The Ultimate Steak: Mastering The Cast Iron Pan

Cooking steak in a cast-iron pan is a great alternative to grilling. Cast iron heats very evenly and retains heat well, making it an excellent choice for cooking steak. A pre-heated cast-iron skillet provides the intense heat needed to sear the exterior of a steak to a crispy, golden-brown while also cooking the interior to perfection. This method works well with steaks 1–1½ inches thick.

To cook a steak in a cast-iron pan, you'll need to thaw your steak, season it, preheat the cast-iron skillet, add oil or butter, cook the steak based on your desired doneness, and then let it rest.

Choosing the right steak

Type of Steak

Opt for boneless cuts such as ribeye, strip, flat iron, chuck-eye, hanger, or skirt steak. Boneless steaks cook more evenly, and it is also recommended to choose thinner steaks as they cook through better on the stovetop. If you want a thicker steak, you will need to sear it in the skillet and then finish it in the oven.

Quality

When buying steak, look for a "choice" or "prime" grade. Prime-grade steak will be more expensive but will offer superior quality. Talk to your butcher about getting a nice cut of meat, and don't be afraid to splurge a little for a special occasion.

Marbling

For the juiciest and most tender steaks, look for cuts with a good amount of marbling. Marbling refers to the small white flecks of fat within the muscle of the meat. This fat melts during cooking, adding flavour and moisture to the steak, resulting in a more juicy and tender bite.

Thickness

Choose steaks that are at least 1-inch thick. If the steak is too thin, the inside will overcook before a nice crust can form on the outside. A thicker steak will give you a better sear and a more even cook.

Preparation

Before cooking, pat your steak dry with paper towels and let it come to room temperature. This step is important to maximise the crust formation and ensure even cooking. Allow the steak to rest for about 30-60 minutes, turning it occasionally.

Preparing the steak

Firstly, remove your steak from the refrigerator and allow it to reach room temperature. This usually takes around 30 minutes to an hour. This is an important step as it will allow your steak to cook more evenly.

Next, season your steak with salt and pepper. You can do this either 45 minutes before cooking or immediately before. Salting your steak 45 minutes in advance will allow the moisture to be reabsorbed into the meat, whereas salting immediately before will ensure the surface is dry. You can also add other seasonings, such as garlic powder or onion powder, at this stage if you wish.

Now, heat your cast-iron skillet on high heat for around 4-5 minutes. You want the skillet to be extremely hot. You can add a light sprinkling of salt to the skillet at this stage if you wish.

Once the skillet is hot, add a tablespoon or two of vegetable oil or butter to the pan. You want enough to coat the bottom of the pan. Then, place your steak in the pan.

Cook the steak for 1-2 minutes without touching it. Then, use tongs to flip the steak and cook for another 4 minutes on the other side. You can also cook the steak for 30 seconds on the second side and then begin moving it around the skillet, pressing on it slightly to ensure even contact with the pan.

Finally, reduce the heat to medium-low and add butter, garlic, and herbs such as rosemary or thyme to the skillet. Tilt the skillet and spoon the melted butter over the steak repeatedly until it reaches your desired level of doneness.

Preparing the pan

Firstly, ensure your cast-iron skillet is clean and dry. Place the skillet on the stove and turn the heat to high. You want the pan to get extremely hot, so give it some time to heat up properly. This step is essential as a scorching skillet delivers the best sear when cooking steak.

While the pan is heating up, you can prepare your steak. It's ideal to let the steak come to room temperature before cooking. This ensures the steak cooks evenly. Take the steak out of the refrigerator and let it sit for about 30 to 60 minutes. During this time, you can also season the steak with salt and pepper, or any other seasonings of your choice.

Once the pan is hot, it's time to add some oil or butter. Choose an oil with a high smoke point, such as canola oil, avocado oil, or vegetable oil. Avoid using olive oil as it has a lower smoke point. Add enough oil to coat the bottom of the pan. Alternatively, you can use butter, which adds a delicious richness to the steak.

