Tillie Doyle
Cooking steak in a cast iron pan is a great way to achieve a steakhouse-worthy meal at home. The cast iron pan gives the steak a perfect char while keeping the inside juicy and tender. This method is ideal for home cooks who want fast weeknight meals without compromising on quality. The key to success is buying the right cut of meat, ensuring the pan is hot enough, and allowing the steak to rest before serving. The cast iron pan's ability to retain heat and create a beautiful caramelized crust makes it a popular choice for cooking steak.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron skillet |
| Steak type | Boneless, thicker cuts with lots of "marbling" |
| Steak preparation | Bring to room temperature, pat dry, rub with olive oil, salt and pepper |
| Pan preparation | Heat oil in the pan until shimmering, sprinkle with salt |
| Cooking | Sear both sides, finish in the oven |
| Temperature | 400-500°F |
| Steak doneness | Rare: 115-125 F, Medium-Rare: 120-130 F, Medium: 130-140 F, Medium-Well: 140-150 F, Well Done: 150-160-165 F |
| Resting | 5-10 minutes |
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What You'll Learn
How to get a good sear
A cast-iron pan is ideal for cooking steak as it heats up quickly and evenly, producing a beautiful caramelized crust without overcooking the centre. Here are some tips on how to get a good sear:
Choose the Right Steak
Select a steak that is at least 1-inch thick, with a good amount of marbling. Thinner steaks will overcook in the centre by the time you achieve a good sear on the outside. Bone-in steaks are usually juicier.
Prepare the Steak
Before cooking, pat the steak dry with paper towels to remove any excess moisture, which can prevent browning. Let the steak come to room temperature, as a cold steak will not cook evenly. About 45 minutes should be sufficient. You can also sprinkle salt on the steak and let it rest for 45-60 minutes before cooking to allow the salt to absorb into the exterior.
Prepare the Pan
Heat up a tablespoon of oil in your cast-iron pan until it is very hot and shimmering. You can test if the pan is hot enough by placing a single drop of water on it. If it dances for a second before disappearing, the pan is ready.
Sear the Steak
Place the steak in the centre of the hot pan, ensuring that most of the surface is in contact with the metal. Sear the steak for about 2-4 minutes on each side, flipping every 30 seconds, until a dark brown crust forms. For a thick steak, you may need to hold it on its side to brown the edges.
Check for Doneness
Use an instant-read thermometer to check the internal temperature of the steak. The steak will continue to cook and the temperature will rise a few degrees after it is removed from the heat, so account for this when checking for your desired level of doneness.
Rest the Steak
Let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute before slicing and serving.
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Choosing the right cut of meat
Cooking steak in a cast-iron pan is a great way to get a steakhouse-worthy meal at home. To do it right, you need to start with the right cut of meat. Here are some tips for choosing the perfect steak:
First, look for a thick cut of meat. A thicker steak, about 1-2 inches thick, will give you a better sear and help prevent overcooking. If your steak is too thin, you may end up with an overcooked, tough centre and a less-than-ideal crust. So, go for something like a top sirloin, rib-eye, or petite sirloin, which are all great options for cast-iron cooking.
Next, pay attention to the marbling. Marbling refers to the white lines of fat that run through the steak. The more marbling a steak has, the more tender and juicy it will be. Those fat lines will melt as the steak cooks, adding flavour and moisture to the meat. So, when choosing your steak, look for one with lots of marbling—it will be worth it!
Boneless cuts are also preferable, as they tend to cook more evenly. If you do go for a bone-in steak, be aware that it may cook a bit differently, but it will still be delicious and juicy.
Finally, consider bringing your steak to room temperature before cooking. This will help the steak cook more evenly. About 45 minutes at room temperature should do the trick, and it's also a great time to let the salt absorb into the meat if you've seasoned it beforehand.
Remember, the key to a great steak in a cast-iron pan is getting that perfect sear and a juicy, tender centre. By choosing the right cut of meat and following some simple preparation tips, you'll be well on your way to a restaurant-quality steak at home.
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The benefits of cast iron
Cooking steak in a cast-iron pan offers several benefits that contribute to a well-cooked and flavorful final product. Here are some advantages of using a cast-iron pan for cooking steak:
Fast and Even Heating: Cast iron is an excellent heat conductor, heating up quickly and evenly. This property allows you to sear steaks rapidly, forming a beautiful caramelized crust without overcooking the center. The even heat distribution ensures that your steak cooks uniformly, avoiding undercooked or overcooked spots.
