The Ultimate Guide To Pan-Searing Steak In A Cast Iron Skillet

Cooking steak in a cast-iron pan is a great alternative to grilling. Cast iron heats very evenly and retains heat well, making it ideal for cooking steaks with a crispy, golden-brown exterior and a juicy, tender inside. This method works best with steaks that are 1–1½ inches thick.

To cook steak in a cast-iron skillet, first, pat the steak dry with paper towels. Then, season the steak generously on both sides with salt and pepper. Next, heat a heavy cast-iron pan over medium-high heat until it's very hot. Add oil to the pan—you'll know it's hot enough when it begins to shimmer. Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. Leave the steak undisturbed for a few minutes to develop a brown crust—usually about 3 minutes. Flip the steak and cook for another 3–4 minutes for rare or medium-rare. During the last minute of cooking, you can add butter and aromatics like garlic and rosemary.

Finally, remove the steak from the pan and let it rest for 5–10 minutes before slicing and serving. Resting the steak allows the juices to redistribute, ensuring a moist and flavourful cut of meat.

Choosing the right cut of meat

First, always opt for high-quality meat from a local butcher or a reputable grocery store. Look for well-marbled steaks, as the extra fat enhances flavour and promotes tenderness. A good rule of thumb is to choose steaks with at least 1-inch thickness for the best results. If you're cooking a thick cut like ribeye, strip steak, or T-bone, go for 1 1/2 to 2 inches thick for maximum juiciness. For thinner steaks, flank, hangar, or skirt steak are excellent choices.

If you're looking for something more affordable, alternative cuts like shoulder tender can be a great substitute for pricier options. When selecting your steak, consider the size of your cast-iron pan. Ensure there's enough space between the steaks when cooking more than one, as crowding the pan can affect the searing process.

For boneless, quick-cooking cuts, opt for steaks between one and one-and-a-half inches thick, such as New York Strip, ribeye, or filet mignon. These cuts are ideal for pan-searing and will yield delicious results. If you're cooking larger or slower-cooking cuts, you might need to finish cooking them in the oven after the initial searing.

When it comes to seasoning, be generous! Use salt and pepper on both sides of the steak, and don't be afraid to experiment with herbs like oregano, thyme, or rosemary. Just remember to season right before cooking, as salt tends to draw out moisture from the meat if left for too long.

With these tips in mind, you'll be well on your way to choosing the perfect cut of meat for your pan-seared steak in a cast-iron skillet!

Preparing the steak

• Remove the steak from the refrigerator at least 15 minutes before searing.
• Pat the steak dry with paper towels to remove excess moisture.
• If you are cooking more than one steak, use a skillet with plenty of space. If the steaks are too close, the steam will prevent them from searing properly.
• Preheat your oven to 350°F and heat your skillet over medium-high heat for 5-6 minutes.
• Splash your pan with a few drops of water. If it sizzles and vanishes when it hits your pan, you're at the right temperature.
• Oil your pan with canola oil and season your steak to taste. Don't be shy with the salt.
• Place your steak on the skillet and be careful of the heat!
• Sear the steak for two minutes, then flip to sear the opposite side for two more minutes.
• Move your steak to the oven and bake for four minutes for a 1½-inch medium-sized steak. This will yield a steak cooked to medium, but you can continue cooking to your desired doneness.
• Let your steak rest for five minutes. Allowing the steak to rest will keep all of those flavorful juices intact when you slice into it.
• Pair the right cut of meat with a seasoned cast-iron skillet, and you won't need to fuss with lots of herbs and seasonings. Make sure to season the steak just before searing to prevent drawing out too much moisture with the salt.
• If you want to take a fancier route, add a generous pat of butter, a couple of cloves of crushed garlic, and a sprig or two of rosemary or thyme after the first flip. Spoon the melted butter over the steak while it sears on side two, and spoon a little more over the steaks before resting.
• Take the guesswork out of the equation and invest in an instant-read thermometer.

Tips for a great cast-iron steak:

• We like to use canola oil because of its high smoke point. If you don't have it on hand, we recommend trying avocado oil, vegetable oil, or a light olive oil.
• For more information on choosing the right oil, check out our article, "Oils for Cast Iron Cooking and Seasoning."
• Try pairing with a fresh and crunchy grilled salad or a bright and tasty summer squash.

Heating the pan

Firstly, remove your steak from the refrigerator at least 15 minutes before searing. This allows the steak to come to room temperature, which is important for even cooking. While you're waiting, place your cast-iron skillet on the stove and turn the heat up to high. You want the pan to be scorching hot, so leave it for about 5-8 minutes to ensure it's properly heated. Cast iron takes a while to heat up but retains heat extremely well, which is why it's an excellent choice for searing steaks.

