consider acquiring a carbon steel wok
I remember the first time I tried a Garlic butter steak . I used a regular pan and no thermometer. Let's just say, it was.
..an experience. The cast iron steak recipe here is the real deal. Trust me, it's worth it!
The Ultimate Cast Iron Skillet Steak Cooking Adventure
Right then, fancy a restaurant style steak at home ? Ditch the fancy restaurant, because tonight we're tackling the legendary cast iron skillet steak cooking method.
Honestly, once you nail this, you'll be whipping up the best steak cut for cast iron like a pro. Forget those bland grilled steak recipes ; we're going for intense flavor and a perfect sear.
Prep Steps: Get Your Ducks in a Row
First things first, mise en place, yeah? Get everything ready. That means pat those 2 (1 inch thick) steaks (Ribeye, New York Strip, or Sirloin), about 8-10 oz each, totally dry.
Salt 'em up proper with 1 tablespoon kosher salt and 1 teaspoon black pepper, then let 'em sit at room temperature for 30- 60 minutes.
Seriously, don’t skip this! It’s key for even cooking. For the garlic herb butter, mix 4 tablespoons softened butter, 2 minced garlic cloves, and 1 tablespoon chopped herbs (thyme, rosemary, parsley all work a treat).
Time saving tip? Make that garlic butter ahead of time! It'll keep in the fridge for a few days. Safety first, yeah? Remember to use oven mitts, that cast iron gets HOT!
step-by-step: Sizzle and Sear
- Heat your 12 inch cast iron skillet over medium high heat. We're talking screaming hot. Should take 5- 10 minutes.
- Add 1 tablespoon high smoke-point oil (canola, grapeseed, or avocado) to the pan.
- Sear the steaks for 2- 3 minutes per side. Don't move 'em! We want that beautiful crust for a proper pan seared steak . Sear the edges too, about 30 seconds each using tongs.
- Reduce heat to medium. Plop in your garlic herb butter. Baste those steaks for 2- 3 minutes! Tilt the pan and spoon that melted goodness over them.
- Use a meat thermometer! For medium rare (my favourite), aim for 130- 135° F (54- 57° C) .
Pro Tips: Level Up Your Steak Game
Don't overcrowd the pan! That’ll lower the temperature and ruin the sear. Oh my gosh, always rest the steak after cooking – at least 5- 10 minutes. This lets the juices redistribute.
Ever tried a reverse sear steak cast iron ? Cook the steak low and slow in the oven first, then sear it in the cast iron skillet for a mind blowing crust.
Common mistake? Not getting the pan hot enough. Honestly, a cold pan is the enemy of a perfect sear. Fancy a steak dinner this weekend? Get that flank steak recipes away! You'll be a legend amongst your friends and family with this recipe! Serve your seared steak with chips and a proper pint of ale.
Recipe Notes: Nailing Your Cast Iron Skillet Steak Cooking
Alright, so you’re ready to tackle a cast iron steak recipe ? Ace! Before you grab your tongs, let's chat about a few bits to make sure your restaurant style steak at home is chef's kiss perfect.
Seriously, this is where the magic happens!
Serving Suggestions: Plating Like a Pro
Forget fancy foams, yeah? For plating, keep it simple but classy. Slap that beautifully seared steak on a plate. I like to angle it slightly.
Throw some creamy mashed potatoes to one side and some vibrant roasted asparagus on the other. Drizzle the pan juices over the steak.
Sorted! Or, get proper British and serve with a side of chunky chips. Don't forget a dollop of ketchup!
For drinks, a nice red wine like a Merlot or a Cabernet Sauvignon will compliment the richness. A cold beer works too.
Storage Tips: Leftovers (If There Are Any!)
Honestly, pan seared steak leftovers are rare in my house, but if you manage to have some, here's the lowdown.
- Refrigeration: Pop any cooked steak in an airtight container and whack it in the fridge within two hours. It'll keep for about 3-4 days.
