The Perfect Steak: Mastering The Cast Iron Pan

Cooking steak in a cast-iron pan is a popular method for achieving a well-cooked, juicy steak with a crisp crust. Cast iron skillets are favoured for their ability to distribute and retain heat evenly, making them ideal for cooking steak. The intense heat provided by cast iron is perfect for searing, creating a delicious crust while keeping the inside tender.

To cook a steak in a cast-iron pan, you'll want to get the pan very hot, with some sources recommending preheating your oven to around 500°F (260°C) and placing the skillet inside to warm up slowly. When cooking, you'll want to use oils with a high smoke point, such as avocado, canola, or vegetable oil, as the extreme temperatures can cause oil to break down.

Let's take a look at the full process of cooking a steak in a cast-iron pan.

The ideal temperature for a cast iron pan to cook steak

Cooking steak in a cast-iron pan is a great way to achieve a delicious, crispy crust and a juicy, tender interior. The key to success is getting the right temperature in your pan. Here's everything you need to know about the ideal temperature for cooking steak in a cast iron pan.

Firstly, it's important to understand that cast iron retains heat very well. This means that when you heat your pan, it will stay hot even when you add your steak. This is great for searing steak, as you want a consistent temperature to create that delicious crust. The process of browning food in a hot pan is called the Maillard reaction, and it's what gives your steak that amazing flavour and texture.

Now, when it comes to the ideal temperature, you don't need to worry about an exact number. The key is to get your pan "smoking hot". This means heating your pan on high heat until it starts to smoke. The time this will take depends on the thickness of your pan, but it's usually around 5-8 minutes. A good way to test if your pan is hot enough is to add a few drops of water. If it sizzles and disappears, your pan is ready.

Another important factor to consider is the type of oil you use. You'll want to choose an oil with a high smoke point, such as avocado oil, canola oil, or grapeseed oil. These oils can withstand the high temperatures needed for cooking steak without burning and giving an acrid flavour to your food. Once you've heated your oil, you can add your steak and start cooking!

Remember to flip your steak regularly and cook the sides for a perfectly even cook. You can also baste your steak with the oil and its juices for added flavour. Finally, don't forget to let your steak rest after cooking. This will allow the juices to redistribute, ensuring your steak is juicy and tender.

By following these simple tips, you'll be well on your way to cooking the perfect steak in your cast iron pan!

How to test if your pan is hot enough

When cooking steak in a cast-iron pan, it's important to ensure that the pan is hot enough before adding your steak. This is key to keeping the meat from sticking to the skillet and ensuring a good sear. Here are some detailed methods to test if your pan is hot enough:

The Water Test: Splash a few drops of water onto the pan. If the water sizzles and quickly evaporates, the pan is hot enough. This method is simple and effective, and it works because water has a high boiling point and will instantly boil off when it comes into contact with a hot surface.

The Oil Test: Heat your pan on high heat and add a small amount of oil. If the oil shimmers and begins to smoke slightly, your pan is ready. This method is useful because it not only tests the heat of the pan but also ensures that your pan is well-seasoned, which is crucial for cooking steak. Oils with high smoke points, such as avocado oil or canola oil, are recommended for this test.

The Smoke Test: You want your cast-iron pan to be "smoking hot". This means heating your pan until it starts to smoke. This method may fill your kitchen with smoke, so it's advisable to open a window or turn on your exhaust fan. Be careful not to let the oil smoke for too long, as it can reach its smoke point and burn, affecting the flavour of your steak.

The Butter Test: Add a small pat of butter to your hot pan. If the butter melts quickly and starts to brown, forming a nutty aroma, your pan is hot enough. This test is useful as it not only indicates the heat of the pan but also adds flavour to your steak.

The Steak Test: If you don't want to use water or oil, you can test the heat of your pan by placing your steak in the centre of the pan. If it sizzles and makes a good popping sound, your pan is hot enough. However, be careful not to move the steak for exactly two minutes to ensure a good sear.

Remember, cast iron pans are ideal for cooking steak because they distribute heat evenly and retain heat well. The intense heat helps create a delicious crispy crust on the steak while keeping the interior juicy and tender.

Oils with a high smoke point to use

When cooking steak in a cast-iron pan, it is important to use an oil with a high smoke point, as oil breaks down at high temperatures. A high smoke point is 400 degrees Fahrenheit and above. Here are some oils with a high smoke point that you can use:

Avocado Oil

Avocado oil is a great option for cooking steak in a cast-iron pan. It has a high smoke point, ranging from 480 to 520°F for refined avocado oil and 350 to 400°F for unrefined avocado oil. Avocado oil can take a much higher temperature than most other oils, making it ideal for searing steak.

