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Cast Iron Skillet Steak
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5 from 1 vote

Cast Iron Skillet Steak ( Very Juicy)

With its ability to generate high, even heat, this versatile cooking tool is ideal for achieving that mouthwatering caramelized crust on a steak.
Course Lunch, Main Course
Cuisine American
Keyword Cast Iron, Skillet Steak
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 People
Calories 266kcal

Equipment

  • 1 Cast Iron Skillet

Ingredients

  • 1 Ribeye or New York Strip Steaks
  • 2 tbsp Unsalted butter
  • 2 tbsp Extra virgin olive oil
  • 4 cloves Garlic whole
  • ¼ tsp Dried oregano
  • ¼ tsp Rosemary

Instructions

  • Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This helps ensure even cooking.
  • Pat the steaks dry with paper towels to remove excess moisture, which helps with the searing process.
  • Season both sides of the steaks generously with salt and pepper.
  • Place a heavy skillet or frying pan over medium-high heat. Allow it to get hot but not smoking.
  • Add the oil and butter to the pan and swirl it around to coat the bottom evenly.
  • Carefully place the steaks in the hot pan. Sear the steaks for 3-4 minutes on each side for medium-rare, adjusting the time based on your desired doneness.
  • For a nice crust, refrain from moving the steaks around too much. Use tongs to flip them.
  • Throw in the garlic cloves and spices for some more flavors
  • In the last minute of cooking, Tilt the pan slightly and use a spoon to baste the steaks with the melted butter, garlic, and herbs.
  • Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). Adjust according to your preference.
  • Once done, remove the steaks from the pan and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute and keeps the steaks moist.
  • Slice the steak against the grain for a more tender bite.
  • Optionally, drizzle any remaining pan juices over the steak before serving.

Notes

Tips for achieving a flavorful crust and juicy interior

Cooking a steak in a cast iron skillet is not just about achieving a flavorful crust; it's also about ensuring a juicy interior. Here are some tips to help you achieve both.
First, use a high-quality steak with good marbling. The marbling, or intramuscular fat, adds flavor and juiciness to the steak. Look for steaks with even distribution of fat throughout the meat for the best results.
Next, make sure to preheat your cast iron skillet properly. A hot skillet is essential for achieving a caramelized crust. Preheat the skillet for at least 5 minutes over medium-high to high heat before adding the steak.
When searing the steak, avoid overcrowding the skillet. Cook one or two steaks at a time, depending on the size of your skillet. Overcrowding the skillet can cause the temperature to drop, resulting in steaming rather than searing. If necessary, cook the steaks in batches and keep the cooked steaks warm in a low oven while you finish cooking the rest.
While cooking, resist the urge to constantly flip or press down on the steak. Flipping the steak once allows for even cooking and helps to develop a better crust. Pressing down on the steak can cause the juices to escape, resulting in a drier steak.
To achieve a beautiful crust, refrain from moving the steak around in the skillet. Allow it to sear undisturbed for a few minutes on each side. This will help develop a flavorful crust and enhance the overall taste of the steak.
Lastly, let the steak rest after cooking. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Tent the cooked steak with foil and let it rest for about 5 to 10 minutes before slicing. Now that you know the tips for achieving a flavorful crust and juicy interior, let's move on to resting and serving the steak.

Nutrition

Serving: 85g | Calories: 266kcal | Carbohydrates: 10g | Protein: 24g