Cast Iron Skillet Steak Recipe: Seared to Heavenly Perfection

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The Best Cast Iron Skillet Steak Recipe
Seal in succulence with a perfectly seared Ribeye steak in a hot cast iron skillet, seasoned to perfection for a mouthwatering flavor burst!

Hey folks, get ready to kick up your cooking game with my Cast Iron Skillet Steak recipe! I’m no fancy chef, but I’ve figured out an easy way to turn a regular steak into something seriously delicious.

Now, the real hero here is the trusty cast iron skillet. It gives your steak that perfect sear and locks in all those juicy flavors. If you think that Grilled Skirt Steak was the juiciest, wait till you try this one! I’m telling you, with just a handful of basic ingredients and some simple steps, you’ll be amazed at what you can whip up.

Picture this: a hot skillet, the smell of sizzling meat, and the anticipation of a mouthwatering meal. Whether you’re celebrating or just craving some good eats, my Cast Iron Skillet Steak is the answer. It’s like bringing the steakhouse vibes straight to your kitchen.

So, grab your skillet, follow my lead, and let’s dive into the world of easy and tasty cooking of Cast Iron Skillet Steak. Your taste buds are in for a treat, y’all!

Choosing the Perfect Steak

For this Cast Iron Skillet Steak recipe, you’ll want to choose a steak that’s well-suited for the high-heat searing of a cast iron skillet. Here are some excellent options:

  1. Ribeye: Known for its rich marbling, a ribeye steak is flavorful and tender, making it a popular choice for cooking in a cast iron skillet.
  2. New York Strip: This cut has a good balance of tenderness and flavor, making it a reliable choice for skillet cooking.
  3. Filet Mignon: If you prefer a leaner option, filet mignon is exceptionally tender. Keep in mind that it may not have as much fat as other cuts, so you’ll want to add a bit of oil to the skillet.
  4. Sirloin: A sirloin steak is a budget-friendly option that still offers good flavor. It may not be as tender as some other cuts, but it can work well if cooked correctly.

Choose a steak that suits your preferences in terms of both flavor and texture. If you ask me, I recommend going with a Ribeye steak. Its rich marbling ensures a flavorful and juicy result when seared in the cast iron skillet.

REMEMBER: Bring the steak to room temperature before cooking and season it well with salt and pepper for the best results. Enjoy your delicious cast iron skillet steak!

Why choose a Cast Iron Skillet for this recipe?

Why use a cast iron skillet for your steak? Well, it’s awesome at spreading heat evenly, so your steak cooks just right. It gives your steak a nice crust on the outside while keeping it juicy inside. Remember what they did to Tuna Steaks? Same will be the case here as well.

These skillets are like kitchen superheroes – you can use them on the stove, in the oven, or even over a fire. Plus, the more you use them, the better they get. They make everything taste better over time.

So, in simple terms, a cast iron skillet is like a magic tool that makes your steaks taste amazing. It’s easy to use and makes your cooking game strong. Time to cook up some tasty Cast Iron Skillet Steaks!

Overview: How to cook Cast Iron Skillet Steak?

How to make Cast Iron Skillet Steak - An Overview

To make the tastiest Cast Iron Skillet Steak, grab a Ribeye steak for the juiciest and most flavorful results. Keep in mind the juicy Pork Ribeye Roast recipe.

First things first, let that steak hang out at room temperature for a bit; it helps it cook just right. Sprinkle some salt and pepper on both sides for that extra kick. Heat up your cast iron skillet real good; you want it nice and hot. Drop in a bit of oil, gently lay down your Ribeye, and let it sizzle away.

Give it a few minutes on each side to get a gorgeous sear. Don’t forget the edges; they deserve some searing too. Depending on how you like it (rare, medium, or well-done), adjust the cooking time. Once it’s done, let it rest for a few minutes; it helps the flavors settle in.

Now, slice into that beauty and get ready for a flavorful explosion. The Ribeye’s marbling ensures each bite is tender and bursting with deliciousness. There you have it – a simple, mouthwatering Cast Iron Skillet Steak right in front of your eyes. Serve with a delicious soup or salad and enjoy your meal!

