Tillie Doyle
Cooking steak in a cast iron pot is a straightforward process that can deliver a juicy, tender, and flavourful piece of meat with a gorgeous crust. The cast iron's ability to retain heat is perfect for achieving a superior sear, locking in juices and enhancing flavour. This guide will teach you how to cook a steak in a cast iron pot, covering topics such as choosing the right cut of steak, preparing the steak, heating the cast iron pot, and cooking to the desired doneness. By following these steps, you'll be able to cook a delicious steak just like your favourite restaurant.
How to cook steak in a cast iron pot
| Characteristics | Values |
|---|---|
| Steak thickness | 1-1.5 inches |
| Marinade | Orange juice, cider vinegar, Worcestershire sauce, olive oil, salt, pepper |
| Marinade time | 45 minutes |
| Oven temperature | 250-425°F |
| Oven time | 15-18 minutes |
| Pan temperature | High heat, just below smoke point |
| Pan oil | Vegetable oil, avocado oil |
| Cooking time | 4-5 minutes per side |
| Resting time | 5 minutes |
| Internal temperature | 120-165°F |
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What You'll Learn
Choosing the right cut of steak
- Ribeye: This is a premium steak that is known for its bold, juicy richness and exceptional tenderness. It has a more robust beef flavour and is often preferred by steak enthusiasts.
- Filet Mignon: Cut from the tenderloin, the most delicate part of the beef, this steak is lean, buttery, and ultra-tender. It is perfect for those who appreciate a soft, mild-flavoured bite with minimal fat. It is best served rare to medium-rare with a seared crust.
- Flat Iron: This is a newer cut of steak that is gaining popularity among steak enthusiasts. Cut from the top blade of the chuck, it offers a bold beefy flavour with fantastic marbling and a tender texture. It is perfect for grilling, broiling, or pan-frying to a medium-rare finish.
- Porterhouse: A thick cut that sears beautifully on the exterior while remaining juicy within. It provides flexibility in cooking methods and can be grilled, oven-finished, or pan-seared with aromatic butter.
- Top Sirloin: This cut is known for its marbling and is recommended to be at least 1-inch thick for optimal cooking. It is suitable for the stovetop-to-oven cooking method, resulting in a caramelized crust and a perfectly cooked interior.
When selecting a steak, it is important to consider the thickness of the cut. Thicker steaks, such as those 1-inch or more, are preferable as they allow for a better sear and prevent overcooking the centre. Additionally, look for steaks with a fresh, bright-red colour and reasonable marbling.
Remember, the right cut of steak will enhance your dining experience and make it truly unforgettable.
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Marinating the steak
Marinating your steak is a crucial step in the cooking process. It not only adds flavour but also helps to tenderize the meat, ensuring a juicy and succulent steak. Here is a guide to help you achieve the perfect marinade:
Firstly, choose your marinade ingredients wisely. A good marinade should have a balance of acids, oils, and flavourings. For acids, you can use ingredients like orange juice, cider vinegar, or Worcestershire sauce. As for oils, olive oil or vegetable oil will do the trick. Don't be afraid to experiment with different combinations of herbs and spices to find your perfect flavour profile.
Next, prepare your steak for marinating. It is recommended to use steaks that are at least 1-inch thick to avoid overcooking. Pat the steaks dry with a paper towel and place them in a large casserole dish or a bowl.
Now, it's time to create the marinade. In a separate bowl, whisk together your chosen ingredients. You can also add some steak seasoning, salt, and pepper to taste. Make sure the marinade is well combined.
Pour the marinade over the steaks, ensuring that they are fully coated. Cover the dish or bowl with plastic wrap and place it in the refrigerator. For the best results, let the steaks marinate for at least 45 minutes. However, if you have the time, you can leave them to marinate overnight. The longer the steaks marinate, the more intense the flavour will be.
Once the steaks have finished marinating, remove them from the dish or bowl and pat them dry with a paper towel. It is important to remove any excess moisture before cooking to ensure a proper sear.
Finally, bring your steaks to room temperature before cooking. This step is crucial, as it ensures even cooking. Allow the steaks to sit on the counter for at least 15 minutes before placing them in the cast-iron pot.
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Heating the cast iron pot
Heating a cast iron pot is the first step in cooking a steak to perfection. Cast iron skillets are the best choice for cooking steak as they heat up quickly and evenly, retaining heat exceptionally well. This makes them perfect for achieving a superior sear, locking in juices and enhancing the flavour.
To begin, place the cast iron pot on the stovetop over low heat to slowly bring it up to temperature. This should be done 20 to 30 minutes before cooking. During this time, the steak should be removed from the fridge and left to temper, reaching room temperature. It is also a good idea to set out the butter to soften, and to season the steak with salt and pepper.
After 20 to 30 minutes, increase the heat to medium-high. Add vegetable oil or another high smoke point oil, such as avocado oil, and heat until just below the smoke point. Cast iron gets extremely hot, so it is important to be cautious when it reaches this temperature.
Once the oil is hot enough, gently place the steak in the pan and do not move it. This will ensure a good sear. Depending on the thickness of the steak, it should be cooked for 2 to 5 minutes on each side for a rare or medium-rare steak. For a good sear on a 1-inch thick steak, no more than 2 minutes per side is needed.
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Cooking the steak
Firstly, choose the right cut of steak for your cast iron pot. Tenderloin, ribeye, and top sirloin are all popular choices. For a thicker steak, opt for a cut that is at least 1-1.5 inches thick to avoid overcooking the centre.
Before cooking, remove your steak from the fridge and let it sit at room temperature for 30 minutes to temper. You can also pat the steak dry and season it with salt and pepper before cooking, or marinate it in the fridge for 45 minutes in a mixture of orange juice, cider vinegar, and Worcestershire sauce.
When you're ready to cook, place your cast iron pot on the stovetop and turn the heat to medium-high. Add a few tablespoons of vegetable oil, avocado oil, or another high smoke point oil, and heat until just below the smoke point. You can also add butter and seasonings like garlic and thyme to the skillet for extra flavour.
Once the oil is hot, gently place your steak in the pan and let it cook without moving it for 2-5 minutes to achieve a good sear. Then, flip the steak and cook for another 2-5 minutes on the other side, or until the desired doneness is reached. For a medium-rare steak, aim for an internal temperature of 130°F (54°C).
Finally, remove the steak from the pan and let it rest for 5 minutes before serving. This allows the juices to redistribute and the steak to continue cooking slightly. Enjoy your perfectly cooked cast iron steak!
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Basting the steak
To baste the steak, you will need butter and garlic. Some recipes also suggest adding fresh thyme sprigs to the skillet. You will also need a large spoon to baste the liquid over the meat.
First, add the butter to the skillet. You can add the butter after the first flip, as suggested by one source. Another source suggests adding the butter to the skillet before adding the steak. You can also add roasted garlic cloves to the skillet. If you are cooking a smaller steak, you may wish to scale down the amount of butter and garlic.
Next, tilt the skillet so that the melted butter and renderings pool together. Then, use a large spoon to continuously baste the liquid over the meat. Baste the steak for two minutes while searing the second side to achieve a nice medium-rare steak.
You can also baste the steak with the juices after cooking. Let the steak rest for five minutes, then drizzle the juices over the steak before serving.
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