Before placing your steak in the pan, pat it dry with paper towels. This step is important because any excess moisture on the steak's surface will need to evaporate before the meat starts to brown and form a crust.

Next, add your choice of cooking oil to the pan. You'll know the oil is hot enough when it begins to shimmer and move fluidly around the pan. Canola oil, vegetable oil, avocado oil, or light olive oil are all good choices due to their high smoke points. Once the oil is hot, carefully place your steak in the pan, releasing it away from you to avoid oil splatters. It should sizzle as it hits the pan.

Now, the key to achieving that perfect sear is to leave the steak undisturbed for a few minutes. This allows the crust to develop. Depending on your steak's thickness, leave it for about 2-4 minutes before attempting to flip it. When the steak is ready, it will release easily from the pan, and you'll see a deep brown crust.

Finally, flip the steak and cook the other side. For a 1-inch thick steak, cook each side for about 2-3 minutes for a rare or medium-rare finish. If you prefer your steak more well-done, cook it for an additional minute or two on each side.

And that's it! You've successfully heated your cast-iron pan and seared your steak. Now, all that's left is to remove the steak from the pan, let it rest for a few minutes, and then enjoy your perfectly cooked, juicy steak!

Cooking the steak

Before you start cooking, make sure your steak is completely thawed. It's recommended to thaw it in the fridge for at least 24 hours and then leave it out for 30-40 minutes before cooking to bring it to room temperature.

When you're ready to cook, pat the steak dry with paper towels to remove any excess moisture. This step is important because any moisture on the steak's surface will need to evaporate before the meat starts to brown.

Generously season both sides of the steak with salt and pepper. You can also add other seasonings like garlic powder or rosemary, or a steak seasoning blend.

Now, heat your cast-iron skillet over medium-high to high heat for about 5 minutes. You want the pan to be very hot. A hot cast-iron skillet will give your steak a beautiful caramelized crust without overcooking the centre.

Add a couple of tablespoons of vegetable oil or butter to the pan—enough to coat the bottom. You can also use oils with a high smoke point, like canola, avocado, or light olive oil.

Carefully place your steak in the hot skillet. It should sizzle when it hits the oil. Sear the steak for 2-4 minutes on each side, depending on your desired doneness. For a good sear, leave the steak undisturbed for a few minutes to develop a brown crust before flipping.

For a thicker steak, you can also sear the edges by holding the steak with tongs and cooking each edge for about a minute.

If desired, add a couple of tablespoons of butter, some crushed garlic cloves, and a sprig or two of rosemary or thyme to the pan during the last minute of cooking. Baste the steak with the melted butter for extra flavour.

To check if your steak is done, use an instant-read thermometer to measure the internal temperature. Here are the temperatures for different doneness levels:

• Rare: 125°F (52°C)
• Medium-Rare: 130-135°F (54-57°C)
• Medium: 140-145°F (60-63°C)
• Medium-Well: 150-154°F (65-68°C)
• Well Done: 155-165°F (68-74°C)

Once your steak is cooked to your desired doneness, remove it from the pan and let it rest for 5-10 minutes before slicing or serving. Resting the steak allows the juices to redistribute, ensuring a juicy and flavourful bite.

Resting the steak

Resting your steak is a crucial step in the cooking process. Once you've cooked your steak to your desired level of doneness, remove it from the heat and transfer it to a plate or cutting board. It is important to let the steak rest for at least 5 minutes before serving or slicing. During this time, the juices inside the steak will redistribute, ensuring that your steak stays moist and flavourful.

If you are serving the steaks whole, simply cover them loosely with foil and let them rest for 5 minutes before serving. This waiting period will give the juices time to sink back into the meat, keeping it juicy and tender.

If you plan to slice the steaks, it is best to let them rest for a slightly longer period, about 10 minutes. This will give the juices more time to redistribute and prevent them from pouring out when you cut into the steak. After this resting period, you can then slice the steak thinly against the grain.

It is worth noting that the steak will continue to cook slightly during the resting period, so it is important not to leave it for too long. Additionally, the final internal temperature of the steak should match your desired level of doneness. To ensure this, it is recommended to use a meat thermometer to test the steak's doneness before serving.

• Rare: 125°F (52°C)
• Medium-Rare: 130°F (54°C) to 135°F (57°C)
• Medium: 140°F (60°C) to 145°F (63°C)
• Medium-Well: 150°F (65°C) to 155°F (68°C)
• Well Done: 160°F (71°C) to 165°F (74°C)

Frequently asked questions