The Best Cast Iron Skillet Steak Recipe

Seal in succulence with a perfectly seared Ribeye steak in a hot cast iron skillet, seasoned to perfection for a mouthwatering flavor burst!
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Calories: 180kcal
Author: Austin Carter
Servings: 2

Equipment

  • Cast Iron Skillet
  • Tongs
  • Meat thermometer
  • Kitchen Towels
  • Cutting Board and Knife

Ingredients

  • 2 boneless steaks of your choice e.g., Ribeye, New York Strip, Sirloin
  • Salt and pepper to taste
  • 2 tablespoons cooking oil with a high smoke point

Instructions

  • Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes.
  • Pat the steaks dry with kitchen towels to ensure a good sear.
  • Season both sides of each steak generously with salt and pepper.
  • Place the cast iron skillet on the stove over medium-high heat.
  • Allow the skillet to heat up for 3-5 minutes until it’s very hot.
  • Add the cooking oil to the hot skillet, swirling to coat the bottom.
  • Gently place the seasoned steaks in the skillet using tongs.
  • Sear the steaks for 3-5 minutes on each side, depending on your preferred doneness. Adjust the time for more or less doneness.
  • Using the tongs, sear the edges of the steaks for about 1 minute to ensure an all-around flavorful crust.
  • Use a meat thermometer to check the internal temperature. For rare, aim for 125°F (52°C), medium-rare 135°F (57°C), medium 145°F (63°C), medium-well 150°F (66°C), well-done 160°F (71°C).
  • Transfer the cooked steaks to a plate or cutting board and let them rest for 5 minutes. This helps the juices redistribute, ensuring a juicy result.
  • After resting, slice the steaks against the grain for maximum tenderness.
  • Serve immediately and enjoy your perfectly seared and seasoned cast iron skillet steak!

Notes

  1. Let it Warm Up: Give the steak some time to get comfy at room temperature before cooking. About 30 minutes should do the trick.
  2. Season Well: Sprinkle some salt and pepper on both sides of the steak. It makes it taste better!
  3. Get the Pan Hot: Make sure the pan is really, really hot before you put the steak in. A hot pan gives the steak a nice sear, making it tasty.
  4. Check Inside: Use a thermometer to check how cooked the inside is. If you like it a bit pink, go for 125°F; if you like it more done, aim for higher temperatures.
  5. Let it Chill: After cooking, let the steak rest for about 5 minutes before slicing. This helps keep it juicy and yummy.

Nutrition

Serving: 85g | Calories: 180kcal | Carbohydrates: 60g | Protein: 21g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 50mg | Iron: 2mg
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NOTE: These Nutritional Values are approximate and can vary based on factors such as the specific cut of meat, fat content, and cooking method. For precise nutritional information, it’s recommended to refer to specific packaging details or consult with a nutrition database.

Tips for Best Results

  1. Choose the Right Cut: Select a high-quality cut of steak, like Ribeye, New York Strip, or Filet Mignon, for the best flavor and tenderness.
  2. Bring to Room Temperature: Allow the steak to come to room temperature before cooking. This ensures more even cooking throughout the meat.
  3. Generous Seasoning: Season the steak liberally with salt and pepper on both sides to enhance its natural flavor. Consider adding other spices or herbs for extra taste.
  4. Hot Cast Iron Skillet: Preheat the cast iron skillet thoroughly. A hot skillet is crucial for achieving a beautiful sear on the steak, locking in juices and creating a flavorful crust.
  5. Pat Dry: Before seasoning, pat the steak dry with paper towels to remove excess moisture. This helps with searing and browning.
  6. Don’t Crowd the Pan: Cook one or two steaks at a time to prevent overcrowding, ensuring each steak gets a proper sear.
  7. Use a Meat Thermometer: For precision, use a meat thermometer to check the internal temperature. This guarantees your preferred level of doneness without overcooking.
  8. Rest Before Slicing: Allow the cooked steak to rest for a few minutes before slicing. This helps the juices redistribute, keeping the steak moist and flavorful.
  9. Experiment with Herbs and Butter: Enhance the flavor by adding herbs and a knob of butter to the skillet during the cooking process. This can add an extra layer of richness to your steak.
  10. Personalize Cooking Time: Adjust cooking times based on your preferred level of doneness. Practice will help you find the perfect timing for your taste preferences.

