The Ultimate Guide To Grilling Steak In A Cast Iron Pan

Grilling a steak in a cast-iron pan is a great alternative to grilling. Cast iron heats very evenly and retains heat well, providing the intense heat needed to sear the exterior of a steak to a crispy, golden-brown while cooking the interior to perfection. This method works well with steaks 1–1½ inches thick.

To grill a steak in a cast-iron pan, you'll need a good steak, a cast-iron skillet, a gas grill with a side burner (or stovetop and oven), butter, a high-smoke-point oil (like avocado oil), salt and pepper, and a pair of long-handled tongs.

First, pat the steak dry with paper towels. Then, season the steak with salt and pepper. Next, heat a heavy cast-iron pan over medium-high heat until it's very hot. Add the oil to the pan. Set the steak in the pan, releasing it away from you so the oil doesn't splatter. Leave the steak alone for a few minutes to develop a brown crust. Flip the steak when it releases easily and the bottom is a deep brown colour. Continue cooking the steak for your desired level of doneness. During the last minute of cooking, you can add butter and thyme sprigs to the pan for extra flavour.

Choose the right cut of steak

Choosing the right cut of steak is essential for achieving the perfect steak dinner. Here are some factors to consider when selecting your steak:

Thickness:

Thicker cuts, such as those that are at least 1-inch thick, are generally preferable as they allow more time to cook without overdoing it. Thicker steaks are also ideal for cast-iron cooking as they help maintain a juicy, pink centre while achieving a dark char on the outside.

Marbling:

Marbling refers to the white lines of fat running through the steak. While you may think that fat is undesirable, a good amount of marbling is crucial as it contributes to the tenderness and flavour of the steak. Look for cuts with nice, thin lines of marbling rather than large chunks of fat.

Part of the Cow:

Different parts of the cow offer varying levels of tenderness and flavour. Here are some popular options:

• T-bone: Cut from the short loin, closer to the stomach than the rear, T-bone steaks contain two types of meat: a tenderloin and a strip steak. They offer a range of flavours and textures and are usually tender and juicy when cooked correctly.
• Porterhouse: Similar to a T-bone but larger and a little less tender as they are cut closer to the legs, which have more muscle.
• Ribeye: Cut from the prime rib area, ribeye steaks have excellent marbling, making them super flavourful and juicy when cooked properly. They are usually between 3/4 and 1 1/2 inches thick, but 1 1/2 inches is ideal for grilling.
• Filet Mignon: Cut from the tenderloin, which starts from the ribs and ends towards the rear, filet mignon is extremely tender. It is also one of the thicker cuts, making it perfect for the grill. However, it is often criticised for its mild flavour compared to other steaks.
• Top Sirloin: Coming from the rear of the animal, right under the tenderloin, top sirloin has incredible, rich flavours. It is less tender due to the muscular area it comes from, but it is more affordable and perfect for grilling.
• Strip Steak: Cut from the short loin, strip steaks are usually boneless or bone-in and are known for their tenderness. They are a more affordable option and are versatile, working well with various cooking methods.

Remember, the "best" cut of steak depends on your personal preferences for flavour, texture, and how you are preparing it.

Prepare the steak before cooking

Before you start grilling your steak, there are a few steps you should take to ensure the best results. Firstly, make sure your steak is completely thawed if frozen. It is recommended to thaw your steak in the refrigerator for at least 24 hours, and then remove it from the refrigerator 30 to 60 minutes before cooking to allow it to come to room temperature. During this time, you can line a plate with paper towels and place the steak on top to dry it further. This step is important because any moisture on the exterior of the steak must evaporate before the meat can begin to brown properly.

Once your steak is dry and at room temperature, it's time to season it. You can season your steak according to your preferences, but a generous amount of coarse salt and freshly ground black pepper is generally recommended. You can also add other herbs and spices, such as dried parsley, to the mixture, but it's important not to overpower the natural flavour of the steak. After seasoning, let the steak sit for about 15 minutes so that the salt has time to absorb into the exterior.

If you want to get creative, you can also marinate your steak before cooking. A simple marinade of olive oil, salt, and pepper can add extra flavour to your steak. Just be sure to drain off the excess oil before cooking, leaving only a light film on the steak.