Heat Retention: Cast iron has exceptional heat retention properties, maintaining high temperatures during the cooking process. This helps create consistent cooking conditions, ensuring that your steak continues to cook evenly even after being flipped. The retained heat also contributes to the formation of a desirable crust on the steak.
Stovetop to Oven Versatility: Cast-iron pans can seamlessly transition from stovetop to oven, making them ideal for cooking methods that involve searing on the stovetop and finishing in the oven. This versatility allows you to utilize both cooking techniques with a single piece of cookware, simplifying the cooking process and reducing the number of dishes you need to clean afterward.
Non-Stick Surface: When properly seasoned, cast-iron pans can provide a natural non-stick surface. This non-stick property helps prevent your steak from sticking to the pan, ensuring that it releases easily and maintains its shape. It also makes cleanup easier, as food particles are less likely to adhere to the pan's surface.
Flavor Enhancement: Cast iron is known for imparting a unique flavor to food. As you cook your steak, the iron from the pan can be transferred to the meat, enhancing its flavor. Additionally, the process of seasoning the pan and searing the steak can create a flavorful fond (browned bits) on the surface, further adding to the overall taste of your dish.
Durability and Longevity: Cast-iron pans are renowned for their durability and longevity. With proper care, a cast-iron pan can last for decades, becoming a cherished kitchen companion. They can withstand high temperatures and resist warping, making them a reliable choice for cooking steaks and other dishes that require intense heat.
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Finishing in the oven
To finish your steak in the oven, first, sear the steak in a hot cast-iron skillet on the stovetop. You can use butter or oil in the pan, and some recipes suggest adding herbs and spices to the steak before searing. Sear each side of the steak for around 30 seconds to 2 minutes, until a nice crust forms. Remember, the hotter the pan, the faster the crust will form.
Then, place the cast-iron skillet with the steaks into the preheated oven at around 400°F to 425°F. Finish in the oven for about 5-10 minutes for a medium-rare steak, depending on your oven temperature and the thickness of your steak. For a thicker steak, you may need to cook it for a little longer.
Finally, remove the steak from the oven just before it reaches your desired internal temperature, as the steak will continue to cook after being removed from the heat. Let the steak rest for 5 to 10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, ensuring a juicy and tender steak.
Finishing your steak in the oven is a simple and effective way to achieve a perfectly cooked steak with a delicious caramelized crust.
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Resting the steak
During the resting period, the steak will continue to cook slightly, so it's important to remove it from the heat just before it reaches the desired level of doneness. A meat thermometer can be used to test for doneness. For a rare steak, the internal temperature should be 125°F (52°C), while a medium steak should be 140°F (60°C).
To ensure a good sear, pat the steak dry with paper towels before cooking to remove any excess moisture. This will help create a gorgeous crust that holds all the spices. It's also important to let the steak come to room temperature before cooking, as this will ensure that it cooks evenly. About 45 minutes should be enough time for the steak to reach room temperature and for the salt to be absorbed.
While the steak is resting, you can prepare any sides or sauces to serve with it. A spoonful of pan juices drizzled over the steak can add extra flavour and moisture. You can also use this time to clean the cast-iron pan, as it's important to "season" the pan after each use to maintain its non-stick properties.
Finally, don't be tempted to skip the resting period! While it may be tempting to dig in right away, the resting time is crucial to ensuring a juicy and tender steak.
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Frequently asked questions
Yes, you can cook steak in a cast-iron pan.
First, let your steak come to room temperature by letting it sit for 45 minutes to an hour. Next, heat up your cast-iron pan with some oil until it is very hot. Place your steak in the pan and cook for 2-5 minutes. Flip the steak and cook for another 2-5 minutes. Check for doneness with a thermometer. Let the steak rest for 5-10 minutes before serving.
Boneless cuts are best as they cook more evenly. Thicker steaks are preferable as they are less likely to overcook in the centre. Look for steaks with lots of "marbling", or white lines, as these will be more juicy and tender.
Your cast-iron pan should be very hot, preferably smoking hot. If you are using an infrared thermometer, look for temperatures between 400° and 450°F.
You can finish your steak in the oven. Preheat your oven to 350°F-500°F and place your steak inside for 2-8 minutes, depending on the thickness of your steak and your desired level of doneness.