Remember, practice makes perfect, so don’t be afraid to experiment and find the method that works best for your Cast Iron Skillet Steak!

Some Variations and Substitutions

  1. Marinades: Experiment with different marinades to add extra flavor. Try a simple mix of soy sauce, garlic, and herbs for a savory twist.
  2. Dry Rubs: Create your own dry rub using spices like paprika, cumin, and chili powder for a flavorful and slightly spicy kick.
  3. Garlic Infusion: Add minced garlic to the hot skillet during the last few minutes of cooking for a fragrant and savory enhancement.
  4. Compound Butter: Top the cooked steak with a pat of compound butter. Mix softened butter with herbs like rosemary, thyme, or parsley for a rich and aromatic finish.
  5. Balsamic Glaze: Drizzle a balsamic reduction over the cooked steak for a sweet and tangy flavor profile.
  6. Coffee Crust: Mix finely ground coffee with your favorite spices for a unique crust that adds depth and richness to the steak.
  7. Citrus Zest: Grate lemon, orange, or lime zest over the steak before serving for a burst of citrusy freshness.
  8. Mushroom Topping: Sauté mushrooms with garlic and butter to create a flavorful topping for your steak.
  9. Cheese Finish: Melt your favorite cheese on top of the steak during the last minute of cooking for a gooey and indulgent touch.
  10. Vegetarian Option: Substitute a thick Portobello mushroom or cauliflower steak for a vegetarian-friendly version. Marinate or season it similarly for flavor.
  11. Different Cuts: While the recipe is versatile, feel free to try different cuts of steak based on your preferences or what’s available.

REMEMBER: These are just suggestions, and the key is to have fun and tailor the recipe to your taste buds! Let you imagination run wild and prepare Cast Iron Skillet Steak that represents YOU!

Best Servings for Cast Iron Skillet Steak

Pairing options for cast iron skillet steak can vary based on personal preferences, but here are some classic and delicious choices:

  1. Roasted Vegetables
  2. Cucumber Salad
  3. Ricotta Dip
  4. Pancetta-Wrapped Asparagus

Remember to consider your personal preferences and the occasion when choosing sides. The goal is to create a well-balanced and satisfying meal.

Storing and Handling Leftovers

Tips  to store Cast Iron Skillet Steak

Sure, here’s a simpler guide for handling and storing leftover Cast Iron Skillet Steak:

  1. Cool and Pack Quickly:
    • Let your leftover Cast Iron Skillet Steak cool down a bit after eating, but don’t leave it out for more than 2 hours. Pack it up quickly.
  2. Use Good Containers:
    • Put the leftover steak in containers that close tight, or wrap it well with plastic wrap to keep it fresh.
  3. Store in the Fridge:
    • Stick the containers in the fridge at the colder section, around 40°F (4°C). It helps keep the steak safe and tasty.
  4. Remember Dates:
    • Write the date on the container so you know when you stored it. Try to eat it within 3-4 days for the best taste.
  5. Reheat with Care:
    • When you’re ready to eat it again, warm up the Cast Iron Skillet Steak in the oven, on the stove, or in the microwave. Add a bit of broth or butter to keep it juicy.

Follow these simple steps to keep your leftover steak safe and delicious for another round of tasty meals!

REMEMBER: Before chowing down, check for any weird smells, odd colors, or sliminess. If something seems off, it’s better to be safe and toss the Cast Iron Skillet Steak in the trash.

Frequently Asked Questions (FAQs)

Q1: Can I use a different type of skillet for this recipe?

A: While a cast iron skillet is preferred for its even heating, you can use other skillets with high heat resistance.

Q2: What’s the purpose of letting the steak rest after cooking?

A: Allowing the steak to rest for a few minutes helps redistribute the juices, keeping it moist and flavorful.

Q3: How should I season the steak?

A: Season the steak generously with salt and pepper on both sides. You can also add other herbs and spices for extra flavor.

Q4: Can I marinate the steak before cooking?

A: Yes, marinating can add extra flavor. Keep it simple with ingredients like soy sauce, garlic, and herbs.

Q5: How can I tell if the steak is done without a meat thermometer?

A: You can use the touch test – a firmer feel indicates a more well-done Cast Iron Skillet Steak, while a softer feel suggests it’s rarer. Practice helps perfect this method.

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