Use the right tools

To grill a steak in a cast-iron pan, you'll need a few things. Firstly, make sure you have a good steak—talk to your butcher about getting a nice cut of meat like a boneless ribeye steak. The bone can reduce contact with the pan and therefore reduce the amount of caramelization on the outside of the meat. Look for a "choice" or "prime" grade steak, but keep in mind that prime grade will cost a lot more. You'll also want to ensure your steak is the right thickness—between one and one-and-a-half inches thick is best. If your steak is frozen, be sure to thaw it before cooking, preferably by leaving it in the refrigerator for at least 24 hours.

Next, you'll need a cast-iron skillet or pan. Cast iron heats very evenly and retains heat well, making it ideal for cooking steak. It provides the intense heat needed to sear the exterior of a steak to a crispy, golden-brown while also cooking the interior to perfection.

You'll also need some oil or butter. Choose an oil with a high smoke point, as oil breaks down at high temperatures—avocado oil, grapeseed oil, and vegetable oil are good choices. You'll also need some seasonings for your steak—coarse sea or kosher salt and coarsely ground black pepper are typical, but you can also add dried parsley or other herbs if desired. Finally, make sure you have a pair of long-handled tongs and an instant-read digital thermometer to check the internal temperature of your steak.

Cook the steak

Before you start cooking, make sure your steak is completely thawed. It's recommended to thaw your steak in the refrigerator for at least 24 hours. Then, take the steak out of the refrigerator 30 to 60 minutes before cooking and let it dry. You can do this by placing it on a plate lined with paper towels and patting it dry with more paper towels. Turn the steak occasionally and replace the paper towels as needed.

Next, season your steak. You can use salt and pepper, or a steak seasoning blend. If you're using salt and pepper, sprinkle it generously on both sides of the steak. The seasoning will help create a delicious crust.

Now it's time to heat up your cast-iron skillet. Place it on the stove and turn the heat up to high. You'll know it's hot enough when you add a single drop of water and it dances for a second before disappearing. Alternatively, you can add oil to the pan and wait until it starts to shimmer and move fluidly.

Once your pan is hot, it's time to add the steak. Place it in the centre of the pan, making sure that most of the steak is in contact with the metal. It's important not to use a steak that's bigger than your pan. This will generate a lot of smoke and popping, but don't be tempted to move the steak for at least 2 minutes. After 2 minutes, turn over the steak, placing it exactly where it was, and cook for another 2 minutes.

If you like your steak very rare, you can take it off the heat now. Otherwise, continue cooking for another 3 to 4 minutes for rare or medium-rare. If you like your steak more well-done, cook it for a little longer, but be careful not to overcook it.

During the last minute of cooking, you can add a pat of butter and some fresh thyme sprigs to the pan for extra flavour.

When your steak is done to your liking, remove it from the pan and let it rest on a cutting board or plate. Cover it loosely with foil and let it rest for 5 to 10 minutes. This allows the juices to redistribute and makes the steak nice and tender.

Rest the steak

Resting the steak is a crucial step in the cooking process. Once you have cooked your steak to your desired level of doneness, it is time to remove it from the heat and let it rest. Place the steak on a plate or cutting board and cover it loosely with foil. The juices in the meat will have been driven to the centre of the steak by the heat, and resting the steak will allow them to be redistributed throughout the meat, keeping it moist and flavourful.

The length of time you should rest your steak depends on its thickness. A good rule of thumb is to rest your steak for about 5 minutes for every inch of thickness. So, for a 1-inch-thick steak, rest it for 5 minutes; for a 1.5-inch-thick steak, rest it for 7-8 minutes. If you are cooking thicker steaks, you may want to rest them for a little longer, up to 10 minutes.

While the steak is resting, its temperature will continue to rise. This is called "carryover cooking". The final internal temperature of your steak should match your desired level of doneness. To check this, use a meat thermometer. For a rare steak, the internal temperature should be 120-125°F; for medium-rare, 130-135°F; for medium, 140-145°F; for medium-well, 150-155°F; and for well-done, 160-165°F.

If you are serving the steaks whole, you can carve them after they have rested. If you are planning to slice the steaks, it is best to do so against the grain. This will help to keep the meat tender and juicy.

Frequently asked questions