Few meals are as iconic as a cast-iron steak dinner. Pairing it with steakhouse classics like smashed potatoes, roasted asparagus, and a wedge salad makes for a hearty, classy meal. While you could visit the best steakhouse in town, making steak at home is simple and incredibly satisfying.
If you’ve never cooked steak before, it might seem intimidating. That’s why we’ve put together an easy cast-iron steak recipe that you can whip up any day of the week. With just three essential ingredients—kosher salt, a fresh steak, and a cast-iron skillet—you’re on your way to steak perfection.
How to Sear a Steak
Achieving a perfect sear involves a few key factors: reducing moisture, using a hot skillet, and flipping the steak as it cooks. When done correctly, the steak develops a beautifully browned and caramelized crust.
Here are five simple steps to ensure a proper sear on your steak:
- Salt Your Steak at the Right Time: Salt draws out moisture through osmosis. To avoid excess moisture on the surface, either salt the steak at least 45 minutes before cooking (allowing moisture to reabsorb) or salt it just before cooking so the surface remains dry.
- Bring the Steak to Room Temperature: A cold steak won’t cook evenly. Let it sit at room temperature for about 45 minutes, which conveniently aligns with the resting time after salting.
- Heat the Skillet: The key to a great sear is a sizzling hot pan. A well-seasoned cast-iron skillet is perfect for this. Preheat it over high heat for four to five minutes until it reaches 400° to 450°F.
- Pat the Steak Dry: Excess moisture leads to steaming, not searing. Use paper towels to pat the steak dry. If salted properly, there shouldn’t be much moisture.
- Move the Steak Around: Contrary to popular belief, it’s best to move the steak around the skillet. Frequent flipping ensures the steak is always in contact with a hot part of the skillet, resulting in an even sear.
Cast-Iron Steak Ingredients
- Kosher Salt: A well-seasoned steak doesn’t need much more than salt. Kosher salt is ideal because its coarse grains provide even seasoning without making the steak too salty.
- Beef New York Strip or Ribeye Steak: For the best results, choose a steak with good marbling, about 1 inch thick. These cuts might be pricier, but their tenderness and flavor are worth it.
Directions
Step 1: Season the Steak
Remove the steak from the fridge, sprinkle with 2 teaspoons of salt, and let it rest at room temperature for 45 to 60 minutes.
Editor’s Tip: This resting period is crucial for a proper sear later, allowing the meat to absorb some of the salt.
Step 2: Heat the Skillet
Preheat a cast-iron skillet over high heat for four to five minutes until extremely hot. Sprinkle 1 teaspoon of salt into the skillet.
Editor’s Tip: High heat will produce a lot of smoke, so ensure your kitchen is well-ventilated. Turning on a fan or vent is a good idea.
Step 3: Sear the Steak
Pat the steak dry with paper towels and place it in the hot skillet. Cook until it easily moves, about one to two minutes. Flip the steak, moving it to a different part of the skillet, and cook for 30 seconds. Continue moving and pressing the steak to ensure even cooking.
Editor’s Tip: Moving the steak around the skillet helps achieve a better sear.
Step 4: Cook to Desired Doneness
Keep flipping and turning the steak for one to two minutes until it reaches your preferred doneness. The internal temperature should read:
- Medium-rare: 135°F
- Medium: 140°F
- Medium-well: 145°F
Editor’s Tip: The steak will continue to cook after you remove it from the skillet. Aim for a few degrees shy of your target temperature, let it rest for 10 minutes, and slice against the grain.
Cast-Iron Steak Tips
- Cooking Time: The steak should spend less than five minutes in the skillet, depending on your preferred doneness. While prepping the meat and skillet requires a bit of effort, the actual cooking time is quick and straightforward.
- Cooking in Butter: Yes, you can cook steak in butter. Baste the steak with melted butter and herbs as it cooks, or top it with compound butter for added flavor.
- Using a Nonstick Pan: If you don’t have a cast-iron skillet, a nonstick pan can work, though it may not achieve the same sear. Preheat the pan with cooking oil, sear the steak, and then reduce the heat to finish cooking. You can also finish the steak in a 350°F oven, provided the pan is oven-safe.