Canola Oil

Canola oil is another good choice, with a smoke point of 400-475°F. It is a neutral-tasting, naturally refined oil that is stable and has a long shelf life. Canola oil is also a healthy option, as it is high in monounsaturated fats.

Peanut Oil

Peanut oil, both refined and unrefined, is a suitable option for cooking steak. Refined peanut oil has a smoke point of 450°F, while unrefined peanut oil has a lower smoke point of 320°F. Peanut oil is also a healthy choice, as it is high in monounsaturated fats.

Vegetable Oil

Vegetable oil is a versatile option that can be used for various cooking methods, including frying, baking, and sautéing. It has a smoke point of 400°F, making it suitable for cooking steak in a cast-iron pan.

Safflower Oil

Safflower oil is a healthy option that is high in polyunsaturated fats. It has a smoke point of 450-500°F, making it suitable for high-heat cooking methods such as frying and stir-frying.

Coconut Oil

Coconut oil, especially the refined variety, is another oil with a high smoke point. Refined coconut oil has a smoke point of 400-450°F, while unrefined coconut oil has a lower smoke point of 350-380°F. Coconut oil is high in saturated fats, which contributes to its high smoke point.

When choosing an oil for cooking steak in a cast-iron pan, it is important to consider the smoke point and the flavour of the oil. These oils listed above have high smoke points and are suitable for the high temperatures required for searing steak.

How to season a steak before cooking

To cook a steak in a cast-iron pan, you'll need to heat the pan on high heat. You can test if the pan is hot enough by placing a single drop of water on it. If the water dances for a second before disappearing, the pan is hot enough.

Now, for seasoning a steak before cooking:

Prep the Steak:

Before seasoning, pat the steak dry to eliminate all moisture. This step is crucial for ensuring a great crust when searing the steak. Place the steak on a plate or cutting board.

Salt and Pepper It:

Sprinkle kosher salt on the steak, holding your hand about 12 inches above so that the salt falls in an even layer. Be generous with the salt—use enough to form a visible layer or a crust on the steak. If your steak is thick, season the sides as well.

Next, grind some fresh black pepper over the steak. Then, gently pat the steak with your hand to help the seasoning adhere. Turn the steak over and repeat the seasoning on the other side.

Let the Steak Sit:

Let the salt sit on the steak for at least 15 minutes before cooking. During this time, the salt will draw out moisture, and then the steak will reabsorb the salty liquid, resulting in a juicier and more flavourful steak.

You can also place the seasoned steak uncovered in the refrigerator for up to a day. This will allow the salt to pull out moisture and the meat to reabsorb it slowly, resulting in a more evenly seasoned steak.

Cook the Steak:

When cooking, use an oil with a high smoke point, such as canola, avocado, vegetable, or light olive oil. Make sure both sides of the steak are well-coated with oil to ensure even cooking.

Place the steak in the centre of the hot cast-iron pan. Cook for about 2 minutes before flipping. After flipping, cook for an additional 2 minutes for a good sear.

For a 1½-inch medium-sized steak, move the steak to an oven preheated to 350°F and bake for 4 minutes for a medium steak. Continue cooking for a longer time if you prefer your steak more well-done.

Let the steak rest for about 5 minutes after cooking. This allows the juices to redistribute, making the steak tender and juicy.

How to finish cooking your steak in the oven

If you want to finish cooking your steak in the oven, you'll first want to sear it in a cast-iron pan on the stovetop. Take your steak out of the refrigerator 15 minutes before cooking and pat it dry with paper towels to remove excess moisture. Season your steak with salt and pepper, and, if you like, other herbs and spices.

Let the steak rest for about 30 minutes to reach room temperature. This will help it cook more evenly. Preheat your oven to between 350 and 450 degrees Fahrenheit. Heat a tablespoon of vegetable oil or avocado oil in your cast-iron pan over medium-high heat. You can also sear the steak in butter, but be careful as this will burn more quickly.

Place your steak in the pan and sear for two minutes on each side until browned. If you want a very rare steak, you can take it off the heat now. If you want it more cooked, transfer the skillet to the preheated oven. For a rare steak, cook for around five minutes; for medium-rare, around 130 degrees Fahrenheit, cook for around 10 minutes; for medium, around 140 degrees Fahrenheit, cook for around 15 minutes; and for well-done, at 155 degrees Fahrenheit and above, cook for 20 minutes or more.

Use an instant-read thermometer to check the internal temperature of your steak. When your steak is done to your liking, remove it from the oven and let it rest for about five minutes before slicing. This will help the steak retain its juices.

Frequently asked questions