Cast Iron Seared Steak
The secret to a crust that shatters under the knife is moisture control. If the surface of the steak is wet, it will steam rather than sear, leaving you with grey, flavorless meat.
Temper the meat and dry it thoroughly
Pull the steak from the refrigerator 30 minutes before cooking. Pat every surface, including the edges, until the paper towel comes away dry.
- 12-inch cast iron skillet
- tongs
- instant-read meat thermometer
- paper towels
What goes in.
- 2ribeye or strip steaks, 1.5 inches thick
- 1 tbsphigh-smoke point oil (grapeseed or avocado)
- 2 tbspunsalted butter
- 3garlic cloves, smashed
- 2fresh thyme sprigs
- to tastekosher salt and freshly cracked black pepper
Aromatic finishing
Once the steak is seared, tilt the skillet so the melting butter pools with the garlic and herbs. Spoon this foaming liquid repeatedly over the steak to cook the interior evenly while adding depth.
The method.
Season generously
Apply a heavy coating of salt and pepper to all sides of the steaks, including the fat cap, ten minutes before they hit the pan.
Heat the skillet
Place the empty cast iron skillet over high heat. Let it get smoking hot—if a drop of water flickers and evaporates instantly, you are ready.
The initial sear
Add the oil, then lay the steaks in the pan away from you to avoid splatter. Do not move them for 2-3 minutes until a dark, mahogany crust has formed.
Flip and baste
Flip the steaks. Reduce heat to medium, add butter, garlic, and thyme. Tilt the pan and baste the meat for 3-4 minutes, or until an internal thermometer reads 125°F for medium-rare.
Resting
Transfer the steaks to a cutting board. Pour the pan drippings over them and wait at least 8 minutes before slicing.
Other turns to take.
Steak au Poivre
Press cracked peppercorns into the surface of the steak before searing for a sharp, biting crust.
Tallow sear
Replace the oil with beef tallow to emphasize the deep, bovine profile of the meat.
When it doesn't go to plan.
Use an instant-read thermometer; color is an unreliable indicator of doneness.
If your smoke alarm is sensitive, turn on the ventilation fan before you start heating the oil.
Never overcrowd the skillet, as this drops the temperature and prevents a proper sear.
The ones that keep coming up.
Why use cast iron instead of stainless steel?
Cast iron retains heat exceptionally well, ensuring the pan temperature doesn't plummet when cold meat is added.
How do I know if my steak is done?
Use a thermometer: 125°F for medium-rare, 135°F for medium.
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