- Freezing: Freezing cooked steak isn't ideal, to be honest, as it can change the texture. But if you must , wrap it tightly in cling film, then foil, and freeze for up to 2-3 months.
- Reheating: The best way to reheat is gently in a low oven ( 275° F or 135° C ) or in a pan with a bit of butter. Don't overcook it!
Variations: Spice it Up!
- Dietary Adaptations: dairy-free? Use olive oil instead of butter for basting. Still lush!
- Seasonal Swaps: In the summer, a fresh flank steak recipes are a great swap! Try a vibrant chimichurri sauce instead of the garlic butter. In winter, maybe a hearty mushroom and red wine sauce? Bangin'!
Nutrition Basics: The Good Stuff
Look, this isn't diet food. Steak dinner is a treat! That said, steak is packed with protein and iron, which are both great for you.
Just be mindful of the fat content. This recipe, per serving, gives you roughly 600-800 calories. It also contains roughly 50-60g of protein and 40-60g of fat.
Don't forget to include some veggies in your meal to give you a complete healthy meal!
So, there you have it! A few extra tips to elevate your cast iron skillet steak cooking game. Now go on, get that seared steak sizzling.
You got this! And remember, even if it isn't perfect reverse sear steak cast iron every time, it'll still be delicious.
Enjoy the process! With the best steak cut for cast iron and a little practice, you'll be cooking garlic butter steak like a pro.
Frequently Asked Questions
Why is it so important to let my steak come to room temperature before cast iron skillet steak cooking? Sounds a bit cheffy, doesn't it?
Think of it like this: a cold steak going into a hot pan will take longer to cook in the middle. Bringing the steak to room temperature allows for more even cooking. This means you get a beautifully seared outside and a perfectly cooked inside, like something you'd see Gordon Ramsay rustle up!
My smoke alarm goes bonkers every time I try cast iron skillet steak cooking! Any tips to avoid setting off the fire brigade?
You're not alone! The key is ventilation and using a high smoke-point oil like canola, grapeseed, or avocado oil. Make sure your extractor fan is on full blast and consider opening a window. Also, ensure your skillet is screaming hot before adding the oil and steak, as this reduces the amount of time the oil smokes.
What's the best way to ensure my steak is cooked to the perfect doneness without slicing it open like a butcher?
A meat thermometer is your best mate here. It takes all the guesswork out of achieving your desired level of doneness. Use the temperature ranges listed in the recipe (Rare: 125-130°F, Medium Rare: 130-135°F, etc.) as a guide.
Remember to insert the thermometer into the thickest part of the steak without touching bone.
Can I use different cuts of steak for cast iron skillet steak cooking, or am I stuck with ribeye? I'm a bit strapped for cash at the moment.
Absolutely! While ribeye is a classic, New York Strip or Sirloin steaks work wonderfully too. Sirloin is a leaner, more budget friendly option that still delivers great flavor. Just be mindful that leaner cuts may cook a bit faster, so keep a close eye on the internal temperature.
I've cooked my steak, but the garlic butter has burned to a crisp in the pan. What did I do wrong?
Burning the garlic butter is a common issue, usually due to the heat being too high or the butter being added too early. Reduce the heat to medium before adding the butter and only baste for the last 2-3 minutes of cooking. This ensures the butter infuses flavor without burning.
Alternatively, you can add the butter after the initial searing, reducing the likelihood of burning it.
How long will leftovers last, and what's the best way to reheat a cast iron skillet steak without turning it into shoe leather?
Cooked steak will last for 3-4 days in the fridge. To reheat, avoid the microwave, which tends to dry it out. Instead, gently warm it in a low oven (around 250°F/120°C) or in a skillet with a little butter or oil over low heat.
Alternatively, slice the cold steak thinly and use it in sandwiches or salads a proper Ploughman's lunch, if you will!
The Ultimate Cast Iron Skillet Steak
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 700 |
|---|---|
| Fat | 50g |
| Fiber | 0g |