Now, it's important to make sure your steak is dry. Use paper towels to pat the steak dry, removing any excess moisture. This step is crucial as any moisture will cause the steak to steam instead of sear properly.

At this point, your pan should be hot, and your steak should be seasoned and dry. It's now time to place the steak in the pan. Gently lay the steak in the pan, ensuring the oil doesn't splash towards you. To develop a nice crust, you can move the steak around the pan initially before letting it sit and cook.

Keep an eye on the steak, and after a few minutes, you'll see a crust forming. Once the crust is to your liking, use tongs to flip the steak over. If you're cooking a thicker steak, you may need to cook it for a bit longer on each side.

Finally, don't forget to baste the steak with the melted butter and juices in the pan. This adds extra flavour and moisture to your steak.

By following these steps, you'll be well on your way to preparing a delicious steak in your cast-iron skillet!

Cooking the steak

Before you start cooking, ensure your steak is completely thawed. It's recommended to thaw your steak in the refrigerator for at least 24 hours. Then, take your steak out of the fridge 20 to 45 minutes before cooking and let it come to room temperature. This will allow the steak to cook evenly.

When you're ready to start cooking, season your steak with salt and pepper on both sides. Some recipes suggest salting your steak at least 45 minutes before cooking to give the moisture time to reabsorb into the meat. Others suggest salting the pan, not the meat, and flipping the steak often. You can also add other seasonings, such as garlic powder or onion powder, if you like.

Next, heat your cast-iron skillet on medium-high to high heat. You want the skillet to be extremely hot—it should be smoking hot or shimmering. This will take about 4 to 8 minutes. If you're using an infrared thermometer, look for temperatures between 400° and 450°F.

Once your skillet is hot, add 1–2 tablespoons of oil or butter to the pan and immediately place your steak in the hot skillet. Use an oil with a high smoke point, such as avocado oil, canola oil, or vegetable oil. Olive oil is not recommended due to its low smoke point.

Cook the steak for 1 to 2 minutes on one side without touching it. Then, use tongs to flip the steak and cook for another 4 minutes on the other side. If your steak is thicker, you may need to cook it for a bit longer.

If you're using a thinner steak, you can continue cooking on the stovetop until it reaches your desired doneness. For thicker steaks, you may need to finish cooking it in the oven using the reverse sear technique.

If desired, add butter, garlic, and herbs to the skillet during the last minute of cooking. Baste the steak with the melted butter and herbs for extra flavor.

Finally, remove the steak from the pan and let it rest for 5 to 10 minutes before slicing or serving. This will allow the juices to redistribute, ensuring a juicy and flavorful steak.

• Make sure the oil is hot before adding the steak to the skillet.
• Move the steak around the skillet to ensure even contact with the hot pan.
• Use a meat thermometer to check the doneness of your steak. For medium-rare, aim for an internal temperature of 130° to 135°F.
• If you're using a thicker steak, cook the sides to render the white fat and sear the edges for more flavor.
• Let the steak rest for a few minutes after removing it from the oven to allow the carryover cooking to finish.

Resting the steak

Temperature and Timing

Let the steak rest for about 5 to 7 minutes. The goal is to bring the internal temperature of the steak to between 120–130°F (48.8–54.4°C). This allows the juices to redistribute and gives the steak time to relax. A good rule of thumb is to rest the steak for 5 minutes per inch of thickness or 10 minutes per pound. For thicker cuts of meat, rest for 10–20 minutes.

Resting Techniques

Remove the steak from the heat source and place it on a cutting board or warm plate. Tent it loosely with aluminium foil to retain heat. If you're cooking multiple steaks, it's best to rest them together on a large platter.

Carryover Cooking

Remember, the steak will continue to cook even after it's been removed from the heat. This is called carryover cooking. For a medium-rare steak, remove it from the heat when it reaches 130°F (54.4°C), as it will continue to rise to 135°F (57.2°C).

Frequently asked questions