Cast-Iron Steak
Updated Jan. 27, 2022
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Coarse salt, such as kosher salt or Maldon sea salt
- 1 or 2boneless beef steaks, 1 inch thick (about 2 pounds total), such as strip, rib-eye, flat iron, chuck-eye, hanger or skirt (preferably “outside” skirt)
- Black pepper (optional)
Nutritional analysis per serving (6 servings)
88 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 135 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed.
- Step 2
Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with about ¼ to ½ teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.
- Step 3
When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. (If using two steaks, cook in two batches.)
- Step 4
Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted. Press down gently to ensure even contact between steak and pan. Keep cooking over very high heat, flipping steak every 30 seconds. After it’s been turned a few times, sprinkle in two pinches salt. If using pepper, add it now.
- Step 5
When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat.
- Step 6
Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
- Step 7
Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body. If cooking skirt or hanger steak, make sure to slice across the grain of the meat.
Private Notes
Comments
This is a great recipe for testing the batteries in your smoke alarm.
An alternative is to begin as you do, cook steak for a minute or so in hot cast iron, turn over for a minute and the put in 500 oven for about four minutes depending on thickness. Let rest five minutes.
Alton Brown has a variant on this that works well.
-bring steaks to room temp.
-Preheat oven to with skillet in it to 500 F.
-When it gets to temp, put skillet on burner at high heat.
- Oil steaks lighly and salt generously with pepper if desired
- Put steak(s) in skillet and don't move them for 4 minutes.
-Flip steaks and return skillet to oven for anywhere from 2-5 minutes depending on desired temp.
Fool-proof.
That rocked. My steak was more like 2.5 inches, only took a few minutes longer and the crust didn't burn. Served with a side of slices of fresh summer tomatoes and griddled halloumi.
What if I’d like to baste it with butter garlic and rosemary- when is it ideal before or after taking it out of the oven ?
What oven?
Not sure why anyone has to try and change this. Wannabe chefs I guess. I made it as written on cast iron and it was one of the best steaks I’ve ever had. Paired it with a roasted Vidalia Onion and smashed potatoes. As good as it gets.