Cast Iron Pan-Seared Steak
A good steak doesn't need marinades or heavy seasoning. You want the focused heat of cast iron to create a bitter, salty crust that protects the tender, rendered interior.
Dry meat is the secret to a real sear.
Pat the steak completely dry with paper towels; any surface moisture creates steam, which prevents that essential dark crust from forming.
- 10-inch or 12-inch cast iron skillet
- tongs
- instant-read meat thermometer
- paper towels
What goes in.
- 2 (1.5 inch thick)boneless ribeye or strip steaks
- 1 tbspgrapeseed or avocado oil
- 2 tbspunsalted butter
- 3 clovesgarlic, smashed
- 2 sprigsfresh thyme
- to tastekosher salt and freshly cracked black pepper
The Leidenfrost Effect and surface moisture
If the pan isn't hot enough to make a drop of water dance and evaporate instantly, it isn't ready. The goal is to brown the meat before the heat penetrates and overcooks the center.
The method.
Temper the meat
Pull the steaks from the refrigerator 30 to 45 minutes before cooking. Leaving them cold guarantees a grey, overcooked band around the center.
Season heavily
Season both sides and edges liberally with kosher salt just before the steak hits the pan. Do not salt too early, or it will draw moisture to the surface.
Heat the skillet
Place the empty skillet over high heat for 5 minutes. Add the oil; it should shimmer and begin to smoke slightly. Lay the steaks away from you to avoid splashing.
Develop the crust
Sear for 3 minutes without moving the meat. Flip once the bottom is a deep, dark brown. If the steak sticks, it needs more time.
Baste
Drop the butter, garlic, and thyme into the pan. Once foaming, tilt the handle up slightly and spoon the hot, flavored butter over the steaks repeatedly for the final 2 minutes.
Rest
Remove the steaks to a cutting board. Let them sit for at least 8 to 10 minutes. If you cut too soon, the juices will run out onto the board instead of staying in the meat.
Other turns to take.
Peppercorn Crusted
Press cracked black peppercorns into the steak surface after patting dry but before seasoning with salt.
When it doesn't go to plan.
Use a high-smoke-point oil like avocado; olive oil will burn and turn acrid at the temperatures needed for a proper sear.
If the steak is very thick, finish it in a 400°F oven for 3-5 minutes after the initial sear.
Don't crowd the pan. If you cook two large steaks at once, the pan temperature will drop, leading to steaming rather than searing.
The ones that keep coming up.
Why does my kitchen get so smoky?
Searing steak in cast iron produces smoke. Open your windows and turn your stove hood to the highest setting before you start.
How do I know when it is done without cutting it?
Use an instant-read thermometer. Aim for 120°F to 125°F for medium-rare.
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